{"id":197127,"title":"Khao kha moo, du\u0161en\u00e9 vep\u0159ov\u00e9 koleno po thajsku","modified":"2026-10-31T17:13:16+01:00","plain":"Lahodn\u00fd tradi\u010dn\u00ed recept na thajsk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9, kter\u00fd va\u0161i kuchyni napln\u00ed omamn\u00fdmi v\u016fn\u011bmi thajsk\u00fdch no\u010dn\u00edch trh\u016f\n\n\n\nPokud si s thajskou kuchyn\u00ed n\u011bco okam\u017eit\u011b spojuji, je to Khao kha moo (\u0e02\u0e49\u0e32\u0e27\u0e02\u0e32\u0e2b\u0e21\u0e39). Doslova \u201eDu\u0161en\u00e9 vep\u0159ov\u00e9 s r\u00fd\u017e\u00ed\u201c, jedno z nejobl\u00edben\u011bj\u0161\u00edch pouli\u010dn\u00edch j\u00eddel v Thajsku. Stejn\u011b jako slavnou r\u00fd\u017ei s ku\u0159etem ho p\u0159i pozorn\u00e9m pohledu uvid\u00edte v ulic\u00edch na ka\u017ed\u00e9m rohu\n\n\n\nHromada du\u0161en\u00fdch kolen, kter\u00e1 se rozpl\u00fdvaj\u00ed na jazyku, na thajsk\u00e9m no\u010dn\u00edm trhu\n\n\n\nNa no\u010dn\u00edch trz\u00edch jen t\u011b\u017eko p\u0159ehl\u00e9dnete ty obrovsk\u00e9 hromady vep\u0159ov\u00fdch kolen s naprosto \u00fa\u017easnou v\u016fn\u00ed. Tohle j\u00eddlo ale nen\u00ed jen du\u0161en\u00e9 vep\u0159ov\u00e9. Stejn\u011b jako korejsk\u00fd jokbal nebo Moo Palo se pod\u00e1v\u00e1 s celou \u0159adou p\u0159\u00edloh a om\u00e1\u010dek k nam\u00e1\u010den\u00ed, kter\u00e9 si v tomto \u010dl\u00e1nku spole\u010dn\u011b p\u0159edstav\u00edme.\n\n\n\nCo je Khao Kha Moo?\n\n\n\nTe\u010f u\u017e tedy v\u00edte, \u017ee jde o du\u0161en\u00e9 vep\u0159ov\u00e9, ale t\u00edm to nekon\u010d\u00ed! Kha Moo (\u0e02\u0e32\u0e2b\u0e21\u0e39) znamen\u00e1 du\u0161en\u00e9 vep\u0159ov\u00e9, a pokud p\u0159i objedn\u00e1vce \u0159eknete jen tohle, dostanete na tal\u00ed\u0159 cel\u00e9 vep\u0159ov\u00e9 koleno, opravdu cel\u00e9. Jestli jsem si ho takhle objednal v\u00edckr\u00e1t? M\u016fj praktick\u00fd l\u00e9ka\u0159 \u010dte moje p\u0159\u00edsp\u011bvky, tak\u017ee si odpov\u011b\u010f nech\u00e1m pro sebe. \n\n\n\nV rodinn\u00e9m st\u00e1nku na Phuketu, kter\u00fd jeden p\u00e1r provozuje u\u017e p\u0159es 20 let\n\n\n\nPokud naopak pou\u017eijete cel\u00fd n\u00e1zev Khao kha moo, dostanete kompletn\u00ed sestavu: vep\u0159ov\u00e9 du\u0161en\u00e9 dlouh\u00e9 hodiny ve sladkoslan\u00e9m v\u00fdvaru \u00fapln\u011b dom\u011bkka, r\u00fd\u017ei, po\u0159\u00e1dnou porci v\u00fdvaru, om\u00e1\u010dky k nam\u00e1\u010den\u00ed, nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy, koriandr a marinovan\u00e1 vejce. \n\n\n\nZkr\u00e1tka j\u00eddlo, kter\u00e9mu opravdu nic nechyb\u00ed!