{"id":197129,"title":"Ukoy, filip\u00ednsk\u00e9 krevetov\u00e9 placi\u010dky","modified":"2026-10-31T17:13:24+01:00","plain":"Extra k\u0159upav\u00e9 krevetov\u00e9 placi\u010dky s kl\u00ed\u010dky mungo, pod\u00e1van\u00e9 s pikantn\u00ed octovou om\u00e1\u010dkou s \u010desnekem a chilli.\n\n\n\nOkoy m\u00e1 podobu tenk\u00e9 zlatav\u00e9 placi\u010dky, na okraj\u00edch k\u0159upav\u00e9 a uprost\u0159ed o n\u011bco siln\u011bj\u0161\u00ed. Na povrchu jsou patrn\u00e9 drobn\u00e9, p\u011bkn\u011b osma\u017een\u00e9 krevety a jemn\u00e1 sladkost d\u00fdn\u011b vyva\u017euje mo\u0159skou chu\u0165 mali\u010dk\u00fdch krevet, kter\u00e9 se tradi\u010dn\u011b neloupou (krun\u00fd\u0159 z\u016fst\u00e1v\u00e1 neporu\u0161en\u00fd). \n\n\n\nObzvl\u00e1\u0161\u0165 dob\u0159e chutn\u00e1 s v\u00fdrazn\u00fdm octem ve stylu om\u00e1\u010dky ke gyoza, s \u010desnekem (v\u010detn\u011b sma\u017een\u00e9ho \u010desneku) a dochucen\u00fdm sambal oelek. Na tr\u017ei\u0161t\u00edch a u pouli\u010dn\u00edch st\u00e1nk\u016f je okoy klasickou sva\u010dinou filip\u00ednsk\u00e9 kuchyn\u011b, stejn\u011b jako sisig, lumpia nebo ku\u0159ec\u00ed adobo. J\u00ed se tak\u00e9 k sn\u00eddani s teplou r\u00fd\u017e\u00ed, p\u0159\u00edpadn\u011b i s restovan\u00fdmi nudlemi s krevetami. \n\n\n\nM\u016fj recept na ku\u0159ec\u00ed z\u00e1vitky lumpia\n\n\n\nOkoy nedefinuje jeden pevn\u011b dan\u00fd recept, ale n\u011bkolik z\u00e1sadn\u00edch znak\u016f (zejm\u00e9na u krevetov\u00e9 verze): mal\u00e9 krevety nebo jin\u00e9 drobn\u00e9 mo\u0159sk\u00e9 plody, t\u011bst\u00ed\u010dko na b\u00e1zi r\u00fd\u017ee (ide\u00e1ln\u011b galapong, tedy za mokra mlet\u00e1 lepkav\u00e1 r\u00fd\u017ee, jak\u00e1 se pou\u017e\u00edv\u00e1 na lepkavou r\u00fd\u017ei s mangem), tenk\u00e1 placi\u010dka sma\u017een\u00e1 v dostate\u010dn\u00e9m mno\u017estv\u00ed velmi hork\u00e9ho oleje (v olejov\u00e9 l\u00e1zni nebo na p\u00e1nvi, p\u0159\u00edpadn\u011b sma\u017een\u00e1 nadvakr\u00e1t) a k tomu ocet.\n\n\n\nCo je okoy? (a co nen\u00ed)\n\n\n\nOkoy (ps\u00e1no tak\u00e9 ukoy) se kv\u016fli sv\u00e9mu n\u00e1zvu \u010dasto spojuje s hokkiensk\u00fdm \u014d-ku\u00e8 \/ \u014d-k\u00f3e (\u828b\u7cbf), doslova \u201ekol\u00e1\u010dem z tara\u201c. Tato souvislost je zaj\u00edmav\u00e1 p\u0159i zkoum\u00e1n\u00ed p\u0159ej\u00edm\u00e1n\u00ed pokrm\u016f mezi kulturami, proto\u017ee \u010d\u00ednsk\u00e9 komunity u\u017e dlouho ovliv\u0148uj\u00ed filip\u00ednskou