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