{"id":196348,"title":"Co je galg\u00e1n?","modified":"2026-10-31T16:51:36+01:00","plain":"Galangal je p\u0159\u00edbuzn\u00fd z\u00e1zvoru s v\u00fdrazn\u011bj\u0161\u00ed citronovou chut\u00ed, oddenek \u010dasto pou\u017e\u00edvan\u00fd v asijsk\u00e9, jihoasijsk\u00e9 a indick\u00e9 kuchyni. V indon\u00e9sk\u00e9 kuchyni a thajsk\u00e9 kuchyni je velmi obl\u00edben\u00fd. \n\n\n\nM\u00e1 pep\u0159ovou a pikantn\u00ed chu\u0165 s n\u00e1dechem borovice. A\u010dkoli galangal nen\u00ed tak snadno dostupn\u00fd jako z\u00e1zvor, stoj\u00ed za to ho hledat. Koupit ho m\u016f\u017eete su\u0161en\u00fd, mlet\u00fd i \u010derstv\u00fd.\n\n\n\nCo je galangal?\n\n\n\n\n\n\n\nP\u0159esto\u017ee se pou\u017e\u00edv\u00e1 jako ko\u0159en\u00ed a k dochucov\u00e1n\u00ed, galangal je oddenek, tedy podzemn\u00ed stonek rostliny, ze kter\u00e9ho vyr\u016fstaj\u00ed nov\u00e9 v\u00fdhonky. \n\n\n\nPat\u0159\u00ed do \u010deledi Zingiberaceae (z\u00e1zvorovit\u00e9) a je p\u0159\u00edbuzn\u00fd z\u00e1zvoru pou\u017e\u00edvan\u00e9mu jako ko\u0159en\u00ed. Vzhledem p\u0159ipom\u00edn\u00e1 z\u00e1zvor, m\u00e1 tenkou slupku a trubkovit\u00e9 v\u00fdr\u016fstky, kter\u00e9 se v\u011btv\u00ed v uzlech. \n\n\n\nA\u010dkoli jsou si z\u00e1zvor a galangal podobn\u00e9 a pou\u017e\u00edvaj\u00ed se podobn\u00fdm zp\u016fsobem, galangal m\u00e1 sv\u00e9 vlastn\u00ed chu\u0165ov\u00e9 nuance. Pou\u017e\u00edv\u00e1 se v kuchyn\u00edch mnoha zem\u00ed, v\u010detn\u011b Kambod\u017ee, Thajska, Indon\u00e9sie, Malajsie, Vietnamu, Singapuru a Laosu.\n\n\n\nR\u016fzn\u00e9 druhy galangalu\n\n\n\nExistuj\u00ed t\u0159i druhy galangalu, ozna\u010dovan\u00e9 jako mal\u00fd galangal, velk\u00fd galangal a sv\u011btl\u00fd galangal. \n\n\n\nMal\u00fd galangal poch\u00e1z\u00ed z \u010c\u00edny a m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed pep\u0159ovou ostrost a kyselost ne\u017e ostatn\u00ed oddenky. \n\n\n\nThajsk\u00e1 zelen\u00e1 kari pasta obsahuje galangal, a t\u00edm p\u00e1dem i ku\u0159e na thajsk\u00e9m zelen\u00e9m kari\n\n\n\nVelk\u00fd galangal je vy\u0161\u0161\u00ed rostlina, roste v Indon\u00e9sii, zejm\u00e9na na ostrov\u011b J\u00e1va, a m\u00e1 jemn\u011bj\u0161\u00ed chu\u0165. Pou\u017e\u00edv\u00e1 se nap\u0159\u00edklad do hov\u011bz\u00edho rendangu nebo do kari pasty na gaeng hang lay\n\n\n\nSv\u011btl\u00fd galangal poch\u00e1z\u00ed z v\u00fdchodn\u00edho souostrov\u00ed jihov\u00fdchodn\u011b od Indie a svou chut\u00ed se nejv\u00edce bl\u00ed\u017e\u00ed prav\u00e9mu z\u00e1zvoru. Ze v\u0161ech t\u0159\u00ed druh\u016f je mal\u00fd galangal nejb\u011b\u017en\u011bj\u0161\u00ed a nejsn\u00e1ze dostupn\u00fd.\n\n\n\nLahodn\u00fd hov\u011bz\u00ed rendang\n\n\n\nGalangal a z\u00e1zvor: jak\u00fd je mezi nimi rozd\u00edl?