kuchyni. Jde v\u0161ak sp\u00ed\u0161 o podobnost n\u00e1zv\u016f ne\u017e o p\u0159edlohu receptu. \n\n\n\nZ\u00e1kladn\u00ed princip je podobn\u00fd: placi\u010dka se pono\u0159\u00ed do hork\u00e9ho oleje. Filip\u00ednsk\u00e9 okoy se v\u0161ak vyvinulo v odli\u0161n\u00fd pokrm: sma\u017eenou placi\u010dku s krevetami a zeleninou, pod\u00e1vanou jako sva\u010dinu s octem, nikoli v kol\u00e1\u010d z tara, kter\u00fd m\u00e1 jinou chu\u0165 i jin\u00e9 m\u00edsto na stole.\n\n\n\nVietnamsk\u00e9 banh bot chien lze p\u0159ipravit z tara\n\n\n\nOkoy je tedy tenk\u00e1, k\u0159upav\u00e1 placi\u010dka z mal\u00fdch krevet a zeleniny, spojen\u00fdch r\u00fd\u017eov\u00fdm t\u011bst\u00ed\u010dkem, tradi\u010dn\u011b galapong. To se p\u0159ipravuje z lepkav\u00e9 r\u00fd\u017ee (malagkit) mlet\u00e9 za mokra, i kdy\u017e dnes mnoho kucha\u0159\u016f pou\u017e\u00edv\u00e1 r\u00fd\u017eovou mouku (nebo sm\u011bsi). R\u00fd\u017eov\u00fd z\u00e1klad je rozhoduj\u00edc\u00ed: p\u0159i sma\u017een\u00ed vytv\u00e1\u0159\u00ed leh\u010d\u00ed a k\u0159upav\u011bj\u0161\u00ed strukturu ne\u017e t\u011bst\u00ed\u010dko ze 100\u00a0% p\u0161enice, s v\u00fdrazn\u00fdm k\u0159upnut\u00edm nam\u00edsto hutn\u00e9 t\u011bstovit\u00e9 konzistence. \n\n\n\nDobr\u00e9 okoy m\u00e1 nepravideln\u00fd tvar a nech\u00e1v\u00e1 vyniknout surovin\u00e1m: krevety dod\u00e1vaj\u00ed v\u00fdraznou mo\u0159skou chu\u0165 (a pokud jsou dostate\u010dn\u011b mal\u00e9, d\u00edky krun\u00fd\u0159\u016fm i dal\u0161\u00ed k\u0159upavost), zelenina p\u0159id\u00e1v\u00e1 sladkost a strukturu a achuete (orel\u00e1n\u00edk, annatto) \u010dasto prop\u016fj\u010duje oran\u017eov\u00fd odst\u00edn spojovan\u00fd s \u201eklasick\u00fdm\u201c okoy. Octov\u00e1 om\u00e1\u010dka m\u00e1 jasnou \u00falohu: vyva\u017euje sma\u017een\u00fd pokrm, zv\u00fdraz\u0148uje chu\u0165 mo\u0159sk\u00fdch plod\u016f a br\u00e1n\u00ed tomu, aby cel\u00e9 j\u00eddlo p\u016fsobilo t\u011b\u017ece.\n\n\n\nKolem n\u00e1zvu panuj\u00ed i ur\u010dit\u00e9 nejasnosti. V n\u011bkter\u00fdch rodin\u00e1ch a ve star\u0161\u00edch pramenech m\u016f\u017ee ukoy\/okoy ozna\u010dovat zeleninov\u00e9 placi\u010dky (s krevetami i bez nich) a podle kontextu tak\u00e9 pokrmy podobn\u00e9 d\u00fd\u0148ov\u00e9 nebo bat\u00e1tov\u00e9 omelet\u011b. \n\n\n\nZde \u201eokoy\u201c znamen\u00e1 klasickou sma\u017eenou placi\u010dku s krevetami a zeleninou, tenkou, k\u0159upavou a pod\u00e1vanou s octem, nikoli