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