{"id":196388,"title":"Nasi lemak","modified":"2026-10-31T16:52:16+01:00","plain":"Tradi\u010dn\u00ed recept na nasi lemak, kter\u00fd v\u00e1s p\u0159enese do dalek\u00fdch kraj\u016f\n\n\n\nV Kuala Lumpuru sv\u00edt\u00e1 za tich\u00e9ho \u0161um\u011bn\u00ed dopravy. Vzduchem u\u017e ale p\u0159edev\u0161\u00edm von\u00ed kokosov\u00e9 ml\u00e9ko, kter\u00e9 do sebe nas\u00e1v\u00e1 r\u00fd\u017ee. U pouli\u010dn\u00edho st\u00e1nku prodava\u010d pootev\u0159e jehlan z ban\u00e1nov\u00e9ho listu a z n\u011bj unikne obl\u00e1\u010dek p\u00e1ry: sv\u011b\u017e\u00ed, bylinn\u00fd, provon\u011bn\u00fd pandanem. \n\n\n\nM\u00e1te r\u00e1di r\u00fd\u017ei zabalenou v listech? Vyzkou\u0161ejte \u010d\u00ednsk\u00e9 zongzi \n\n\n\nSta\u010d\u00ed jedin\u00e9 sousto a pochop\u00edte, pro\u010d Malajsijci pova\u017euj\u00ed nasi\u00a0lemak za sv\u016fj kulin\u00e1\u0159sk\u00fd symbol: je to opravdu vydatn\u00e9, a p\u0159esto z\u00e1zra\u010dn\u011b vyv\u00e1\u017een\u00e9 j\u00eddlo, mal\u00fd bal\u00ed\u010dek, kter\u00fd dokonale padne do ruky.\n\n\n\nCo d\u011bl\u00e1 z nasi lemak \u201elemak\u201c \n\n\n\n\n\n\n\nZeptejte se kter\u00e9hokoli pouli\u010dn\u00edho prodejce: bez t\u011bchto slo\u017eek je to jen oby\u010dejn\u00e1 r\u00fd\u017ee s p\u0159\u00edlohami.\n\n\n\n\nKokosov\u00e1 r\u00fd\u017ee: m\u00edstn\u00ed dlouhozrnn\u00e1 r\u00fd\u017ee zvolna va\u0159en\u00e1 v hust\u00e9m kokosov\u00e9m ml\u00e9ce santan s pandanem a \u0161petkou soli, dokud se ka\u017ed\u00e9 zrnko neleskne.\n\n\n\nSambal: pasta ze su\u0161en\u00fdch chilli papri\u010dek sma\u017een\u00e1 tak dlouho, a\u017e se na povrchu odd\u011bl\u00ed olej, s p\u0159\u00edm\u011bs\u00ed belacanu a palmov\u00e9ho cukru pro pozvolnou, mnohovrstevnatou p\u00e1livost.\n\n\n\nIkan bilis: drobn\u00e9 an\u010dovi\u010dky usma\u017een\u00e9 do k\u0159ehk\u00e9 k\u0159upavosti, kter\u00e9 dod\u00e1vaj\u00ed slanou chu\u0165 mo\u0159e.\n\n\n\nAra\u0161\u00eddy: \u010derstv\u011b opra\u017een\u00e9, se slupkou, pro o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny v pozad\u00ed.\n\n\n\nVejce: obvykle natvrdo, jeho \u017eloutek zjem\u0148uje p\u00e1livost sambalu.\n\n\n\n\u010cerstv\u00e1 zelenina: p\u016flkole\u010dka sv\u011b\u017e\u00ed okurky (nebo ve star\u00e9 Malacce blan\u0161\u00edrovan\u00fd kangkung) pro vyv\u00e1\u017een\u00ed vydatnosti.\n\n\n\n\nRovnov\u00e1ha vznik\u00e1 souhrou v\u0161ech slo\u017eek. Kr\u00e9mov\u00e1 r\u00fd\u017ee se potk\u00e1v\u00e1 s p\u00e1liv\u00fdm ko\u0159en\u00edm, k\u0159upav\u00e9 rybi\u010dky kontrastuj\u00ed s jemn\u00fdm vejcem a okurka osv\u011b\u017euje ka\u017ed\u00e9 sousto. Purist\u00e9 bedliv\u011b sleduj\u00ed strukturu jednotliv\u00fdch slo\u017eek: r\u00fd\u017ee mus\u00ed b\u00fdt nad\u00fdchan\u00e1, ale lehce