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