\n\n\n\nJe snadn\u00e9 pochopit, pro\u010d se z\u00e1zvor a galangal zam\u011b\u0148uj\u00ed. Nejen\u017ee vypadaj\u00ed t\u00e9m\u011b\u0159 stejn\u011b, ale galangal se \u010dasto ozna\u010duje jako thajsk\u00fd nebo siamsk\u00fd z\u00e1zvor. \n\n\n\nP\u0159esto\u017ee jsou oba oddenky ze stejn\u00e9 \u010deledi, ka\u017ed\u00fd m\u00e1 jedine\u010dnou chu\u0165. Prav\u00fd z\u00e1zvor je pikantn\u00ed a zemit\u00fd, s trochou sladkosti a \u0161\u0165avnatosti ukryt\u00e9 ve vl\u00e1knech. \n\n\n\nGalangal m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed borovicovou a citrusovou chu\u0165 a je hutn\u011bj\u0161\u00ed a su\u0161\u0161\u00ed. Oba lze su\u0161it a\/nebo ml\u00edt na pr\u00e1\u0161ek a oba je t\u0159eba v \u010derstv\u00e9m stavu oloupat. N\u011bkdy naraz\u00edte na recepty, kter\u00e9 vy\u017eaduj\u00ed galangal a jako n\u00e1hradu nab\u00edzej\u00ed z\u00e1zvor.\n\n\n\n\u010cerstv\u00fd nebo su\u0161en\u00fd galangal\n\n\n\n\n\n\n\n\u010cerstv\u00fd galangal m\u00e1 obecn\u011b v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a jeho pep\u0159ov\u00e9 t\u00f3ny opravdu vyniknou. Pou\u017e\u00edt lze i su\u0161en\u00fd a mlet\u00fd galangal, p\u0159esto\u017ee ztr\u00e1c\u00ed mnoho chu\u0165ov\u00fdch nuanc\u00ed, d\u00edky nim\u017e je toto ko\u0159en\u00ed v kuchyni tak u\u017eite\u010dn\u00e9. \n\n\n\nCelkov\u011b je nejlep\u0161\u00ed po\u0159izovat \u010derstv\u00fd galangal, kdykoli je to mo\u017en\u00e9.\n\n\n\nJak chutn\u00e1 galangal?\n\n\n\nA\u010dkoli galangal p\u0159ipom\u00edn\u00e1 b\u011b\u017en\u00fd z\u00e1zvor, jeho chu\u0165 je m\u00e9n\u011b pikantn\u00ed a v\u00edce pep\u0159ov\u00e1. \n\n\n\nOddenek m\u00e1 tak\u00e9 citrusov\u00fd n\u00e1dech, kter\u00fd dob\u0159e lad\u00ed s citronovou tr\u00e1vou a \u010derstv\u00fdm ovocem. Tato citronov\u00e1 slo\u017eka dod\u00e1v\u00e1 galangalu i lehkou chu\u0165 \u010derstv\u00e9 borovice, kterou lze zaznamenat tak\u00e9 v jeho v\u016fni.\n\n\n\nGalangal v kuchyni\n\n\n\nP\u0159i va\u0159en\u00ed zach\u00e1zejte s galangalem podobn\u011b jako se z\u00e1zvorem. \u010cerstv\u00fd galangal je t\u0159eba oloupat, co\u017e m\u016f\u017eete ud\u011blat l\u017e\u00edc\u00ed nebo mal\u00fdm kuchy\u0148sk\u00fdm no\u017eem. \n\n\n\n\u010cerstv\u00fd galangal nakr\u00e1jejte opravdu najemno nebo na tenk\u00e9 kousky, proto\u017ee je hutn\u00fd a obsahuje m\u00e1lo vody. Nejlep\u0161\u00ed je ho nastrouhat a pot\u00e9 p\u0159idat do om\u00e1\u010dek, marin\u00e1d, nap\u0159\u00edklad na ku\u0159ec\u00ed \u0161p\u00edzy satay, kari, restovan\u00fdch pokrm\u016f a pol\u00e9vek, jako je pol\u00e9vka tom kha\n\n\n\nGalangal je sou\u010d\u00e1st\u00ed receptu na thajskou \u010dervenou kari pastu\n\n\n\nNa trhu je dostupn\u00fd i su\u0161en\u00fd a mlet\u00fd galangal, kter\u00fd lze jednodu\u0161e odm\u011b\u0159ovat \u010dajovou l\u017ei\u010dkou. Proto\u017ee jde o v\u00fdrazn\u00e9 ko\u0159en\u00ed, pou\u017e\u00edvejte ho st\u0159\u00eddm\u011b. \n\n\n\nSu\u0161en\u00fd galangal b\u00fdv\u00e1 obecn\u011b m\u00e9n\u011b v\u00fdrazn\u00fd ne\u017e \u010derstv\u00fd, proto na to p\u0159i va\u0159en\u00ed s t\u00edmto ko\u0159en\u00edm pamatujte.