{"id":196346,"title":"Indon\u00e9sk\u00e1 kuchyn\u011b","modified":"2026-10-31T16:51:36+01:00","plain":"Indon\u00e9sk\u00e1 kuchyn\u011b s historick\u00fdmi nizozemsk\u00fdmi, \u010d\u00ednsk\u00fdmi a arabsk\u00fdmi vlivy pat\u0159\u00ed k nejchutn\u011bj\u0161\u00edm kuchyn\u00edm na sv\u011bt\u011b, a to z dobr\u00fdch d\u016fvod\u016f.\n\n\n\nIndon\u00e9sk\u00e1 kuchyn\u011b je rozmanit\u00e1, proto\u017ee Indon\u00e9sii tvo\u0159\u00ed t\u00e9m\u011b\u0159 6 000 obydlen\u00fdch ostrov\u016f z celkov\u00fdch 18 000 v nejv\u011bt\u0161\u00edm souostrov\u00ed na sv\u011bt\u011b. \n\n\n\nTyto ostrovy po celou svou historii p\u0159itahovaly obchodn\u00edky, pir\u00e1ty a dobrodruhy z cel\u00e9ho sv\u011bta. Mezi nimi z\u016fst\u00e1v\u00e1 Bali jedn\u00edm z nej\u00fachvatn\u011bj\u0161\u00edch m\u00edst k objevov\u00e1n\u00ed d\u00edky sv\u00fdm chr\u00e1m\u016fm, r\u00fd\u017eov\u00fdm pol\u00edm a v\u00fdlet\u016fm, kter\u00e9 si nesm\u00edte nechat uj\u00edt. Tyto odlehl\u00e9 ostrovy le\u017e\u00edc\u00ed na star\u00fdch obchodn\u00edch tras\u00e1ch a bohat\u00e9 na rostlinn\u00e9 zdroje se rychle staly st\u0159edem celosv\u011btov\u00e9ho z\u00e1jmu. \n\n\n\nD\u00e1te si mal\u00fd martabak?\n\n\n\nKo\u0159en\u00ed bylo cen\u011bno nejen pro svou chu\u0165, ale tak\u00e9 pro schopnost zamaskovat zka\u017een\u00e9 potraviny, osv\u011b\u017eit dech a pom\u00e1hat p\u0159i zdravotn\u00edch pot\u00ed\u017e\u00edch. P\u0159esto\u017ee pozornost poutaly p\u0159edev\u0161\u00edm \u201eostrovy ko\u0159en\u00ed\u201c na v\u00fdchod\u011b Indon\u00e9sie, kuchyn\u011b cel\u00e9 zem\u011b se rozv\u00edjela z velk\u00e9 \u010d\u00e1sti d\u00edky p\u0159ist\u011bhovalc\u016fm, kte\u0159\u00ed sem p\u0159ich\u00e1zeli za ko\u0159en\u00edm.\n\n\n\nA\u0165 u\u017e jde o Nasi Goreng, nebo lahodn\u00fd Rendang, ka\u017ed\u00fd indon\u00e9sk\u00fd recept je odrazem historie a kultury n\u00e1roda. \n\n\n\nZde je n\u011bkolik nejlep\u0161\u00edch indon\u00e9sk\u00fdch specialit, kter\u00e9 rozhodn\u011b mus\u00edte ochutnat!\n\n\n\nMie goreng, obl\u00edben\u00e1 klasika\n\n\n\nNasi goreng\n\n\n\nNasi Goreng je jedine\u010dn\u00e1 indon\u00e9sk\u00e1 verze pikantn\u00ed sma\u017een\u00e9 r\u00fd\u017ee a z\u00e1rove\u0148 n\u00e1rodn\u00ed j\u00eddlo t\u00e9to zem\u011b. P\u0159i n\u00e1v\u0161t\u011bv\u011b jin\u00fdch zem\u00ed nic podobn\u00e9ho nenajdete, jeho v\u00fdjime\u010dnost spo\u010d\u00edv\u00e1 v jednoduchosti a z\u00e1rove\u0148 neuv\u011b\u0159iteln\u011b lahodn\u00e9 chuti. \n\n\n\nR\u00fd\u017ee uva\u0159en\u00e1 v p\u00e1\u0159e se t\u00e9m\u011b\u0159 ut\u00e1p\u00ed v hust\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce zvan\u00e9 kecap manis a je ochucena chilli, krevetovou