{"id":197472,"title":"Sambal oelek, dom\u00e1c\u00ed p\u0159\u00edprava","modified":"2026-10-31T17:20:28+01:00","plain":"Co je sambal oelek? \n\n\n\nDocela zvl\u00e1\u0161tn\u00ed n\u00e1zev, nemysl\u00edte? Je pravda, \u017ee v Evrop\u011b nejde o b\u011b\u017enou surovinu. Sambal oelek je om\u00e1\u010dka ze syrov\u00fdch chilli papri\u010dek, velmi obl\u00edben\u00e1 v indon\u00e9sk\u00e9 a malajsijsk\u00e9 kuchyni. \n\n\n\nPodle tradi\u010dn\u00edho receptu se papri\u010dky melou a drt\u00ed na ka\u0161i, do kter\u00e9 se p\u0159id\u00e1v\u00e1 ocet, \u0161alotka, \u010desnek, s\u016fl, cukr a \u0159ada dal\u0161\u00edch druh\u016f ko\u0159en\u00ed. N\u011bkdy v n\u00ed najdete i ovoce a citrusov\u00e9 v\u00fdta\u017eky. Pokud va\u0161e chu\u0165ov\u00e9 poh\u00e1rky dob\u0159e sn\u00e1\u0161ej\u00ed p\u00e1liv\u00e9, je toto dochucovadlo p\u0159esn\u011b pro v\u00e1s.\n\n\n\nP\u016fvod sambalu oelek\n\n\n\n\u201eSambal\u201c je indon\u00e9sk\u00e9 slovo ozna\u010duj\u00edc\u00ed p\u0159\u00edmo sm\u011bs z chilli papri\u010dek, zat\u00edmco \u201eoelek\u201c odkazuje na hmo\u017ed\u00ed\u0159 a tlou\u010dek pou\u017e\u00edvan\u00e9 p\u0159i p\u0159\u00edprav\u011b. U\u017e samotn\u00fd n\u00e1zev \u0159\u00edk\u00e1 v\u0161e! \n\n\n\nJe to velmi obl\u00edben\u00e1 surovina v thajsk\u00e9, malajsijsk\u00e9 a sr\u00edlansk\u00e9 kuchyni, sambal oelek v\u0161ak poch\u00e1z\u00ed p\u0159edev\u0161\u00edm z Indon\u00e9sie. Chilli papri\u010dky samoz\u0159ejm\u011b p\u016fvodn\u011b rostly ve St\u0159edn\u00ed Americe, kde se p\u011bstovaly d\u00e1vno p\u0159ed p\u0159\u00edchodem Kry\u0161tofa Kolumba v roce 1492. \n\n\n\n\n\n\n\nStejn\u011b jako u v\u011bt\u0161iny asijsk\u00fdch p\u0159\u00edpravk\u016f z chilli papri\u010dek se pou\u017e\u00edv\u00e1n\u00ed sambalu oelek roz\u0161\u00ed\u0159ilo nejprve v Indon\u00e9sii a pot\u00e9 po cel\u00e9 Asii a\u017e pot\u00e9, co Portugalci v 16. stolet\u00ed p\u0159ivezli chilli na V\u00fdchod. Dnes je tato p\u00e1liv\u00e1 pasta dostupn\u00e1 v\u0161em, kdo cht\u011bj\u00ed nahl\u00e9dnout do tradi\u010dn\u00ed indon\u00e9sk\u00e9 kuchyn\u011b. Z\u00edskala si takovou oblibu, \u017ee dnes \u00fadajn\u011b existuje 352 variant sambalu!\n\n\n\nSambal oelek a om\u00e1\u010dka sriracha, jak\u00fd je mezi nimi rozd\u00edl? \n\n\n\nStejn\u00fd vzhled, ale jin\u00e1 chu\u0165. Sambal oelek se \u010dast\u011bji pou\u017e\u00edv\u00e1 jako z\u00e1kladn\u00ed surovina p\u0159i p\u0159\u00edprav\u011b j\u00eddla. Je tak\u00e9 hust\u0161\u00ed a p\u00e1liv\u011bj\u0161\u00ed. Dod\u00e1 \u0159\u00edz i t\u011bm nejnev\u00fdrazn\u011bj\u0161\u00edm pokrm\u016fm a z\u00e1rove\u0148 zv\u00fdrazn\u00ed jejich komplexn\u00ed chut\u011b. \n\n\n\nOm\u00e1\u010dku sriracha naopak m\u016f\u017eete