{"id":2493,"date":"2011-08-03T07:40:29","date_gmt":"2011-08-03T07:40:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2493"},"modified":"2011-08-03T07:40:29","modified_gmt":"2011-08-03T07:40:29","slug":"bangkok-melone","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/","title":{"rendered":"Bangkok-Melone"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kleine Honigmelone
\n140 g Rauke Salat
\n100 g Mandarinen aus der Dose, abgetropft
\n240 g Bambussprossen
\n1 EL \u00d6l
\n3 EL Sojasauce
\n0,25 TL Zucker
\n0,25 TL Sambal Oelek
\n200 g Gekochter Schinken<\/p>\n

Zubereitung<\/strong>
\nMelone halbieren, Kerne mit dem L\u00f6ffel herausnehmen und mit dem Kugelausstecher das Melonenfleisch herausloesen. Wer keinen Kugelausstecher hat, kann das Fruchtfleisch auch mit dem L\u00f6ffel herausnehmen, dann w\u00fcrfeln. Danach mit dem geputzten Salat, Mandarinen, abgetropften Bohnenkeimen und Bambussprossen vermischen. Aus den restlichen Zutaten ein pikantes Dressing anr\u00fchren, mit dem Salatzutaten, vermengen, in die ausgeh\u00f6hlten Melonenh\u00e4lften oder dekorativen Schalen f\u00fcllen. Schinken in Streifen schneiden, diese zu R\u00f6llchen oder zu kleinen T\u00fcten drehen und den Bangkok Salat damit dekorieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kleine Honigmelone 140 g Rauke Salat 100 g Mandarinen aus der Dose, abgetropft 240 g Bambussprossen 1 EL \u00d6l 3 EL Sojasauce 0,25 TL Zucker 0,25 TL Sambal Oelek 200 g Gekochter Schinken Zubereitung Melone halbieren, Kerne mit dem L\u00f6ffel herausnehmen und mit dem Kugelausstecher das Melonenfleisch herausloesen. Wer keinen Kugelausstecher hat, kann … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_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_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}},"categories":[5,18],"tags":[405],"class_list":["post-2493","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-gemuse","tag-honigmelone","item-wrap"],"yoast_head":"\nBangkok-Melone<\/title>\n<meta name=\"description\" content=\"- Bangkok-Melone\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bangkok-Melone\" \/>\n<meta property=\"og:description\" content=\"- Bangkok-Melone\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-03T07:40:29+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bangkok-Melone\",\"datePublished\":\"2011-08-03T07:40:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/\"},\"wordCount\":114,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Honigmelone\"],\"articleSection\":[\"Asiatisch\",\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/\",\"name\":\"Bangkok-Melone\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-03T07:40:29+00:00\",\"description\":\"- Bangkok-Melone\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bangkok-melone\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bangkok-Melone\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Bangkok-Melone","description":"- Bangkok-Melone","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/","og_locale":"de_DE","og_type":"article","og_title":"Bangkok-Melone","og_description":"- Bangkok-Melone","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-08-03T07:40:29+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Bangkok-Melone","datePublished":"2011-08-03T07:40:29+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/"},"wordCount":114,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Honigmelone"],"articleSection":["Asiatisch","Gem\u00fcse & Obst"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/","name":"Bangkok-Melone","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-08-03T07:40:29+00:00","description":"- Bangkok-Melone","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bangkok-melone\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Bangkok-Melone"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-Ed","jetpack-related-posts":[{"id":397,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/melonensalat-mit-krabben\/","url_meta":{"origin":2493,"position":0},"title":"Melonensalat mit Krabben","author":"Steffen","date":"10. April 