{"id":4286,"date":"2025-06-23T06:32:05","date_gmt":"2025-06-23T06:32:05","guid":{"rendered":"https:\/\/sslbelacan.com\/?page_id=4286"},"modified":"2025-06-23T06:43:30","modified_gmt":"2025-06-23T06:43:30","slug":"hot-pot-sambal-dip","status":"publish","type":"page","link":"https:\/\/sslbelacan.com\/cn\/hot-pot-sambal-dip\/","title":{"rendered":"Hot Pot Sambal Dip"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"4286\" class=\"elementor elementor-4286\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f317b6a e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"f317b6a\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\" data-core-v316-plus=\"true\">\n\t\t<div class=\"elementor-element elementor-element-e93f8fc e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"e93f8fc\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-9a6879c e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"9a6879c\" data-element_type=\"container\" data-settings=\"{&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6f4c39c elementor-widget elementor-widget-heading\" data-id=\"6f4c39c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">Hot Pot Sambal Dip<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d16374a elementor-widget elementor-widget-image\" data-id=\"d16374a\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"955\" height=\"630\" src=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/hotpot-paste-cover.webp\" class=\"attachment-large size-large wp-image-4289\" alt=\"Prawn Paste Recipes - hot pot sambal paste\" srcset=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/hotpot-paste-cover.webp 955w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/hotpot-paste-cover-300x198.webp 300w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/hotpot-paste-cover-768x507.webp 768w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/hotpot-paste-cover-18x12.webp 18w\" sizes=\"(max-width: 955px) 100vw, 955px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-8123f3d e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"8123f3d\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e850f45 elementor-widget elementor-widget-heading\" data-id=\"e850f45\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u8bf4\u660e\uff1a<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-119d301 elementor-widget elementor-widget-text-editor\" data-id=\"119d301\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<div>1.\u00a0 Wash all ingredients A-F thoroughly and pat them dry with a kitchen towel.<\/div><div>2.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.<\/div><div>3.\u00a0 Heat a pan (non stick pan preferred) with oil and toast the belacan until it dries out,<\/div><div>becoming powdery and emitting a strong shrimp fragrance. Remove from heat and let it<\/div><div>cool. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180<\/div><div>degrees Celsius until fragrant. Allow it to cool.<\/div><div>4.\u00a0 Blend ingredients A-G.<\/div><div>5.\u00a0 Heat a pan with 6 tablespoons of oil and stir-fry the blended ingredients until fragrant<\/div><div>add I &amp; J in order mixed well.<\/div><div>6.\u00a0 Add ingredient K-M when paste looks dry. Turn off the fire once the paste starts to boil.<\/div><div>To prepare dip<\/div><div>1.\u00a0 Roast both peanuts and sesame seeds<\/div><div>2.\u00a0 Add in N -Q into the blended chill sauce<\/div><div>3.\u00a0 Mix them<\/div><div>4.\u00a0 Keep all the paste in a container and refrigerate.<\/div><div>\u00a0<\/div><div><strong>Usage:<\/strong><\/div><div>This is a dip for hot pot. It can be top with any condiments such as chopped spring onions,<\/div><div>coriander, chili, garlic depending on your preference.<\/div><div>\u00a0<\/div><div><strong>Tip:<\/strong><\/div><div>Leave it over night in refrigerator for better taste<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3e50d63 e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"3e50d63\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-21fc17f elementor-widget elementor-widget-heading\" data-id=\"21fc17f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u539f\u6599<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1b3db5 elementor-widget elementor-widget-text-editor\" data-id=\"e1b3db5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div><div>Prep Time: 20 minutes<\/div><div>Cooking Time: 15 minutes<\/div><\/div><div>\u00a0<\/div><div><div><strong>Fresh Ingredients:<\/strong><\/div><div>SPICE PASTE<\/div><div>1.Blended Ingredients :<\/div><div>A. 120g shallots<\/div><div>B. 6 cloves garlic<\/div><div>C. 2 stalks lemon grass<\/div><div>D. 150g fresh red chilies (seeds removed)<\/div><div>E. 30g turmeric<\/div><div>F. 60g galangal \/blue ginger<\/div><div>G. 40g belacan \/shrimp paste (toasted)<\/div><div>H. 6 tbsp oil<\/div><div>I. dried chili powder &#8211; 30g for mildly spicy<\/div><div><span style=\"font-size: 16px;\">J. 1 cup (220ml) water<\/span><\/div><div>K. 200ml white vinegar<\/div><div>L. 1 tbsp salt<\/div><div>M. 10 tbsp (110g) sugar<\/div><div>N.300g Ground roasted peanuts<\/div><div>O. 60g roasted sesame seeds<\/div><div>P. 20 g fried shallots<\/div><div>Q. 5-6 stalks coriander roots (chopped)<\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Hot Pot Sambal Dip Instruction 1.\u00a0 Wash all ingredients A-F thoroughly and pat them dry with a kitchen towel.2.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.3.\u00a0 Heat a pan (non stick pan preferred) with oil and toast the belacan until it dries out,becoming powdery and emitting a strong shrimp fragrance. Remove from heat and let itcool. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180degrees Celsius until fragrant. Allow it to cool.4.\u00a0 Blend ingredients A-G.5.