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