omeletu s v\u00fdraznou vaje\u010dnou chut\u00ed, jako je tortang hipon nebo tortang kalabasa, v nich\u017e je vejce hlavn\u00edm pojivem (v okoy se tradi\u010dn\u011b pou\u017e\u00edv\u00e1 jen m\u00e1lo). Okoy tak\u00e9 nem\u00e1 b\u00fdt siln\u00e1 a m\u011bkk\u00e1 placka jako okonomiyaki: t\u011bst\u00ed\u010dko m\u00e1 krevety a zeleninu spojovat, ne je poh\u0159b\u00edt pod silnou vrstvou.\n\n\n\nP\u016fvod okoy\n\n\n\nP\u016fvod okoy se \u010dasto klade do provincie Laguna na jihu Luzonu. V provincii spjat\u00e9 s rybolovem a tr\u017en\u00ed kuchyn\u00ed (tr\u017ei\u0161t\u011b) tento pokrm vych\u00e1z\u00ed z jednoduch\u00e9 my\u0161lenky: nastavit mal\u00e9 mno\u017estv\u00ed drobou\u010dk\u00fdch krevet r\u00fd\u017eov\u00fdm t\u011bst\u00ed\u010dkem a levnou zeleninou, jako je d\u00fdn\u011b, kl\u00ed\u010dky mungo nebo zelen\u00e1 pap\u00e1ja, a v\u0161e usma\u017eit do k\u0159upav\u00e9, syt\u00e9 placi\u010dky, kter\u00e1 se snadno prod\u00e1v\u00e1 po kusech.\n\n\n\nJak se okoy \u0161\u00ed\u0159ilo po souostrov\u00ed, p\u0159izp\u016fsobovalo se m\u00edstn\u00edm surovin\u00e1m, ani\u017e by ztratilo sv\u016fj rozpoznateln\u00fd tvar. Star\u0161\u00ed prameny \u010dasto zd\u016fraz\u0148uj\u00ed stejn\u00fd z\u00e1klad: jednoduch\u00e9 dochucen\u00ed, r\u00fd\u017eov\u00e9 t\u011bst\u00ed\u010dko a sma\u017een\u00ed v dostate\u010dn\u00e9m mno\u017estv\u00ed velmi hork\u00e9ho oleje, dokud okraje nejsou krajkovit\u00e9 a zlatav\u00e9. \n\n\n\nPostupem \u010dasu si dom\u00e1c\u00ed kucha\u0159i recept n\u011bkdy z praktick\u00fdch d\u016fvod\u016f upravili (trochou p\u0161eni\u010dn\u00e9 mouky, mal\u00fdm mno\u017estv\u00edm vejce, \u0161petkou pr\u00e1\u0161ku do pe\u010diva), ale rovnov\u00e1ha z\u016fst\u00e1v\u00e1 stejn\u00e1: na prvn\u00edm m\u00edst\u011b chu\u0165 krevet (nebo jin\u00fdch drobn\u00fdch mo\u0159sk\u00fdch plod\u016f), pot\u00e9 zeleniny a t\u011bst\u00ed\u010dko jen jako opora.\n\n\n\nHlavn\u00ed suroviny na okoy\n\n\n\n\n\n\n\n\nMal\u00e9 krevety (\u010dasto s krun\u00fd\u0159em): hlavn\u00ed surovina; dod\u00e1vaj\u00ed mo\u0159skou chu\u0165 a v\u016fni. Drobn\u00e9 krun\u00fd\u0159e se mohou vysma\u017eit do v\u00fdrazn\u00e9 k\u0159upavosti, podobn\u011b jako u krevet se sol\u00ed a pep\u0159em (jen\u017ee tam se pou\u017e\u00edvaj\u00ed velk\u00e9 krevety, ne mal\u00e9 \u0161ed\u00e9)\n\n\n\nGalapong (t\u011bsto z lepkav\u00e9 r\u00fd\u017ee) a\/nebo r\u00fd\u017eov\u00e1 mouka: tradi\u010dn\u00ed pojivo; p\u0159i sma\u017een\u00ed vytv\u00e1\u0159\u00ed lehkou a k\u0159upavou strukturu, m\u00e9n\u011b \u201ekol\u00e1\u010dovou\u201c ne\u017e t\u011bst\u00ed\u010dko s velk\u00fdm pod\u00edlem p\u0161eni\u010dn\u00e9 mouky. Dobrou n\u00e1hradou je kuku\u0159i\u010dn\u00e1 mouka\n\n\n\nKalabasa (d\u00fdn\u011b): sladkost a barva; \u010dasto se pou\u017e\u00edv\u00e1 rozma\u010dkan\u00e1 nebo nastrouhan\u00e1 a pom\u00e1h\u00e1 sm\u011bsi dr\u017eet pohromad\u011b, ani\u017e by ji zbyte\u010dn\u011b zahu\u0161\u0165ovala.\n\n\n\nTogue (kl\u00ed\u010dky fazol\u00ed mungo): lehk\u00e1 k\u0159upavost bez p\u0159ebyte\u010dn\u00e9 vlhkosti; p\u0159isp\u00edvaj\u00ed tak\u00e9 ke krajkovit\u00fdm okraj\u016fm (\u010dasto se prod\u00e1vaj\u00ed pod n\u00e1zvem s\u00f3jov\u00e9 kl\u00ed\u010dky).\n\n\n\nAromatick\u00e9 suroviny (\u010desnek, cibule, jarn\u00ed cibulka nebo cibule se\u010dka): z\u00e1klad slan\u00e9 chuti, kter\u00fd dopl\u0148uje chu\u0165 krevet, ani\u017e by ji p\u0159ekr\u00fdval.\n\n\n\nDochucen\u00ed (s\u016fl, pep\u0159; n\u011bkdy ryb\u00ed om\u00e1\u010dka): z\u00e1m\u011brn\u011b jednoduch\u00e9, aby vynikly mo\u0159sk\u00e9 plody.\n\n\n\nAchuete\/annatto: p\u0159edev\u0161\u00edm pro barvu, s velmi jemnou chut\u00ed; zv\u00fdraz\u0148uje oran\u017eov\u00fd odst\u00edn spojovan\u00fd s \u201eklasick\u00fdm\u201c okoy.\n\n\n\nVoliteln\u00e1 zelenina (podle regionu \u010di dom\u00e1cnosti): zelen\u00e1 pap\u00e1ja pro objem a strukturu; bat\u00e1t pro slad\u0161\u00ed t\u00f3ny a k\u0159upavost; mrkev pro barvu a k\u0159upavost.\n\n\n\nOlej na sma\u017een\u00ed: kl\u00ed\u010dov\u00fd pro samotnou p\u0159\u00edpravu; dostate\u010dn\u00e9 mno\u017estv\u00ed velmi hork\u00e9ho oleje (v olejov\u00e9 l\u00e1zni nebo na p\u00e1nvi) umo\u017en\u00ed p\u0159ipravit tenkou a k\u0159upavou placi\u010dku.\n\n\n\nSawsawan z pikantn\u00edho octa: obvykle ocet s \u010desnekem a chilli papri\u010dkami (n\u011bkdy s kuli\u010dkami pep\u0159e nebo cibul\u00ed), p\u0159\u00edpadn\u011b se \u0161petkou mlet\u00e9ho chilli. Kyselost mezi sousty vyva\u017euje chu\u0165.