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