{"id":197155,"title":"Kecap manis, indon\u00e9sk\u00e1 sladk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka","modified":"2026-10-31T17:14:05+01:00","plain":"Existuje dobr\u00fd d\u016fvod, pro\u010d je kecap manis nejobl\u00edben\u011bj\u0161\u00edm dochucovadlem v Indon\u00e9sii: nejen\u017ee skv\u011ble chutn\u00e1, ale m\u00e1 tak neuv\u011b\u0159iteln\u011b v\u0161estrann\u00e9 vyu\u017eit\u00ed, \u017ee ji budete cht\u00edt p\u0159id\u00e1vat t\u00e9m\u011b\u0159 do v\u0161eho!\n\n\n\nBez ketjap manis, nejobl\u00edben\u011bj\u0161\u00edho dochucovadla v zemi, nen\u00ed \u017e\u00e1dn\u00e9 indon\u00e9sk\u00e9 j\u00eddlo \u00fapln\u00e9! A\u0165 u\u017e se ubytujete v Ubudu, Seminyaku nebo Canggu, na stole bude v\u017edy.\n\n\n\nNen\u00ed to jen nejobl\u00edben\u011bj\u0161\u00ed dochucovadlo, ale tak\u00e9 nejpou\u017e\u00edvan\u011bj\u0161\u00ed dochucovadlo v Indon\u00e9sii. Dokonce natolik, \u017ee v\u00edce ne\u017e 90% indon\u00e9sk\u00e9 produkce s\u00f3jov\u00e9 om\u00e1\u010dky je ur\u010deno k v\u00fdrob\u011b kecap manis.\n\n\n\nCo je kecap manis?\n\n\n\nTato hust\u00e1 \u010dern\u00e1 om\u00e1\u010dka podobn\u00e1 melase, zn\u00e1m\u00e1 tak\u00e9 jako ketjap manis, m\u00e1 z\u00e1klad z palmov\u00e9ho cukru a s\u00f3jov\u00e9 om\u00e1\u010dky a chu\u0165 j\u00ed dod\u00e1v\u00e1 aromatick\u00e9 ko\u0159en\u00ed. Slovo manis znamen\u00e1 v malaj\u0161tin\u011b\/indon\u00e9\u0161tin\u011b \u201esladk\u00fd\u201c, proto se j\u00ed \u010dasto \u0159\u00edk\u00e1 \u201esladk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka\u201c.\n\n\n\n\n\n\n\nPostup v\u00fdroby se velmi podob\u00e1 p\u0159\u00edprav\u011b redukce z balzamikov\u00e9ho octa, p\u0159i n\u00ed\u017e se suroviny pomalu va\u0159\u00ed, dokud om\u00e1\u010dka nezhoustne do sirupovit\u00e9 konzistence. \n\n\n\nTradi\u010dn\u011b se pou\u017e\u00edv\u00e1 palmov\u00fd\/kokosov\u00fd cukr, kter\u00fd om\u00e1\u010dce dod\u00e1v\u00e1 v\u00fdrazn\u00e9 t\u00f3ny karamelu a m\u00e1slov\u00e9ho karamelu.\n\n\n\nKecap manis je v Indon\u00e9sii obl\u00edben\u00e1 u\u017e\u2026 no, opravdu hodn\u011b dlouho. Zaj\u00edmav\u00e9 je, \u017ee se t\u011b\u0161\u00ed velk\u00e9 oblib\u011b tak\u00e9 v Nizozemsku, a to d\u00edky vlivu nizozemsk\u00e9 koloni\u00e1ln\u00ed nadvl\u00e1dy v Indon\u00e9sii od konce 16. stolet\u00ed do roku 1945.\n\n\n\nTrocha historie…\n\n\n\nNed\u00e1vno jsem \u010detl \u010dl\u00e1nek o historii kecap manis v Indon\u00e9sii. P\u0159esto\u017ee si dnes v\u011bt\u0161ina Indon\u00e9san\u016f kupuje kecap manis v lahvi v obchod\u011b s potravinami, nebylo tomu tak v\u017edy. \n\n\n\nD\u0159\u00edve se neprod\u00e1vala v lahv\u00edch od ob\u0159\u00edch v\u00fdrobc\u016f. Jej\u00ed v\u00fdrobou a prodejem na m\u00edstn\u00edch trz\u00edch se m\u00edsto toho \u017eivily cel\u00e9 rodiny. \n\n\n\nJen ve m\u011bst\u011b Majalengka p\u016fsobilo 300 r\u016fzn\u00fdch m\u00edstn\u00edch prodejc\u016f, kte\u0159\u00ed vyr\u00e1b\u011bli vlastn\u00ed verze kecap manis, ka\u017edou s osobitou chut\u00ed.