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