{"id":196328,"title":"Thajsk\u00e1 kuchyn\u011b","modified":"2026-10-31T16:51:34+01:00","plain":"V Thajsku je j\u00eddlo \u00fast\u0159edn\u00edm prvkem ka\u017ed\u00e9 spole\u010densk\u00e9 ud\u00e1losti a \u010dasto se samo st\u00e1v\u00e1 spole\u010denskou ud\u00e1lost\u00ed nebo d\u016fvodem k oslav\u011b. \u010c\u00e1ste\u010dn\u011b je to d\u00e1no p\u0159\u00e1telskou a spole\u010denskou povahou Thajc\u016f, ale tak\u00e9 zp\u016fsobem, jak\u00fdm se j\u00eddlo objedn\u00e1v\u00e1, pod\u00e1v\u00e1 a konzumuje. J\u00eddlo spojuje rodinu a p\u0159\u00e1tele a umo\u017e\u0148uje jim sd\u00edlet spole\u010dn\u00e9 chv\u00edle. A s t\u00edm souhlas\u00edm na 2000 %. A\u0165 u\u017e pl\u00e1nujete nav\u0161t\u00edvit Phuket \u010di nav\u0161t\u00edvit Bangkok, nebo si jen chcete p\u0159ipomenout tamn\u00ed chut\u011b, tento \u010dl\u00e1nek je pr\u00e1v\u011b pro v\u00e1s!\n\n\n\nZ\u00e1kladn\u00ed chut\u011b thajsk\u00e9 kuchyn\u011b\n\n\n\nTypick\u00e9 thajsk\u00e9 j\u00eddlo zahrnuje p\u011bt z\u00e1kladn\u00edch chut\u00ed: slanou, sladkou, kyselou, ho\u0159kou a p\u00e1livou. V\u011bt\u0161ina thajsk\u00fdch pokrm\u016f se toti\u017e nepova\u017euje za plnohodnotnou, pokud nekombinuje v\u0161ech p\u011bt. P\u0159esto\u017ee thajsk\u00e9 ko\u0159en\u011bn\u00ed m\u016f\u017ee b\u00fdt pro cizince pom\u011brn\u011b ostr\u00e9, thajsk\u00e1 kuchyn\u011b db\u00e1 na vyv\u00e1\u017eenost v\u0161ech chut\u00ed. Recept na Yam Khai Dao je toho skv\u011bl\u00fdm p\u0159\u00edkladem\n\n\n\nLahodn\u00e9 pad thai\n\n\n\nKdy\u017e skupina Thajc\u016f j\u00ed v restauraci nebo p\u0159ipravuje j\u00eddlo doma, obvykle si dop\u0159eje r\u016fzn\u00e9 masov\u00e9 a\/nebo ryb\u00ed pokrmy, zeleninu, nudlov\u00fd pokrm a p\u0159\u00edpadn\u011b pol\u00e9vku. V\u0161echno se sd\u00edl\u00ed, krom\u011b pol\u00e9vky, kterou si ka\u017ed\u00fd m\u016f\u017ee objednat zvl\u00e1\u0161\u0165, p\u0159\u00edpadn\u011b ka\u017ed\u00fd dostane vlastn\u00ed misku, do n\u00ed\u017e si nabere porci pol\u00e9vky. Nap\u0159\u00edklad mou proslulou pol\u00e9vku tom yum nebo tom yum talay s mo\u0159sk\u00fdmi plody. Naproti tomu pol\u00e9vka tom kha se j\u00ed jako kari\n\n\n\nPro ka\u017ed\u00e9ho str\u00e1vn\u00edka porce Moo Grob\n\n\n\nDezert n\u011bkdy tvo\u0159\u00ed jen \u010derstv\u00e9 ovoce, nap\u0159\u00edklad ananas nebo n\u011bkter\u00fd z tis\u00edc\u016f druh\u016f tropick\u00e9ho ovoce b\u011b\u017en\u00fdch v zemi (mimo jin\u00e9 guava, durian, mangostan, pap\u00e1ja, ban\u00e1ny, tamarind nebo mango).  