{"id":187,"date":"2010-02-26T21:51:57","date_gmt":"2010-02-26T21:51:57","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=187"},"modified":"2010-10-24T09:53:30","modified_gmt":"2010-10-24T09:53:30","slug":"achar-de-gingembre","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=187","title":{"rendered":"Achar de gingembre"},"content":{"rendered":"<ul>\n<li>300 g de gingembre frais \u00e9minc\u00e9<\/li>\n<li> 2 \u00e9chalotes hach\u00e9es<\/li>\n<li> 5 gousses d\u2019ail hach\u00e9es<\/li>\n<li> 1 c. \u00e0 c. de curcuma<\/li>\n<li> 1 c. \u00e0 s. de poivre noir moulu<\/li>\n<li> 1 c. \u00e0 s. de \u00ab cinq-\u00e9pices \u00bb<\/li>\n<li> 1 c. \u00e0 c. de graines de cardamome verte moulues<\/li>\n<li> 1 petite cc de sel<\/li>\n<li> 1dl d\u2019huile<\/li>\n<li> 2dl d\u2019eau<\/li>\n<\/ul>\n<p>Eplucher et \u00e9mincer les tubercules de gingembre frais.<br \/>\nDans une po\u00eale, faire frire \u00e0 l\u2019huile l\u2019\u00e9chalote et l\u2019ail hach\u00e9s avec le gingembre, pendant environ 10 mn, en remuant sans cesse.<br \/>\nIncorporer ensuite toutes les \u00e9pices avec le sel et 200 ml d\u2019eau.<br \/>\nBien m\u00e9langer ; couvrir.<br \/>\nLaisser mijoter et r\u00e9duire pendant 20 mn en surveillant et en remuant.<br \/>\nPasser le tout \u00e0 la moulinette, pour obtenir une p\u00e2te assez lisse.<br \/>\nLaisser refroidir.<br \/>\nMettre en pot et conserver au r\u00e9frig\u00e9rateur (un mois ou plus).<\/p>\n<p>Source: \u00ab L\u2019Inde gourmande \u00bb Jean Papin, encyclop\u00e9die de la cuisine indienne, Editions Philippe Picquier.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>300 g de gingembre frais \u00e9minc\u00e9 2 \u00e9chalotes hach\u00e9es 5 gousses d\u2019ail hach\u00e9es 1 c. \u00e0 c. de curcuma 1 c. \u00e0 s. de poivre noir moulu 1 c. \u00e0 s. de \u00ab cinq-\u00e9pices \u00bb 1 c. \u00e0 c. de graines de cardamome verte moulues 1 petite cc de sel 1dl d\u2019huile 2dl d\u2019eau Eplucher [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,10,25,135],"tags":[49],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/187"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=187"}],"version-history":[{"count":4,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/187\/revisions"}],"predecessor-version":[{"id":527,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/187\/revisions\/527"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}