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