1.0Marc Winerhttps://marcwiner.com/cs/Marc Winerhttps://marcwiner.com/cs/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="93E2N9XpDv"><a href="https://marcwiner.com/cs/sambal-badjak/">Sambal badjak</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/cs/sambal-badjak/embed/#?secret=93E2N9XpDv" width="600" height="338" title="„Sambal badjak“ — Marc Winer" data-secret="93E2N9XpDv" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/10/sambal-badjak-en-tete-750x563.jpg600450Indonéská vařená chilli pasta, tmavě červená a lesklá, zjemněná domácím ketjapem s nízkým obsahem sacharidů.https://marcwiner.com/cs/sambal-badjak/csSambal badjakIndonéskáDochucovadlo1530451malá sklenička (200 g)15 chilli papriček (červených (chilli nebo španělské papričky), pro větší pálivost: rawit nebo Madame Jeanette)2 cibule (červené (s mírným obsahem sacharidů))4 stroužky česneku1 cm galangalu (čerstvého)zázvor (čerstvý (cm))1 stonek citronové trávy (čerstvé)4 lžíce ketjapu (s nízkým obsahem sacharidů (domácího))2 lžičky trassi1 lžička rybí omáčky ((bez cukru))5 ořechů kemiri1 citron, šťáva1 velká sklenice vody (horké)3 lžíce kokosového oleje4 lžíce sójové omáčky (nebo tamari, s 1 lžící hnědého erythritolu nebo tekutým karamelovým sladidlem)16https://marcwiner.com/wp-content/uploads/2026/10/sambal-badjak-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400