Khlong Song Ton Nun
Track to the Oglogchiin Herem wall
Inside furnishing in a Mongolian ger
Serving Peking Duck in a Chinese Restaurant
Charming Thai girls like Kuai-Tiao Ruea as well
My friends eating Kuai-Tiao Ruea
Kal Bhairab statue gets renovation
Sunset view from Phnom Bakheng
At the Mekong riverside
Sunset at Ko Born
Muslim girls and their school uniform
Jampey Lhakhang monastery complex
Qianxun Pagoda in Dali Yunnan
Mueang Pilok, Thailand
Prasat Khao Phra Vihaan is a Holy Cambodian nation…
Siddhi Pokhari pond in Bhaktapur
Wat Lanbun in Lat Krabang
Pancering Jagat temple
Wat Wang Wiwekaram in Sangkhlaburi
Gullfoss, the golden waterfall in southern Iceland
Chùa Cầu bridge in Hội An
At the market in Cần Thơ
Buddha sculpture in the Sala Keoku park
Senior Bai citizen in Xizhou
Swayambhunath Complex Kathmandu Nepal
Cristal clear water runs down the mountain
Kailash peak
At China Town in Bangkok
Gandantegchinlen Monastery
Sunset at the Khao Laem Dam
Lao kids at the Mekong river bank
Bhairavnath temple at Dubar square in Bhaktapur
Vendor offers his products in his ordinary shop in…
View inside the Luhur Ulun Siwi temple
Suan Hin Pha Ngam Park
Thanka enrolled at the Paro Tsechu
Bangkok in China Town
View into the valley near Deothang
Chinese New Year January 2009 in Bangkok
Pretty ginger longhaired camel portrait
Children welcome us at the entrance door
Nepalese dance
A small channel at the Mekong Delta
Dongba Scripture shown how to write
The Dongba Scripture
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Food Essen Jamar Comida Manger Mangiare
Food Essen Jamar Comida Manger Mangiare
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Cleaning coriander plants
The fresh leaves are an essential ingredient in many South Asian foods and particularly for Thai dishes. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes.
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes.
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