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