{"id":196435,"title":"Khao Kluk Kapi, thajsk\u00e1 r\u00fd\u017ee s krevetovou pastou","modified":"2026-10-31T16:55:12+01:00","plain":"Thajsk\u00e1 sma\u017een\u00e1 r\u00fd\u017ee ovon\u011bn\u00e1 krevetovou pastou, pod\u00e1van\u00e1 s karamelizovan\u00fdm vep\u0159ov\u00fdm masem a pestrou paletou k\u0159upav\u00fdch a sv\u011b\u017e\u00edch p\u0159\u00edloh.\n\n\n\nJako prvn\u00ed v\u00e1s zas\u00e1hne slan\u00e1, kou\u0159ov\u00e1 v\u016fn\u011b. Stoup\u00e1 z kope\u010dku hn\u011bdofialov\u00e9 r\u00fd\u017ee, kter\u00e1 se leskne pod sv\u011btly tr\u017ei\u0161t\u011b. Jedin\u00fd tal\u00ed\u0159 v sob\u011b soust\u0159ed\u00ed \u010dty\u0159i z\u00e1sadn\u00ed chut\u011b: slanost fermentovan\u00e9 krevetov\u00e9 pasty; t\u00e9m\u011b\u0159 cukrovinkovou sladkost; v\u00fdraznou kyselost manga; a \u0161petku chilli. \n\n\n\nLahodn\u00e9 pad thai\n\n\n\nKhao Kluk Kapi dok\u00e1\u017ee p\u0159ekvapit i ost\u0159\u00edlen\u00e9 milovn\u00edky thajsk\u00e9 kuchyn\u011b, proto\u017ee se rozhodn\u011b ned\u00e1 za\u0159adit mezi oby\u010dejn\u00e9 \u201esma\u017een\u00e9 r\u00fd\u017ee\u201c. Ka\u017ed\u00e9 sousto je malou lekc\u00ed rovnov\u00e1hy, vzpom\u00ednek a st\u0159\u00eddmosti. P\u0159esto tento pokrm kupodivu chyb\u00ed na v\u011bt\u0161in\u011b turistick\u00fdch j\u00eddeln\u00edch l\u00edstk\u016f a \u010dek\u00e1, a\u017e p\u0159ekvap\u00ed dal\u0161\u00edho chu\u0165ov\u00e9ho dobrodruha.\n\n\n\nZ kr\u00e1lovsk\u00fdch kuchyn\u00ed do dom\u00e1cnost\u00ed\n\n\n\nP\u0159\u00edb\u011bh za\u010d\u00edn\u00e1 na po\u010d\u00e1tku XIX. stolet\u00ed. Na dvo\u0159e kr\u00e1le R\u00e1my II. se kucha\u0159i inspiruj\u00ed pokrmem n\u00e1roda Mon\u016f: sm\u00edchaj\u00ed pastu z fermentovan\u00fdch krevet, kter\u00e1 u\u017e tehdy pat\u0159ila k z\u00e1klad\u016fm m\u00edstn\u00ed kuchyn\u011b, se v\u010derej\u0161\u00ed r\u00fd\u017e\u00ed. V\u00fdsledek p\u0159ipom\u00edn\u00e1 d\u00e1vn\u00fd kn\u00ed\u017eec\u00ed pokrm z grilovan\u00e9ho sumce.\n\n\n\nZa omamnou v\u016fn\u00ed se v\u0161ak skr\u00fdv\u00e1 j\u00eddlo, kter\u00e9 p\u0159in\u00e1\u0161\u00ed \u00fat\u011bchu. V roce 1907 si kr\u00e1l \u010culalongkorn b\u011bhem cesty po Evrop\u011b do den\u00edku poznamenal, \u017ee sn\u00ed o verzi, kterou jeho babi\u010dka m\u00edchala rukou: vzpom\u00ednka dokl\u00e1daj\u00edc\u00ed kr\u00e1lovsk\u00fd rodokmen pokrmu.\n\n\n\nPr\u00e1v\u011b kv\u016fli ru\u010dn\u00edmu m\u00edch\u00e1n\u00ed v\u0161ak bylo Khao Kluk Kapi dlouho pova\u017eov\u00e1no za p\u0159\u00edli\u0161 neform\u00e1ln\u00ed j\u00eddlo pro slavnostn\u00ed hostiny, proto\u017ee etiketa odsuzovala pr\u00e1ci prsty s v\u00fdrazn\u011b von\u00edc\u00edmi surovinami. Postupem \u010dasu si recept osvojily bangkock\u00e9 dom\u00e1cnosti a st\u0159\u00edbrn\u00e9 podnosy vym\u011bnily za oby\u010dejn\u00e9 smaltovan\u00e9 misky.