\u00a0 Heat a pan with 6 tablespoons of oil and stir-fry the blended ingredients until fragrantadd I &amp; J in order mixed well.6.\u00a0 Add ingredient K-M when paste looks dry. Turn off the fire once the paste starts to boil.To prepare dip1.\u00a0 Roast both peanuts and sesame seeds2.\u00a0 Add in N -Q into the blended chill sauce3.\u00a0 Mix them4.\u00a0 Keep all the paste in a container and refrigerate.\u00a0Usage:This is a dip for hot pot. It can be top with any condiments such as chopped spring onions,coriander, chili, garlic depending on your preference.\u00a0Tip:Leave it over night in refrigerator for better taste Ingredients Prep Time: 20 minutesCooking Time: 15 minutes\u00a0Fresh Ingredients:SPICE PASTE1.Blended Ingredients :A. 120g shallotsB. 6 cloves garlicC. 2 stalks lemon grassD. 150g fresh red chilies (seeds removed)E. 30g turmericF. 60g galangal \/blue gingerG. 40g belacan \/shrimp paste (toasted)H. 6 tbsp oilI. dried chili powder &#8211; 30g for mildly spicyJ. 1 cup (220ml) waterK. 200ml white vinegarL. 1 tbsp saltM. 10 tbsp (110g) sugarN.300g Ground roasted peanutsO. 60g roasted sesame seedsP. 20 g fried shallotsQ. 5-6 stalks coriander roots (chopped)<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4286","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.11 (Yoast SEO v20.11) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hot Pot Sambal Dip -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sslbelacan.com\/cn\/hot-pot-sambal-dip\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hot Pot Sambal Dip\" \/>\n<meta property=\"og:description\" content=\"Hot Pot Sambal Dip Instruction 1.\u00a0 Wash all ingredients A-F thoroughly and pat them dry with a kitchen towel.2.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.3.\u00a0 Heat a pan (non stick pan preferred) with oil and toast the belacan until it dries out,becoming powdery and emitting a strong shrimp fragrance. Remove from heat and let itcool. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180degrees Celsius until fragrant. Allow it to cool.4.\u00a0 Blend ingredients A-G.5.\u00a0 Heat a pan with 6 tablespoons of oil and stir-fry the blended ingredients until fragrantadd I &amp; J in order mixed well.6.\u00a0 Add ingredient K-M when paste looks dry. Turn off the fire once the paste starts to boil.To prepare dip1.\u00a0 Roast both peanuts and sesame seeds2.\u00a0 Add in N -Q into the blended chill sauce3.\u00a0 Mix them4.\u00a0 Keep all the paste in a container and refrigerate.\u00a0Usage:This is a dip for hot pot. It can be top with any condiments such as chopped spring onions,coriander, chili, garlic depending on your preference.\u00a0Tip:Leave it over night in refrigerator for better taste Ingredients Prep Time: 20 minutesCooking Time: 15 minutes\u00a0Fresh Ingredients:SPICE PASTE1.Blended Ingredients :A. 120g shallotsB. 6 cloves garlicC. 2 stalks lemon grassD. 150g fresh red chilies (seeds removed)E. 30g turmericF. 60g galangal \/blue gingerG. 40g belacan \/shrimp paste (toasted)H. 6 tbsp oilI. dried chili powder &#8211; 30g for mildly spicyJ. 1 cup (220ml) waterK. 200ml white vinegarL. 1 tbsp saltM. 10 tbsp (110g) sugarN.300g Ground roasted peanutsO. 60g roasted sesame seedsP. 20 g fried shallotsQ. 5-6 stalks coriander roots (chopped)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sslbelacan.com\/cn\/hot-pot-sambal-dip\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-23T06:43:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/hotpot-paste-cover.webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/sslbelacan.com\/hot-pot-sambal-dip\/\",\"url\":\"https:\/\/sslbelacan.com\/hot-pot-sambal-dip\/\",\"name\":\"Hot Pot Sambal Dip -\",\"isPartOf\":{\"@id\":\"https:\/\/sslbelacan.com\/#website\"},\"datePublished\":\"2025-06-23T06:32:05+00:00\",\"dateModified\":\"2025-06-23T06:43:30+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/sslbelacan.com\/hot-pot-sambal-dip\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/sslbelacan.com\/hot-pot-sambal-dip\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/sslbelacan.com\/hot-pot-sambal-dip\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/sslbelacan.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hot Pot Sambal Dip\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/sslbelacan.com\/#website\",\"url\":\"https:\/\/sslbelacan.com\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/sslbelacan.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"zh-Hans\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Hot Pot Sambal Dip -","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:\/\/sslbelacan.com\/cn\/hot-pot-sambal-dip\/","og_locale":"zh_CN","og_type":"article","og_title":"Hot Pot Sambal Dip","og_description":"Hot Pot Sambal Dip Instruction 1.\u00a0 Wash all ingredients A-F thoroughly and pat them dry with a kitchen towel.2.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.3.\u00a0 Heat a pan (non stick pan preferred) with oil and toast the belacan until it dries out,becoming powdery and emitting a strong shrimp fragrance. Remove from heat and let itcool. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180degrees Celsius until fragrant. Allow it to cool.4.\u00a0 Blend ingredients A-G.5.\u00a0 Heat a pan with 6 tablespoons of oil and stir-fry the blended ingredients until fragrantadd I &amp; J in order mixed well.6.\u00a0 Add ingredient K-M when paste looks dry. Turn off the fire once the paste starts to boil.To prepare dip1.\u00a0 Roast both peanuts and sesame seeds2.\u00a0 Add in N -Q into the blended chill sauce3.\u00a0 Mix them4.\u00a0 Keep all the paste in a container and refrigerate.\u00a0Usage:This is a dip for hot pot. 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