2011","format":false,"excerpt":"Zutaten: 2 Honigmelonen (vollreif) 2 EL Tomatenketchup 2 EL Mango Chutney 2 EL Mayonnaise 2 EL Joghurt Tabasco Salz und Pfeffer 200 g Krabben 40 g Ingwer, kandiert 50 g Mandeln, ger\u00f6stet 3 Tomaten 3 Eier, wachsweich gekocht 1 Kopfsalat Zubereitung: Melonen halbieren, entkernen, Fruchtfleisch mit einem L\u00f6ffel ausl\u00f6sen und\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2178,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/22\/schnitzel-von-der-melone-mit-bananensalat\/","url_meta":{"origin":2493,"position":1},"title":"Schnitzel von der Melone mit Bananensalat","author":"Steffen","date":"22. Juli 2011","format":false,"excerpt":"Zutaten 1\/2 Honigmelone, festfleischig 2 Eier 100 g Trockener fester Biskuit oder trockenes Toastbrot 10 g Butter 1 grosse Banane 1\/2 Zitrone 150 g Joghurt 1 EL Zitronenmelisse 100 g Preiselbeerkompott nach Bedarf noch mit etwas Zucker ges\u00fcsst Zucker Mehl Zubereitung Die Melone sch\u00e4len, entkernen, in etwa 1cm dicke Scheiben\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":400,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/melonen-cocktail\/","url_meta":{"origin":2493,"position":2},"title":"Melonen-Cocktail","author":"Steffen","date":"10. April 2011","format":false,"excerpt":"Zutaten: 1\/2 Honigmelone 1\/2 Wassermelone 1\/4 TL Salz 1 Messerspitze Cayennepfeffer 1\/2 TL Paprikapulver 1 Glas Sekt Sauce Saft von 1 Orange ca. 1\/2 Glas Cognac 2-3 EL Tomatenketchup Zubereitung: Das Melonenfleisch ohne die Kerne zu Kugeln ausstechen (mit einem Kartoffelausstecher oder 2 Teel\u00f6ffeln). Mit Salz, Cayennepfeffer und Paprikapulver w\u00fcrzen,\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":560,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/14\/antipasti-san-remo\/","url_meta":{"origin":2493,"position":3},"title":"Antipasti San Remo","author":"Steffen","date":"14. April 2011","format":false,"excerpt":"Zutaten: 250 g Parmaschinken, hauchd\u00fcnn aufgeschnitten 1\/2 Netzmelone 1\/2 Honigmelone 8 frische Feigen 12 Artischockenherzen in \u00d6l 12 Essigzwetschgen 4 EL eingelegte Pilze Zubereitung: Parmaschinken mit Garnierung auf Portionstellern wie folgt anrichten: Die Schinkenscheiben gleichm\u00e4\u00dfig auf die 4 Teller verteilen. Jede Melonenh\u00e4lfte in 4 Schiffchen schneiden, das Fleisch von der\u2026","rel":"","context":"In "Vorspeise"","block_context":{"text":"Vorspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/vorspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4257,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/06\/12\/schweinefilet-mit-erdbeer-melonen-beilage\/","url_meta":{"origin":2493,"position":4},"title":"Schweinefilet mit Erdbeer-Melonen Beilage","author":"Steffen","date":"12. Juni 2012","format":false,"excerpt":"Zutaten 500 Gramm Schweinefilet 1\/2 Honigmelone 500 Gramm Erdbeeren 200 Gramm Schlagsahne Zitronenpfeffer 2 TL Zitronensaft Zitronenmelisse Pfeffer & Salz Oliven\u00f6l Zubereitung Schweinefilet im hei\u00dfen \u00d6l einer Pfanne von allen Seiten 6 bis 7 Minuten braten. Mit Salz und Pfeffer w\u00fcrzen und zugedeckt stehen lassen. Die Schlagsahne in den hei\u00dfen\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4292,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-glasnudeln-mit-rindfleisch\/","url_meta":{"origin":2493,"position":5},"title":"Gebratene Glasnudeln mit Rindfleisch","author":"Steffen","date":"8. September 2012","format":false,"excerpt":"Zutaten 250 g Glasnudeln oder chinesische Eiernudeln 2 EL Getrocknete Shiitake-Pilze 400 g Rinderfilet Salz 2 EL Sojasauce 4 EL Reiswein 1 TL Zucker 2 TL Speisest\u00e4rke 200 g Zuckerschoten 100 g Bambussprossen; Dose 1 kleine Rote Paprikaschote 1 kleine Gelbe Paprikaschoten 1 kleine Rote Chilischote 1 Zwiebel 1 St\u00fcck\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2493"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2493\/revisions"}],"predecessor-version":[{"id":2494,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2493\/revisions\/2494"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}