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