mastn\u00e1, sambal se mus\u00ed lesknout odd\u011blen\u00fdm chilli olejem a an\u010dovi\u010dky mus\u00ed poch\u00e1zet z m\u00edstn\u00edho drobn\u00e9ho rybolovu. \n\n\n\nNakonec se v\u0161e zabal\u00ed do ban\u00e1nov\u00e9ho listu: biologicky rozlo\u017eiteln\u00e9ho obalu, kter\u00fd j\u00eddlo provon\u00ed je\u0161t\u011b p\u0159ed prvn\u00edm soustem. My se bez n\u011bj nejsp\u00ed\u0161 budeme muset obej\u00edt, ale p\u0159edstavu u\u017e m\u00e1te.\n\n\n\nHistorie nasi lemak\n\n\n\nHistorikov\u00e9 gastronomie kladou p\u016fvod nasi lemak do Malack\u00e9ho sultan\u00e1tu v XV. stolet\u00ed, kdy vedle sebe v krajin\u011b rostly kokosov\u00e9 palmy a le\u017eela zaplaven\u00e1 r\u00fd\u017eov\u00e1 pole. Prvn\u00ed p\u00edsemn\u00e9 zm\u00ednky se objevuj\u00ed v roce 1909, kdy koloni\u00e1ln\u00ed \u00fa\u0159edn\u00edk sir Richard Olaf Winstedt popisuje \u201etu\u010dnou r\u00fd\u017ei\u201c pod\u00e1vanou k sn\u00eddani. \n\n\n\nZem\u011bd\u011blci si ji obl\u00edbili z praktick\u00fdch d\u016fvod\u016f: kokosov\u00e1 smetana dod\u00e1vala energii a\u017e do poledne a bal\u00ed\u010dek z ban\u00e1nov\u00e9ho listu se snadno p\u0159en\u00e1\u0161el mezi \u0159\u00e1dky r\u00fd\u017ee. Lidov\u00e9 vypr\u00e1v\u011bn\u00ed p\u0159id\u00e1v\u00e1 p\u0159\u00edhodu z dom\u00e1cnosti: dcera vylije kokosov\u00e9 ml\u00e9ko do r\u00fd\u017ee a pak zvol\u00e1 \u201eTady je r\u00fd\u017ee, mami!\u201c \u2013 \u201eMami, tady je r\u00fd\u017ee!\u201c \u2013 a legenda je na sv\u011bt\u011b.\n\n\n\nV roce 2024 zapsalo UNESCO malajsijskou \u201esn\u00edda\u0148ovou kulturu\u201c, jej\u00edm\u017e symbolem je nasi lemak, na Reprezentativn\u00ed seznam nemateri\u00e1ln\u00edho kulturn\u00edho d\u011bdictv\u00ed lidstva. Instituce t\u00edm jen ofici\u00e1ln\u011b potvrdila to, co Malajsijci d\u00e1vno v\u011bd\u011bli: nen\u00ed to jen j\u00eddlo, ale spole\u010dn\u00e1 pam\u011b\u0165.\n\n\n\nD\u00e1te si trochu \u010d\u00ednsk\u00e9 sma\u017een\u00e9 r\u00fd\u017ee?\n\n\n\nR\u016fzn\u00e9 podoby nasi lemak\n\n\n\nZ\u00e1klad v podob\u011b kokosov\u00e9 r\u00fd\u017ee se nikdy nem\u011bn\u00ed, ale dopl\u0148ky odr\u00e1\u017eej\u00ed m\u00edstn\u00ed zvyklosti:\n\n\n\n\nJohor: n\u011bkolik sem\u00ednek p\u00edskavice provon\u00ed r\u00fd\u017ei, zat\u00edmco sambal tumis balancuje mezi sladkost\u00ed a kyselost\u00ed.\n\n\n\nMalakka: okurku nahrazuj\u00ed tenk\u00e9 smaragdov\u011b zelen\u00e9 prou\u017eky kangkungu, zat\u00edmco sambal z\u016fst\u00e1v\u00e1 z\u00e1sadn\u011b neslazen\u00fd.\n\n\n\n\u00dadol\u00ed Klang: \u017e\u00e1dn\u00fd tal\u00ed\u0159 se nezd\u00e1 \u00fapln\u00fd bez porce ko\u0159en\u011bn\u00e9ho sma\u017een\u00e9ho ku\u0159ete: je tak b\u011b\u017en\u00e1, \u017ee obyvatel\u00e9 m\u011bst zapom\u00ednaj\u00ed, \u017ee jde o n\u011bco nav\u00edc.