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