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