{"id":5656,"date":"2014-03-31T19:47:31","date_gmt":"2014-03-31T19:47:31","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5656"},"modified":"2014-01-19T20:00:15","modified_gmt":"2014-01-19T20:00:15","slug":"prawn-sambal-krabben-sehr-scharf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/","title":{"rendered":"Prawn Sambal (Krabben Sehr Scharf)"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Krabben; gewaschen, gesch\u00e4lt und gereinigt
\n2 Tomaten, in Teile geschnitten
\n2 gro\u00dfe Zwiebeln; gehackt
\n4 Knoblauchzehen; gehackt
\n1 TL Chilli; gemahlen
\n1 Packung Cocosnusspulver
\n500 ml Wasser
\nSalz nach Geschmack
\n4 EL \u00d6l
\nTamarindesaft<\/em>
\n1 TL Tamarinde
\n4 EL Wasser
\nGew\u00fcrzmischung<\/em>
\n6 Frische Chillies
\n6 Schwarze Pfefferk\u00f6rner
\n1 Kleines St\u00fcck Kurkuma
\n2 TL Coriander Samen
\n1 TL Cummin Samen
\n1\/2 TL Fenugreek<\/p>\n

Zubereitung<\/strong>
\nDas Cocosnusspulver mit dem Wasser zu einem dicken Santan mischen.
\nDas \u00d6l erhitzen, den Knoblauch, die Zwiebeln 2-3 Min. darin braten. Chilli und zersto\u00dfene Gew\u00fcrze hinzuf\u00fcgen. Braten, bis sich ein roter Film auf der Paste bildet. Den Tamarinde-Saft (Ersatzweise kann man auch Zitrone nehmen, denn Tamarinde ist recht sauer) und die Tomaten zugeben und bei schwacher Hitze ca. 10 Min. k\u00f6cheln lassen.
\nDie Krabben, den Santan und das Salz zuf\u00fcgen. Zum Kochen bringen und bei schwacher Hitze k\u00f6cheln lassen.
\nSt\u00e4ndig umr\u00fchren!
\nKrabben sollten nicht l\u00e4nger als 10 Minuten kochen, da sie sonst zu fest werden. Auch hierzu schmeckt Reis am besten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Krabben; gewaschen, gesch\u00e4lt und gereinigt 2 Tomaten, in Teile geschnitten 2 gro\u00dfe Zwiebeln; gehackt 4 Knoblauchzehen; gehackt 1 TL Chilli; gemahlen 1 Packung Cocosnusspulver 500 ml Wasser Salz nach Geschmack 4 EL \u00d6l Tamarindesaft 1 TL Tamarinde 4 EL Wasser Gew\u00fcrzmischung 6 Frische Chillies 6 Schwarze Pfefferk\u00f6rner 1 Kleines St\u00fcck Kurkuma 2 … <\/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":[5,19,6],"tags":[149],"class_list":["post-5656","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch","category-hauptgerichte","tag-krabben","item-wrap"],"yoast_head":"\nPrawn Sambal (Krabben Sehr Scharf)<\/title>\n<meta name=\"description\" content=\"- Prawn Sambal (Krabben Sehr Scharf)\" \/>\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\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prawn Sambal (Krabben Sehr Scharf)\" \/>\n<meta property=\"og:description\" content=\"- Prawn Sambal (Krabben Sehr Scharf)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/\" \/>\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=\"2014-03-31T19:47:31+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\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Prawn Sambal (Krabben Sehr Scharf)\",\"datePublished\":\"2014-03-31T19:47:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/\"},\"wordCount\":168,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Krabben\"],\"articleSection\":[\"Asiatisch\",\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/\",\"name\":\"Prawn Sambal (Krabben Sehr Scharf)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-03-31T19:47:31+00:00\",\"description\":\"- Prawn Sambal (Krabben Sehr Scharf)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/31\\\/prawn-sambal-krabben-sehr-scharf\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Prawn Sambal (Krabben Sehr Scharf)\"}]},{\"@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":"Prawn Sambal (Krabben Sehr Scharf)","description":"- Prawn Sambal (Krabben Sehr Scharf)","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\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/","og_locale":"de_DE","og_type":"article","og_title":"Prawn Sambal (Krabben Sehr Scharf)","og_description":"- Prawn Sambal (Krabben Sehr Scharf)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/","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":"2014-03-31T19:47:31+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\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Prawn Sambal (Krabben Sehr Scharf)","datePublished":"2014-03-31T19:47:31+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/"},"wordCount":168,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Krabben"],"articleSection":["Asiatisch","Fisch","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/","name":"Prawn Sambal (Krabben Sehr Scharf)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-03-31T19:47:31+00:00","description":"- Prawn Sambal (Krabben Sehr