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