\n\n\n\nPak ale spole\u010dnosti Heinz a Unilever p\u0159evzaly dv\u011b zna\u010dky, ABC a Bango, a m\u00edstn\u00ed v\u00fdrobci nemohli konkurovat jejich reklamn\u00ed s\u00edle. \n\n\n\nMnoho rodinn\u00fdch podnik\u016f, kter\u00e9 vyr\u00e1b\u011bly kecap manis po cel\u00e9 generace, tak muselo zav\u0159\u00edt. Dal\u0161\u00edm d\u016fsledkem bylo, \u017ee se obrovsk\u00e1 rozmanitost om\u00e1\u010dek kecap manis z\u00fa\u017eila na pouhou hrstku zna\u010dek prod\u00e1van\u00fdch v lahv\u00edch a jedine\u010dn\u00e9 m\u00edstn\u00ed varianty z velk\u00e9 \u010d\u00e1sti zanikly.\n\n\n\nMy tedy z\u016fstaneme u dom\u00e1c\u00ed kecap manis. Nejen\u017ee neobsahuje ne\u017e\u00e1douc\u00ed p\u0159\u00edsady a konzervanty, kter\u00e9 najdete v kupovan\u00fdch verz\u00edch, ale tak\u00e9 chutn\u00e1 MNOHEM l\u00e9pe! Nav\u00edc je jej\u00ed p\u0159\u00edprava opravdu jednoduch\u00e1, tak\u017ee nem\u00e1te \u017e\u00e1dnou v\u00fdmluvu, pro\u010d si ji nep\u0159ipravit doma.\n\n\n\nPo vzoru n\u011bkdej\u0161\u00ed indon\u00e9sk\u00e9 tradice rozmanit\u00fdch chut\u00ed se nebojte experimentovat a p\u0159id\u00e1vat suroviny jako kuli\u010dky \u010dern\u00e9ho pep\u0159e, chilli papri\u010dky, sem\u00ednka koriandru, citronovou tr\u00e1vu nebo listy kafrov\u00e9 limety, limetky \u010di kari listy.\n\n\n\nJak pou\u017e\u00edvat kecap manis?\n\n\n\nJe to lahodn\u00e1 om\u00e1\u010dka s v\u0161estrann\u00fdm vyu\u017eit\u00edm!\n\n\n\nJe kl\u00ed\u010dovou surovinou indon\u00e9sk\u00e9ho n\u00e1rodn\u00edho j\u00eddla nasi goreng (sma\u017een\u00e1 r\u00fd\u017ee) i pokrmu mie goreng (sma\u017een\u00e9 nudle). B\u011b\u017en\u011b se pou\u017e\u00edv\u00e1 tak\u00e9 p\u0159i p\u0159\u00edprav\u011b satay.\n\n\n\nLahodn\u00e9 mie goreng\n\n\n\nZkuste ji p\u0159idat do sal\u00e1tov\u00fdch z\u00e1livek v asijsk\u00e9m stylu nebo ara\u0161\u00eddov\u00fdch om\u00e1\u010dek, lehce j\u00ed pot\u0159\u00edt grilovan\u00e9 kuku\u0159i\u010dn\u00e9 klasy, grilovan\u00e9 ku\u0159e, vep\u0159ov\u00e9, hov\u011bz\u00ed, ryby \u010di mo\u0159sk\u00e9 plody\u2026 jedin\u00fdm limitem je opravdu na\u0161e fantazie!\n\n\n\nZkr\u00e1tka: kecap manis d\u011bl\u00e1 divy s r\u00fd\u017eov\u00fdmi a nudlov\u00fdmi pokrmy a stejn\u011b skv\u011ble se hod\u00ed do rychle restovan\u00fdch j\u00eddel, marin\u00e1d, glazur, pol\u00e9vek a grilovac\u00edch om\u00e1\u010dek nebo jako om\u00e1\u010dka k nam\u00e1\u010den\u00ed. Jestli tohle nen\u00ed vysn\u011bn\u00e9 dochucovadlo!\n\n\n\nJak p\u0159ipravit dom\u00e1c\u00ed kecap manis?