\n\n\n\n\nV\u0161echny tyto suroviny propojuje zp\u016fsob p\u0159\u00edpravy. Tradi\u010dn\u00ed metoda (zejm\u00e9na v provincii Laguna) \u010dasto pracuje s \u201evrstvami\u201c\u00a0: nejprve se do oleje nalije tenk\u00fd pram\u00ednek t\u011bst\u00ed\u010dka, na n\u011bj se rozlo\u017e\u00ed krevety a zelenina a b\u011bhem sma\u017een\u00ed v\u0161e spoj\u00ed dal\u0161\u00ed tenk\u00e1 vrstva t\u011bst\u00ed\u010dka. D\u00edky tomuto postupu z\u016fst\u00e1vaj\u00ed krevety viditeln\u00e9 (jako drobn\u00e9 te\u010dky na povrchu) a placi\u010dka se nezm\u011bn\u00ed v hutnou hmotu. \n\n\n\nN\u011bkter\u00e9 star\u0161\u00ed venkovsk\u00e9 postupy, kter\u00e9 Amy Besa zdokumentovala v knize Vzpom\u00ednky na filip\u00ednsk\u00e9 kuchyn\u011b, dokonce p\u0159i sma\u017een\u00ed vyu\u017e\u00edvaj\u00ed ban\u00e1nov\u00fd, p\u0159\u00edpadn\u011b kakaovn\u00edkov\u00fd list: list slou\u017e\u00ed jako do\u010dasn\u00e1 podlo\u017eka, kter\u00e1 se spolu s t\u011bst\u00ed\u010dkem zasune do oleje a po zpevn\u011bn\u00ed placi\u010dky se vyt\u00e1hne. Je to praktick\u00fd trik, jak k\u0159ehk\u00e9 okoy udr\u017eet vcelku.\n\n\n\nRegion\u00e1ln\u00ed charakter, zvyklosti p\u0159i pod\u00e1v\u00e1n\u00ed & dne\u0161n\u00ed autenticita\n\n\n\nRegion\u00e1ln\u00ed varianty \n\n\n\n\nLaguna (tagalsk\u00e1 oblast): verze s v\u00fdrazn\u00fdm pod\u00edlem d\u00fdn\u011b, \u010dasto oran\u017eov\u00e1 d\u00edky d\u00fdni kalabasa a\/nebo achuete, s kl\u00ed\u010dky mungo pro k\u0159upavost. Vrstva r\u00fd\u017eov\u00e9ho t\u011bst\u00ed\u010dka z\u016fst\u00e1v\u00e1 tenk\u00e1; krevety mus\u00ed b\u00fdt vid\u011bt.\n\n\n\nVigan (Ilocos): v\u00fdrazn\u011b krevetov\u00e1 verze s obzvl\u00e1\u0161\u0165 krajkovit\u00fdmi okraji a charakteristick\u00fdm pojivem z rozma\u010dkan\u00fdch raj\u010dat a \u010derven\u00e9 cibule nebo m\u00edstn\u00ed \u0161alotky. Podle receptu se tento z\u00e1klad kombinuje r\u016fzn\u011b (s r\u00fd\u017eovou moukou, n\u011bkdy s p\u0161eni\u010dnou moukou a vejcem), ale c\u00edlem je podobn\u00fd v\u00fdsledek: slan\u00fd, nakysl\u00fd z\u00e1klad, kter\u00fd obal\u00ed drobn\u00e9 krevety, bez objemn\u00e9 zeleniny.\n\n\n\nPouli\u010dn\u00ed st\u00e1nky v Malabonu\/Manile: v\u011bt\u0161\u00ed a vydatn\u011bj\u0161\u00ed placi\u010dky, u nich\u017e se st\u00e1le klade d\u016fraz na k\u0159upavost a z\u0159eteln\u00fd r\u00fd\u017eov\u00fd charakter. B\u011b\u017en\u00e1 kombinace stav\u00ed na krevet\u00e1ch, d\u00fdni a kl\u00ed\u010dc\u00edch mungo; n\u011bkte\u0159\u00ed prodejci p\u0159id\u00e1vaj\u00ed zelenou pap\u00e1ju pro objem a dal\u0161\u00ed p\u0159\u00edsady (nap\u0159\u00edklad tofu nebo mal\u00e9 kousky vep\u0159ov\u00e9ho ve stylu lechon kawali) jsou sp\u00ed\u0161 osobit\u00fdm znakem konkr\u00e9tn\u00edho st\u00e1nku ne\u017e pravidlem.