\n\n\n\nV posledn\u00edch desetilet\u00edch ho najdete u n\u011bkter\u00fdch pouli\u010dn\u00edch prodejc\u016f, p\u0159edev\u0161\u00edm v centr\u00e1ln\u00ed \u010d\u00e1sti zem\u011b. P\u0159\u00edlohy rozmis\u0165uj\u00ed s t\u00e9m\u011b\u0159 ob\u0159adn\u00ed p\u0159esnost\u00ed a dokazuj\u00ed, \u017ee i na v\u010derej\u0161\u00ed r\u00fd\u017ei se v dob\u011b ob\u011bda mohou st\u00e1t fronty.\n\n\n\nCo nesm\u00ed chyb\u011bt na tal\u00ed\u0159i prav\u00e9ho Khao Kluk Kapi\n\n\n\n\n\n\n\nR\u00fd\u017ee s krevetovou v\u016fn\u00ed a \u201esedm state\u010dn\u00fdch\u201c\n\n\n\nV\u0161echno se to\u010d\u00ed kolem kapi. Dobr\u00fd kucha\u0159 nejprve syt\u011b fialovou pastu ogriluje nebo orestuje, a\u017e jej\u00ed ryb\u00ed v\u016fn\u011b z\u00edsk\u00e1 o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny. Potom vm\u00edch\u00e1 v\u010derej\u0161\u00ed jasm\u00ednovou r\u00fd\u017ei nebo pevn\u011bj\u0161\u00ed odr\u016fdu Khao Sao Hai, aby se ka\u017ed\u00e9 zrnko rovnom\u011brn\u011b obalilo tenkou vrstvi\u010dkou. \n\n\n\nSpr\u00e1vn\u011b p\u0159ipraven\u00e1 r\u00fd\u017ee m\u00e1 jednotn\u00fd hn\u011bdofialov\u00fd odst\u00edn (dob\u0159e, u n\u00e1s se fialov\u00e1 pasta sh\u00e1n\u00ed t\u011b\u017eko, ale tak to zkr\u00e1tka je), jemn\u011b von\u00ed po mo\u0159i a nikdy nen\u00ed \u0161tiplav\u00e1.\n\n\n\nNa tal\u00ed\u0159i ji pak doprov\u00e1z\u00ed sedm p\u0159\u00edloh:\n\n\n\n\nSladk\u00e9 vep\u0159ov\u00e9: dlouze du\u0161en\u00e9 kostky b\u016f\u010dku obalen\u00e9 lesklou glazurou z palmov\u00e9ho cukru a s\u00f3jov\u00e9 om\u00e1\u010dky, kter\u00e1 jim dod\u00e1 lepkavost a hlubokou chu\u0165.\n\n\n\n\u010c\u00ednsk\u00e1 klob\u00e1sa: tenk\u00e1 kole\u010dka proh\u0159\u00e1t\u00e1 na p\u00e1nvi, z nich\u017e se line nasl\u00e1dl\u00e1 \u010desnekov\u00e1 v\u016fn\u011b. Tato p\u0159\u00edloha je voliteln\u00e1\n\n\n\nK\u0159upav\u00e9 su\u0161en\u00e9 krevety: na n\u011bkolik vte\u0159in se pono\u0159\u00ed do oleje; potom v \u00fastech praskaj\u00ed jako drobn\u00e9 slan\u00e9 k\u0159upinky. Podle mnoha Thajc\u016f je bez nich tal\u00ed\u0159 \u201enah\u00fd\u201c.\n\n\n\nVaje\u010dn\u00e9 prou\u017eky: tenk\u00e1 omeleta jako pala\u010dinka, nakr\u00e1jen\u00e1 na \u017elut\u00e9 konfety, dod\u00e1v\u00e1 jemnost a barevn\u00fd kontrast.\n\n\n\nNezral\u00e9 zelen\u00e9 mango: nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky p\u0159in\u00e1\u0161\u00ed kysel\u00e9 t\u00f3ny, kter\u00e9 odleh\u010duj\u00ed sytost pokrmu; limetkov\u00e1 \u0161\u0165\u00e1va je jen nouzovou n\u00e1hradou.