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