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