j\u00edst rovnou bez dal\u0161\u00edch \u00faprav. Je jemn\u011bj\u0161\u00ed ne\u017e sambal, zejm\u00e9na d\u00edky obsa\u017een\u00e9mu cukru. P\u0159esto je st\u00e1le p\u00e1liv\u00e1! \n\n\n\nVarianty sambalu oelek\n\n\n\nExistuj\u00ed stovky variant sambalu oelek. Ka\u017ed\u00e1 se od ostatn\u00edch li\u0161\u00ed podle druhu pou\u017eit\u00fdch chilli papri\u010dek, dal\u0161\u00edch surovin nebo i oblasti, kde se sambal p\u0159ipravuje.\n\n\n\nNej\u010dast\u011bji se k p\u0159\u00edprav\u011b pou\u017e\u00edvaj\u00ed papri\u010dky habanero, kajensk\u00e9 papri\u010dky, papri\u010dky pta\u010d\u00ed oko a papri\u010dky lombok. P\u00e1livost va\u0161eho pokrmu bude pochopiteln\u011b z\u00e1viset na tom, jak\u00e9 papri\u010dky zvol\u00edte. \n\n\n\nDal\u0161\u00edm faktorem je p\u0159id\u00e1n\u00ed cukru nebo ovoce. N\u011bkter\u00e9 sambaly jsou jemn\u011bj\u0161\u00ed ne\u017e jin\u00e9. Dal\u0161\u00ed obsahuj\u00ed tak\u00e9 \u0161alotku. Zkr\u00e1tka, sv\u011bt sambal\u016f je rozmanit\u00fd. A to ani nemluv\u00edme o tom, \u017ee v Indon\u00e9sii se ka\u017ed\u00fd recept p\u0159izp\u016fsobuje jednotliv\u00fdm oblastem podle m\u00edstn\u00edch surovin \u2014 nap\u0159\u00edklad na Bali jde kulin\u00e1\u0159sk\u00e9 bohatstv\u00ed ruku v ruce s pestrou nab\u00eddkou aktivit a v\u00fdlet\u016f, kter\u00e9 m\u016f\u017eete na ostrov\u011b objevovat. D\u00edky takov\u00e9 rozmanitosti si ka\u017ed\u00fd p\u0159ijde na sv\u00e9!\n\n\n\nLahodn\u00e9 mie goreng\n\n\n\nJak pou\u017e\u00edvat sambal oelek p\u0159i va\u0159en\u00ed? \n\n\n\nVelkou v\u00fdhodou sambalu oelek je, \u017ee ho m\u016f\u017eete pou\u017e\u00edvat jako univerz\u00e1ln\u00ed dochucovadlo. Hod\u00ed se k nudlov\u00fdm pokrm\u016fm, stejn\u011b jako k masu, r\u00fd\u017ei, do pol\u00e9vek \u010di du\u0161en\u00fdch j\u00eddel\u2026 Zv\u00fdrazn\u00ed tak\u00e9 chu\u0165 va\u0161ich om\u00e1\u010dek a marin\u00e1d. \n\n\n\nPokud si chcete vyzkou\u0161et indon\u00e9skou kuchyni, pus\u0165te se do m\u00e9ho receptu na mie goreng! V Indon\u00e9sii je to velmi obl\u00edben\u00e9 j\u00eddlo, kter\u00e9 si m\u016f\u017eete upravit podle vlastn\u00ed chuti. Sambal oelek je tak v\u0161estrann\u00fd, \u017ee ho m\u016f\u017eete vyzkou\u0161et i na sn\u00edda\u0148ov\u00fdch toastech s avok\u00e1dem nebo vejci!\u00a0Pot\u011b\u0161\u00ed v\u00e1s i p\u0159\u00edbuzn\u00fd pokrm nasi goreng\n\n\n\n\u010c\u00edm nahradit sambal oelek? \n\n\n\nN\u011bkdy se stane, \u017ee tuto surovinu v obchod\u011b nese\u017eenete. M\u016f\u017eete ji jednodu\u0161e nahradit om\u00e1\u010dkou sriracha, pokud ji m\u00e1te. Dal\u0161\u00ed n\u00e1hradou, kterou mo\u017en\u00e1 najdete ve dve\u0159\u00edch lednice, je tabasco nebo harissa. \n\n\n\n\n\n\n\nA pro\u010d