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