thin slices
fibers
chicken
marinade
vegetable
cool the sauce
remove the ladle
sauce begins to thicken
mix the corn starch
small pan or ladle

Rice and Shrimp Rolls
Indonesians are very respectful of food. This is evidenced by the numerous mobile eateries in the open air - varungs (owners, cooks, waiters and cleaners in them are usually all…

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Thai cuisine
Basmati brown rice with tofu, bell pepper and orange
Thai Banana Tortilla
What is the use of coconut
Thai appetizer (MIANG KUM)
Shrimp Fried Rice
Thai squid salad
Thai salad with chicken, shrimp and pineapple
Thai rice soup with egg
Thai milk soup

Gado gado salad
This salad with an amazing name for us is an Asian version of French Nicoise. That is, different ingredients are laid out on one dish - mostly vegetables, but there…

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Gado gado salad
This salad with an amazing name for us is an Asian version of French Nicoise. That is, different ingredients are laid out on one dish - mostly vegetables, but there…

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parsnip

Thai soup “Burning Sun”

INGREDIENTS
Chicken broth (from breasts) – 1 liter
Half lime juice
Shallots – 1 pcs.
Lemon grass – 20 g
Curry – 1 tsp
Zira – 0.5 tsp
Chili pepper – half without seeds
Shiitake mushrooms – 120 g
Fish sauce – 1 tsp
Parsnip – 200 g Continue reading →

Posted in cool the sauce, curry paste, dark intestinal vein, dry a little, electric stove

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

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Cooking in Thai!
Thai Chicken with Spicy Potatoes
Thai red curry paste
Thai style pickled cabbage
Thai appetizer (MIANG KUM)
Thai style tomato and strawberry dressing
Thai seafood curry soup
Phad Thai with Shrimp and Rice Noodles in Tamarind Sauce
Thai noodles
Shrimp Fried Rice

pepper ingredients peppers temperature vinegar lime throughout suitable tender plate carrots sauce saucepan climatic peanuts smooth juice lemon breadcrumbs salt onions garlic cilantro dish curry taste pieces leaves ginger chicken prepare chili squeeze boil shrimp soup sugar sorghum water lemongrass leaf sausages mix heat spicy

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,…

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Thai Chicken Curry
INGREDIENTS 400 ml coconut milk 200 ml chicken stock 2 tbsp. l thai green curry paste 4 skinless chicken breast fillets, total 600 g (cut into strips) 350 g of…

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