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