cooking:recipes:bookdatabase:cuinatailandesa
Cuina Tailandesa
- Pananeg curry paste (Phrik Kaeng Panaeng)
- Pork in Phanaeng sauce with fresh crushed peanuts(Phanaeng Moo)
- Stir fried prawns with curry powder and egg (Goong Phad Pong Karee)
- Prawns in tamarind sauce (Goong Sauce Makham)
- 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.txt · Last modified: by vektrat