A samoz\u0159ejm\u011b je tu i slavn\u00e9 mango sticky rice\n\n\n\n\n\n\n\nNebo to m\u016f\u017ee b\u00fdt n\u011bco propracovan\u011bj\u0161\u00edho, nap\u0159\u00edklad barevn\u00e9 r\u00fd\u017eov\u00e9 kol\u00e1\u010dky, r\u00fd\u017eov\u00e9 kuli\u010dky obalen\u00e9 v kokosu, bylinn\u00e9 \u017eel\u00e9 nebo dezert ze \u017elut\u00fdch fazol\u00ed, jako jsou med kanoon.\n\n\n\nMed Kanoon v cel\u00e9 sv\u00e9 kr\u00e1se\n\n\n\nThajci jed\u00ed pomalu a j\u00eddlo si vychutn\u00e1vaj\u00ed, proto\u017ee stolov\u00e1n\u00ed je tak\u00e9 p\u0159\u00edle\u017eitost\u00ed str\u00e1vit \u010das se sv\u00fdmi bl\u00edzk\u00fdmi.\n\n\n\nVlivy na thajskou kuchyni\n\n\n\nChut\u011b dne\u0161n\u00edho Thajska maj\u00ed ko\u0159eny v d\u00e1vn\u00e9 historii. U\u017e ve 13. stolet\u00ed Thajci vytvo\u0159ili to, co bychom mohli pova\u017eovat za j\u00e1dro siamsk\u00e9 kuchyn\u011b, jak ji zn\u00e1me dnes: r\u016fzn\u00e9 druhy masa a mo\u0159sk\u00fdch plod\u016f v kombinaci s r\u00fd\u017e\u00ed, m\u00edstn\u00ed zeleninou, bylinkami, \u010desnekem a velmi v\u00fdrazn\u00fdm pep\u0159em. Pozd\u011bji \u010c\u00ed\u0148an\u00e9 p\u0159inesli do Thajska nudle (nap\u0159\u00edklad ty do pad see ew) a tak\u00e9 nejd\u016fle\u017eit\u011bj\u0161\u00ed n\u00e1\u010din\u00ed thajsk\u00e9 kuchyn\u011b: ocelov\u00fd wok. \n\n\n\nP\u0159\u00edbuzn\u00fd pad thai, pad see ew, ve woku\n\n\n\nThajskou kuchyni tak\u00e9 v\u00fdrazn\u011b ovliv\u0148uje indick\u00e9 ko\u0159en\u00ed a chut\u011b, jak dokl\u00e1daj\u00ed jej\u00ed proslul\u00e1 zelen\u00e1, \u010derven\u00e1 a \u017elut\u00e1 kari. Thajsk\u00e1 kari si s indick\u00fdmi rozhodn\u011b nespletete, p\u0159esto jejich pasty obsahuj\u00ed \u0159adu indick\u00fdch ko\u0159en\u00ed. D\u00edky m\u00edstn\u00edm surovin\u00e1m si v\u0161ak v\u017edy zachov\u00e1vaj\u00ed sv\u00e9 jedine\u010dn\u00e9 chut\u011b. Pat\u0159\u00ed k nim thajsk\u00e1 bazalka posv\u00e1tn\u00e1, kterou pou\u017e\u00edv\u00e1m ve sv\u00e9m receptu na ku\u0159e s thajskou bazalkou a na pad gra prow, citronov\u00e1 tr\u00e1va a galg\u00e1n. Bazalku najdete i v sal\u00e1tech, nap\u0159\u00edklad v n\u011bkter\u00fdch verz\u00edch Moo nam tok, thajsk\u00e9ho sal\u00e1tu z vep\u0159ov\u00e9ho masa. V thajsk\u00e9 kuchyni nechyb\u00ed ani proslul\u00e9 kari panang\n\n\n\nL\u00edstky thajsk\u00e9 bazalky p\u0159idan\u00e9 do ku\u0159ete na zelen\u00e9m kari\n\n\n\nDal\u0161\u00ed vlivy na thajskou kuchyni p\u0159ich\u00e1zej\u00ed z okoln\u00edch zem\u00ed, jako jsou Vietnam, Kambod\u017ea, Indon\u00e9sie, Laos, Barma a Malajsie. Tyto \u010detn\u00e9 a rozmanit\u00e9 vlivy se spojuj\u00ed a vytv\u00e1\u0159ej\u00ed komplexn\u00ed chu\u0165 dne\u0161n\u00ed thajsk\u00e9 kuchyn\u011b, kter\u00e1 pat\u0159\u00ed k nejrychleji se \u0161\u00ed\u0159\u00edc\u00edm a nejobl\u00edben\u011bj\u0161\u00edm kuchyn\u00edm sv\u011bta.