heatproof container
Spicy Thai seafood soup with lemon sorghum
From this hot soup smells like real Thailand – that noisy, sea, floral, dark-skinned and smiling paradise with spicy aromas, in which we love to go to rest – well, and eat, of course.
INGREDIENTS
300 g of various peeled seafood (scallops, squid fillet, mussels)
300 g large shrimps or langoustines in shells
1 liter of strong chicken or spicy vegetable stock Continue reading
Thai style pickled cabbage
INGREDIENTS
1 head of young cabbage
100 g brown sugar
150 ml apple cider vinegar
4 cm fresh ginger root
4 cloves of garlic
12–16 Kaffir lime leaves
100 ml of vegetable oil
2 tbsp. l tom yum pasta
1 tbsp. l coarse non-iodized salt Continue reading
lemongrass
coriande
heat
breadcrumbs
oyster mushrooms
vermicelli
chili peppers
leaves
carrots
water
prepare
pepper
sambal
lime
sorghum
distribute
plate
chili
mix
throughout
peanuts
ingredients
mushrooms
squeeze
temperature
products
aroma
juice
chicken
sugar
suitable
season
sauce
garlic
tender
turmeric
peppers
climatic
ginger
medium
scissors
cold
onions
fennel
cloves
pieces
decoration
leaf
dish
shake
boil
boiler
lemon
soup
cilantro
lemon sorghum
taste
department
vinegar
sausages
nuts
salt
saucepan
zira
curry
spicy
shrimp
smooth