\n\n\n\nKedah a Perlis: kurkuma barv\u00ed r\u00fd\u017ei do\u017eluta pro Nasi Lemak Royale, kter\u00e9 se pak p\u0159el\u00e9v\u00e1 r\u016fzn\u00fdmi kari om\u00e1\u010dkami.\n\n\n\nTerengganu: bal\u00ed\u010dek ukr\u00fdv\u00e1 tu\u0148\u00e1ka du\u0161en\u00e9ho v ko\u0159en\u011bn\u00e9 om\u00e1\u010dce, kter\u00fd dod\u00e1v\u00e1 j\u00eddlu v\u00fdraznou p\u0159\u00edmo\u0159skou chu\u0165.\n\n\n\nKelantan: vrstvy r\u00fd\u017ee, vl\u00e1ken su\u0161en\u00fdch ryb (serunding ikan) a kari se up\u011bchuj\u00ed do ku\u017eele zvan\u00e9ho Nasi Lemak Tumpang.\n\n\n\nSabah a Sarawak: p\u0159\u00edprava z\u016fst\u00e1v\u00e1 klasick\u00e1, p\u0159id\u00e1v\u00e1 se v\u0161ak m\u00edstn\u00ed belacan\n\n\n\n\nCo je tedy nakonec prav\u00e9 nasi lemak? \n\n\n\nDne\u0161n\u00ed Malajsie si svou sn\u00eddani r\u00e1da vylep\u0161uje: sma\u017een\u00e9 ku\u0159e, hov\u011bz\u00ed rendang nebo sambal sotong jsou v\u00edtan\u00fdm luxusem, pokud z\u016fstane zachov\u00e1na posv\u00e1tn\u00e1 \u0161estice. Kdo zajde v \u00faprav\u00e1ch p\u0159\u00edli\u0161 daleko, okam\u017eit\u011b vyvol\u00e1 bou\u0159i na soci\u00e1ln\u00edch s\u00edt\u00edch. \n\n\n\nR\u00fd\u017ee s men\u0161\u00edm mno\u017estv\u00edm kokosu, \u00fadajn\u011b zdrav\u00e1? Ozve se sborov\u00e9 \u201eTohle nen\u00ed nasi lemak!\u201c . Chyb\u00ed sambal nebo je odbyt\u00fd? Pak je t\u0159eba po\u010d\u00edtat s lavinou mem\u016f. \n\n\n\nVerze z celozrnn\u00e9 r\u00fd\u017ee se setk\u00e1vaj\u00ed se zdvo\u0159ilou toleranc\u00ed; varianty s kv\u011bty klitorie ternatsk\u00e9 nebo s quinoou obvykle nesou ozna\u010den\u00ed \u201ef\u00fazn\u00ed\u201c. Malajsijci \u017eij\u00edc\u00ed v zahrani\u010d\u00ed p\u0159izp\u016fsobuj\u00ed recept dostupn\u00fdm surovin\u00e1m: an\u010dovi\u010dky nahrazuj\u00ed sardinkami a kangkung hl\u00e1vkov\u00fdm sal\u00e1tem; i v cizin\u011b v\u0161ak plat\u00ed stejn\u00e9 pravidlo: r\u00fd\u017ee mus\u00ed chutnat po kokosu a sambal mus\u00ed p\u00e1lit.\n\n\n\n\n\n\tAutentick\u00e9 nasi lemak\n\t\t\n\t\t\t\n\t\n\t\tcuiseur \u00e0 riz\t\n\t\n\t\tNa r\u00fd\u017ei2.4 cm z\u00e1zvoru2 \u0161alotky0.5 stonku citronov\u00e9 tr\u00e1vy (lehce rozdrcen\u00e9ho)2 listy pand\u00e1nu (natr\u017een\u00e9 a sv\u00e1zan\u00e9 do uzlu)olej (trochu)0.5 svitku \u010d\u00ednsk\u00e9 sko\u0159ice1 hv\u011bzdi\u010dka bady\u00e1nu (hv\u011bzdicov\u00e9ho an\u00fdzu)380 g jasm\u00ednov\u00e9 r\u00fd\u017ee (hmotnost v such\u00e9m stavu)710 ml tekutiny (1\/3 kokosov\u00e9ho ml\u00e9ka, zbytek voda)0.25 l\u017ei\u010dky sem\u00ednek p\u00edskavices\u016fl (podle chuti)Na sambal tumis4 \u0161alotky (rozmixovan\u00e9 na pyr\u00e9)3 strou\u017eky \u010desneku (rozmixovan\u00e9 na pyr\u00e9)2.5 cm z\u00e1zvoru (rozmixovan\u00e9ho na pyr\u00e9)1 