{"id":4487,"date":"2012-10-21T15:05:32","date_gmt":"2012-10-21T15:05:32","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4487"},"modified":"2012-10-21T15:05:32","modified_gmt":"2012-10-21T15:05:32","slug":"kalio","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kalio\/","title":{"rendered":"Kalio"},"content":{"rendered":"

Zutaten<\/strong>
\n1000 g Topside Steaks; in 3 cm grosse W\u00fcrfel geschnitten
\n2 Packungen Kokosnuss-Pulver mit 1 l Wasser zu Santan vermischt
\n2 Stiele Zitronengras zersto\u00dfen
\n1\/2 TL Kurkuma-Pulver
\nGew\u00fcrzmischung im M\u00f6rser:<\/em>
\n1 Zwiebel
\n6 Knoblauchzehen
\n2 cm Ingwer
\n2 EL Chilli-Pulver
\n115 g Frische Chillies; entkernt
\n60 g Lauch
\n1\/2 TL Kurkuma-Pulver<\/p>\n

Zubereitung<\/strong>
\nDas Fleisch mit der H\u00e4lfte der zerstossenen Gew\u00fcrze vermengen und eine Stunde ziehen lassen. Die Kokosnussmischung (Pulver mit Wasser = Santan) in eine Pfanne bzw. Wok geben. Die verbliebenen Gew\u00fcrze, Lemongras und Kurkuma-Pulver dazugeben und alles zum Kochen bringen. St\u00e4ndiges Umr\u00fchren verhindert die Gerinnung. Bevor die Kokosmilch zu kochen beginnt, wird die Hitze reduziert. Nun wird die Mischung bei milder Hitze gekocht, bis sie s\u00e4mig wird und eindickt. Man gibt dann das Fleisch und Salz dazu und bringt alles unter st\u00e4ndigem R\u00fchren zum Kochen. Bei schwacher Hitze wird das Essen gekocht, bis das Fleisch weich ist (in ca. 1 Stunde). Man serviert das Essen heiss mit Reis.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1000 g Topside Steaks; in 3 cm grosse W\u00fcrfel geschnitten 2 Packungen Kokosnuss-Pulver mit 1 l Wasser zu Santan vermischt 2 Stiele Zitronengras zersto\u00dfen 1\/2 TL Kurkuma-Pulver Gew\u00fcrzmischung im M\u00f6rser: 1 Zwiebel 6 Knoblauchzehen 2 cm Ingwer 2 EL Chilli-Pulver 115 g Frische Chillies; entkernt 60 g Lauch 1\/2 TL Kurkuma-Pulver Zubereitung Das Fleisch … <\/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":[5,6],"tags":[62],"class_list":["post-4487","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","tag-steak","item-wrap"],"yoast_head":"\nKalio<\/title>\n<meta name=\"description\" content=\"- Kalio\" \/>\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\/10\/21\/kalio\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kalio\" \/>\n<meta property=\"og:description\" content=\"- Kalio\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kalio\/\" \/>\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=\"2012-10-21T15:05:32+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\\\/10\\\/21\\\/kalio\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kalio\",\"datePublished\":\"2012-10-21T15:05:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/\"},\"wordCount\":158,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Steak\"],\"articleSection\":[\"Asiatisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/\",\"name\":\"Kalio\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-10-21T15:05:32+00:00\",\"description\":\"- Kalio\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/21\\\/kalio\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kalio\"}]},{\"@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 - 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