{"id":196372,"title":"Ube: Co to vlastn\u011b je?","modified":"2026-10-31T16:51:39+01:00","plain":"U\u017e jste to ur\u010dit\u011b vid\u011bli: tu z\u00e1\u0159iv\u011b fialovou spir\u00e1lu v ledov\u00e9m latt\u00e9, pastelov\u011b \u0161e\u0159\u00edkovou polevu, velmi fotogenick\u00e9 fialov\u00e9 z\u00e1kusky. Z\u00e1bavn\u00e9? Ano. Ale ve filip\u00ednsk\u00e9 kuchyni nen\u00ed barva ube pouh\u00fdm trikem. Je to d\u016fv\u011brn\u011b zn\u00e1m\u00fd symbol spojen\u00fd s pomalou a pe\u010dlivou p\u0159\u00edpravou.\n\n\n\nJakmile ochutn\u00e1te ube v jeho nejklasi\u010dt\u011bj\u0161\u00ed podob\u011b, jako\u00a0halayang ube\u00a0(hustou, dlouho va\u0159enou zava\u0159eninu z fialov\u00e9ho jamu, kter\u00e1 ulp\u00edv\u00e1 na l\u017e\u00edci), v\u0161echno ostatn\u00ed v\u00e1m hned za\u010dne d\u00e1vat v\u011bt\u0161\u00ed smysl (dorty, zmrzlina,\u00a0halo-halo). \n\n\n\nUbe, kter\u00e9 p\u0159ipom\u00edn\u00e1 barevn\u00fd bat\u00e1t, je m\u00f3dn\u011bj\u0161\u00ed ne\u017e avok\u00e1do a jemn\u011bj\u0161\u00ed ne\u017e sladk\u00e9 brambory. Jeho p\u0159\u00edtomnost rozp\u00e1lila soci\u00e1ln\u00ed s\u00edt\u011b, kde zauj\u00edm\u00e1 hlavn\u00ed m\u00edsto na mnoha fotografi\u00edch j\u00eddla. Milovn\u00edci va\u0159en\u00ed si tuto purpurovou hl\u00edzu rychle obl\u00edbili a ud\u011blali z ube skute\u010dnou hv\u011bzdu jak na internetu, tak na tal\u00ed\u0159\u00edch po cel\u00e9m sv\u011bt\u011b.\n\n\n\n        Zobrazit tento p\u0159\u00edsp\u011bvek na Instagramu            P\u0159\u00edsp\u011bvek sd\u00edlen\u00fd u\u017eivatelem Rachana | Food Photography (@nyc.exploring) \n\n\n\nCo je ube? \n\n\n\n\n\n\n\nUbe je filip\u00ednsk\u00fd n\u00e1zev pro fialov\u00fd jam (Dioscorea alata), hl\u00edzu bohatou na \u0161krob, p\u011bstovanou v cel\u00e9 jihov\u00fdchodn\u00ed Asii a obzvl\u00e1\u0161t\u011b obl\u00edbenou na Filip\u00edn\u00e1ch, kde se vyskytuje mnoho odr\u016fd. Ube poch\u00e1z\u00ed z jihov\u00fdchodn\u00ed Asie; o p\u0159esn\u00e9m m\u00edst\u011b jeho p\u016fvodu se vedou debaty, ale Filip\u00edny b\u00fdvaj\u00ed \u010dasto uv\u00e1d\u011bny jako jedno z pravd\u011bpodobn\u00fdch m\u00edst d\u00edky velk\u00e9 rozmanitosti tamn\u00edch odr\u016fd. (A ano: D. alata zahrnuje i odr\u016fdy, kter\u00e9 nejsou z\u00e1\u0159iv\u011b fialov\u00e9; v souvislosti s dezerty ozna\u010duje \u201eube\u201c nej\u010dast\u011bji ty s fialovou du\u017einou.)\n\n\n\nPo uva\u0159en\u00ed ube zm\u011bkne a z\u00edsk\u00e1 p\u0159\u00edjemn\u011b lepkavou konzistenci typickou pro jamy. M\u00e1 jemn\u011b sladkou chu\u0165 s o\u0159\u00ed\u0161kov\u00fdmi a kv\u011btinov\u00fdmi t\u00f3ny, kter\u00e9 mohou podle odr\u016fdy p\u0159ipom\u00ednat vanilku nebo pandan.