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