{"id":26,"date":"2009-06-05T21:23:25","date_gmt":"2009-06-05T20:23:25","guid":{"rendered":"http:\/\/timenoe.com\/Blog\/?p=26"},"modified":"2009-06-16T15:28:35","modified_gmt":"2009-06-16T14:28:35","slug":"repas-malgache","status":"publish","type":"post","link":"https:\/\/blog.timenoe.com\/?p=26","title":{"rendered":"Repas Malgache"},"content":{"rendered":"<p>Ambre et Pascal \u00e9tant de passage chez nous, nous avons profiter pour inviter aussi Sherelle et Tri.<\/p>\n<p>Au menu: Pina Colada, Porc au Voanjobory, Poulet au Gingembre, achards de l\u00e9gumes, clafoutis banane et cerise.<\/p>\n<p>Ma recette de Porc au <a href=\"http:\/\/www.i-madagascar.com\/produits-vegetaux\/voanjobory-pois-de-bambara\/fiche-produit-type-jardin.html\">Voanjobory<\/a><\/p>\n<ul>\n<li>1 kg de rouelle de porc (bien gras)<\/li>\n<li>500g de Voanjobory sec<\/li>\n<li>2 oignons<\/li>\n<li>1 gousse d&#8217;ail<\/li>\n<li>melange 4 \u00e9pices<\/li>\n<li>1 boite de puple de tomates<\/li>\n<\/ul>\n<p>Faire tremper les Voanjobory la veille. Faire bouillir de l&#8217;eau sal\u00e9e dans une cocotte, mettre les Voanjobory et faire cuire pendant 15 minutes.<\/p>\n<p>Hacher oignons et ail, faire revenir dans une marmitte. Mettre le porc coupe en morceaux, saupoudrer de 4 epices et saler, laisser revenir 2 minutes. Ajouter une boite de pulpe de tomate, laisser revenir 5 minutes. Ajouter les Voanjobory et de l&#8217;eau de cuisson. Laisser mijoter a feu doux pendant 40 minutes.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" src=\"http:\/\/timenoe.com\/Blog\/wp-content\/uploads\/2009\/06\/dsc-8546.jpg\" alt=\"DSC_8546.JPG\" width=\"353\" height=\"234\" \/><\/p>\n<p>Ma recette de poulet au Gingembre<\/p>\n<ul>\n<li>1 poulet<\/li>\n<li>100g gingembre en poudre<\/li>\n<li>3 gousse d&#8217;ails<\/li>\n<li>2 oignons<\/li>\n<li>clous de girofles<\/li>\n<\/ul>\n<p>D\u00e9couper le poulet en morceaux. R\u00e9server les pattes et le bout des ailes pour le bouillon. Mettre dans une casserole de l&#8217;eau (3L) et porter a \u00e9bullition. Ajouter 50g de gingembre, un cube de bouillon de poulet, et les morceaux de poulet r\u00e9serv\u00e9s. Laisser ciure. Faire revenir dans une marmitte les oignons et l&#8217;ail haches. Ajouter les morceaux de poulet et les faire dorer 5 minutes. Ajouter 50g de gingembre et saler. Ajouter le bouillon et laisser reduire jusqu&#8217;a ce qu&#8217;il n&#8217;y ait plus de liquide (40 min environ).<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/timenoe.com\/Blog\/wp-content\/uploads\/2009\/06\/dsc-8545.jpg\" alt=\"DSC_8545.JPG\" width=\"358\" height=\"238\" \/><\/p>\n<p>Pour l&#8217;achard de l\u00e9gumes, il suffit de couper haricot vert et carottes. Les faire bouillir 2 minutes dans de l&#8217;eau sal\u00e9e. LEs \u00e9goutter et ajouter de l&#8217;huile d&#8217;olive, vinaigre blanc, ail en pur\u00e9e, cary, sel et poivre. Laisser reposer pendant quelques heures.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/timenoe.com\/Blog\/wp-content\/uploads\/2009\/06\/dsc-8547.jpg\" alt=\"DSC_8547.JPG\" width=\"401\" height=\"266\" \/><\/p>\n<p>Et voila.<\/p>\n<p>Pour le vin on a bu une bouteille de Julienas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ambre et Pascal \u00e9tant de passage chez nous, nous avons profiter pour inviter aussi Sherelle et Tri. Au menu: Pina Colada, Porc au Voanjobory, Poulet au Gingembre, achards de l\u00e9gumes, clafoutis banane et cerise. Ma recette de Porc au Voanjobory 1 kg de rouelle de porc (bien gras) 500g de Voanjobory sec 2 oignons 1&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[9,5],"class_list":["post-26","post","type-post","status-publish","format-standard","hentry","category-non-classe","tag-cuisine","tag-madagascar"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=\/wp\/v2\/posts\/26","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26"}],"version-history":[{"count":2,"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions"}],"predecessor-version":[{"id":30,"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions\/30"}],"wp:attachment":[{"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.timenoe.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}