{"id":197830,"title":"Larb gai, ku\u0159ec\u00ed varianta sal\u00e1tu lap","modified":"2026-10-31T17:27:13+01:00","plain":"Tento recept je kompletn\u011b p\u0159evzat\u00fd z ji\u017e nefunguj\u00edc\u00edho blogu \u201eLe canard du mekong\u201c, jeho\u017e dom\u00e9na u\u017e nebyla obnovena. Pokou\u0161el jsem se spojit s Philem, ale bez \u00fasp\u011bchu… Po tro\u0161e p\u00e1tr\u00e1n\u00ed se mi poda\u0159ilo dohledat recept i fotografie, kter\u00e9 zde zve\u0159ej\u0148uji, aby se zachovaly do budoucna, pot\u00e9 co si jeden z \u010dlen\u016f ofici\u00e1ln\u00ed skupiny posteskl nad jejich zmizen\u00edm. N\u011bkter\u00e9 jeho recepty najdete tak\u00e9 na jeho kan\u00e1lu na YouTube, i kdy\u017e u\u017e dlouho nen\u00ed aktivn\u00ed. Ponechal jsem p\u016fvodn\u00ed text a doplnil ho obvykl\u00fdm odstavcem s vysv\u011btlen\u00edm jednotliv\u00fdch surovin, samotn\u00fd postup jsem zjednodu\u0161il, aby byl \u201estru\u010dn\u011bj\u0161\u00ed\u201c. N\u00e1sleduj\u00edc\u00ed text tedy t\u00e9m\u011b\u0159 cel\u00fd odpov\u00edd\u00e1 tomu, co se tehdy nach\u00e1zelo na webu Le Canard du M\u00e9kong, a\u0165 se v\u00e1m va\u0159en\u00ed da\u0159\u00ed!\n\n\n\nStuden\u00fd masov\u00fd sal\u00e1t v\u017edy pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm j\u00eddl\u016fm, kdy\u017e teploty \u0161plhaj\u00ed do z\u00e1vratn\u00fdch v\u00fd\u0161in. Ti, kdo letos v l\u00e9t\u011b z\u016fstali ve Francii, ov\u0161em m\u011bli sp\u00ed\u0161 chu\u0165 na pot-au-feu ne\u017e na lap ( p\u00ed\u0161e se tak\u00e9 laap… larb… nebo larp…! ), masov\u00fd, vz\u00e1cn\u011bji ryb\u00ed pokrm, kter\u00fd se na severu Thajska, v n\u011bkter\u00fdch \u010d\u00e1stech Kambod\u017ee a p\u0159edev\u0161\u00edm v Laosu pod\u00e1v\u00e1 p\u0159i oslav\u00e1ch ( tedy tam velmi \u010dasto ;-)) se spoustou syrov\u00e9 zeleniny a neodmyslitelnou lepkavou r\u00fd\u017e\u00ed.\n\n\n\nTak\u00e9 thajsk\u00fd vep\u0159ov\u00fd sal\u00e1t Moo Nam Tok je velmi obl\u00edben\u00fd\n\n\n\nZast\u00e1nci p\u0159\u00edsn\u011b tradi\u010dn\u00ed p\u0159\u00edpravy, k nim\u017e my nepat\u0159\u00edme, p\u0159ipom\u00ednaj\u00ed, \u017ee tento pokrm, kter\u00fd bychom klidn\u011b mohli ozna\u010dit za laosk\u00fd n\u00e1rodn\u00ed, vy\u017eaduje zcela specifickou om\u00e1\u010dku dostupnou jen tam… je to padaek, pom\u011brn\u011b hust\u00e1 sm\u011bs, v n\u00ed\u017e sladkovodn\u00ed ryby kvas\u00ed dlouh\u00e9 m\u011bs\u00edce, a\u017e cel\u00fd rok, v soli a r\u00fd\u017eov\u00fdch otrub\u00e1ch.