{"id":196727,"title":"Moo palo, thajsk\u00e9 vep\u0159ov\u00e9 na karamelu","modified":"2026-10-31T17:04:21+01:00","plain":"Chutn\u00e9 thajsk\u00e9 rag\u00fa z vep\u0159ov\u00e9ho b\u016f\u010dku, vajec a tofu, provon\u011bn\u00e9 ko\u0159en\u00edm a s\u00f3jovou om\u00e1\u010dkou a pomalu du\u0161en\u00e9 dom\u011bkka.\n\n\n\nJakmile se palmov\u00fd cukr dotkne hork\u00e9ho oleje, prom\u011bn\u00ed se v tmav\u00fd karamel s o\u0159\u00ed\u0161kovou v\u016fn\u00ed, kter\u00fd pokryje dno hrnce. O n\u011bkolik vte\u0159in pozd\u011bji bady\u00e1n a sko\u0159ice uvoln\u00ed v\u016fni p\u0159ipom\u00ednaj\u00edc\u00ed l\u00e9\u010div\u00e9 byliny i jemnou sladkost. \n\n\n\nV\u011bt\u0161ina thajsk\u00fdch d\u011bt\u00ed u\u017e v tu chv\u00edli v\u00ed, co bude n\u00e1sledovat: moo palo, rag\u00fa z vep\u0159ov\u00e9ho masa a vajec, kter\u00e9 si zvolna probubl\u00e1v\u00e1 na plotn\u011b. Tento pokrm nejen zah\u0159eje na du\u0161i, ale tak\u00e9 ukazuje \u010d\u00ednsko-thajskou sp\u0159\u00edzn\u011bnost, stalet\u00e9 prol\u00edn\u00e1n\u00ed, v n\u011bm\u017e se kucha\u0159sk\u00e9 postupy Teochew snoub\u00ed s m\u00edstn\u00edmi surovinami. Znalci v n\u011bm najdou podobnost s vietnamsk\u00fdm Thit kho nebo \u010d\u00ednsk\u00fdm \u010derven\u00fdm vep\u0159ov\u00fdm: nen\u00ed divu, Moo Palo pat\u0159\u00ed do lahodn\u00e9 rodiny du\u0161en\u00fdch vep\u0159ov\u00fdch pokrm\u016f.\n\n\n\nHong shao rou, \u010d\u00ednsk\u00e9 vep\u0159ov\u00e9 na karamelu\n\n\n\nOd hokkiensko-teochewsk\u00e9ho pa-lo k n\u00e1rodn\u00edmu j\u00eddlu pro pot\u011bchu du\u0161e\n\n\n\nNa konci XIX. stolet\u00ed dorazili do Siamu obchodn\u00edci Teochew hovo\u0159\u00edc\u00ed hokkiensko-teochewsk\u00fdm n\u00e1\u0159e\u010d\u00edm a p\u0159ivezli s sebou postup zvan\u00fd pa-lo (\u62cd\u6ef7\/\u6ef7): nechat zkaramelizovat cukr a pot\u00e9 pomalu dusit maso ve v\u00fdvaru se s\u00f3jovou om\u00e1\u010dkou a ko\u0159en\u00edm. Na thajsk\u00fdch trz\u00edch se slovo prom\u011bnilo v \u201e\u0e1e\u0e30\u0e42\u0e25\u0e49\u201c. \n\n\n\nRag\u00fa v\u0161ak brzy p\u0159estalo b\u00fdt v\u00fdhradn\u011b \u010d\u00ednsk\u00e9. P\u016fvodn\u00ed \u010d\u00ednsk\u00fd hn\u011bd\u00fd cukr nahradil palmov\u00fd cukr. Tato z\u00e1m\u011bna p\u0159inesla kou\u0159ov\u011b karamelov\u00fd t\u00f3n typick\u00fd pro tropy. V podobn\u00e9m duchu doplnila ryb\u00ed om\u00e1\u010dka sv\u011btlou a tmavou s\u00f3jovou om\u00e1\u010dku a dodala pokrmu typicky thajsk\u00fd n\u00e1dech mo\u0159sk\u00e9ho umami.\n\n\n\nV polovin\u011b XX. stolet\u00ed u\u017e thajsk\u00e9 kucha\u0159ky ust\u00e1lily podobu receptu: vep\u0159ov\u00fd b\u016f\u010dek pro plnost chuti, vejce natvrdo pro sytost a lehk\u00e9, p\u00f3rovit\u00e9 sma\u017een\u00e9 tofu, kter\u00e9 nas\u00e1kne om\u00e1\u010dku. Pomal\u00e9 va\u0159en\u00ed se stalo z\u00e1sadou, kterou shrnuje r\u010den\u00ed \u201e\u010c\u00edm d\u00e9le se va\u0159\u00ed, t\u00edm l\u00e9pe chutn\u00e1\u201c (\u201e\u010c\u00edm d\u00e9le pokrm probubl\u00e1v\u00e1, t\u00edm je lahodn\u011bj\u0161\u00ed\u201c). \n\n\n\nZ p\u016fvodn\u011b hokkiensk\u00e9ho rodinn\u00e9ho j\u00eddla se stala sou\u010d\u00e1st ka\u017edodenn\u00edho \u017eivota v Bangkoku, pod\u00e1van\u00e1 jak u st\u00e1nk\u016f na trz\u00edch, tak v dom\u00e1c\u00edch kuchyn\u00edch.