pastou, cibul\u00ed a \u010desnekem. \n\n\n\n\n\n\n\nN\u011bkte\u0159\u00ed kucha\u0159i p\u0159id\u00e1vaj\u00ed tak\u00e9 zdroje b\u00edlkovin - nap\u0159\u00edklad ku\u0159ec\u00ed, jehn\u011b\u010d\u00ed, vep\u0159ov\u00e9, vejce nebo hov\u011bz\u00ed - a dal\u0161\u00ed zeleninu \u010di houby, nap\u0159\u00edklad zel\u00ed a okurky. \n\n\n\nM\u016fj recept na nasi goreng\n\n\n\nM\u00edsto ochutn\u00e1v\u00e1n\u00ed Nasi Goreng v luxusn\u00ed restauraci v\u00e1m doporu\u010dujeme vyzkou\u0161et jeho pouli\u010dn\u00ed verzi p\u0159\u00edmo v Indon\u00e9sii, zejm\u00e9na na Bali, kde jsou warungy i pouli\u010dn\u00ed j\u00eddlo v\u00fdjime\u010dn\u00e9. Neobvykl\u00e1 kombinace chuti umami, sladkosti, p\u00e1livosti a lahodn\u00e9 tu\u010dnosti d\u011bl\u00e1 tento pokrm tak jedine\u010dn\u00fdm a dod\u00e1v\u00e1 mu neuv\u011b\u0159itelnou chu\u0165.\n\n\n\nHov\u011bz\u00ed rendang\n\n\n\nTato specialita ze z\u00e1padn\u00ed Sumatry, p\u016fvodem z Padangu, je proslul\u00e1 svou p\u00e1livost\u00ed a bohatou chut\u00ed. \n\n\n\n\n\n\n\nHov\u011bz\u00ed rendang se skl\u00e1d\u00e1 p\u0159edev\u0161\u00edm z velk\u00fdch kostek hov\u011bz\u00edho masa, kter\u00e9 se n\u011bkolik hodin pomalu va\u0159\u00ed ve sm\u011bsi kokosov\u00e9ho ml\u00e9ka a ko\u0159en\u00ed. B\u011bhem p\u0159\u00edpravy se st\u0159\u00edd\u00e1 va\u0159en\u00ed se sma\u017een\u00edm, proto\u017ee tekutina se postupn\u011b odpa\u0159uje, dokud om\u00e1\u010dka zcela nevyschne  a nevs\u00e1kne se do masa. \n\n\n\nNejl\u00e9pe chutn\u00e1 s tal\u00ed\u0159em tepl\u00e9 r\u00fd\u017ee va\u0159en\u00e9 v kokosov\u00e9m ml\u00e9ce, zn\u00e1m\u00e9 tak\u00e9 jako Nasi Lemak. Tento pokrm nepochybn\u011b pat\u0159\u00ed k nejzn\u00e1m\u011bj\u0161\u00edm indon\u00e9sk\u00fdm j\u00eddl\u016fm.\n\n\n\nGado Gado\n\n\n\nGado gado b\u011bhem p\u0159\u00edpravy\n\n\n\nPokud jste vegetari\u00e1ni, v\u0159ele v\u00e1m doporu\u010dujeme indon\u00e9sk\u00fd sal\u00e1t Gado-Gado. Tento sal\u00e1t z lisovan\u00e9 r\u00fd\u017ee a zeleniny se z\u00e1livkou z ara\u0161\u00eddov\u00e9 om\u00e1\u010dky (nebo om\u00e1\u010dky z ke\u0161u o\u0159ech\u016f) pat\u0159\u00ed k nejb\u011b\u017en\u011bj\u0161\u00edm indon\u00e9sk\u00fdm pouli\u010dn\u00edm j\u00eddl\u016fm. \n\n\n\nA\u010dkoli jde technicky o sal\u00e1t nebo sm\u011bs, gado gado, zejm\u00e9na pokud obsahuje placky z lisovan\u00e9 r\u00fd\u017ee, je ve skute\u010dnosti pom\u011brn\u011b syt\u00e9 a lze ho j\u00edst jako hlavn\u00ed chod i jako sva\u010dinu. \n\n\n\nSat\u00e9\n\n\n\nSat\u00e9 neboli Satay je jen jedn\u00edm z mnoha recept\u016f na grilovan\u00e9 pokrmy. Pravd\u011bpodobn\u011b jde o j\u00eddlo, kter\u00e9 si lid\u00e9 po cel\u00e9m sv\u011bt\u011b nejv\u00edce spojuj\u00ed