\n\n\n\nVisaysk\u00e9 ostrovy a Mindanao: stejn\u00fd princip se uplat\u0148uje i s dal\u0161\u00edmi drobn\u00fdmi mo\u0159sk\u00fdmi plody a m\u00edstn\u00edmi surovinami, p\u0159i\u010dem\u017e si zachov\u00e1v\u00e1 podstatu okoy (tenk\u00e9, sma\u017een\u00e9, k\u0159upav\u00e9, pod\u00e1van\u00e9 s octem), nap\u0159\u00edklad u ukoy nga dilis (placi\u010dky z an\u010dovi\u010dek) nebo u variant s dulong (drobn\u00fdmi rybkami velikosti pl\u016fdku) m\u00edsto krevet.\n\n\n\n\nA\u0165 u\u017e okoy ochutn\u00e1te kdekoli, nejlep\u0161\u00ed je j\u00edst ho hned: vyta\u017een\u00e9 z oleje, okapan\u00e9 a prod\u00e1van\u00e9 je\u0161t\u011b ve chv\u00edli, kdy prask\u00e1. Na mnoha m\u00edstech se bal\u00ed do ban\u00e1nov\u00e9ho listu nebo oby\u010dejn\u00e9ho pap\u00edru a j\u00ed se rukama, za pochodu (jako sva\u010dina s sebou, sn\u00eddan\u011b s k\u00e1vou nebo n\u011bco na zub, ne\u017e se uva\u0159\u00ed r\u00fd\u017ee). \n\n\n\nOcet je stejn\u011b d\u016fle\u017eit\u00fd jako sma\u017een\u00ed a region\u00e1ln\u00ed preference pozn\u00e1te podle obsahu lahve: v mnoha tagalsk\u00fdch oblastech t\u0159tinov\u00fd nebo kokosov\u00fd ocet; na severu sukang Iloko; jinde varianty sinamak nebo pinakurat, ka\u017ed\u00e1 se svou \u0159\u00edznost\u00ed, p\u00e1livost\u00ed a v\u016fn\u00ed.\n\n\n\nAutenticita v praxi nespo\u010d\u00edv\u00e1 tolik v trv\u00e1n\u00ed na jednom druhu zeleniny jako v zachov\u00e1n\u00ed podstaty: tenk\u00e9 nepravideln\u00e9 placi\u010dky, skute\u010dn\u00e9 k\u0159upavosti a octa jako tradi\u010dn\u00edho doprovodu. Pokud m\u00e1te takov\u00e9 sma\u017een\u00e9 placi\u010dky r\u00e1di, nejsp\u00ed\u0161 v\u00e1m zachutn\u00e1 tak\u00e9 aehobak jeon (z cukety) nebo gochu twigim. \n\n\n\nKorejsk\u00e9 gochu twigim\n\n\n\nNavzdory r\u016fzn\u00e9mu pravopisu n\u00e1zvu i region\u00e1ln\u00edm rozd\u00edl\u016fm pozn\u00e1te okoy podle tenk\u00e9 vrstvy, k\u0159ehk\u00fdch okraj\u016f a hlavn\u00ed role krevet (nebo jin\u00fdch drobn\u00fdch mo\u0159sk\u00fdch plod\u016f). Zejm\u00e9na u krevetov\u00e9ho okoy z\u016fst\u00e1vaj\u00ed pozn\u00e1vac\u00edm znamen\u00edm mal\u00e9 krevety (\u010dasto s krun\u00fd\u0159em), i kdy\u017e n\u011bkter\u00e9 regiony nab\u00edzej\u00ed tak\u00e9 sma\u017een\u00e9 pokrmy \u201eve stylu okoy\u201c z jin\u00fdch drobn\u00fdch mo\u0159sk\u00fdch plod\u016f nebo p\u0159ev\u00e1\u017en\u011b zeleninov\u00e9 verze naz\u00fdvan\u00e9 ukoy. \n\n\n\nV podobn\u00e9m duchu