{"id":198187,"title":"Ku\u0159e s ke\u0161u","modified":"2026-10-31T17:34:26+01:00","plain":"Ku\u0159ec\u00ed maso m\u00e1 opravdu skv\u011blou vlastnost, b\u00e1je\u010dn\u011b se hod\u00ed k o\u0159\u00ed\u0161k\u016fm, v tomto p\u0159\u00edpad\u011b ke ke\u0161u, se kter\u00fdmi tvo\u0159\u00ed ten proslul\u00fd pokrm, ku\u0159e s ke\u0161u o\u0159\u00ed\u0161ky \n\n\n\nPokud ho nezn\u00e1te, jen podle surovin jeho chu\u0165 neodhadnete. Je to p\u0159esn\u011b jeden z t\u011bch kouzeln\u00fdch pokrm\u016f s lahodn\u011b komplexn\u00ed chut\u00ed, kter\u00e9 jinak nedos\u00e1hnete, a dnes v\u00e1m prozrad\u00edm jeho tajemstv\u00ed\n\n\n\nV podobn\u00e9m duchu je i m\u016fj recept na ku\u0159e s mandlemi, kter\u00fd tak\u00e9 nen\u00ed v\u016fbec \u0161patn\u00fd\n\n\n\nTipy na p\u0159\u00edpravu ku\u0159ete s ke\u0161u o\u0159\u00ed\u0161ky\n\n\n\n\nNevynech\u00e1vejte kuku\u0159i\u010dn\u00fd \u0161krob, pr\u00e1v\u011b ten dod\u00e1 om\u00e1\u010dce jej\u00ed typickou konzistenci.\n\n\n\n\nU v\u0161ech t\u011bchto om\u00e1\u010dek funguje stejn\u00fd princip. \u010c\u00ednsk\u00e1 b\u00edl\u00e1 om\u00e1\u010dka, sladkokysel\u00e1 om\u00e1\u010dka, sladkoslan\u00e1 om\u00e1\u010dka, om\u00e1\u010dka ke ku\u0159eti gener\u00e1la Tsoa, om\u00e1\u010dka ke ku\u0159eti s \u010desnekem a medem, \u2026 v\u0161echny maj\u00ed jednu spole\u010dnou surovinu: kuku\u0159i\u010dn\u00fd \u0161krob, tajemstv\u00ed kr\u00e1sn\u011b hust\u00fdch a p\u0159ilnav\u00fdch asijsk\u00fdch om\u00e1\u010dek. Tady je sou\u010d\u00e1st\u00ed marin\u00e1dy, ale princip je stejn\u00fd.\n\n\n\nJedinou nev\u00fdhodou hust\u00e9, p\u0159ilnav\u00e9 om\u00e1\u010dky, jako je ta ke ku\u0159eti s ke\u0161u o\u0159\u00ed\u0161ky, je, \u017ee jej\u00ed konzistence dlouho nevydr\u017e\u00ed. Ur\u010dit\u011b jste si u\u017e n\u011bkdy objednali \u010d\u00ednsk\u00e9 j\u00eddlo a druh\u00fd den na\u0161li kousky masa ve velmi vodnat\u00e9 om\u00e1\u010dce (v tom \u0161patn\u00e9m slova smyslu). \n\n\n\nKe\u0161u o\u0159\u00ed\u0161ky najdete i v m\u00e9m sal\u00e1tu z quinoy s hru\u0161kou.\n\n\n\nJe to t\u00edm, \u017ee kuku\u0159i\u010dn\u00fd \u0161krob dok\u00e1\u017ee udr\u017eet tuhle kr\u00e1snou konzistenci nanejv\u00fd\u0161 p\u0159ibli\u017en\u011b hodinu.\n\n\n\nKdy\u017e se mi n\u011bco takov\u00e9ho stane, obvykle d\u00e1m zbytky do hrnce a vm\u00edch\u00e1m je\u0161t\u011b trochu kuku\u0159i\u010dn\u00e9ho \u0161krobu (jakmile se suroviny zah\u0159ej\u00ed), aby om\u00e1\u010dka znovu zhoustla. V\u011bt\u0161inou to funguje, ale n\u011bkter\u00e1 j\u00eddla se mi takhle zachr\u00e1nit nepoda\u0159ilo. \u0158ekl bych, \u017ee v 80% p\u0159\u00edpad\u016f se to povede a ve 20% ne.