\n\n\n\nThajsk\u00e9 nudle s \u010derven\u00fdm kari p\u0159ipraven\u00e9 k sn\u011bden\u00ed\n\n\n\nR\u00fd\u017ee\n\n\n\nNic nem\u00e1 v thajsk\u00e9 kuchyni d\u016fle\u017eit\u011bj\u0161\u00ed m\u00edsto ne\u017e r\u00fd\u017ee. Jako nej\u010dast\u011bji pod\u00e1van\u00e1 sou\u010d\u00e1st v\u0161ech j\u00eddel se t\u011b\u0161\u00ed \u00fact\u011b a nikdy se s n\u00ed nepl\u00fdtv\u00e1. V Thajsku se p\u011bstuje a pod\u00e1v\u00e1 mnoho odr\u016fd r\u00fd\u017ee, p\u0159i\u010dem\u017e jasm\u00ednov\u00e1 r\u00fd\u017ee je nejobl\u00edben\u011bj\u0161\u00ed, ale tak\u00e9 nejdra\u017e\u0161\u00ed. Pom\u011brn\u011b b\u011b\u017en\u00e1 je i lepkav\u00e1 r\u00fd\u017ee a b\u00edl\u00e1 r\u00fd\u017ee je hojn\u011b dostupn\u00e1, levn\u011bj\u0161\u00ed ne\u017e jasm\u00ednov\u00e1, a p\u0159itom v\u00fdte\u010dn\u00e1. \n\n\n\nKucha\u0159i v\u011bnuj\u00ed velkou pozornost kvalit\u011b nakupovan\u00e9 r\u00fd\u017ee a ovl\u00e1daj\u00ed \u0159adu postup\u016f jej\u00ed p\u0159\u00edpravy: jakou teplotu pou\u017e\u00edt, kolik vody p\u0159idat, jak ji va\u0159it v p\u00e1\u0159e a jak dlouho. R\u00fd\u017ee m\u016f\u017ee cel\u00e9 j\u00eddlo pozvednout, nebo pokazit.\n\n\n\nNudle jsou velmi b\u011b\u017en\u00e9, ale ne tak jako r\u00fd\u017ee. Zat\u00edmco r\u00fd\u017ee se pod\u00e1v\u00e1 ke sd\u00edlen\u00ed, nudlov\u00e9 pokrmy jsou \u010dasto ur\u010den\u00e9 pro jednotlivce. Tak\u017ee ne, o sv\u00e9 nudle se d\u011blit nebudu, je to tradice.\n\n\n\nV\u00fdznam serv\u00edrov\u00e1n\u00ed\n\n\n\nDal\u0161\u00edm d\u016fle\u017eit\u00fdm aspektem thajsk\u00e9 kultury je \u00faprava j\u00eddla p\u0159i serv\u00edrov\u00e1n\u00ed. Pozornost v\u011bnovan\u00e1 detail\u016fm a kr\u00e1sa pod\u00e1van\u00e9ho pokrmu jsou d\u016fle\u017eitou sou\u010d\u00e1st\u00ed kulin\u00e1\u0159sk\u00e9ho z\u00e1\u017eitku. \n\n\n\nBez ohledu na skv\u011bl\u00e9 chut\u011b mus\u00ed pokrm tak\u00e9 l\u00e1kav\u011b vypadat. T\u00edm se odr\u00e1\u017e\u00ed \u00facta, kterou thajsk\u00e1 kultura chov\u00e1 k j\u00eddlu a jeho surovin\u00e1m. Prezentace thajsk\u00fdch pokrm\u016f pat\u0159\u00ed k nejvyt\u0159\u00edben\u011bj\u0161\u00edm na sv\u011bt\u011b; serv\u00edrovac\u00ed m\u00edsy zdob\u00ed rozmanit\u00e1 zelenina a ovoce vy\u0159ezan\u00e9 do podoby kv\u011btin a restovan\u00e9 pokrmy obsahuj\u00ed elegantn\u011b vy\u0159ez\u00e1vanou zeleninu p\u0159\u00edmo v j\u00eddle. Kucha\u0159i se u\u010d\u00ed um\u011bn\u00ed vy\u0159ez\u00e1v\u00e1n\u00ed, proto\u017ee j\u00eddlu je t\u0159eba v\u011bnovat p\u00e9\u010di nejen p\u0159i va\u0159en\u00ed, ale i po estetick\u00e9 str\u00e1nce. Dobr\u00fdm