Thai salad kesonata
Ingredients: Red Capsicum (cut to length), a carrot (the Great), pemyajakali (cut to length), a cucumber (cut into), a cup of almonds (Tyler to pan)
Dressing of the instrument: a lemon, one table spoon soy sauce, one tablespoon fish sauce, a half tablespoon chili powder, one tablespoon superfine sugar, two KwaZulu garlic, chopped coriander.
Method: First, make the dressing. A small bowl of soy sauce, fish sauce, chili powder, sugar and lemon juice add a whole. Peel the garlic very finely KwaZulu add kuciye in. Then mix well. Capsicum, carrot, cucumber, pemyajakali a mix Bowl. Add the almonds and stir with a fork to mix the dressing just before ninaparibesanera and chop the coriander and toss it. Do not soak the dressing before serving for a long time, it does not take well to eat.
Ingredients: Red Capsicum (cut to length), a carrot (the Great), pemyajakali (cut to length), a cucumber (cut into), a cup of almonds (Tyler to pan)
Dressing of the instrument: a lemon, one table spoon soy sauce, one tablespoon fish sauce, a half tablespoon chili powder, one tablespoon superfine sugar, two KwaZulu garlic, chopped coriander.
Method: First, make the dressing. A small bowl of soy sauce, fish sauce, chili powder, sugar and lemon juice add a whole. Peel the garlic very finely KwaZulu add kuciye in. Then mix well. Capsicum, carrot, cucumber, pemyajakali a mix Bowl. Add the almonds and stir with a fork to mix the dressing just before ninaparibesanera and chop the coriander and toss it. Do not soak the dressing before serving for a long time, it does not take well to eat.
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