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
distribute
boil
lemongrass
products
zira
temperature
coriande
saucepan
shake
sorghum
ingredients
lemon
carrots
leaves
mix
turmeric
squeeze
onions
cilantro
throughout
mushrooms
sambal
aroma
dish
tender
department
cloves
soup
chili
water
garlic
juice
scissors
suitable
shrimp
ginger
fennel
oyster mushrooms
lime
decoration
pieces
sauce
season
vermicelli
taste
cold
spicy
leaf
chili peppers
prepare
peppers
peanuts
chicken
salt
plate
curry
pepper
smooth
sugar
climatic
heat
vinegar
breadcrumbs
nuts
lemon sorghum
medium
sausages
boiler