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