{"id":60,"date":"2010-04-05T21:52:00","date_gmt":"2010-04-06T02:52:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-kroeung\/"},"modified":"2015-04-26T16:24:59","modified_gmt":"2015-04-26T21:24:59","slug":"poulet-kroeung","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-kroeung\/","title":{"rendered":"Poulet Kroeung"},"content":{"rendered":"<p>Une autre recette pas encore traduite&#8230; \u00e7a s&rsquo;en vient! Mais \u00e7a regarde bien&#8230; \u00c7a me rappelle la Fleur de Lotus dans la c\u00f4te de la Fabrique, son sympathique proprio qui partageait ses secrets de cuisine avec moi sans retenue&#8230; et mes coll\u00e8gues de l&rsquo;OPC, version ann\u00e9es &rsquo;80!<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<h3>P\u00e2te Kroeung<\/h3>\n<div>\n<ul>\n<li>2 stalks lemongrass, thinly sliced<\/li>\n<li>5 garlic cloves, coarsely chopped<\/li>\n<li>1 large shallot, coarsely chopped<\/li>\n<li>1 1\/2 tsp peeled and coarsely chopped galangal<\/li>\n<li>6 kaffir lime leaves, deveined<\/li>\n<li>1\/2 tsp turmeric<\/li>\n<li>2 chopped and seeded chillies<\/li>\n<li>1\/2 cup of water<\/li>\n<\/ul>\n<p>&#8230;ou utilisez de la p\u00e2te de curry rouge Tha\u00ef. Cool de dire \u00e7a \u00e0 la fin, non? \ud83d\ude09<\/p>\n<h3>For the stir-fry<\/h3>\n<ul>\n<li>3 tbsp vegetable oil<\/li>\n<li>600g beef or chicken<\/li>\n<li>3 tbsp fish sauce<\/li>\n<li>2 tbsp sugar<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1 large onion, peeled and sliced into wedges<\/li>\n<li>1 red capsicum, sliced<\/li>\n<li>1\/2 cup of roasted ground peanuts<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Blend all the paste ingredients in a blender until smooth.<\/li>\n<li>Transfer the paste to a bowl, add the meat and mix well.<\/li>\n<li>Heat the oil in large wok over medium heat.<\/li>\n<li>Add meat, stirring well until browned.<\/li>\n<li>Add fish sauce, sugar and salt and stir until the sauce is bubbling.<\/li>\n<li>Add the onion wedges and cook, stirring, until soft and translucent.<\/li>\n<li>Add the red capsicum and 6 tablespoons of roasted peanuts.<\/li>\n<li>Stir for another minute, then remove from heat.<\/li>\n<li>Sprinkle with remaining peanuts and serve with rice or vermicelli noodles, lettuce, fresh mint and bean shoots.<\/li>\n<\/ol>\n<\/div>\n<div>Me semble que le proprio de la Fleur de lotus ajoutait du chou chinois&#8230; vous ferez ce que vous voulez, moi j&rsquo;en ajoute. \ud83d\ude09<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Une autre recette pas encore traduite&#8230; \u00e7a s&rsquo;en vient! Mais \u00e7a regarde bien&#8230; \u00c7a me rappelle la Fleur de Lotus dans la c\u00f4te de la Fabrique, son sympathique proprio qui partageait ses secrets de cuisine avec moi sans retenue&#8230; et mes coll\u00e8gues de l&rsquo;OPC, version ann\u00e9es &rsquo;80!<\/p>\n","protected":false},"author":2,"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_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[52,41],"tags":[110,13],"class_list":["post-60","post","type-post","status-publish","format-standard","hentry","category-viet-nam","category-volaille","tag-boeuf","tag-poulet"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Poulet Kroeung | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-kroeung\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poulet Kroeung | Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"og:description\" content=\"Une autre recette pas encore traduite&#8230; \u00e7a s&rsquo;en vient! Mais \u00e7a regarde bien&#8230; \u00c7a me rappelle la Fleur de Lotus dans la c\u00f4te de la Fabrique, son sympathique proprio qui partageait ses secrets de cuisine avec moi sans retenue&#8230; et mes coll\u00e8gues de l&rsquo;OPC, version ann\u00e9es &rsquo;80!\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.pierrecastonguay.com\/recettes\/poulet-kroeung\/\" \/>\n<meta property=\"og:site_name\" content=\"Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pierre.castonguay\" \/>\n<meta property=\"article:published_time\" content=\"2010-04-06T02:52:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-04-26T21:24:59+00:00\" \/>\n<meta name=\"author\" content=\"Pierre Castonguay\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Pierre Castonguay\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" 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