\n\n\n\nP\u0159ibli\u017en\u011b 1\u20ac za toto j\u00eddlo\n\n\n\nJe\u0161t\u011b jeden mal\u00fd tip, m\u016f\u017eete si objednat \u201eKawki\u201c (\u0e02\u0e49\u0e2d\u0e01\u0e34), co\u017e je velk\u00fd kulat\u00fd \u0159ez z \u010d\u00e1sti t\u011bsn\u011b nad vep\u0159ovou no\u017ei\u010dkou, z kloubu. Nejl\u00e9pe se d\u00e1 popsat jako p\u0159\u00ed\u010dn\u00fd pl\u00e1tek vep\u0159ov\u00e9 no\u017ei\u010dky. Je pln\u00fd kolagenu\/\u017eelatiny, m\u00e1 trochu v\u00edc masa a m\u00e9n\u011b kost\u00ed ne\u017e samotn\u00e1 no\u017ei\u010dka. Je to skv\u011bl\u00e1 alternativa.\n\n\n\nVlevo dole je dob\u0159e vid\u011bt \u010d\u00e1st pou\u017e\u00edvan\u00e1 na kwaki (fotografie po\u0159\u00edzen\u00e1 na Phuketu)\n\n\n\nA na z\u00e1v\u011br t\u00e9to \u010d\u00e1sti to nejlep\u0161\u00ed, pokud milujete moje \u010d\u00ednsk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9, vietnamsk\u00e9 vep\u0159ov\u00e9 v karamelu a dal\u0161\u00ed masa, kter\u00e1 se rozpl\u00fdvaj\u00ed na jazyku, tohle j\u00eddlo je p\u0159esn\u011b pro v\u00e1s.\n\n\n\nHlavn\u00ed suroviny na Khao Kha Moo\n\n\n\n\n\n\n\nTmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Hust\u0161\u00ed a tmav\u0161\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka, kter\u00e1 j\u00eddlu dod\u00e1v\u00e1 sytou barvu a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 umami.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: \u0158id\u0161\u00ed a slan\u011bj\u0161\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka, kter\u00e1 slou\u017e\u00ed k dochucen\u00ed, ani\u017e by j\u00eddlo p\u0159\u00edli\u0161 zabarvila.\n\n\n\nPalmov\u00fd cukr: Cukr s plnou, lehce karamelovou chut\u00ed, kter\u00fd vyva\u017euje slanost s\u00f3jov\u00fdch om\u00e1\u010dek a pom\u00e1h\u00e1 karamelizaci vep\u0159ov\u00e9ho kolena. M\u00edsto n\u011bj pou\u017eijte kokosov\u00fd cukr\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed p\u011bti v\u016fn\u00ed: Sm\u011bs ko\u0159en\u00ed typick\u00e1 pro \u010d\u00ednskou kuchyni (bady\u00e1n, sko\u0159ice, h\u0159eb\u00ed\u010dek, se\u010du\u00e1nsk\u00fd pep\u0159 a fenykl), kter\u00e1 j\u00eddlu dod\u00e1v\u00e1 h\u0159ejivou a bohatou chu\u0165.\n\n\n\nKo\u0159eny koriandru: Typick\u00e1 thajsk\u00e1 surovina, nahra\u010fte je stonky\n\n\n\nBady\u00e1n: Dod\u00e1v\u00e1 v\u00fdvaru an\u00fdzov\u00fd a lehce nasl\u00e1dl\u00fd t\u00f3n.\n\n\n\n\u010c\u00ednsk\u00e1 sko\u0159ice: Pou\u017e\u00edv\u00e1 se cel\u00e1, ve svitc\u00edch, kter\u00e9 v\u00fdvaru dodaj\u00ed jemnou, d\u0159evitou chu\u0165.\n\n\n\nHouby shiitake\n\n\n\n : Po namo\u010den\u00ed dodaj\u00ed j\u00eddlu jemnou strukturu a chu\u0165 umami.