s indon\u00e9sk\u00fdm souostrov\u00edm. P\u0159ipravuje se na \u017ehav\u00e9m kokosov\u00e9m uhl\u00ed s ko\u0159en\u00edm a bylinkami a pou\u017e\u00edvaj\u00ed se p\u0159i n\u011bm speci\u00e1ln\u00ed marinovac\u00ed om\u00e1\u010dky. \n\n\n\nV podstat\u011b jde o masov\u00e9 \u0161p\u00edzy grilovan\u00e9 na uhl\u00ed, p\u0159i jejich\u017e p\u0159\u00edprav\u011b se hork\u00fd kou\u0159 rozh\u00e1n\u00ed v\u011bj\u00ed\u0159i, co\u017e jim dod\u00e1v\u00e1 skute\u010dn\u011b jedine\u010dnou chu\u0165. \n\n\n\nPasta sat\u00e9 je z\u00e1kladem om\u00e1\u010dky sat\u00e9\n\n\n\nPou\u017e\u00edt lze ku\u0159ec\u00ed, vep\u0159ov\u00e9, hov\u011bz\u00ed, skopov\u00e9, a dokonce i kr\u00e1li\u010d\u00ed maso. Varianty satay v Indon\u00e9sii jsou stejn\u011b rozmanit\u00e9 a po\u010detn\u00e9 jako tamn\u00ed kultury a etnick\u00e9 skupiny. \n\n\n\nSate padang se p\u0159ipravuje z grilovan\u00fdch kostek hov\u011bz\u00edho masa se \u017elutavou om\u00e1\u010dkou. Naproti tomu balijsk\u00e9 sat\u00e9 Lilit tvo\u0159\u00ed mlet\u00e1 ryba a strouhan\u00fd kokos nap\u00edchnut\u00e9 na stonku citronov\u00e9 tr\u00e1vy, kter\u00fd slou\u017e\u00ed jako \u0161pejle.\n\n\n\nSat\u00e9 existuje tak\u00e9 v du\u0161en\u00e9 podob\u011b\n\n\n\nBakso\n\n\n\nBakso, zn\u00e1m\u00e9 tak\u00e9 jako Baso, je pol\u00e9vka s masov\u00fdmi kuli\u010dkami a nejobl\u00edben\u011bj\u0161\u00ed pouli\u010dn\u00ed j\u00eddlo Indon\u00e9san\u016f. \n\n\n\nPod\u00e1v\u00e1 se ve dvou variant\u00e1ch: Mie Bakso, co\u017e je indon\u00e9sk\u00e1 verze Bakso, a Bakso Kuah, \u010d\u00ednsk\u00e1 varianta. \n\n\n\n\n\n\n\nRecept na bakso obvykle obsahuje mlet\u00e9 maso sm\u00edchan\u00e9 s tapiokov\u00fdm \u0161krobem - pr\u00e1v\u011b ten dod\u00e1v\u00e1 masov\u00fdm kuli\u010dk\u00e1m jejich n\u00e1vykov\u011b pru\u017enou konzistenci. \n\n\n\n\u010casto se pod\u00e1v\u00e1 s r\u00fd\u017eov\u00fdmi vlasov\u00fdmi nudlemi nebo vaje\u010dn\u00fdmi nudlemi, tofu, vejci natvrdo obalen\u00fdmi ve stejn\u00e9 masov\u00e9 sm\u011bsi, chilli, k\u0159upavou sma\u017eenou cibulkou a sladkou s\u00f3jovou om\u00e1\u010dkou podle chuti. Masov\u00e9 kuli\u010dky mohou b\u00fdt z jak\u00e9hokoli masa, od hov\u011bz\u00edho a ku\u0159ec\u00edho p\u0159es ryb\u00ed a\u017e po vep\u0159ov\u00e9. Malang, m\u011bsto nejv\u00edce proslul\u00e9 sv\u00fdm Bakso, nab\u00edz\u00ed mnoho variant tohoto pokrmu.\n\n\n\nMartabak\n\n\n\n\n\n\n\nMartabak, v\u0161eobecn\u011b zn\u00e1m\u00fd jako kr\u00e1l indon\u00e9sk\u00e9 kuchyn\u011b, m\u00e1 dv\u011b varianty, slanou a sladkou. Sladk\u00fd martabak se naz\u00fdv\u00e1 Martabak Manis a jde o m\u00edstn\u00ed speci\u00e1ln\u00ed pln\u011bnou pala\u010dinku nebo chl\u00e9b pe\u010den\u00fd na p\u00e1nvi s n\u00e1pln\u00ed z \u010dokol\u00e1dy a o\u0159ech\u016f. Tyto dobroty se prod\u00e1vaj\u00ed pouze ve\u010der a v noci, tak\u017ee na jejich ochutn\u00e1n\u00ed si mo\u017en\u00e1 budete muset po\u010dkat a\u017e do p\u016flno\u010dn\u00ed sva\u010diny.