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