preheated
Thai prawns on the grill
The idea of Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass, lime juice) should live in one dish in absolute harmony. It is easier to achieve it than it seems – all the elements of the puzzle come on fire in an odorous close community, and the result is the desired culinary equality – even in soup, even in a barbecue. Continue reading
scissors
pieces
taste
shake
suitable
ingredients
climatic
breadcrumbs
aroma
turmeric
vinegar
lemon
boil
sausages
boiler
chili
cold
peppers
garlic
mushrooms
oyster mushrooms
lime
medium
leaves
soup
pepper
shrimp
salt
spicy
carrots
throughout
zira
nuts
cilantro
cloves
coriande
juice
fennel
sorghum
leaf
products
sugar
peanuts
sauce
lemongrass
heat
smooth
chicken
prepare
mix
curry
tender
decoration
lemon sorghum
vermicelli
ginger
distribute
season
plate
chili peppers
temperature
sambal
dish
water
squeeze
saucepan
department
onions