{"id":3784,"date":"2022-01-04T12:50:04","date_gmt":"2022-01-04T11:50:04","guid":{"rendered":"http:\/\/www.jepars.ch\/magazine\/?p=3784"},"modified":"2022-01-08T18:56:16","modified_gmt":"2022-01-08T17:56:16","slug":"khoa-niao-et-som-tam-thailande-riz-gluant-et-salade-de-papaye-verte","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/khoa-niao-et-som-tam-thailande-riz-gluant-et-salade-de-papaye-verte\/","title":{"rendered":"Khoa Niao et Som Tam (riz gluant et salade de papaye verte)"},"content":{"rendered":"<p><span style=\"color: #ff0000\"><strong>Pr\u00e9paration<\/strong><\/span><\/p>\n<p><strong>Riz gluant:<\/strong> Placer 1kg de riz glutineux dans une casserole et recouvrir d\u2019eau.<\/p>\n<p>Bien malaxer dans l\u2019eau ce riz entre les doigts, puis jeter l\u2019eau. Rincer plusieurs fois jusqu\u2019\u00e0 ce que l\u2019eau devienne claire. Laisser reposer une nuit enti\u00e8re.<br \/>\nPour gagner du temps, on peut aussi laisser tremper le riz seulement 3 heures dans l\u2019eau chaude avant la cuisson.<\/p>\n<blockquote><p><strong>Ingr\u00e9dients:<\/strong><\/p>\n<p>4 tasses (1kg) de riz glutineux<br \/>\nune papaye moyenne encore verte<br \/>\n4 gousses d\u2019ail<br \/>\n6 piments verts secs<br \/>\n2 tomates en tranches<br \/>\n1 \u00e0 2 tasses de haricots verts coup\u00e9s<br \/>\n2 cuillers \u00e0 soupe de p\u00e2te d\u2019anchois<br \/>\n1\/2 cuiller \u00e0 soupe de sel<br \/>\n1\/4 de tasse (60 cm3) de jus de citron vert ou de tamarin<\/p><\/blockquote>\n<p>Egoutter le riz et le faire cuire \u00e0 la vapeur, par exemple dans un panier pos\u00e9 sur un r\u00e9cipient d\u2019eau bouillante pendant 30 minutes.<\/p>\n<p><strong>Salade de papaye verte:<\/strong> Peler la papaye verte et la rincer \u00e0 l\u2019eau claire. Jeter les graines et r\u00e2per la chair. R\u00e9server. Mettre les gousses d\u2019ail et les piments dans un mortier et \u00e9craser au pilon en petits morceaux.<br \/>\nAjouter la papaye et les autres ingr\u00e9dients et m\u00e9langer doucement avec le pilon et une cuiller. Servir frais.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":9283,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[124,36,103],"tags":[1345,475,1344,1343,476],"class_list":["post-3784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asie","category-cuisine-du-monde","category-thailande","tag-gastronomie-thailande","tag-khoa-niao","tag-recette-thailandaise","tag-riz-gluant","tag-som-tam"],"wps_subtitle":"CUISINE DU MONDE \/ THAILANDE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=3784"}],"version-history":[{"count":33,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3784\/revisions"}],"predecessor-version":[{"id":19445,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3784\/revisions\/19445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/9283"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=3784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=3784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=3784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}