throughout
Thai cuisine
Personal experience is perhaps the most valuable information in any field. Cooking, and especially national cuisine, is no exception. Let’s look at Thai cuisine through the eyes of Denis Gromov. Last winter, he explored the national gastronomic culture of Thailand. After studying at two culinary schools and an internship in the famous restaurants of Bangkok and Phuket, Denis generously shares his discoveries. Continue reading
tender
sorghum
sambal
lemongrass
pieces
sauce
lime
zira
boil
saucepan
vermicelli
taste
boiler
sugar
cilantro
nuts
garlic
products
ginger
temperature
peanuts
breadcrumbs
fennel
climatic
soup
spicy
shrimp
juice
mix
carrots
medium
plate
squeeze
throughout
cold
ingredients
heat
water
suitable
aroma
smooth
chili peppers
decoration
coriande
sausages
vinegar
chili
pepper
leaf
leaves
chicken
mushrooms
season
lemon sorghum
lemon
dish
turmeric
peppers
scissors
prepare
cloves
curry
department
shake
salt
oyster mushrooms
onions
distribute