cooking:recipes:bookdatabase:cuinatailandesa
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| cooking:recipes:bookdatabase:cuinatailandesa [2024/07/28 08:47] – vektrat | cooking:recipes:bookdatabase:cuinatailandesa [2024/07/28 09:01] (current) – vektrat | ||
|---|---|---|---|
| Line 5: | Line 5: | ||
| * Prawns in tamarind sauce (Goong Sauce Makham) | * Prawns in tamarind sauce (Goong Sauce Makham) | ||
| * Rice vermicelli in coconut sauce (Mee Kati) | * Rice vermicelli in coconut sauce (Mee Kati) | ||
| + | |||
| + | |||
| + | ===== Ingredient tips ===== | ||
| + | * Tamarind: papaya salad, pad thai, noodles, masaman curry | ||
| + | * Tipus de BASIL per plat: | ||
| + | * Lemon basil: Soup, salad, raw | ||
| + | * Holy basil: Stir fried | ||
| + | * Sweet basil: Curry, stir fried, raw | ||
| + | * El coco el va comprar natural, amb pell, sense líquid, i triturat | ||
| + | * Kefir lime: només pell perquè per dins és amarga. Per curries? | ||
| + | |||
cooking/recipes/bookdatabase/cuinatailandesa.1722156436.txt.gz · Last modified: by vektrat