\n\n\n\nSuroviny a postupy pro Moo Palo\n\n\n\nHrnec moo palo obvykle prozrad\u00ed t\u0159i suroviny: vep\u0159ov\u00fd b\u016f\u010dek s k\u016f\u017e\u00ed nakr\u00e1jen\u00fd na velk\u00e9 kostky; oloupan\u00e1 vejce natvrdo; a ve v\u011bt\u0161in\u011b recept\u016f tak\u00e9 lehk\u00e9, p\u00f3rovit\u00e9 sma\u017een\u00e9 tofu. V\u0161e ostatn\u00ed slou\u017e\u00ed k tomu, aby tyto suroviny vynikly.\n\n\n\nKo\u0159eny koriandru lze nahradit stonky\n\n\n\nZ\u00e1kladem chuti je sam kluea, roztlu\u010den\u00e1 sm\u011bs ko\u0159en\u016f koriandru, \u010desneku a kuli\u010dek b\u00edl\u00e9ho pep\u0159e. Kucha\u0159i tuto pastu sma\u017e\u00ed, dokud kuchyni neprosycuj\u00ed zemit\u00e9 a pep\u0159ov\u00e9 v\u016fn\u011b. Pot\u00e9 p\u0159ich\u00e1z\u00ed na \u0159adu palmov\u00fd cukr, kter\u00fd se nech\u00e1 zkaramelizovat t\u00e9m\u011b\u0159 a\u017e do zho\u0159knut\u00ed a dod\u00e1 v\u00fdvaru mahagonov\u00fd odst\u00edn i jemn\u00fd t\u00f3n p\u0159ipom\u00ednaj\u00edc\u00ed k\u00e1vu.\n\n\n\nJakmile se karamel zalije vodou nebo v\u00fdvarem, p\u0159idaj\u00ed se do hrnce hv\u011bzdi\u010dky bady\u00e1nu a jeden \u010di dva svitky sko\u0159ice, kter\u00e9 provon\u00ed zvolna probubl\u00e1vaj\u00edc\u00ed sm\u011bs. Mal\u00e1 \u0161petka ko\u0159en\u00ed p\u011bti v\u016fn\u00ed je voliteln\u00e1. Nikdy se nep\u0159id\u00e1v\u00e1 citronov\u00e1 tr\u00e1va, galg\u00e1n ani listy kafrov\u00e9 limety: jejich sv\u011b\u017e\u00ed t\u00f3ny by neladily s hlubok\u00fdmi, h\u0159ejiv\u00fdmi chut\u011bmi rag\u00fa.\n\n\n\nGaeng hang lay je dal\u0161\u00ed thajsk\u00fd pokrm z pomalu du\u0161en\u00e9ho vep\u0159ov\u00e9ho masa\n\n\n\nTrojice chut\u00ed je nepostradateln\u00e1: palmov\u00fd cukr pro okam\u017eitou sladkost, sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka a ryb\u00ed om\u00e1\u010dka pro slanost, tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka pro barvu a n\u00e1dech melasy. Kostky vep\u0159ov\u00e9ho se obvykle ope\u010dou (nebo alespo\u0148 obal\u00ed) v karamelu p\u0159\u00edmo v t\u00e9m\u017ee hrnci: dal\u0161\u00ed p\u00e1nev nen\u00ed pot\u0159eba. Po jedn\u00e9 a\u017e dvou hodin\u00e1ch m\u00edrn\u00e9ho du\u0161en\u00ed je b\u016f\u010dek tak m\u011bkk\u00fd, \u017ee ho lze kr\u00e1jet l\u017e\u00edc\u00ed, zat\u00edmco vejce nas\u00e1knou v\u016fn\u011bmi a jejich b\u00edlky z\u00edskaj\u00ed barvu le\u0161t\u011bn\u00e9ho teakov\u00e9ho d\u0159eva.