\n\n\n\nKdy\u017e p\u0159ekro\u010d\u00edte laosko-thajskou hranici do Is\u00e1nu, oblasti na severov\u00fdchod\u011b kr\u00e1lovstv\u00ed, jej\u00ed\u017e obyvatel\u00e9 maj\u00ed siln\u00e9 vazby na laoskou kulturu… zm\u011bn\u00ed padaek n\u00e1zev na pla ra a pro zaj\u00edmavost, p\u0159i n\u011bkolika demonstrac\u00edch proti \u00fa\u0159ad\u016fm h\u00e1zeli prost\u00ed obyvatel\u00e9 Bangkoku, \u010dasto p\u016fvodem z Is\u00e1nu, s\u00e1\u010dky napln\u011bn\u00e9 pla ra na policisty, kte\u0159\u00ed p\u0159i\u0161li potla\u010dit nepokoje, aby je zahnali na \u00fastup…! Tak se zrodil jedl\u00fd Molotov\u016fv koktejl…\n\n\n\nJak u\u017e jist\u011b ch\u00e1pete, \u010dlov\u011bk mus\u00ed m\u00edt asijskou krev nebo pevn\u00e9 vazby na tento kontinent, aby snesl ten od\u00e9r a ocenil v\u00fdrazn\u00e9, venkovsk\u00e9 chut\u011b, kter\u00e9 tu tolik milujeme …! Tak\u00e9 se \u0161ept\u00e1, \u017ee v kousc\u00edch t\u011bchto fermentovan\u00fdch \u0159\u00ed\u010dn\u00edch ryb mohou p\u0159e\u017e\u00edvat odoln\u00ed paraziti, tak\u017ee s nimi souvis\u00ed i mal\u00e9 zdravotn\u00ed riziko…\n\n\n\nKa\u017edop\u00e1dn\u011b jsem tradi\u010dn\u011b vyr\u00e1b\u011bn\u00fd padaek ve Francii nikdy nevid\u011bl… v prodeji a v pokrmech, kter\u00e9 vy\u017eaduj\u00ed padaek nebo prahok, dal\u0161\u00ed zvl\u00e1\u0161tn\u00ed sm\u011bs fermentovan\u00fdch sladkovodn\u00edch ryb typickou pro Kambod\u017eu, je obvykle nahrazuji om\u00e1\u010dkami, kter\u00e9 se daj\u00ed snadno sehnat ve francouzsk\u00fdch asijsk\u00fdch obchodech s potravinami.\n\n\n\nObjevte recept na hov\u011bz\u00ed pla\u010d\u00edc\u00ed tygr\n\n\n\nJako n\u00e1hradu m\u016f\u017eete sehnat tak\u00e9 mam nem nebo hutn\u011bj\u0161\u00ed variantu, mam ca sac ( vietnamsk\u00e9 n\u00e1zvy na skleni\u010dk\u00e1ch ), dochucovadla, vedle kter\u00fdch by se nuoc mam skoro mohl vyd\u00e1vat za toaletn\u00ed vodu… :-)) ale pr\u00e1v\u011b ten samoz\u0159ejm\u011b dob\u0159e poslou\u017e\u00ed, pokud se nechcete pou\u0161t\u011bt do \u00famorn\u00e9ho sh\u00e1n\u011bn\u00ed surovin…\n\n\n\nNakonec toti\u017e nen\u00ed pochyb… \u017ee du\u0161i tohoto pokrmu tvo\u0159\u00ed nenapodobiteln\u00e1 kombinace aromatick\u00fdch bylinek, p\u0159edev\u0161\u00edm \u010derstv\u00e9 m\u00e1ty, a hlavn\u011b opra\u017een\u00e9 a rozdrcen\u00e9 lepkav\u00e9 r\u00fd\u017ee, kterou se lap posyp\u00e1v\u00e1. Na z\u00e1v\u011br citronov\u00fd n\u00e1dech d\u00edky tro\u0161e galangalu nebo citronov\u00e9 tr\u00e1vy, kter\u00e9 se tady na Korsice snadno da\u0159\u00ed i v kv\u011btin\u00e1\u010di… a m\u00e1te vydatn\u00e9, chutn\u00e9 j\u00eddlo, kter\u00e9 je velmi jednoduch\u00e9 na p\u0159\u00edpravu.