{"id":4174,"date":"2012-03-17T03:35:42","date_gmt":"2012-03-17T03:35:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4174"},"modified":"2012-03-17T03:36:50","modified_gmt":"2012-03-17T03:36:50","slug":"massaman-currypaste-kruang-gang-massaman","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/","title":{"rendered":"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)"},"content":{"rendered":"

Zutaten<\/strong>
\n8g Getrocknete Chilischoten
\n1 EL Koriandersamen
\n1 TL Kreuzk\u00fcmmel
\n2 mm frischer Galgant
\n1 Stengel Zitronengras; frisch
\n5 Schalotten
\n10 Knoblauchzehen
\n1\/2 TL Nelkenpulver
\n1\/2 TL Schwarzer Pfeffer
\n1 TL Garnelenpaste<\/p>\n

Zubereitung<\/strong>
\nChilischoten der L\u00e4nge nach halbieren, Stiel und Kerne entfernen und Schoten in lauwarmen Wasser etwa 5 Minuten einweichen. Anschliessend Wasser abgiessen und Schoten gut ausdr\u00fccken. Danach H\u00e4nde gr\u00fcndlich waschen, es brennt wie Feuer, falls man die H\u00e4nde in die Augen bekommt. Koriandersamen und Kreuzk\u00fcmmel ohne \u00d6l in der Pfanne bei mittlerer Hitze etwa 3 Minuten anbraten, bis es duftet.
\nGalgant und Zitronengras waschen, Galgant in d\u00fcnne Scheiben, Zitronengras in feine Ringe schneiden. Schalotten und Knoblauch sch\u00e4len und kleinhacken. Diese Zutaten in der Pfanne ohne \u00d6l bei mittlerer Hitze unter gelegentlichem R\u00fchren etwa 5 Min. anbraten, bis alles braun geworden ist. S\u00e4mtliche Zutaten im M\u00f6rser sorgf\u00e4ltig fein zerstossen, so dass eine Paste entsteht. Nelkenpulver, schwarzer Pfeffer und Garnelenpaste dazugeben und alles gut vermischen.
\nAnmerkung: Bei dieser Currypaste spiegelt sich der indische Einfluss auf die K\u00fcche wieder. Die Paste wird haupts\u00e4chlich f\u00fcr Rindfleisch und H\u00fchnerfleisch, niemals aber f\u00fcr Schweinefleisch verwendet, den sie wird auch sehr gerne von den Moslems in Thailand gegessen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8g Getrocknete Chilischoten 1 EL Koriandersamen 1 TL Kreuzk\u00fcmmel 2 mm frischer Galgant 1 Stengel Zitronengras; frisch 5 Schalotten 10 Knoblauchzehen 1\/2 TL Nelkenpulver 1\/2 TL Schwarzer Pfeffer 1 TL Garnelenpaste Zubereitung Chilischoten der L\u00e4nge nach halbieren, Stiel und Kerne entfernen und Schoten in lauwarmen Wasser etwa 5 Minuten einweichen. Anschliessend Wasser abgiessen und … <\/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":[1],"tags":[577],"class_list":["post-4174","post","type-post","status-publish","format-standard","hentry","category-allgemein","tag-currypastete","item-wrap"],"yoast_head":"\nMassaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)<\/title>\n<meta name=\"description\" content=\"- Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)\" \/>\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\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)\" \/>\n<meta property=\"og:description\" content=\"- Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/\" \/>\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=\"2012-03-17T03:35:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-03-17T03:36:50+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\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)\",\"datePublished\":\"2012-03-17T03:35:42+00:00\",\"dateModified\":\"2012-03-17T03:36:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/\"},\"wordCount\":205,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Currypastete\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/\",\"name\":\"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-17T03:35:42+00:00\",\"dateModified\":\"2012-03-17T03:36:50+00:00\",\"description\":\"- Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/massaman-currypaste-kruang-gang-massaman\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)\"}]},{\"@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":"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)","description":"- Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)","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\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/","og_locale":"de_DE","og_type":"article","og_title":"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)","og_description":"- Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/","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":"2012-03-17T03:35:42+00:00","article_modified_time":"2012-03-17T03:36:50+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\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)","datePublished":"2012-03-17T03:35:42+00:00","dateModified":"2012-03-17T03:36:50+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/"},"wordCount":205,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Currypastete"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/","name":"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-03-17T03:35:42+00:00","dateModified":"2012-03-17T03:36:50+00:00","description":"- Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/massaman-currypaste-kruang-gang-massaman\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Massaman-Currypaste