\n\n\n\nSyrov\u00e9 \u0161alotky & chilli papri\u010dky pta\u010d\u00ed oko: ostr\u00e1 chu\u0165 a prudk\u00e1 p\u00e1livost v podob\u011b pr\u016fsvitn\u00fdch pl\u00e1tk\u016f a \u0161arlatov\u00fdch krou\u017ek\u016f.\n\n\n\nOkurka a koriandr: osv\u011b\u017euj\u00edc\u00ed k\u0159upavost a bylinn\u00e1 v\u016fn\u011b, kter\u00e9 mezi sousty pro\u010dist\u00ed chu\u0165ov\u00e9 bu\u0148ky.\n\n\n\n\nKdy\u017e u\u017e je \u0159e\u010d o mangu, co takhle trochu mango sticky rice jako dezert?\n\n\n\nZeptejte se thajsk\u00fdch tradicionalist\u016f: vyjmenuj\u00ed v\u00e1m znaky autentick\u00e9 verze: kope\u010dek r\u00fd\u017ee zbarven\u00e9 do hn\u011bdofialova pravou krevetovou pastou, pe\u010dliv\u011b uspo\u0159\u00e1dan\u00fd kruh p\u0159\u00edloh a, jak v\u00e1m d\u016frazn\u011b p\u0159ipomenou, na tenk\u00e9 prou\u017eky nakr\u00e1jenou omeletu, nikdy rozpl\u00e1cl\u00e9 volsk\u00e9 oko navrch. Bled\u00e1 r\u00fd\u017ee, chyb\u011bj\u00edc\u00ed mango nebo p\u0159idan\u00e1 \u00fast\u0159icov\u00e1 om\u00e1\u010dka jsou okam\u017eit\u00fdm varovn\u00fdm sign\u00e1lem.\n\n\n\nNa internetu p\u0159ipom\u00ednaj\u00ed cel\u00e9 diskuse kulin\u00e1\u0159sk\u00e9 p\u00e1tr\u00e1n\u00ed: lid\u00e9 \u017eij\u00edc\u00ed v zahrani\u010d\u00ed si vym\u011b\u0148uj\u00ed tipy, \u010d\u00edm nahradit zelen\u00e9 mango, purist\u00e9 si st\u011b\u017euj\u00ed na restaurace, kter\u00e9 z pokrmu d\u011blaj\u00ed \u201epad thai\u201c, a \u0161\u00e9fkucha\u0159 Andy Ricker stroze p\u0159ipom\u00edn\u00e1, \u017ee bez kapi se Khao Kluk Kapi zkr\u00e1tka p\u0159ipravit ned\u00e1. \n\n\n\nDokonce i v Bangkoku se n\u011bkter\u00e1 luxusn\u00ed bistra pokusila p\u0159idat dlouh\u00e9 fazolov\u00e9 lusky, \u010d\u00edm\u017e si vyslou\u017eila rozho\u0159\u010den\u00e9 pohledy prodejc\u016f, kte\u0159\u00ed tradi\u010dn\u00ed pom\u011bry surovin piluj\u00ed od d\u011btstv\u00ed.\n\n\n\nKulturn\u00ed souvislosti a um\u011bn\u00ed vychutnat si tento pokrm v Thajsku\n\n\n\nV thajsk\u00e9 kulin\u00e1\u0159sk\u00e9 filozofii je pokrm pova\u017eov\u00e1n za krop krueng, \u201edokonale ochucen\u00fd\u201c, teprve tehdy, kdy\u017e jsou v n\u011bm zastoupeny v\u0161echny z\u00e1kladn\u00ed chut\u011b. Str\u00e1vn\u00edci tento princip uv\u00e1d\u011bj\u00ed do praxe t\u00edm, \u017ee si r\u00fd\u017ei s p\u0159\u00edlohami sami prom\u00edchaj\u00ed u stolu. Tento ritu\u00e1l n\u011bkte\u0159\u00ed r\u00e1di p\u0159irovn\u00e1vaj\u00ed k thajsk\u00e9 verzi bibimbapu. \n\n\n\nLahodn\u00fd bibimbap\n\n\n\nToto gesto je z\u00e1rove\u0148 poctou dom\u00e1c\u00ed \u0161etrnosti: zbyl\u00e1 r\u00fd\u017ee se spoj\u00ed se zdroji b\u00edlkovin a zapomenutou zeleninou ze sp\u00ed\u017ee a v\u0161e dochut\u00ed l\u017e\u00edce krevetov\u00e9 pasty, kter\u00e1 je v\u0161udyp\u0159\u00edtomn\u00e1 po cel\u00e9 zemi.