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