{"id":4629,"date":"2012-11-20T20:08:08","date_gmt":"2012-11-20T20:08:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4629"},"modified":"2012-11-20T20:08:08","modified_gmt":"2012-11-20T20:08:08","slug":"sambal","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/20\/sambal\/","title":{"rendered":"Sambal"},"content":{"rendered":"

Zutaten<\/strong>
\n5 Schalotten
\n5 Peperonischoten, rot
\n1 kleine Tomate
\n2 Knoblauchzehen
\n1 EL Schrimpspaste (Asialaden)
\n1,5 EL Zucker
\n3 EL Pflanzen\u00f6l
\n1\/2 TL Salz
\n1\/2 TL schwarzer Pfeffer<\/p>\n

Zubereitung<\/strong>
\nSchalotten, Knoblauch sch\u00e4len und mit Peperoni klein hacken. Jetzt im Pflanzen\u00f6l braten. Schrimpspaste und gew\u00fcrfelte Tomate zugeben und 2-3 Minuten mit k\u00f6cheln. Restliche Zutaten zugeben und ca. 5 Minuten mitgaren, dann p\u00fcrieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 5 Schalotten 5 Peperonischoten, rot 1 kleine Tomate 2 Knoblauchzehen 1 EL Schrimpspaste (Asialaden) 1,5 EL Zucker 3 EL Pflanzen\u00f6l 1\/2 TL Salz 1\/2 TL schwarzer Pfeffer Zubereitung Schalotten, Knoblauch sch\u00e4len und mit Peperoni klein hacken. Jetzt im Pflanzen\u00f6l braten. Schrimpspaste und gew\u00fcrfelte Tomate zugeben und 2-3 Minuten mit k\u00f6cheln. Restliche Zutaten zugeben 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":[1,5],"tags":[620],"class_list":["post-4629","post","type-post","status-publish","format-standard","hentry","category-allgemein","category-asiatisch","tag-gewurz","item-wrap"],"yoast_head":"\nSambal<\/title>\n<meta name=\"description\" content=\"- Sambal\" \/>\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\/11\/20\/sambal\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sambal\" \/>\n<meta property=\"og:description\" content=\"- Sambal\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/20\/sambal\/\" \/>\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=\"2012-11-20T20:08:08+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<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\\\/11\\\/20\\\/sambal\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Sambal\",\"datePublished\":\"2012-11-20T20:08:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/\"},\"wordCount\":58,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Gew\u00fcrz\"],\"articleSection\":{\"1\":\"Asiatisch\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/\",\"name\":\"Sambal\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-20T20:08:08+00:00\",\"description\":\"- Sambal\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/sambal\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sambal\"}]},{\"@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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