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