nezkusit chilli olej? Jedin\u00fd h\u00e1\u010dek je v tom, \u017ee tyto n\u00e1hra\u017eky jsou na rozd\u00edl od sambalu oelek tekut\u00e9. \n\n\n\nVyb\u00edrejte podle receptu. Pokud se do va\u0161eho j\u00eddla \u017e\u00e1dn\u00e1 z t\u011bchto surovin nehod\u00ed, pou\u017eijte vlo\u010dky ze su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek nebo mlet\u00fd kajensk\u00fd pep\u0159. \n\n\n\nKde sehnat om\u00e1\u010dku sambal oelek? \n\n\n\nUr\u010dit\u011b ji najdete ve specializovan\u00fdch prodejn\u00e1ch potravin. I v Evrop\u011b ji se\u017eenete v \u0159ad\u011b velk\u00fdch obchodn\u00edch \u0159et\u011bzc\u016f v odd\u011blen\u00ed \u201esv\u011btov\u00e1 kuchyn\u011b\u201c\n\n\n\nP\u0159esto v\u00e1m v\u0159ele doporu\u010duji p\u0159ipravit si vlastn\u00ed om\u00e1\u010dku sambal oelek. Je to snadn\u00e9 a rychl\u00e9! Sta\u010d\u00ed rozdrtit chilli papri\u010dky v hmo\u017ed\u00ed\u0159i nebo kuchy\u0148sk\u00e9m robotu a p\u0159idat ocet a s\u016fl. M\u00edchejte, dokud nevznikne hladk\u00e1 pasta\u2026 A je hotovo! Recept si samoz\u0159ejm\u011b m\u016f\u017eete upravit podle vlastn\u00ed chuti; pokud m\u00e1te chu\u0165, p\u0159idejte citron, ovoce nebo \u0161alotku. \n\n\n\nJak uchov\u00e1vat sambal oelek? \n\n\n\nStejn\u011b jako v\u011bt\u0161inu om\u00e1\u010dek uchov\u00e1vejte sambal oelek v lednici ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b. Vydr\u017e\u00ed v\u00e1m \u010derstv\u00fd n\u011bkolik t\u00fddn\u016f. \n\n\n\nMal\u00fd tip: chcete-li om\u00e1\u010dku uchovat je\u0161t\u011b d\u00e9le, nalijte ji do formi\u010dek na led a dejte do mraz\u00e1ku. Tak ji budete moci rozmrazovat po jednotliv\u00fdch porc\u00edch!  \n\n\n\nSuroviny na sambal oelek\n\n\n\nR\u00fd\u017eov\u00fd ocet: Asijsk\u00fd ocet, kter\u00fd dnes se\u017eenete v\u0161ude. Jeho po\u0159\u00edzen\u00ed v\u0159ele doporu\u010duji\n\n\n\nRecept na sambal oelek\n\n\n\n\n\n\tRecept na dom\u00e1c\u00ed sambal oelek\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g \u010derven\u00fdch chilli papri\u010dek, zbaven\u00fdch stopek2 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa1 l\u017e\u00edce soliVoliteln\u00e92 strou\u017eky \u010desneku1 l\u017ei\u010dka limetkov\u00e9 \u0161\u0165\u00e1vy\t\n\t\n\t\tV\u0161e roztlu\u010dte v hmo\u017ed\u00ed\u0159i nebo rozmixujte v mix\u00e9ru\t\n\t\n\t\t\u010cerven\u00e9 chilli papri\u010dky m\u016f\u017eete nahradit kajensk\u00fdmi papri\u010dkami\n\t\n\t\n\t\tSauceindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197472","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=197472"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197472\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3303"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}