Kr\u00fcang G\u00e4ng Massaman)"}]},{"@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-15k","jetpack-related-posts":[{"id":3541,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fleischspiesschen-muh-sate-zutaten-500-g-schweinenuss-40-holzspiesschen-1-galgant-2-cm-1-zitr\/","url_meta":{"origin":4174,"position":0},"title":"Fleischspiesschen [Muh Sate]","author":"Steffen","date":"14. Januar 2012","format":false,"excerpt":"Zutaten500 g Schweinenuss40 Holzspiesschen1 Galgant (2 cm)1 Zitronengrasstengel1 TL Koriandersamen1 TL Kreuzk\u00fcmmelk\u00f6rner0.5 TL Salz0.5 TL Pfeffer, schwar, fadM100 g Zucker1 EL Currypulver3 EL Kokosmilch, unges\u00fcsst nur den dicken Anteil der ungesch\u00fcttelten Dose1 Salatgurke5 Schalotten1 Peperoni, frisch, rot250 ml Reisessig ersatzweise Weissweinessig1 TL Reisessig zum Abschmecken1 TL Zucker zum AbschmeckenZubereitung1. Schweinefleisch\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":[]},{"id":767,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/20\/rotes-huhnercurry-mit-bambus\/","url_meta":{"origin":4174,"position":1},"title":"Rotes H\u00fchnercurry mit Bambus","author":"Steffen","date":"20. April 2011","format":false,"excerpt":"Zutaten: 1l Kokosmilch 450 g H\u00fchnerbr\u00fcste ohne Haut und Knochen,in mundgerechte St\u00fccken 2 EL Nam Pla (Fischso\u00dfe) 1 EL Zucker 225 g Bambussprossen, geschnitten 5 Kaffir-Limettenbl\u00e4tter, zerpfl\u00fcckt Salz und gemahlener schwarzer Pfeffer Gehackte, frische rote Chilischoten und Kaffir-Limettenbl\u00e4tter zum Garnieren rote Currypaste 1 TL Koriandersamen 1\/2 TL Kreuzk\u00fcmmelsamen 12-15 Rote\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":[]},{"id":3902,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/13\/garnelen-sate\/","url_meta":{"origin":4174,"position":2},"title":"Garnelen-Sat\u00e9","author":"Steffen","date":"13. Februar 2012","format":false,"excerpt":"Zutaten 500 g rohe Garnelen; mittelgro\u00df und ohne Schale Marinade 1 Stengel Zitronengras 2 Schalotten 2 cm Ingwerwurzel 1 TL Koriandersamen 1 TL Rote Currypaste 1 EL Sojasauce 1 EL Fischsauce 1\/2 TL Zucker Zubereitung Unbedingt mittelgro\u00dfe Garnelen nehmen, roh m\u00fcssen sie sein und ohne Schale. Die Garnelen l\u00e4ngs am\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":4732,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/15\/nussiges-huhner-curry\/","url_meta":{"origin":4174,"position":3},"title":"Nussiges H\u00fchner-Curry","author":"Steffen","date":"15. Dezember 2012","format":false,"excerpt":"Zutaten 1 Huhn \u00e0 1,5 kg 400 ml Kokoscreme 250 ml Wasser 2 Frische gr\u00fcne Chilischoten entkernt 2 EL Koriandersamen 1 TL Kreuzk\u00fcmmelsamen 2 TL Chiliflocken; anpasssen 1 TL Krabbenpaste 1 TL Knoblauch; gehackter 1 TL Ingwer; gehackter 2 TL Zucker 2 EL Pflanzen\u00f6l 3 EL Erdnussbutter 2 EL Fischsauce\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":[]},{"id":2968,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/23\/currybrot-mit-asiatischer-tomatenpaste\/","url_meta":{"origin":4174,"position":4},"title":"Currybrot mit asiatischer Tomatenpaste","author":"Steffen","date":"23. Oktober 2011","format":false,"excerpt":"Zutaten 500 g Mehl 1 TL Salz 1\/2 TL Zucker 3 gestrichene EL mildes Currypulver \u00a0 30 g Hefe 350 ml lauwarme Milch 1 kg reife Tomaten 120 g Ingwerwurzel 4 Stangen Zitronengras 2 Limetten 1\u00a0Chilischote 1 Knoblauchzehe 30 g Zucker 1 gestrichener EL Salz 1 TL Gemahlener Sternanis 200\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":[]},{"id":4529,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/27\/pikanter-entensalat-plah-ped-yang\/","url_meta":{"origin":4174,"position":5},"title":"Pikanter Entensalat – Plah Ped Yang","author":"Steffen","date":"27. Oktober 2012","format":false,"excerpt":"Zutaten 400 g Entenbrust mit Haut 1 gro\u00dfe Zwiebel Salz 2 TL gemahlener Koriander 2 TL Knoblauchpulver 1 EL Austernsauce; (*) 3 EL Helle Sojasauce 3 EL Cognac 3 Zitronengrasstengel; (*) 4 Zitronenbl\u00e4tter; (*) 2 frische Pfefferminzzweige 8 EL Pflanzen\u00f6l, evtl. 1\/4 mehr 4 EL Tamarindenmus; (*) 2 EL Palmzucker;\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"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\/4174","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=4174"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4174\/revisions"}],"predecessor-version":[{"id":4176,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4174\/revisions\/4176"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}