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