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