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