\n\n\n\nPokrm je p\u0159\u00edbuzn\u00fd khao kha moo, thajsk\u00e9mu du\u0161en\u00e9mu vep\u0159ov\u00e9mu kolenu\n\n\n\nZast\u00e1nci tradice dus\u00ed vejce u\u017e od prvn\u00edho varu a vychutn\u00e1vaj\u00ed si pevn\u00e9 \u017eloutky obklopen\u00e9 karamelov\u011b zbarven\u00fdm b\u00edlkem, kter\u00e9 jim p\u0159ipom\u00ednaj\u00ed d\u011btstv\u00ed; mlad\u0161\u00ed kucha\u0159i n\u011bkdy rad\u011bji p\u0159id\u00e1vaj\u00ed vejce nam\u011bkko a\u017e na konci va\u0159en\u00ed, aby \u017eloutek z\u016fstal tekut\u00fd. Vynechat karamelizaci, zkr\u00e1tit va\u0159en\u00ed na \u201eexpresn\u00ed\u201c dobu nebo odb\u00fdt bylinkovou pastu v\u0161ak v ka\u017ed\u00e9m p\u0159\u00edpad\u011b znamen\u00e1 p\u0159ipravit pokrm o jeho du\u0161i.\n\n\n\nRitu\u00e1ly pod\u00e1v\u00e1n\u00ed\n\n\n\nRag\u00fa se pod\u00e1v\u00e1 ve velk\u00e9 misce a jeho povrch se leskne vo\u0148av\u00fdm tukem. Kdy\u017e se nalije na jasm\u00ednovou r\u00fd\u017ei va\u0159enou v p\u00e1\u0159e, zrnka nas\u00e1knou sladkoslanou \u0161\u0165\u00e1vou. Na mnoha stolech nechyb\u00ed mal\u00e1 miska chilli papri\u010dek pta\u010d\u00ed oko v oct\u011b nebo rychl\u00e1 \u010desnekovo-chilli om\u00e1\u010dka, jejich\u017e v\u00fdrazn\u00e1 p\u00e1livost vyva\u017euje hutnost pokrmu. \n\n\n\nV r\u00e1mci kompletn\u00edho thajsk\u00e9ho j\u00eddla tvo\u0159\u00ed moo palo vyva\u017euj\u00edc\u00ed prvek mezi ost\u0159e p\u00e1livou restovanou sm\u011bs\u00ed s bazalkou a nakyslou pol\u00e9vkou tom yum, ale skv\u011ble obstoj\u00ed i samo o sob\u011b, zvl\u00e1\u0161\u0165 po odle\u017een\u00ed p\u0159es noc, kdy se jeho chut\u011b je\u0161t\u011b v\u00edce propoj\u00ed.\n\n\n\n\n\n\tAutentick\u00e9 Moo Palo - Thajsk\u00e9 vep\u0159ov\u00e9 na karamelu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 l\u017e\u00edce \u010d\u00ednsk\u00e9ho ko\u0159en\u00ed p\u011bti v\u016fn\u00ed1 svitek sko\u0159ice4 hv\u011bzdi\u010dky bady\u00e1nu3 ko\u0159eny koriandru (lehce rozm\u00e1\u010dknut\u00e9, lze nahradit stonky koriandru)24 strou\u017ek\u016f thajsk\u00e9ho \u010desneku (lehce rozm\u00e1\u010dknut\u00fdch; pokud pou\u017e\u00edv\u00e1te b\u011b\u017en\u00fd evropsk\u00fd \u010desnek, sni\u017ete mno\u017estv\u00ed na polovinu)1 l\u017ei\u010dka kuli\u010dek b\u00edl\u00e9ho pep\u0159e (rozdrcen\u00fdch)0.5 l\u017ei\u010dky soli2 l\u017e\u00edce oleje z r\u00fd\u017eov\u00fdch otrub (nebo oleje s neutr\u00e1ln\u00ed chut\u00ed)120 g palmov\u00e9ho cukru2 l\u017ei\u010dky tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky500 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na kostky o velikosti 2,5 cm)5 kachn\u00edch vajec natvrdo (nebo slepi\u010d\u00edch vajec)4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky12 sma\u017een\u00fdch tofu kuli\u010dek1 l vody\u010derstv\u00fd koriandr (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tPostupVep\u0159ov\u00fd b\u016f\u010dek opl\u00e1chn\u011bte, odstra\u0148te tuhou k\u016f\u017ei a nakr\u00e1jejte ho na kostky o velikosti 2,5 cm.Tofu kuli\u010dky blan\u0161\u00edrujte 3 minuty ve vrouc\u00ed vod\u011b, abyste odstranili