envelope
Thai prawns on the grill
The idea of Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass, lime juice) should live in one dish in absolute harmony. It is easier to achieve it than it seems – all the elements of the puzzle come on fire in an odorous close community, and the result is the desired culinary equality – even in soup, even in a barbecue. Continue reading
leaf
shake
taste
shrimp
heat
cloves
nuts
sauce
climatic
garlic
pieces
breadcrumbs
zira
fennel
chicken
lemongrass
curry
leaves
oyster mushrooms
sorghum
temperature
lemon
juice
smooth
onions
medium
boiler
lime
mushrooms
plate
peanuts
sausages
pepper
suitable
chili
season
boil
carrots
sugar
squeeze
sambal
department
water
saucepan
ginger
vermicelli
distribute
lemon sorghum
scissors
mix
prepare
soup
turmeric
ingredients
peppers
chili peppers
coriande
throughout
tender
cilantro
aroma
decoration
products
salt
vinegar
spicy
cold
dish