\n\n\n\n\u010casto se zam\u011b\u0148uje s jin\u00fdmi fialov\u00fdmi hl\u00edzami, ale v kuchyni nejde o tot\u00e9\u017e:\n\n\n\n\nFialov\u00fd bat\u00e1t (camote)\u00a0b\u00fdv\u00e1 su\u0161\u0161\u00ed a m\u00e1 prost\u0161\u00ed sladkou chu\u0165 bez v\u016fn\u011b ube.\n\n\n\nTaro (gabi)\u00a0je sv\u011btlej\u0161\u00ed a vl\u00e1knit\u011bj\u0161\u00ed, m\u00e1 jin\u00fd typ \u0161krobu a m\u00e9n\u011b v\u00fdrazn\u00e9 aroma (viz tak\u00e9\u00a0pasta z tara\u00a0a\u00a0bubble tea s tarem).\n\n\n\n\nJakmile ochutn\u00e1te tu spr\u00e1vnou surovinu, \u201eklasick\u00e1\u201c p\u0159\u00edprava (halaya) v\u00e1m vysv\u011btl\u00ed, pro\u010d se ube objevuje v\u0161ude.\n\n\n\nP\u016fvod ube\n\n\n\nHistorie ube na Filip\u00edn\u00e1ch sah\u00e1 mnohem d\u00e1l ne\u017e k dne\u0161n\u00edm vitr\u00edn\u00e1m s dezerty. Vypov\u00edd\u00e1 o jeho d\u00e1vn\u00e9m p\u016fvodu a kulturn\u00edm zako\u0159en\u011bn\u00ed, kter\u00e9 snadno poc\u00edt\u00edte na trz\u00edch p\u0159ed t\u011bmito hl\u00edzami s drsnou slupkou, na pohled nen\u00e1padn\u00fdmi, ale po zpracov\u00e1n\u00ed velmi o\u010dek\u00e1van\u00fdmi.\n\n\n\nArcheologick\u00e9 d\u016fkazy nazna\u010duj\u00ed, \u017ee se ube (Dioscorea alata) na souostrov\u00ed konzumovalo u\u017e p\u0159ed v\u00edce ne\u017e 11 000 lety: zuhelnat\u011bl\u00e9 zbytky Dioscorea alata byly objeveny v jeskyni Ille Cave na Palawanu.\n\n\n\nUbe se velmi brzy objevuje i v p\u00edsemn\u00fdch pramenech. Histori\u010dka stravov\u00e1n\u00ed Felice Prudente Sta. Maria odkazuje na Vocabulario de la lengua tagala z roku 1613, \u0161pan\u011blsko-tagalogsk\u00fd slovn\u00edk. D\u00edlo zmi\u0148uje ube pod n\u00e1zvem \u201euvi\u201c a popisuje ho jako druh camote. Tento detail odr\u00e1\u017e\u00ed z\u00e1m\u011bnu sladk\u00fdch brambor a m\u00edstn\u00edch jam\u016f, b\u011b\u017enou na po\u010d\u00e1tku koloni\u00e1ln\u00edho obdob\u00ed. Ube bylo pozd\u011bji spr\u00e1vn\u011b za\u0159azeno mezi jamy rodu Dioscorea, nikoli mezi sladk\u00e9 brambory.\n\n\n\nSta. Maria tak\u00e9 poznamen\u00e1v\u00e1, \u017ee prvn\u00ed zn\u00e1m\u00e9 p\u00edsemn\u00e9 recepty na \u201ehalayang ube\u201c se objevuj\u00ed a\u017e pom\u011brn\u011b pozd\u011b ve 20. stolet\u00ed. Absence ti\u0161t\u011bn\u00e9ho receptu neznamen\u00e1, \u017ee tato p\u0159\u00edprava neexistovala: postup se p\u0159ed\u00e1val hlavn\u011b v dom\u00e1cnostech, zejm\u00e9na o V\u00e1noc\u00edch a b\u011bhem fiest, v rytmu \u201ehalo ng halo\u201c (\u201em\u00edchejte, m\u00edchejte\u201c). Na sv\u00e1te\u010dn\u00edm stole m\u016f\u017ee doprov\u00e1zet tak\u00e9 typick\u00e1 slan\u00e1 j\u00eddla, jako je ku\u0159e adobo, sinigang, sisig, lechon kawali nebo lumpia.