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