400 g de d'emincé de poulet
1 oignon coupé en tranches fines
1 gousse d'ail haché
1 chili vert, épépiné, haché
1 c a c de gingembre en poudre
sel selon le gout
1/2 tasse de jus d'ananas
1 c a c de sucre brun en poudre
il faut 2 poelles pour realiser la recette qui malgres cela reste tres simple.
faire chauffer une poelle et mettre de l'huile
quand l'huile est chaude y mettre le poulet
a mi cuisson du poulet faire chauffer la 2eme poelle
mettre de l'huile et faire revenir l'oignon, l'ail, le chili.
quand le poulet est cuit mettre le gingembre, le sel et bien melanger.
laisser sauter 1-2 minute en remuant.
mettre ce melange dans la poelle ou il y'a l'oignon l'ail et le chili.
laisser sauter 1 m
arroser avec le jus d'ananas.
mettre le sucre brun et melanger
laisser le jus reduire une peu pour qu'il s'epaississe legerement.
c'est pret.
Bonjour
Et merci bien de votre recette, je ne manquerais pas de vous adresser ma recette ;concernant un poulet roti a la marocaine,
a tres bientot
bonne fete de noel
zamani😏
Il te faut 800 ml de lait de coco ( tu peux le trouver en conserve ou en brick )
Tu rajoute à tes 800 ml de lait de coco 2 verre d'eau à peu près.
un peu de sel ( une pincée )
tu fais chaufée jusqu'a ébulition ( enfin un peu avant quand meme ) et tu verse ton riz dedans
tu laisse chauffée a feu normal en remuant de temps en temps ( conseil beurré le fond de la casserole car sinon ça va collé )
Une fois que le riz est cuit ( plus d'eau ) tu couvre la casserole avec papier alu ou couvercle, tu réduit le feu ( vraiment pas bcp ) et tu laisse encore 10-15 mn afin que ton riz soit un peu gluant.
Voilà c'est vraiment très bon et ça s'accomode avec bcp de plats.
600g de blanc de poulet emincé en morceaux de 2cm
2 chilis verts
1 c a c d'ail haché
1 c a c de gingembre frais haché
1 gros oignons haché
2 ou 3 tomates moyenes coupées en petits morceaux avec leur jus.
1/2 de c a c de curcuma moulu
1/3 c a c de chili, fort, en poudre
1 c a c de cumin moulu
2/3 de c a c de cannelle moulue
1/2 de c a c de poivre blanc
1 main pleine de feuilles de coraindre hachées.
1 boite de lait de coco epais (celui qui est vraiment blanc, pas translucide).
1 c a c de sel
1 c a c de sucre
faire chauffer 2 c a s d'huile a feu vif dans une poelle à larges bords ou un wok
mettre l'oignon et le faire revenir l'oignon jusqu'a ce qu'il soit doré.
(il faut commencer à faire sauter le poulet dans une poelle séparé au moment ou vous commencez l'oignon.)
dans la poelle ou il y'a l'oignon, rajouter le chili vert, l'ail et le gingembre, hachés.
laisser revenir 2 mn en remuant.
rajouter dans l'ordre, le curcuma, le chili, le cumin, la cannelle, le poivre blanc.
bien melanger et laisser sauter 5mn en remuant.
mettre les tomates hachées et laisser cuire en melangeant jusq'a l'obtention d'une pate mi liquide mi epaisse.
(vous pouvez ecrasez les tomates a l'aides d'une fourchette ou d'un ecrase legumes manuel, pour accelerer la cuisson).
a ce moment le poulet est cuit, vous devez le rajouter dans la grande poelle avec le melange d'epices.
mettre le sel et bien remuer le tout.
puis mettre le lait de coco epais pour couvrir la viande (environ 3/4 d'une boite de lait de coco moyenne)
mettre le sucre, bien melanger et laisser mijoter 10 a 15mn en reduisant un peu le feu.
ca doit bouillir legerement.
servir avec du riz et la coriandre hachée par dessus.
excellent ä manger avec des chappati.
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