Scharf)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/31\/prawn-sambal-krabben-sehr-scharf\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Prawn Sambal (Krabben Sehr Scharf)"}]},{"@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-1te","jetpack-related-posts":[{"id":3467,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/07\/rosa-linsen-auf-uttar-pradesh-art-masoor-dal\/","url_meta":{"origin":5656,"position":0},"title":"Rosa Linsen auf Uttar Pradesh Art (Masoor Dal)","author":"Steffen","date":"7. Januar 2012","format":false,"excerpt":"Zutaten 250 g Rosa Linsen (Masoor Dal) 5 Knoblauchzehen 1 TL Tamarinde 200 g Roter K\u00fcrbis (in kleine W\u00fcrfel geschnitten) 1 mittlere Zwiebel, gehackt 3 kleine Tomaten, gehackt 1 W\u00fcrfel Frischer Ingwer mit 2 cm Kantenl\u00e4nge, gehackt 2 gr\u00fcne Chillischoten, gehackt 1 TL gemahlener Koriander 1\/2 TL Gemahlener Kreuzk\u00fcmmel 1\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4493,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kang-masaman-muslim-curry\/","url_meta":{"origin":5656,"position":1},"title":"K\u00e4ng Masaman (Muslim Curry)","author":"Steffen","date":"21. Oktober 2012","format":false,"excerpt":"Zutaten 750 g Rinderh\u00fcfte 4 Tasse Kokosmilch, aus der Dose 5 cm Zimtstange 5 Kardamomkapseln 2 EL Nam Plaa, Fischsosse 1 EL Tamarinde 3 EL Wasser, lauwarm 2 EL Limettensaft 1 Tasse Erdn\u00fcsse; trocken ger\u00f6stet 1 TL Gelbe Currypaste 1 TL Salz \u00d6l 12 kleine Thaizwiebeln; ger\u00f6stet 5 Knoblauchzehen; ger\u00f6stet\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":4691,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/","url_meta":{"origin":5656,"position":2},"title":"Krabben in scharfer Sauce","author":"Steffen","date":"5. Dezember 2012","format":false,"excerpt":"strong>Zutaten 500 g Krabben gesch\u00e4lt und gereinigt 1\/2 TL Salz und 600 ml Wasser mischen 1,5 EL Ingwer gehackt 1 TL Knoblauch gehackt 2 EL Chilisauce 4,5 EL Tomaten-Ketchup 1 TL Glutamat nach Wunsch 1 TL Zucker 1,5 TL Essig 1\/2 TL Salz 1\/4 Tasse Br\u00fche oder Wasser \u00d6l zum\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":5522,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/31\/paprika-mit-haehnchenfleisch-und-krabben\/","url_meta":{"origin":5656,"position":3},"title":"Paprika mit H\u00e4hnchenfleisch und Krabben","author":"Steffen","date":"31. Januar 2014","format":false,"excerpt":"Zutaten 1 Gr\u00fcne Paprika; in mittelgro\u00dfen St\u00fccken 1 Rote Chilli; in gro\u00dfen St\u00fccken 100 g H\u00e4hnchen; in mundgerechte St\u00fccke zerlegt 60 g Krabben; gesch\u00e4lt und gereinigt 6 Champignons 1\/2 Zwiebel; geviertelt 1 Fr\u00fchlingszwiebel; das Wei\u00dfe scheibeln, das Gr\u00fcne in 3 cm St\u00fccke geschnitten 2 Scheiben Ingwer 1\/4 TL Salz 1\/2\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5516,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/28\/omelett-mit-hackfleisch-gefuellt\/","url_meta":{"origin":5656,"position":4},"title":"Omelett, mit Hackfleisch gef\u00fcllt","author":"Steffen","date":"28. Januar 2014","format":false,"excerpt":"Zutaten 5 Eier 2\/3 TL -Salz 1\/3 TL -Pfeffer Korianderpulver 1 EL \u00d6l F\u00fcr die F\u00fcllung: 333 g Hackfleisch 2 cm Ingwer; gehackt 5 Knoblauchzehen; gehackt 2\/3 TL Salz 1\/3 TL Pfeffer 1 Zwiebel; gehackt 1 TL Kurkuma-Pulver; Gelbwurz 5 Gr\u00fcne Chillies; entkernt und gehackt 1 Tomate; gehackt 2\/3 Tasse\u2026","rel":"","context":"In "Eiergerichte"","block_context":{"text":"Eiergerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eiergerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3919,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/15\/paprika-mit-hahnche\/","url_meta":{"origin":5656,"position":5},"title":"Paprika mit H\u00e4hnchenfleisch und Krabben","author":"Steffen","date":"15. Februar 2012","format":false,"excerpt":"Zutaten 1 Gr\u00fcne Paprika; in mittelgrossen St\u00fccken 1 Rote Chilli; in grossen St\u00fccken 100 g H\u00e4hnchen; in mundgerechte St\u00fccke zerlegt 60 g Krabben; gesch\u00e4lt und gereinigt 6 Champignons 1\/2 Zwiebel; geviertelt 1 Fr\u00fchlingszwiebel; das Weisse scheibeln, das Gr\u00fcne in 3 cm-St\u00fccke geschnitten 2 Scheiben Ingwer 1\/4 TL -Salz 1\/2 TL\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"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\/5656","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=5656"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5656\/revisions"}],"predecessor-version":[{"id":5657,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5656\/revisions\/5657"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}