\n\n\n\nV\u0161echny suroviny dejte do mal\u00e9ho rendl\u00edku a p\u0159ive\u010fte k varu. Ztlumte na m\u00edrn\u00fd a\u017e st\u0159edn\u00ed plamen a za \u010dast\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te bez pokli\u010dky 10 a\u017e 15 minut, dokud se cukr nerozpust\u00ed a om\u00e1\u010dka neza\u010dne houstnout.\n\n\n\nPozn\u00e1mka : Om\u00e1\u010dka bude p\u0159i chladnut\u00ed d\u00e1l houstnout, proto ji neva\u0159te p\u0159\u00edli\u0161 dlouho. \n\n\n\nVypn\u011bte plot\u00fdnku, p\u0159iklopte a nechte \u00fapln\u011b vychladnout. Ko\u0159en\u00ed, \u010desnek i z\u00e1zvor ponechte uvnit\u0159, aby d\u00e1l uvol\u0148ovaly svou chu\u0165.\n\n\n\nPo vychladnut\u00ed om\u00e1\u010dku p\u0159ece\u010fte a zachycen\u00e9 ko\u0159en\u00ed, \u010desnek a z\u00e1zvor vyho\u010fte. Om\u00e1\u010dku nalijte do vzduchot\u011bsn\u00e9 sklenice a uchov\u00e1vejte v lednici. Dom\u00e1c\u00ed kecap manis vydr\u017e\u00ed n\u011bkolik t\u00fddn\u016f.\n\n\n\nSuroviny na kecap manis\n\n\n\nBady\u00e1n: Dod\u00e1v\u00e1 pokrmu vynikaj\u00edc\u00ed a velmi typickou chu\u0165\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Klasick\u00e1 slan\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, kterou dnes najdete \u00fapln\u011b v ka\u017ed\u00e9m supermarketu. Opravdu nem\u00e1te \u017e\u00e1dnou v\u00fdmluvu, pro\u010d si ji nepo\u0159\u00eddit!\n\n\n\n\n\n\tRecept na kecap manis - Indon\u00e9sk\u00e1 sladk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t232 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky275 g palmov\u00e9ho nebo kokosov\u00e9ho cukru (p\u0159\u00edpadn\u011b hn\u011bd\u00e9ho cukru)1 l\u017e\u00edce melasy nebo medu3 strou\u017eky \u010desneku1 kousek oloupan\u00e9ho z\u00e1zvoru o velikosti l\u00edskov\u00e9ho o\u0159\u00ed\u0161ku (2cm)2 hv\u011bzdi\u010dky bady\u00e1nu2 h\u0159eb\u00ed\u010dky\t\n\t\n\t\tVlo\u017ete v\u0161echny suroviny do rendl\u00edku a p\u0159ive\u010fte k varu. Sni\u017ete teplotu na m\u00edrn\u00fd a\u017e st\u0159edn\u00ed plamen a nechte zvolna va\u0159it (bez pokli\u010dky) 10-15 minutVypn\u011bte spor\u00e1k, p\u0159iklopte a nechte vychladnout i s ko\u0159en\u00edm, \u010desnekem a z\u00e1zvorem, aby se jejich chu\u0165 vylouhovala.Jakmile sm\u011bs vychladne, p\u0159ece\u010fte ji, ko\u0159en\u00ed, \u010desnek a z\u00e1zvor vyho\u010fte a om\u00e1\u010dku nalijte do vzduchot\u011bsn\u00e9 sklenice\t\n\t\n\t\tOm\u00e1\u010dka bude p\u0159i chladnut\u00ed d\u00e1le houstnout, proto ji neva\u0159te p\u0159\u00edli\u0161 dlouho\n\t\n\t\n\t\tSauceindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197155","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=197155"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197155\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3350"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}