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