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