velk\u00e1 cibule (rozmixovan\u00e1 na pyr\u00e9)olej (trochu)0.5 velk\u00e9 cibule (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)2 listy pand\u00e1nu (natr\u017een\u00e9 a sv\u00e1zan\u00e9 do uzlu)3 l\u017e\u00edce chilli pyr\u00e9 (cili kisar)voda (trochu)1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka ryb\u00ed om\u00e1\u010dky40 g palmov\u00e9ho cukru (nebo kokosov\u00e9ho cukru, p\u0159idejte podle chuti)s\u016fl (podle chuti)0.5 cibule (b\u011b\u017en\u00e9 velikosti) (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)0.5 hrsti su\u0161en\u00fdch an\u010dovi\u010dek (na sma\u017een\u00ed)P\u0159\u00edlohyara\u0161\u00eddy (pra\u017een\u00e9)su\u0161en\u00e9 an\u010dovi\u010dky (na sma\u017een\u00ed)vejce natvrdookurka\t\n\t\n\t\tR\u00fd\u017ee nasi lemakNakr\u00e1jejte \u0161alotky a z\u00e1zvor na tenk\u00e9 pl\u00e1tky.Stonek citronov\u00e9 tr\u00e1vy lehce rozdr\u0165te.Listy pand\u00e1nu natrhn\u011bte a pot\u00e9 sva\u017ete do uzlu.V n\u00e1dob\u011b r\u00fd\u017eovaru rozeh\u0159ejte trochu oleje.\u0160alotky kr\u00e1tce orestujte.P\u0159idejte z\u00e1zvor, citronovou tr\u00e1vu a pand\u00e1n; nechte rozvon\u011bt.Vm\u00edchejte sko\u0159ici a bady\u00e1n.P\u0159idejte propl\u00e1chnutou a okapanou r\u00fd\u017ei; dob\u0159e prom\u00edchejte.P\u0159ilijte kokosov\u00e9 ml\u00e9ko, pou\u017eijte pom\u011br 1 d\u00edl r\u00fd\u017ee na 1.5 d\u00edlu tekutiny. T\u0159etinu objemu tekutiny tvo\u0159\u00ed kokosov\u00e9 ml\u00e9koP\u0159idejte sem\u00ednka p\u00edskavice.Osolte podle chuti a prom\u00edchejte.Zav\u0159ete r\u00fd\u017eovar a nechte r\u00fd\u017ei uva\u0159it.Sambal tumis\u0160alotky, \u010desnek, z\u00e1zvor a cibuli nakr\u00e1jejte nahrubo.Usma\u017ete v\u0161echny su\u0161en\u00e9 an\u010dovi\u010dky.Vlo\u017ete je do stoln\u00edho mix\u00e9ru spolu s pyr\u00e9 z an\u010dovi\u010dek a trochou vody. Rozmixujte na velmi jemn\u00e9 pyr\u00e9.Rozeh\u0159ejte olej; ara\u0161\u00eddy sma\u017ete na m\u00edrn\u00e9m ohni dozlatova a vyjm\u011bte je.Pot\u00e9 usma\u017ete an\u010dovi\u010dky; dejte je stranou.Na stejn\u00e9m oleji orestujte velkou cibuli nakr\u00e1jenou na tenk\u00e9 pl\u00e1tky.P\u0159idejte p\u0159edem p\u0159ipravenou ko\u0159enic\u00ed pastu.M\u00edchejte, dokud se ze sm\u011bsi neodpa\u0159\u00ed tekutina a neza\u010dne zl\u00e1tnout.Vm\u00edchejte listy pand\u00e1nu sv\u00e1zan\u00e9 do uzlu.P\u0159idejte chilli pyr\u00e9 (cili kisar).Va\u0159te, dokud sambal nez\u00edsk\u00e1 tmav\u011b \u010dervenou barvu a olej se neodd\u011bl\u00ed (pecah minyak).Kdy\u017e sm\u011bs vysych\u00e1, p\u0159idejte trochu vody a nechte ji znovu odpa\u0159it; opakujte alespo\u0148 t\u0159ikr\u00e1t, aby se rozvinula chu\u0165.P\u0159idejte \u00fast\u0159icovou om\u00e1\u010dku, ryb\u00ed om\u00e1\u010dku