\n\n\n\nSlanou verzi tvo\u0159\u00ed k\u0159upav\u00e9 t\u011bsto pln\u011bn\u00e9 slepi\u010d\u00edmi nebo kachn\u00edmi vejci, p\u00f3rkem, cibul\u00ed a trochou ko\u0159en\u00ed. Pod\u00e1v\u00e1 se s pikantn\u00edmi nakl\u00e1dan\u00fdmi okurkami a velmi v\u00fdraznou \u010dernou om\u00e1\u010dkou.\n\n\n\nSoto\n\n\n\n\n\n\n\nSoto je pokrm z v\u00fdvaru, trhan\u00e9ho ku\u0159ec\u00edho masa nebo hov\u011bz\u00edho nakr\u00e1jen\u00e9ho na kostky (n\u011bkdy tak\u00e9 z ku\u0159ec\u00edch pa\u0159\u00e1tk\u016f) a dal\u0161\u00edch p\u0159\u00edsad, jako jsou s\u00f3jov\u00e9 kl\u00ed\u010dky a nasekan\u00fd celer. \n\n\n\nR\u016fzn\u00e9 kultury v Indon\u00e9sii maj\u00ed vlastn\u00ed verzi soto: od Soto Jawa, Soto Betawi a Soto Kudus a\u017e po Soto Banjar. \n\n\n\nLi\u0161\u00ed se vzhledem i chut\u00ed, ale v\u0161echny jsou l\u00e1kav\u00e9. Nejobl\u00edben\u011bj\u0161\u00ed je soto Betawi, velmi hust\u00fd kr\u00e9mov\u00fd v\u00fdvar p\u0159ipravovan\u00fd p\u0159edev\u0161\u00edm z kokosov\u00e9ho ml\u00e9ka. Mezi dal\u0161\u00ed p\u0159\u00edsady pat\u0159\u00ed maso, \u0161alotka, citronov\u00e1 tr\u00e1va a indon\u00e9sk\u00e9 ko\u0159en\u00ed\n\n\n\nGudeg\n\n\n\n\n\n\n\nGudeg, pova\u017eovan\u00fd za jeden z n\u00e1rodn\u00edch pokrm\u016f Yogyakarty (Jogja), je mlad\u00fd jackfruit du\u0161en\u00fd s palmov\u00fdm cukrem, kokosov\u00fdm ml\u00e9kem, bobkov\u00fdmi listy, citronovou tr\u00e1vou a galg\u00e1nem, dokud nen\u00ed dokonale m\u011bkk\u00fd a v\u0161echny chut\u011b se nepropoj\u00ed. \n\n\n\nTento pokrm vy\u017eaduje trochu trp\u011blivosti, proto\u017ee jackfruit se s v\u00fd\u0161e uveden\u00fdm ko\u0159en\u00edm a p\u0159\u00edsadami va\u0159\u00ed n\u011bkolik hodin, \u010d\u00edm\u017e z\u00edsk\u00e1 m\u011bkkou a sladkou du\u017einu. Sladk\u00fd Gudeg se pod\u00e1v\u00e1 s dal\u0161\u00edmi pokrmy, jako jsou \u201etelur pindang\u201c (tmav\u011b zbarven\u00e9 vejce nam\u011bkko), sma\u017een\u00e9 ku\u0159e a \u201esambal goreng krecek\u201c z buvol\u00ed k\u016f\u017ee.\n\n\n\nHlavn\u00ed suroviny indon\u00e9sk\u00e9 kuchyn\u011b\n\n\n\nSambal oelek\n\n\n\nKecap manis\n\n\n\nGalg\u00e1n\n\n\n\nTempeh: V \u010dl\u00e1nku najdete m\u016fj recept na dom\u00e1c\u00ed tempeh","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196346","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=196346"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3330"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}