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