p\u0159\u00edkladem jsou sma\u017een\u00e9 enoki\n\n\n\nHov\u011bz\u00ed pla\u010d\u00edc\u00ed tygr se serv\u00edrov\u00e1n\u00edm, kter\u00e9 \"m\u00e1 \u0161mrnc\"\n\n\n\nV\u011bt\u0161ina pokrm\u016f se pod\u00e1v\u00e1 v soustech, co\u017e je chytr\u00fd zp\u016fsob, jak obej\u00edt skute\u010dnost, \u017ee buddhismus nedoporu\u010duje p\u0159ipravovat cel\u00e9 zv\u00ed\u0159e. Ryby, hov\u011bz\u00ed, vep\u0159ov\u00e9 i ku\u0159ec\u00ed maso se proto p\u0159ed tepelnou \u00fapravou kr\u00e1jej\u00ed, stejn\u011b jako v\u0161echny ostatn\u00ed suroviny, kter\u00e9 se tak\u00e9 sekaj\u00ed a kr\u00e1jej\u00ed na kosti\u010dky.\n\n\n\nNa severu, v Is\u00e1nu, najdete tak\u00e9 thajsk\u00fd hov\u011bz\u00ed tatar\u00e1k neboli larb dip\n\n\n\nZem\u011b drobn\u00e9ho ob\u010derstven\u00ed\n\n\n\nKrom\u011b hlavn\u00edch j\u00eddel jsou Thajci proslul\u00ed t\u00edm, \u017ee r\u00e1di \"n\u011bco zobou\". V Thajsku snadno po\u0159\u00edd\u00edte rychlou, ale lahodnou sva\u010dinu za p\u00e1r drobn\u00fdch u silnice nebo na trz\u00edch \u2014 objevte nejlep\u0161\u00ed m\u00edsta s pouli\u010dn\u00edm j\u00eddlem a no\u010dn\u00ed trhy na Phuketu. Skv\u011bl\u00fdm p\u0159\u00edkladem jsou pong neng.\n\n\n\nMoo ping pat\u0159ily k m\u00fdm nejobl\u00edben\u011bj\u0161\u00edm j\u00eddl\u016fm na rychl\u00e9 zakousnut\u00ed. Jsou to thajsk\u00e9 sladkoslan\u00e9 vep\u0159ov\u00e9 \u0161p\u00edzy\n\n\n\n Mezi obl\u00edben\u00e9 sva\u010diny pat\u0159\u00ed jarn\u00ed z\u00e1vitky, ku\u0159ec\u00ed \u0161p\u00edzy satay nebo hov\u011bz\u00ed \u0161p\u00edzy, syrov\u00e1 zelenina s pikantn\u00edm dipem, pol\u00e9vky, sal\u00e1ty a sladkosti v\u0161eho druhu\n\n\n\nSom tam neboli sal\u00e1t ze zelen\u00e9 pap\u00e1ji je v\u00fdte\u010dn\u00fd jako rychl\u00e9 ob\u010derstven\u00ed\n\n\n\nHmyz\n\n\n\nV Thajsku najdete velkou rozmanitost jedl\u00e9ho hmyzu. Klikn\u011bte na p\u0159edchoz\u00ed odkaz a p\u0159e\u010dt\u011bte si m\u016fj \u010dl\u00e1nek na toto t\u00e9ma\n\n\n\nZ\u00e1kladn\u00ed suroviny thajsk\u00e9 kuchyn\u011b\n\n\n\n\nRyb\u00ed om\u00e1\u010dka\n\n\n\n\u010cerven\u00e9 kari \n\n\n\nZelen\u00e9 kari\n\n\n\n\u017dlut\u00e9 kari\n\n\n\nSv\u011btl\u00e1 a tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka\n\n\n\nOm\u00e1\u010dka sriracha\n\n\n\nSladk\u00e1 chilli om\u00e1\u010dka\n\n\n\nThajsk\u00e1 z\u00e1livka\n\n\n\nS\u00f3jov\u00e9 kl\u00ed\u010dky\n\n\n\nCulantro (\u010d\u00ednsk\u00fd koriandr)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196328"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196328\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/2874"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}