curry paste
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
Singapore style noodle with shrimp
The notion of Singapore noodles is very loose. More often than not, it means combining Chinese and Thai or Chinese and Indian cuisine in one recipe.
INGREDIENTS
300 g rice vermicelli (funchoza)
200 g raw shrimp
2 eggs Continue reading
salt
nuts
oyster mushrooms
smooth
chili peppers
peppers
vermicelli
lemon sorghum
season
throughout
cilantro
lemongrass
breadcrumbs
coriande
dish
department
mushrooms
carrots
squeeze
mix
aroma
climatic
peanuts
leaves
shrimp
lime
prepare
cloves
curry
pepper
juice
decoration
saucepan
medium
cold
chili
leaf
sausages
suitable
turmeric
plate
boiler
tender
garlic
scissors
shake
zira
vinegar
sauce
onions
chicken
spicy
sorghum
taste
boil
heat
sugar
distribute
fennel
ingredients
products
ginger
pieces
soup
lemon
water
temperature
sambal