\n\n\n\nNa Boholu m\u00e1 \u00facta k ube n\u011bkdy podobu ritu\u00e1l\u016f. Ube kinampay je zde pova\u017eov\u00e1no za region\u00e1ln\u00ed poklad spojen\u00fd s p\u0159\u00edb\u011bhy o p\u0159e\u017eit\u00ed sucha a n\u011bkter\u00e1 sv\u011bdectv\u00ed obyvatel Boholu zmi\u0148uj\u00ed d\u00e1vn\u00e9 projevy \u00facty (nap\u0159\u00edklad pol\u00edben\u00ed jamu spadl\u00e9ho na zem na omluvu), a to d\u00e1vno p\u0159edt\u00edm, ne\u017e se z n\u011bj stal dezert.\n\n\n\nJak chutn\u00e1 ube? \n\n\n\nChu\u0165 ube b\u00fdv\u00e1 \u010dasto popisov\u00e1na jako jemn\u00e1 a delik\u00e1tn\u00ed. N\u011bkdy se p\u0159irovn\u00e1v\u00e1 k vanilce nebo kokosu s lehk\u00fdm n\u00e1dechem l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f. \n\n\n\nN\u011bkte\u0159\u00ed ho tak\u00e9 popisuj\u00ed jako jemn\u011bj\u0161\u00ed a kr\u00e9mov\u011bj\u0161\u00ed ne\u017e bat\u00e1t, ke kter\u00e9mu b\u00fdv\u00e1 \u010dasto p\u0159irovn\u00e1v\u00e1no kv\u016fli podobn\u00e9 konzistenci. \n\n\n\nJedine\u010dn\u00e1 chu\u0165 a kr\u00e9mov\u00e1 konzistence d\u011blaj\u00ed z ube obl\u00edbenou surovinu do nejr\u016fzn\u011bj\u0161\u00edho sladk\u00e9ho pe\u010diva a dezert\u016f, kter\u00fdm dod\u00e1v\u00e1 nejen kr\u00e1snou fialovou barvu, ale i osobitou a p\u0159\u00edjemnou chu\u0165. Chu\u0165ov\u011b p\u0159ipom\u00edn\u00e1 tak\u00e9 taro\n\n\n\nFilip\u00ednsk\u00e1 zava\u0159enina z ube \n\n\n\nOdr\u016fdy a region\u00e1ln\u00ed preference\n\n\n\nNe v\u0161echna ube jsou stejn\u00e1, a\u0165 u\u017e chut\u00ed, nebo vzhledem, a pozn\u00e1te to p\u0159i porovn\u00e1n\u00ed dvou halaya p\u0159ipraven\u00fdch ve dvou r\u016fzn\u00fdch dom\u00e1cnostech. Velmi vyhled\u00e1van\u00fd kinampay z Boholu je proslul\u00fd intenzivn\u00ed v\u016fn\u00ed, kter\u00e1 m\u016f\u017ee p\u0159ipom\u00ednat vanilku nebo pandan, a velmi koncentrovan\u00fdm aromatick\u00fdm profilem. Samotn\u00e1 barva ale nen\u00ed spolehliv\u00fdm ukazatelem: autentick\u00e1 halaya m\u016f\u017ee m\u00edt podle odr\u016fdy a mno\u017estv\u00ed pou\u017eit\u00e9ho ml\u00e9ka odst\u00edn od sv\u011btle levandulov\u00e9 a\u017e po syt\u011b fialovou.\n\n\n\nD\u016fle\u017eit\u00e9 jsou i zvyklosti dom\u00e1cnosti. N\u011bkter\u00e9 rodiny up\u0159ednost\u0148uj\u00ed kokos; jin\u00e9 ml\u00e9ko, a to neslazen\u00e9 i slazen\u00e9 kondenzovan\u00e9. Tento p\u0159\u00edklon zes\u00edlil od po\u010d\u00e1tku 20. stolet\u00ed, zejm\u00e9na po roce 1898, kdy se ml\u00e9\u010dn\u00e9 v\u00fdrobky v konzerv\u00e1ch staly b\u011b\u017en\u011b dostupn\u00fdmi. Konzistence m\u016f\u017ee b\u00fdt velmi hladk\u00e1 (u n\u011bkter\u00fdch komer\u010dn\u00edch verz\u00ed) nebo hrub\u0161\u00ed d\u00edky ru\u010dn\u00edmu strouh\u00e1n\u00ed.