vyzkou\u0161ejte \u010d\u00ednsk\u00e9 krevetov\u00e9 placi\u010dky\n\n\n\nModern\u00ed \u00fapravy (kter\u00e9 v mnoha tradi\u010dn\u00edch verz\u00edch nenajdete), nap\u0159\u00edklad vejce na spojen\u00ed, \u0161petka pr\u00e1\u0161ku do pe\u010diva pro odleh\u010den\u00ed nebo sm\u011bs r\u00fd\u017eov\u00e9 mouky a kuku\u0159i\u010dn\u00e9ho \u0161krobu pro su\u0161\u0161\u00ed, v\u00fdrazn\u011b k\u0159upavou strukturu, funguj\u00ed velmi dob\u0159e, pokud v\u00fdsledek z\u016fstane ploch\u00fd, tenk\u00fd a s krajkovit\u00fdmi okraji. \n\n\n\nHlavn\u00edm \u00faskal\u00edm je vlhkost: p\u0159\u00edli\u0161 vodnat\u00e1 zelenina, zejm\u00e9na zelen\u00e1 pap\u00e1ja, m\u016f\u017ee zm\u011bk\u010dit k\u016frku, pokud ji d\u016fkladn\u011b nenech\u00e1te okapat nebo nevyv\u00e1\u017e\u00edte su\u0161\u0161\u00ed nastrouhanou zeleninou (bat\u00e1tem, mrkv\u00ed). N\u011bkter\u00e9 znaky napov\u00eddaj\u00ed, \u017ee u\u017e se od okoy vzdalujete: siln\u00e1 vrstva t\u011bst\u00ed\u010dka p\u0159ipom\u00ednaj\u00edc\u00ed m\u011bkkou placku, t\u011b\u017ek\u00fd obal, neobvykl\u00e9 p\u0159\u00edsady (nap\u0159\u00edklad s\u00fdr) nebo b\u011b\u017en\u00e9 om\u00e1\u010dky (ke\u010dup, sladkokysel\u00e1 om\u00e1\u010dka) nam\u00edsto octa.\n\n\n\n\n\n\tAutentick\u00e9 okoy - Filip\u00ednsk\u00e9 krevetov\u00e9 placi\u010dky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa placi\u010dky200 g mal\u00fdch krevet (o\u010di\u0161t\u011bn\u00fdch (\u010derstv\u00fdch nebo su\u0161en\u00fdch))140 g kuku\u0159i\u010dn\u00e9ho \u0161krobu40 g hladk\u00e9 mouky2 hrsti kl\u00ed\u010dk\u016f fazol\u00ed mungo0.5 l\u017ei\u010dky soli0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)1 vejce0.25 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva300 ml vody (studen\u00e9 (ide\u00e1ln\u011b ledov\u00e9))olej s neutr\u00e1ln\u00ed chut\u00ed (na sma\u017een\u00ed)Na om\u00e1\u010dku k nam\u00e1\u010den\u00ed120 ml ko\u0159en\u011bn\u00e9ho octa (sinamak nebo pinakurat (nebo r\u00fd\u017eov\u00e9ho octa))2 thajsk\u00e9 chilli papri\u010dky (nasekan\u00e9)2 strou\u017eky \u010desneku (nasekan\u00e9)\t\n\t\n\t\tP\u0159\u00edprava t\u011bst\u00ed\u010dkaVe velk\u00e9 m\u00edse sm\u00edchejte kuku\u0159i\u010dn\u00fd \u0161krob, mouku, pr\u00e1\u0161ek do pe\u010diva, s\u016fl a \u010dern\u00fd pep\u0159.Do m\u00edsy rozklepn\u011bte vejce a p\u0159ilijte studenou vodu.M\u00edchejte jen tak dlouho, dokud nevznikne hladk\u00e9 