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