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