a pot\u00e9 postupn\u011b palmov\u00fd cukr.P\u0159ilijte tro\u0161ku vody, aby se cukr sn\u00e1ze rozpustil.Vm\u00edchejte sma\u017een\u00e9 an\u010dovi\u010dky a cibuli b\u011b\u017en\u00e9 velikosti nakr\u00e1jenou na tenk\u00e9 pl\u00e1tky; kr\u00e1tce m\u00edchejte, dokud cibule nezm\u011bkne.Osolte podle chuti.Pod\u00e1v\u00e1n\u00edNakr\u00e1jejte okurku na oblohu.Nasi lemak pod\u00e1vejte se sambalem tumis, ara\u0161\u00eddy, sma\u017een\u00fdmi an\u010dovi\u010dkami a vejci natvrdo.\t\n\t\n\t\t\nMno\u017estv\u00ed chilli pyr\u00e9 ur\u010dete takto: namo\u010dte do n\u011bj \u0161pi\u010dku prstu a ochutnejte; pokud nen\u00ed dost p\u00e1liv\u00e9, p\u0159idejte je\u0161t\u011b jednu nebo dv\u011b nab\u011bra\u010dky.\nPoveden\u00fd sambal vy\u017eaduje hodn\u011b oleje: chilli se mus\u00ed opravdu \u201esma\u017eit\u201c, aby se d\u016fkladn\u011b propeklo.\n\n\t\n\t\n\t\tPlat principalindon\u00e9sienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nNasi lemak\u202f\u2013\u202fWikipedie (anglicky)\n\n\n\nNasi lemak\u202f\u2013\u202fWikipedie (malajsky)\n\n\n\nZaj\u00edmavosti o nasi lemak\u202f\u2013\u202fHorizon Art Fair (anglicky)\n\n\n\n\u010cl\u00e1nek \u201eEtika stravov\u00e1n\u00ed: minul\u00e9 a sou\u010dasn\u00e9 zvyklosti malajsk\u00e9ho kulin\u00e1\u0159sk\u00e9ho d\u011bdictv\u00ed\u201c\u202f\u2013\u202fStuDocu (anglicky)\n\n\n\nNasi lemak: p\u0159\u00edb\u011bh p\u016fvodu\u202f\u2013\u202fBURO (anglicky)\n\n\n\nSn\u00edda\u0148ov\u00e1 kultura v Malajsii: kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek v mnohon\u00e1rodnostn\u00ed spole\u010dnosti\u202f (anglicky)\n\n\n\nRecept: nasi lemak s p\u00edskavic\u00ed (Johor)\u202f\u2013\u202fAjinomoto (anglicky)\n\n\n\n5\u202fdruh\u016f nasi lemak v Malajsii, kter\u00e9 stoj\u00ed za to zn\u00e1t\u202f\u2013\u202fAjinomoto (anglicky)\n\n\n\n\u201eNasi lemak! Douf\u00e1m, \u017ee v\u00e1m bude chutnat!\u201c (bez ara\u0161\u00edd\u016f, alergie)\u202f\u2013\u202fReddit (anglicky)\n\n\n\nM\u00edstn\u00ed kulin\u00e1\u0159sk\u00e9 p\u0159\u00edb\u011bhy: nasi lemak, druh\u00e1 maminka Malajsie\u202f\u2013\u202fEspoletta (anglicky)\n\n\n\nMu\u017e ze Z\u00e1padu prod\u00e1v\u00e1 nasi lemak ve\u202fSpojen\u00fdch st\u00e1tech\u202f\u2013\u202fReddit (anglicky)\n\n\n\n\u201eJe to opravdu vynikaj\u00edc\u00ed!\u201c\u202f\u2013\u202fF\u00f3rum Cari (malajsky)\n\n\n\nTajemstv\u00ed chutn\u00e9ho nasi lemak a dlouh\u00e9 trvanlivosti sambalu\u202f\u2013\u202fFacebook (malajsky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196388","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=196388"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196388\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/46956"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}