p\u0159ebyte\u010dn\u00fd olej.Na p\u00e1nvi rozpus\u0165te palmov\u00fd cukr a nechte ho zkaramelizovat dotmava, podlijte p\u0159ibli\u017en\u011b 2 l\u017e\u00edcemi vody, pot\u00e9 p\u0159idejte tmavou a sv\u011btlou s\u00f3jovou om\u00e1\u010dku.P\u0159idejte ko\u0159eny koriandru, \u010desnek, pep\u0159, vep\u0159ov\u00fd b\u016f\u010dek a vejce, posypte ko\u0159en\u00edm p\u011bti v\u016fn\u00ed a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte 5 a\u017e 10 minut, dokud v\u0161e nez\u00edsk\u00e1 v\u00fdraznou barvu.P\u0159endejte do hrnce, p\u0159ilijte 1 l vody a seberte p\u011bnu, pot\u00e9 p\u0159idejte bady\u00e1n, svitek sko\u0159ice a s\u016fl; nechte m\u00edrn\u011b probubl\u00e1vat  alespo\u0148 1 hodinu, dokud maso nezm\u011bkne.Ochutnejte, podle pot\u0159eby dochu\u0165te a pod\u00e1vejte hork\u00e9, ozdoben\u00e9 \u010derstv\u00fdm koriandrem.\t\n\t\n\t\tBlan\u0161\u00edrov\u00e1n\u00ed sma\u017een\u00e9ho tofu p\u0159ed va\u0159en\u00edm mu umo\u017en\u00ed nas\u00e1knout v\u00fdvar, m\u00edsto aby z\u016fstalo mastn\u00e9.\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 Autentick\u00fd recept na Moo Palo (du\u0161en\u00fd vep\u0159ov\u00fd b\u016f\u010dek) \u2013 Reddit (anglicky)\u2022 Moo Palo: thajsk\u00e9 rag\u00fa z vep\u0159ov\u00e9ho b\u016f\u010dku \u2013 Tasting Table (anglicky)\u2022 Vejce \u201epalo\u201c (\u0e44\u0e02\u0e48\u0e1e\u0e30\u0e42\u0e25\u0e49) \u2013 \u00dastav v\u00fd\u017eivy, Mahidolova univerzita (thajsky)\u2022 Historie \u201e\u0e44\u0e02\u0e48\u0e1e\u0e30\u0e42\u0e25\u0e49\u201c: velmi obl\u00edben\u00e9 j\u00eddlo v Thajsku, kter\u00e9 ve skute\u010dnosti nen\u00ed thajsk\u00e9 \u2013 Sanook (thajsky)\u2022 Recept na Moo Palo (thajsk\u00e9 rag\u00fa z vep\u0159ov\u00e9ho b\u016f\u010dku s vejci) \u2013 Serious Eats (anglicky)\u2022 Recept na \u201e\u0e44\u0e02\u0e48\u0e1e\u0e30\u0e42\u0e25\u0e49\u201c postaru: tradi\u010dn\u00ed thajsk\u00fd postup\u2013 TrueID (thajsky)\u2022 \u201eMoo hong\u201c nen\u00ed \u201emoo palo\u201c \u2013 Seabridge (thajsky)\u2022 \u201e\u0e44\u0e02\u0e48\u0e1e\u0e30\u0e42\u0e25\u0e49\u201c postaru, vo\u0148av\u00fd pokrm vhodn\u00fd pro v\u0161echny d\u011bti \u2013 theAsianparent (thajsky)\u2022 Vep\u0159ov\u00e9 rag\u00fa z ji\u017en\u00edho Thajska s vejcem \u2013 Reddit (anglicky)\u2022 \u201e\u0e1e\u0e30\u0e42\u0e25\u0e49\u0e40\u0e14\u0e47\u0e01\u0e40\u0e1e\u0e0a\u0e23\u201c: palo bez ko\u0159en\u00ed \u2014 d\u016fv\u011brn\u011b zn\u00e1m\u00e1 chu\u0165 d\u00e1vn\u00fdch \u010das\u016f \u2013 Facebook (thajsky)\u2022 Moo Hong \u2013 thajsk\u00e9 rag\u00fa z vep\u0159ov\u00e9ho b\u016f\u010dku \u2013 Simply Suwanee (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196727","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=196727"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196727\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/85574"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}