\n\n\n\n\u010c\u00edm nahradit galangal?\n\n\n\nNejlep\u0161\u00ed n\u00e1hradou galangalu je z\u00e1zvor, za\u010dn\u011bte v\u0161ak pom\u011brem z\u00e1zvoru ke galangalu t\u0159i ku \u010dty\u0159em. \n\n\n\n\u010cerstv\u00fd galangal nahra\u010fte \u010derstv\u00fdm z\u00e1zvorem a mlet\u00fd galangal mlet\u00fdm z\u00e1zvorem. K z\u00e1zvoru m\u016f\u017eete tak\u00e9 p\u0159idat trochu citronov\u00e9 \u0161\u0165\u00e1vy, abyste napodobili citrusov\u00e9 t\u00f3ny galangalu.\n\n\n\nGalangal najdete v receptu na pol\u00e9vku Tom Yum\n\n\n\nKde koupit galangal\n\n\n\nNejlep\u0161\u00edm m\u00edstem pro n\u00e1kup galangalu je asijsk\u00fd supermarket, zejm\u00e9na pokud se specializuje na suroviny z jihov\u00fdchodn\u00ed Asie. V evropsk\u00e9 kuchyni nen\u00ed b\u011b\u017enou surovinou a v odd\u011blen\u00ed ko\u0159en\u00ed velk\u00fdch supermarket\u016f \u010dasto chyb\u00ed.\n\n\n\nN\u011bkter\u00e9 mal\u00e9 specializovan\u00e9 obchody ho mohou prod\u00e1vat mlet\u00fd v s\u00e1\u010dc\u00edch nebo ko\u0159enk\u00e1ch, ale \u010derstv\u00fd nab\u00edzej\u00ed jen z\u0159\u00eddka.\n\n\n\nP\u0159i n\u00e1kupu \u010derstv\u00e9ho galangalu, kter\u00fd se prod\u00e1v\u00e1 na v\u00e1hu, bu\u010f voln\u011b, nebo balen\u00fd, vyb\u00edrejte pln\u00e9 oddenky, kter\u00e9 nevypadaj\u00ed vysu\u0161en\u011b a nemaj\u00ed po\u0161kozen\u00ed ani pl\u00edse\u0148. \n\n\n\nGalangal si m\u016f\u017eete objednat tak\u00e9 online a nechat si ho doru\u010dit. Krom\u011b \u010derstv\u00e9ho ho najdete i su\u0161en\u00fd na pl\u00e1tky, mlet\u00fd a su\u0161en\u00fd na prou\u017eky.\n\n\n\nJak skladovat galangal?\n\n\n\nSu\u0161en\u00fd galangal uchov\u00e1vejte ve sp\u00ed\u017ei na tmav\u00e9m a chladn\u00e9m m\u00edst\u011b ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b. \n\n\n\nDbejte na to, aby se k su\u0161en\u00e9mu galangalu nedostala vlhkost, jinak by mohl zplesniv\u011bt. \n\n\n\n\u010cerstv\u00fd neoloupan\u00fd galangal vydr\u017e\u00ed n\u011bkolik t\u00fddn\u016f v z\u00e1suvce na zeleninu v lednici. Oloupan\u00fd \u010derstv\u00fd galangal vydr\u017e\u00ed p\u0159ibli\u017en\u011b t\u00fdden, ale pokud nen\u00ed dob\u0159e zabalen\u00fd a chr\u00e1n\u011bn\u00fd p\u0159ed sv\u011btlem, m\u00e1 sklon vysychat.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196348","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=196348"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196348\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3340"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}