\n\n\n\nThajsk\u00e9 chilli papri\u010dky: M\u016f\u017eete je nahradit jin\u00fdmi p\u00e1liv\u00fdmi papri\u010dkami, nebo je \u00fapln\u011b vynechat, pokud nesn\u00e1\u0161\u00edte p\u00e1liv\u00e9\n\n\n\nJasm\u00ednov\u00e1 r\u00fd\u017ee: R\u00fd\u017ee s vl\u00e1\u010dnou strukturou, kter\u00e1 dokonale nas\u00e1kne bohatou om\u00e1\u010dku tohoto j\u00eddla.\n\n\n\nR\u00fd\u017eov\u00fd ocet: V thajsk\u00e9 \u010desnekov\u00e9 om\u00e1\u010dce dod\u00e1v\u00e1 trochu kyselosti, kter\u00e1 vyva\u017euje vydatnost j\u00eddla.\n\n\n\n\n\n\tKhao Kha Moo - Du\u0161en\u00e9 vep\u0159ov\u00e9 koleno po thajsku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 vep\u0159ov\u00e9 koleno (velk\u00e9, p\u0159ibli\u017en\u011b 1-2 kg)2 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky5 l\u017eic sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky8 l\u017eic palmov\u00e9ho cukru (nebo kokosov\u00e9ho cukru)2 l\u017ei\u010dky soli2 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed2 l\u017e\u00edce \u010d\u00ednsk\u00e9ho ko\u0159en\u00ed p\u011bti v\u016fn\u00ed1.5 l vodyKo\u0159en\u00ed4 hv\u011bzdi\u010dky bady\u00e1nu2 svitky sko\u0159iceKo\u0159enic\u00ed pasta4 ko\u0159eny koriandru (nahra\u010fte stonky koriandru bez list\u016f)4 strou\u017eky \u010desneku1 l\u017ei\u010dka kuli\u010dek \u010dern\u00e9ho pep\u0159e0.25 l\u017ei\u010dky soli2 l\u017e\u00edce vody (na po\u010d\u00e1te\u010dn\u00ed va\u0159en\u00ed)P\u0159\u00edlohy4 vejce natvrdo (oloupan\u00e1)Choy sum (podle chuti)Nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy (podle chuti)6 hub shiitake (su\u0161en\u00fdch)Jasm\u00ednov\u00e1 r\u00fd\u017ee (uva\u0159en\u00e1 v p\u00e1\u0159e)Thajsk\u00e1 \u010desnekov\u00e1 om\u00e1\u010dka3 l\u017e\u00edce \u010desneku (najemno nasekan\u00e9ho)2 ko\u0159eny koriandru (najemno nasekan\u00e9, m\u00edsto nich pou\u017eijte stonky koriandru bez list\u016f)2 thajsk\u00e9 chilli papri\u010dky (mal\u00e9, najemno nasekan\u00e9)2 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa\t\n\t\n\t\tP\u0159\u00edpravaNamo\u010dte su\u0161en\u00e9 houby do vody alespo\u0148 na 30 min.Namo\u010dte bady\u00e1n a sko\u0159ici na 10 minut. V\u0161e sce\u010fte.V hmo\u017ed\u00ed\u0159i utlu\u010dte suroviny na pastu, a\u017e vznikne hrub\u00e1 pasta.Pot\u0159ete vep\u0159ov\u00e9 koleno olejem.Ve velk\u00e9m hrnci nebo woku rozeh\u0159ejte na st\u0159edn\u00edm plameni v\u011bt\u0161\u00ed mno\u017estv\u00ed oleje. Pastu za d\u016fkladn\u00e9ho m\u00edch\u00e1n\u00ed restujte 1 min.P\u0159idejte kokosov\u00fd cukr a odm\u011b\u0159en\u00e9 l\u017e\u00edce vody, m\u00edchejte, dokud se v\u0161e nerozpust\u00ed a nespoj\u00ed.P\u0159idejte ko\u0159en\u00ed