\n\n\n\nHlavn\u00ed suroviny na ku\u0159ec\u00ed lap\n\n\n\nRyb\u00ed om\u00e1\u010dka: Jak u\u017e bylo vysv\u011btleno v\u00fd\u0161e, nahrazuje padaek. Dod\u00e1v\u00e1 pokrmu lahodnou chu\u0165 umami a mo\u0159sk\u00fd n\u00e1dech\n\n\n\nLepkav\u00e1 r\u00fd\u017ee: d\u00edky sv\u00e9 konzistenci se skv\u011ble hod\u00ed jako p\u0159\u00edloha a opra\u017een\u00e1 a rozemlet\u00e1 dod\u00e1v\u00e1 pokrmu \u201eto n\u011bco nav\u00edc\u201c\n\n\n\n\n\n\tKu\u0159ec\u00ed lap - Canard du M\u00e9kong\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 ku\u0159ec\u00ed stehna2 \u0161alotky nakr\u00e1jen\u00e9 najemno1 stonek citronov\u00e9 tr\u00e1vy3 mal\u00e9 chilli papri\u010dky nakr\u00e1jen\u00e9 najemno3 l\u017e\u00edce syrov\u00e9 lepkav\u00e9 r\u00fd\u017ee3 l\u017e\u00edce ku\u0159ec\u00edho v\u00fdvaru0.5 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky4 l\u017e\u00edce limetkov\u00e9 \u0161\u0165\u00e1vy1 l\u017ei\u010dka soliObloha a p\u0159\u00edloha2.5 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1\/3 okurkyN\u011bkolik list\u016f sal\u00e1tu80 g fazol\u00ed mungoN\u011bkolik l\u00edstk\u016f m\u00e1ty250 g syrov\u00e9 lepkav\u00e9 r\u00fd\u017ee\t\n\t\n\t\t250g lepkav\u00e9 r\u00fd\u017ee d\u016fkladn\u011b propl\u00e1chn\u011bte, zalijte vodou a nechte 4 hodiny odle\u017eet.Lepkavou r\u00fd\u017ei va\u0159te v p\u00e1\u0159e 20-25 minut, b\u011bhem va\u0159en\u00ed ji jednou obra\u0165te.Ku\u0159ec\u00ed stehna vykost\u011bte a maso nasekejte. K\u016f\u017ei a kosti zalijte vodou a va\u0159te 1 hodinu na st\u0159edn\u00edm ohni, abyste z\u00edskali v\u00fdvar. Sce\u010fte a dejte stranou 4 l\u017e\u00edce. Zbytek zamrazteOdm\u011b\u0159en\u00e9 l\u017e\u00edce syrov\u00e9 lepkav\u00e9 r\u00fd\u017ee opra\u017ete ve woku dozlatova a rozemelte najemno. Citronovou tr\u00e1vu, chilli papri\u010dky, bylinky a \u0161alotky nasekejte najemno.Nasekan\u00e9 ku\u0159ec\u00ed maso restujte 5-7 minut s ryb\u00ed om\u00e1\u010dkou a v\u00fdvarem. P\u0159idejte \u0161alotku.V m\u00edse sm\u00edchejte bylinky, citronovou tr\u00e1vu, chilli papri\u010dky, zb\u00fdvaj\u00edc\u00ed ryb\u00ed om\u00e1\u010dku, limetkovou \u0161\u0165\u00e1vu a opra\u017eenou lepkavou r\u00fd\u017ei. Pod\u00e1vejte s okurkou, zel\u00edm a fazolemi mungo. Jako p\u0159\u00edlohu pod\u00e1vejte uva\u0159enou lepkavou r\u00fd\u017ei.\t\n\t\n\t\t\t\n\t\n\t\tPlat principalindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197830","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=197830"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/10980"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}