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 cakes
Delicious rice cakes will appeal to lovers of Asian cuisine. They are great as a side dish for soup instead of bread and are ideal for those who cannot eat…

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Thai Coconut Noodle and Shrimp Soup
Shrimp Fried Rice
Thai Fried Rice with Seafood
Yellow curry with Thai eggplant, mini corn and bok choy cabbage
Tom Ka, Thai Coconut Chicken Soup
Thai red curry paste
Turkey meatballs in coconut pumpkin sauce
Spicy Thai seafood soup with lemon sorghum
Thai roll
Rice flour crusted fish

Blue Tea and Galangal: New Thai Bar Neon Monkey
A small evening bar occupied a two-level space in the courtyards of Bolshaya Dmitrovka. On the ground floor there is a spacious contact bar, on the second floor there is…

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Basmati brown rice with tofu, bell pepper and orange
I love brown rice. Properly prepared, it gives saturation for long hours, reduces appetite, is rich in minerals, especially potassium, and vitamins B, E, PP, and in combination with tofu,…

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squeeze

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

Thai Coconut Noodle and Shrimp Soup

If you have not had to try Thai cuisine yet, then this soup is a great occasion to start an acquaintance. It has all the iconic Thai products: lemongrass, shrimp, fish sauce, coconut milk, lime and chili.

INGREDIENTS
400 ml coconut milk
250 ml chicken stock or water Continue reading →

Posted in fish sauce, ginger root, golden bean sprouts, shrimp in the soup, vegetable oil

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

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Tom yum with shrimp and chili sea bass
Thai rice soup with egg
Tom Yam Kung
Thai marinade fish
Thai appetizer (MIANG KUM)
Thai Coconut Noodle and Shrimp Soup
Thai Sweet Chili Sauce
Phad Thai with Shrimp and Rice Noodles in Tamarind Sauce
Gooey rice
Classic Thai Food – Pad Thai with Chicken

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

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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What is the use of coconut
In the mid-twentieth century, coconut water was used as a short-term substitute for blood plasma, because the juice of an intact nut is absolutely sterile and has all the necessary…

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