\n\n\n\nP\u0159\u00edsady b\u00fdvaj\u00ed nen\u00e1padn\u00e9, aby ube z\u016fstalo v pop\u0159ed\u00ed: macapuno dod\u00e1v\u00e1 bohatou, vl\u00e1\u010dnou a lehce pru\u017enou konzistenci (v podobn\u00e9m duchu jako kokosov\u00e9 kuli\u010dky), langka (jackfruit) v\u016fni a v \u00fasporn\u011bj\u0161\u00edch verz\u00edch trochu gabi nebo ban\u00e1nu saba pom\u00e1h\u00e1 zava\u0159enin\u011b l\u00e9pe ztuhnout. Hotov\u00e1 halaya nach\u00e1z\u00ed mnoho vyu\u017eit\u00ed: vm\u00edch\u00e1v\u00e1 se do zmrzliny (nebo do zmrzlinov\u00e9ho mochi), pln\u00ed se j\u00ed hopia (\u010dasto s pastou z fazol\u00ed mungo), zavinuje se do rol\u00e1d, nan\u00e1\u0161\u00ed na ensaymadu, m\u00edch\u00e1 do halo-halo s tapiokov\u00fdmi perlami nebo se jednodu\u0161e ma\u017ee na vla\u017en\u00fd pan de sal. A pokud m\u00e1te r\u00e1di dezerty s kokosov\u00fdm ml\u00e9kem, lepkav\u00e1 r\u00fd\u017ee s mangem nab\u00edz\u00ed pom\u011brn\u011b p\u0159\u00edbuznou rodinu chut\u00ed.\n\n\n\nJak va\u0159it s ube?\n\n\n\n Zde je n\u011bkolik zp\u016fsob\u016f, jak ho vyu\u017e\u00edt p\u0159i p\u0159\u00edprav\u011b r\u016fzn\u00fdch pokrm\u016f:\n\n\n\n\nDezerty a sladk\u00e9 pe\u010divo: Ube se \u010dasto pou\u017e\u00edv\u00e1 do dort\u016f, zmrzlin a brownies, kter\u00fdm dod\u00e1v\u00e1 kr\u00e1snou fialovou barvu a jedine\u010dnou chu\u0165.\n\n\n\nBubble tea: V posledn\u00ed dob\u011b si ube na\u0161lo m\u00edsto v bubble tea, kde se pou\u017e\u00edv\u00e1 jako sirup nebo ve form\u011b pyr\u00e9 (ube halaya), aby n\u00e1poji dodalo jemn\u011b sladkou chu\u0165 a zaj\u00edmavou barvu. Dobr\u00fdm p\u0159\u00edkladem je tak\u00e9 ube latt\u00e9, kter\u00e9 dnes najdete po cel\u00e9m sv\u011bt\u011b.\n\n\n\nTradi\u010dn\u00ed filip\u00ednsk\u00e1 kuchyn\u011b: Na Filip\u00edn\u00e1ch, odkud ube poch\u00e1z\u00ed, je hlavn\u00ed surovinou mnoha tradi\u010dn\u00edch pokrm\u016f. Proslul\u00fd dezert \"Halo-Halo\" vyu\u017e\u00edv\u00e1 ube ve form\u011b zmrzliny nebo zava\u0159eniny. Dal\u0161\u00edm obl\u00edben\u00fdm pokrmem je Ube Halaya, hust\u00e1 zava\u0159enina z purpurov\u00e9ho jamu, kter\u00e1 se \u010dasto j\u00ed p\u0159i oslav\u00e1ch.\n\n\n\nZ\u00e1kladn\u00ed p\u0159\u00edprava: Ube m\u016f\u017eete va\u0159it ve vod\u011b, v p\u00e1\u0159e nebo p\u00e9ct stejn\u011b jako bat\u00e1ty \u010di brambory. Lze ho rozma\u010dkat a sm\u00edchat s cukrem, ml\u00e9kem a m\u00e1slem na sladk\u00e9 pyr\u00e9 nebo nakr\u00e1jet na kousky a p\u0159idat do du\u0161en\u00fdch j\u00eddel.\n\n\n\nPou\u017eit\u00ed pr\u00e1\u0161ku: V n\u011bkter\u00fdch obchodech je k dost\u00e1n\u00ed tak\u00e9 su\u0161en\u00fd pr\u00e1\u0161ek z ube, kter\u00fd lze znovu hydratovat a pou\u017e\u00edt v r\u016fzn\u00fdch receptech, co\u017e usnad\u0148uje jeho za\u010dlen\u011bn\u00ed do nejr\u016fzn\u011bj\u0161\u00edch pokrm\u016f.