\n\n\n\nPokrm vznikl v centr\u00e1ln\u00edch n\u00ed\u017ein\u00e1ch, dnes jsou na n\u011bj v\u0161ak obzvl\u00e1\u0161\u0165 hrd\u00ed na jihu zem\u011b, kde krevetovou pastu miluj\u00ed a na trz\u00edch stoj\u00ed \u0159ady kbel\u00edk\u016f s kapi v odst\u00ednech od j\u00edlov\u00e9 po \u0161vestkovou. \n\n\n\n\n\n\tKhao kluk kapi \u2013 Thajsk\u00e1 r\u00fd\u017ee s krevetovou pastou a sladk\u00fdm vep\u0159ov\u00fdm\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tR\u00fd\u017ee5 porc\u00ed uva\u0159en\u00e9 jasm\u00ednov\u00e9 r\u00fd\u017ee5 l\u017eic krevetov\u00e9 pasty5 strou\u017ek\u016f \u010desneku (nasekan\u00e9ho)3 l\u017e\u00edce oleje (na restov\u00e1n\u00ed)Sladk\u00e9 vep\u0159ov\u00e9800 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na kousky velikosti sousta)4 \u0161alotky (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)300 g kokosov\u00e9ho cukru (polotekut\u00e9 varianty palmov\u00e9ho cukru)3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky240 ml vody3 l\u017e\u00edce olejeOblohaprou\u017eky tenk\u00e9 omelety (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)sma\u017een\u00e9 su\u0161en\u00e9 krevety (k\u0159upav\u00e9)kysel\u00e9 zelen\u00e9 mango (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky, voliteln\u00e9)dlouh\u00e9 fazolov\u00e9 lusky (nakr\u00e1jen\u00e9 na pl\u00e1tky)\u0161alotky (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)thajsk\u00e9 chilli papri\u010dky (nakr\u00e1jen\u00e9 na pl\u00e1tky)\u010d\u00ednsk\u00e1 klob\u00e1sa (osma\u017een\u00e1 a nakr\u00e1jen\u00e1 na pl\u00e1tky, voliteln\u00e1)m\u011bs\u00ed\u010dky limetkypl\u00e1tky okurky\t\n\t\n\t\tSladk\u00e9 vep\u0159ov\u00e9Rozeh\u0159ejte olej a restujte \u0161alotky, dokud se nerozvon\u00ed.P\u0159idejte vep\u0159ov\u00fd b\u016f\u010dek a kr\u00e1tce orestujte.P\u0159ilijte vodu, p\u0159iklopte a na m\u00edrn\u00e9m ohni duste 1 a\u017e 2 h dom\u011bkka.Odkryjte, p\u0159idejte cukr a s\u00f3jov\u00e9 om\u00e1\u010dky a nechte zredukovat na sirupovitou glazuru.Sladk\u00e9 vep\u0159ov\u00e9 udr\u017eujte tepl\u00e9.R\u00fd\u017eeProm\u00edchejte krevetovou pastu s uva\u0159enou r\u00fd\u017e\u00ed tak, aby ji rovnom\u011brn\u011b obalila.Ve woku rozeh\u0159ejte olej a sma\u017ete \u010desnek, dokud se nerozvon\u00ed.P\u0159idejte r\u00fd\u017ei obalenou pastou a