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