\n\n\n\n\nUbe halaya neboli pasta\/zava\u0159enina z ube\n\n\n\nUbe je v\u0161estrann\u00e1 surovina, kter\u00e1 se hod\u00ed do mnoha kuchyn\u00ed, tradi\u010dn\u00edch i modern\u00edch. A\u0165 u\u017e v inovativn\u00edch receptech na dezerty, m\u00f3dn\u00edch n\u00e1poj\u00edch, jako je bubble tea, nebo v tradi\u010dn\u00edch filip\u00ednsk\u00fdch pokrmech, ube p\u0159in\u00e1\u0161\u00ed jedine\u010dn\u00fd barevn\u00fd a chu\u0165ov\u00fd n\u00e1dech.\n\n\n\nJe ube zdrav\u00e9?\n\n\n\nAno, ube je pova\u017eov\u00e1no za zdrav\u00e9 a m\u00e1 n\u011bkolik v\u00fd\u017eivov\u00fdch p\u0159ednost\u00ed. Zde je n\u011bkolik podrobnost\u00ed o nutri\u010dn\u00ed str\u00e1nce t\u00e9to hl\u00edzy:\n\n\n\n\nBohatstv\u00ed \u017eivin: Ube je bohat\u00fdm zdrojem vitamin\u016f a miner\u00e1l\u016f, zejm\u00e9na vitaminu C, vitaminu A a r\u016fzn\u00fdch vitamin\u016f skupiny B. Obsahuje tak\u00e9 d\u016fle\u017eit\u00e9 miner\u00e1ly, jako je drasl\u00edk a ho\u0159\u010d\u00edk.\n\n\n\nSiln\u00e9 antioxidanty: V\u00fdraznou barvu ube zp\u016fsobuje p\u0159\u00edtomnost antokyan\u016f, slou\u010denin p\u016fsob\u00edc\u00edch jako siln\u00e9 antioxidanty. Mohou pom\u00e1hat chr\u00e1nit bu\u0148ky p\u0159ed po\u0161kozen\u00edm zp\u016fsoben\u00fdm voln\u00fdmi radik\u00e1ly.\n\n\n\nVl\u00e1knina: Ube je bohat\u00e9 na vl\u00e1kninu, kter\u00e1 m\u016f\u017ee p\u0159isp\u00edvat ke zdrav\u00e9mu tr\u00e1ven\u00ed a pom\u00e1hat regulovat hladinu cukru v krvi.\n\n\n\nN\u00edzk\u00fd obsah tuk\u016f a kalori\u00ed: Navzdory sv\u00e9 kr\u00e9mov\u00e9 a jemn\u011b sladk\u00e9 chuti m\u00e1 ube pom\u011brn\u011b n\u00edzk\u00fd obsah kalori\u00ed a tuk\u016f, co\u017e z n\u011bj m\u016f\u017ee d\u011blat vhodnou volbu pro ty, kte\u0159\u00ed si cht\u011bj\u00ed udr\u017eet zdravou hmotnost.\n\n\n\nZdrav\u00ed o\u010d\u00ed: Vysok\u00fd obsah vitaminu A v ube p\u0159isp\u00edv\u00e1 ke zdrav\u00ed o\u010d\u00ed a m\u016f\u017ee pom\u00e1hat p\u0159edch\u00e1zet n\u011bkter\u00fdm o\u010dn\u00edm onemocn\u011bn\u00edm.\n\n\n\nBez lepku: Pro ty, kte\u0159\u00ed dodr\u017euj\u00ed bezlepkovou dietu, m\u016f\u017ee b\u00fdt ube v\u00fdbornou volbou, proto\u017ee je p\u0159irozen\u011b bezlepkov\u00e9.\n\n\n\n\nStejn\u011b jako u v\u0161ech potravin v\u0161ak m\u016f\u017ee zp\u016fsob p\u0159\u00edpravy a konzumace ube ovlivnit jeho zdravotn\u00ed p\u0159\u00ednosy. Nap\u0159\u00edklad p\u0159id\u00e1n\u00ed velk\u00e9ho mno\u017estv\u00ed cukru nebo tuku m\u016f\u017ee jeho potenci\u00e1ln\u00ed p\u0159\u00ednosy sn\u00ed\u017eit.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196372","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=196372"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196372\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8953"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}