\n\n\n\nZ podobn\u00fdch j\u00eddel v\u00e1m bude chutnat i ku\u0159e s citronovou tr\u00e1vou . Chu\u0165ov\u011b se od ku\u0159ete s ke\u0161u o\u0159\u00ed\u0161ky trochu li\u0161\u00ed, ale z\u00e1klad pokrmu z\u016fst\u00e1v\u00e1 podobn\u00fd\n\n\n\n\n\n\tKu\u0159e s ke\u0161u o\u0159\u00ed\u0161ky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g pra\u017een\u00fdch nesolen\u00fdch ke\u0161u o\u0159\u00ed\u0161k\u016f60 ml vody2 l\u017ei\u010dky  kuku\u0159i\u010dn\u00e9ho \u0161krobu4 l\u017e\u00edce  om\u00e1\u010dky hoisin1 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky700 g ku\u0159ec\u00edch prsou nebo filet\u016f bez kosti a k\u016f\u017ee, nakr\u00e1jen\u00fdch na kousky 0.5 l\u017ei\u010dky  soli0.25 l\u017ei\u010dky  pep\u0159e1 l\u017e\u00edce  rostlinn\u00e9ho oleje (na prvn\u00ed d\u00e1vku ku\u0159ete)1 l\u017e\u00edce  rostlinn\u00e9ho oleje (na druhou d\u00e1vku ku\u0159ete)6 strou\u017ek\u016f \u010desneku, st\u0159edn\u011b velk\u00fdch, nakr\u00e1jen\u00fdch nadrobno8 jarn\u00edch cibulek, b\u00edl\u00e9 a zelen\u00e9 \u010d\u00e1sti odd\u011blen\u00e9 a nakr\u00e1jen\u00e9 na kousky  dlouh\u00e9 p\u0159ibli\u017en\u011b 1cm2 l\u017e\u00edce  r\u00fd\u017eov\u00e9ho octa0.25 l\u017ei\u010dky  sezamov\u00e9ho oleje\t\n\t\n\t\t Rozlo\u017ete ke\u0161u o\u0159\u00ed\u0161ky na plech v jedn\u00e9 vrstv\u011b. Op\u00e9kejte v troub\u011b p\u0159i 180 stupn\u00edch p\u0159ibli\u017en\u011b 5 minut. Dejte stranou Mezit\u00edm p\u0159ipravte om\u00e1\u010dku: v mal\u00e9 misce metli\u010dkou prom\u00edchejte vodu, kuku\u0159i\u010dn\u00fd \u0161krob, om\u00e1\u010dku hoisin a s\u00f3jovou om\u00e1\u010dku. Dejte stranou. Ku\u0159ec\u00ed kousky vlo\u017ete do velk\u00e9 m\u00edsy. Posypte sol\u00ed a pep\u0159em a prom\u00edchejte, aby se rovnom\u011brn\u011b obalily. Ve velk\u00e9 p\u00e1nvi na vysok\u00e9m plameni po\u0159\u00e1dn\u011b rozeh\u0159ejte prvn\u00ed l\u017e\u00edci oleje. P\u0159idejte polovinu ku\u0159ete a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte p\u0159ibli\u017en\u011b 3 minuty, a\u017e lehce zezl\u00e1tne, ale je\u0161t\u011b nebude zcela prope\u010den\u00e9. P\u0159endejte na tal\u00ed\u0159. Do p\u00e1nve p\u0159idejte zb\u00fdvaj\u00edc\u00ed olej; pak p\u0159idejte zbytek ku\u0159ete, \u010desnek a b\u00edl\u00e9 \u010d\u00e1sti jarn\u00edch cibulek. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte p\u0159ibli\u017en\u011b 3 minuty, a\u017e ku\u0159e lehce zezl\u00e1tne, ale je\u0161t\u011b nebude zcela prope\u010den\u00e9. Vra\u0165te prvn\u00ed d\u00e1vku ku\u0159ete do p\u00e1nve. St\u00e1hn\u011bte plamen na st\u0159edn\u00ed a p\u0159idejte r\u00fd\u017eov\u00fd ocet; va\u0159te p\u0159ibli\u017en\u011b 30 sekund, dokud se neodpa\u0159\u00ed. Ke ku\u0159eti p\u0159idejte p\u0159ipravenou om\u00e1\u010dku; za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te p\u0159ibli\u017en\u011b 1 minutu, a\u017e bude ku\u0159e zcela prope\u010den\u00e9 a om\u00e1\u010dka p\u011bkn\u011b zhoustne. Odstavte z ohn\u011b. Vm\u00edchejte zelen\u00e9 \u010d\u00e1sti jarn\u00edch cibulek, ke\u0161u o\u0159\u00ed\u0161ky a sezamov\u00fd olej. Ihned pod\u00e1vejte. (J\u00e1 ho miluju s r\u00fd\u017e\u00ed na sushi)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198187","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=198187"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198187\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/138"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}