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