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