{"id":1864,"date":"2018-06-09T19:35:44","date_gmt":"2018-06-09T17:35:44","guid":{"rendered":"http:\/\/faugeron.net\/?p=1864"},"modified":"2018-06-09T19:35:59","modified_gmt":"2018-06-09T17:35:59","slug":"sauce-au-beurre-de-cacahuetes","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=1864","title":{"rendered":"Sauce au beurre de cacahu\u00e8tes"},"content":{"rendered":"<p>Ingr\u00e9dients<\/p>\n<ul style=\"list-style-type: square;\">\n<li>2 cuill\u00e8res \u00e0 caf\u00e9 de gingembre r\u00e2p\u00e9<\/li>\n<li>3 gousses d&rsquo;ail r\u00e2p\u00e9es<\/li>\n<li>4 oignons verts r\u00e2p\u00e9s<\/li>\n<li>4 cuill\u00e8res \u00e0 soupe de beurre de cacahu\u00e8tes<\/li>\n<li>1\/2 boite de laite de coco (ou moins si on veut la sauce plus \u00e9paisse)<\/li>\n<li>5 ou 6 feuilles de feuilles de citronniers (cilantro)<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de jus de citron<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sauce soja<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sauce nuoc man<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sucre brun<\/li>\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sauce piment\u00e9e<\/li>\n<li>Eventuellement quelques cacahu\u00e8tes non sal\u00e9e<\/li>\n<li>Huile<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Faire revenir dans l&rsquo;huile l&rsquo;ail, l&rsquo;oignon et le gingembre. Un fois transparent, laisser refroidir.<\/p>\n<p>M\u00e9langer la mixture avec le reste des ingr\u00e9dients.<\/p>\n<p>Servir avec une viande blanche.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 2 cuill\u00e8res \u00e0 caf\u00e9 de gingembre r\u00e2p\u00e9 3 gousses d&rsquo;ail r\u00e2p\u00e9es 4 oignons verts r\u00e2p\u00e9s 4 cuill\u00e8res \u00e0 soupe de beurre de cacahu\u00e8tes 1\/2 boite de laite de coco (ou moins si on veut la sauce plus \u00e9paisse) 5 ou 6 feuilles de feuilles de citronniers (cilantro) 2 cuill\u00e8res \u00e0 soupe de jus de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,35],"tags":[],"class_list":["post-1864","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c41-sauces"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-u4","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1864"}],"version-history":[{"count":1,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1864\/revisions"}],"predecessor-version":[{"id":1865,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1864\/revisions\/1865"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}