p\u011bti v\u016fn\u00ed a d\u016fkladn\u011b prom\u00edchejte, a\u017e vznikne stejnorod\u00e1 sm\u011bs.P\u0159idejte vep\u0159ov\u00e9 koleno. Op\u00e9kejte 5 minut a \u010dasto obracejte.P\u0159ilijte vodu tak, aby bylo koleno ze 3\/4 pono\u0159en\u00e9.P\u0159idejte p\u0159edem namo\u010den\u00e9 svitky sko\u0159ice, hv\u011bzdi\u010dky bady\u00e1nu a houby.P\u0159idejte sv\u011btlou s\u00f3jovou om\u00e1\u010dku, tmavou s\u00f3jovou om\u00e1\u010dku a s\u016fl.P\u0159iklopte a na siln\u00e9m plameni p\u0159ive\u010fte k prudk\u00e9mu varu, pot\u00e9 plamen st\u00e1hn\u011bte na m\u00edrn\u00fd.Nechte na m\u00edrn\u00e9m plameni dusit 3 hodiny, pr\u016fb\u011b\u017en\u011b kontrolujte a podle pot\u0159eby dol\u00e9vejte vodu.Nabobtnal\u00e9 houby rozkrojte na 2 poloviny a odstra\u0148te no\u017ei\u010dky.Po 2 a p\u016fl hodin\u00e1ch va\u0159en\u00ed p\u0159idejte vejce natvrdo.Vra\u0165te houby do hrnce.Po uplynut\u00ed 3 hodin vyjm\u011bte maso a nakr\u00e1jejte ho na pl\u00e1tky k pod\u00e1v\u00e1n\u00ed.Vejce a houby nechte zvolna va\u0159it ve v\u00fdvaru, dokud nebudete p\u0159ipraveni pod\u00e1vat.Thajsk\u00e1 \u010desnekov\u00e1 om\u00e1\u010dka k nam\u00e1\u010den\u00edV hmo\u017ed\u00ed\u0159i utlu\u010dte \u010desnek, ko\u0159eny koriandru a thajsk\u00e9 chilli papri\u010dky na hrubou pastu.P\u0159endejte do mal\u00e9 misky a prom\u00edchejte s octem.Serv\u00edrov\u00e1n\u00edVyjm\u011bte vejce a houby z v\u00fdvaru.Om\u00e1\u010dku ochutnejte, zesilte plamen a sva\u0159te ji na polovinu, aby m\u011bla v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.Choy sum blan\u0161\u00edrujte ve v\u00fdvaru a nakr\u00e1jejte na kousky dlouh\u00e9 1.5-2 cm.Ihned pod\u00e1vejte s r\u00fd\u017e\u00ed uva\u0159enou v p\u00e1\u0159e. Dopl\u0148te nakl\u00e1dan\u00fdmi ho\u0159\u010di\u010dn\u00fdmi listy, houbami nakr\u00e1jen\u00fdmi na pl\u00e1tky, nakr\u00e1jen\u00fdmi vejci a konzervovan\u00fdmi ho\u0159\u010di\u010dn\u00fdmi listy a vychutnejte si.\t\n\t\n\t\tZejm\u00e9na na za\u010d\u00e1tku pe\u010dliv\u011b hl\u00eddejte teplotu, aby se suroviny nep\u0159ip\u00e1lily.\nPokrm m\u016f\u017eete upravit podle vlastn\u00ed chuti, zejm\u00e9na p\u0159id\u00e1n\u00edm v\u011bt\u0161\u00edho \u010di men\u0161\u00edho mno\u017estv\u00ed thajsk\u00fdch chilli papri\u010dek.\n\t\n\t\n\t\tPlato principaltailandesa","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197127","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=197127"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197127\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/30308"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}