restujte na st\u0159edn\u00edm ohni, dokud se d\u016fkladn\u011b neproh\u0159eje a nerozvon\u00ed.OblohaRoz\u0161lehejte vejce, p\u0159ipravte tenkou omeletu, srolujte ji a nakr\u00e1jejte na nudli\u010dky.Su\u0161en\u00e9 krevety namo\u010dte a pot\u00e9 je osma\u017ete dok\u0159upava.Mango, dlouh\u00e9 fazolov\u00e9 lusky, \u0161alotky, chilli papri\u010dky a klob\u00e1su p\u0159ipravte podle popisu.Pod\u00e1v\u00e1n\u00edUprost\u0159ed ka\u017ed\u00e9ho tal\u00ed\u0159e vytvarujte kope\u010dek r\u00fd\u017ee.Kolem rozlo\u017ete sladk\u00e9 vep\u0159ov\u00e9 a ve\u0161kerou oblohu.Vyzv\u011bte str\u00e1vn\u00edky, aby si p\u0159ed j\u00eddlem v\u0161e pokapali limetkou a prom\u00edchali.\t\n\t\n\t\t\nKhao kluk kapi se pod\u00e1v\u00e1 jako \u201etal\u00ed\u0159 k nam\u00edch\u00e1n\u00ed\u201c: ka\u017ed\u00fd si uprav\u00ed pom\u011br sladk\u00e9, slan\u00e9, kysel\u00e9 a p\u00e1liv\u00e9 chuti podle sebe.\nLehce prorostl\u00e1 vep\u0159ov\u00e1 krkovice dod\u00e1 glazu\u0159e lesk.\nKvalitn\u00ed thajskou krevetovou pastu se\u017eenete v asijsk\u00fdch potravin\u00e1ch; zelen\u00e9 mango m\u016f\u017eete nahradit kysel\u00fdm zelen\u00fdm jablkem.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Khao khluk kapi (\u0e02\u0e49\u0e32\u0e27\u0e04\u0e25\u0e38\u0e01\u0e01\u0e30\u0e1b\u0e34) \u2013 Wikipedie (thajsky)\u2022 Khao khluk kapi \u2013 Wikipedie (anglicky)\u2022 Khao khluk kapi: \u010dl\u00e1nek o zdrav\u00ed \u2013 Nadace vesnick\u00e9ho l\u00e9ka\u0159e (thajsky)\u2022 Khao khluk kapi bohat\u00e9 na miner\u00e1ly \u2013 Thai Taste Therapy (thajsky)\u2022 Mae Krua Hua Paak, svazek 4 \u2013 Star\u00e9 p\u0159\u00edb\u011bhy vypr\u00e1v\u011bn\u00e9 znovu (thajsky)\u2022 T\u00fdden 9 : Thajsko \u2013 Khao khluk kapi \u0e02\u0e49\u0e32\u0e27\u0e04\u0e25\u0e38\u0e01\u0e01\u0e30\u0e1b\u0e34 (sma\u017een\u00e1 r\u00fd\u017ee s krevetovou pastou) \u2013 Reddit (r\/52weeksofcooking) (anglicky)\u2022 Kter\u00e9 thajsk\u00e9 j\u00eddlo nebo n\u00e1poj jsou podle v\u00e1s nedocen\u011bn\u00e9? \u2013 Reddit (r\/Thailand) (anglicky)\u2022 Anatomie Khao khluk kapi \u2013 rozbor thajsk\u00e9ho pokrmu \u2013 Ohsirin (anglicky)\u2022 Khao khluk kapi \u2013 snadn\u00fd recept \u2013 Thai Food Made Easy (anglicky)\u2022 Andy Ricker z Pok Pok: jak si objedn\u00e1vat thajsk\u00e1 j\u00eddla \u2013 Cond\u00e9 Nast Traveler (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196435","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=196435"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196435\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113370"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}