t\u011bst\u00ed\u010dko bez hrudek.P\u0159idejte mal\u00e9 krevety a kl\u00ed\u010dky fazol\u00ed mungo a zlehka prom\u00edchejte, aby se v\u0161e rovnom\u011brn\u011b rozpt\u00fdlilo.Sma\u017een\u00ed ukoyDo hlubok\u00e9ho hrnce nalijte olej a rozeh\u0159ejte ho na st\u0159edn\u011b siln\u00e9m ohni.Teplotu vyzkou\u0161ejte vhozen\u00edm trochy t\u011bst\u00ed\u010dka do oleje: m\u011blo by zasy\u010det a ihned vyplavat na povrch.Naberte 2 a\u017e 3 l\u017e\u00edce sm\u011bsi a opatrn\u011b ji vlo\u017ete do hork\u00e9ho oleje, pot\u00e9 ji lehce rozet\u0159ete do tenk\u00e9 placi\u010dky.Sma\u017ete 2 a\u017e 3 minuty z ka\u017ed\u00e9 strany dozlatova a hrnec nep\u0159epl\u0148ujte (sma\u017ete 2 a\u017e 3 kusy najednou).Vyjm\u011bte d\u011brovanou nab\u011bra\u010dkou a polo\u017ete na pap\u00edrov\u00e9 ut\u011brky, aby se vs\u00e1kl p\u0159ebyte\u010dn\u00fd olej.Om\u00e1\u010dka a pod\u00e1v\u00e1n\u00edSm\u00edchejte ko\u0159en\u011bn\u00fd ocet s thajsk\u00fdmi chilli papri\u010dkami a \u010desnekem a placi\u010dky ihned pod\u00e1vejte hork\u00e9 a k\u0159upav\u00e9 s touto om\u00e1\u010dkou k nam\u00e1\u010den\u00ed.Uchov\u00e1v\u00e1n\u00ed a oh\u0159\u00edv\u00e1n\u00edPokud v\u00e1m n\u011bjak\u00e9 placi\u010dky zbydou, nechte je \u00fapln\u011b vychladnout a pot\u00e9 je ulo\u017ete do vzduchot\u011bsn\u00e9 n\u00e1doby.Oh\u0159\u00edvejte v troub\u011b nebo horkovzdu\u0161n\u00e9 frit\u00e9ze p\u0159i 180\u00b0C po dobu 3 a\u017e 5 minut, aby byly op\u011bt k\u0159upav\u00e9.\t\n\t\n\t\t\nDo t\u011bst\u00ed\u010dka pou\u017eijte ledovou vodu, placi\u010dky budou k\u0159upav\u011bj\u0161\u00ed.\nT\u011bst\u00ed\u010dko nem\u00edchejte p\u0159\u00edli\u0161 dlouho, aby placi\u010dky nebyly tvrd\u00e9.\nKrevety a kl\u00ed\u010dky p\u0159ed p\u0159id\u00e1n\u00edm d\u016fkladn\u011b osu\u0161te, abyste omezili mno\u017estv\u00ed vlhkosti.\nUdr\u017eujte st\u00e1lou teplotu oleje, aby se placi\u010dky sma\u017eily rovnom\u011brn\u011b.\nTvarujte tenk\u00e9 placi\u010dky, aby byly co nejk\u0159upav\u011bj\u0161\u00ed.\nNa \u010derstv\u00e9m oleji budou placi\u010dky k\u0159upav\u011bj\u0161\u00ed.\n\n\t\n\t\n\t\tPrato principalFilipina","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197129","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=197129"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197129\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/114743"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}