{"id":198204,"title":"Massaman kari","modified":"2026-10-31T17:34:52+01:00","plain":"Syt\u00e9 a vo\u0148av\u00e9 thajsk\u00e9 kari massaman, pomalu du\u0161en\u00e9 v kokosov\u00e9m ml\u00e9ce s dom\u00e1c\u00ed pastou z opra\u017een\u00e9ho ko\u0159en\u00ed, k\u0159ehk\u00fdm ku\u0159ec\u00edm masem a bramborami, kter\u00e9 se rozpl\u00fdvaj\u00ed na jazyku.\n\n\n\nNa m\u011bkk\u00e9 hov\u011bz\u00ed kli\u017ece nebo ku\u0159eti s kost\u00ed se leskne cihlov\u011b \u010derven\u00fd kokosov\u00fd olej s chilli. Obaluje tak\u00e9 pevn\u00e9 brambory, pomalu du\u0161enou cibuli a pra\u017een\u00e9 ara\u0161\u00eddy, kter\u00e9 jemn\u011b k\u0159upou. Z pln\u00e9 chuti kokosov\u00e9ho ml\u00e9ka vystupuj\u00ed sko\u0159ice, kardamom, \u0159\u00edmsk\u00fd km\u00edn a h\u0159eb\u00ed\u010dek, zv\u00fdrazn\u011bn\u00e9 tamarindem nebo ho\u0159k\u00fdm pomeran\u010dem. \n\n\n\nTak\u00e9 m\u016fj recept na nudle s \u010derven\u00fdm kari je lah\u016fdka\n\n\n\nMassaman je syt\u00e9, ale vyv\u00e1\u017een\u00e9 kari thajsk\u00fdch muslim\u016f: dvorsk\u00e1 kuchyn\u011b v n\u011bm spojuje h\u0159ejiv\u00e9 su\u0161en\u00e9 ko\u0159en\u00ed, siamsk\u00e9 aromatick\u00e9 p\u0159\u00edsady a sladkou, kyselou i slanou chu\u0165. M\u00e1 tak bl\u00edzko k dal\u0161\u00edm thajsk\u00fdm kari, od thajsk\u00e9ho \u010derven\u00e9ho kari po thajsk\u00e9 zelen\u00e9 kari, jeho chu\u0165 je v\u0161ak jemn\u011bj\u0161\u00ed a stoj\u00ed na h\u0159ejiv\u00e9m ko\u0159en\u00ed. Zkr\u00e1tka lah\u016fdka, kterou v\u00e1m u\u017e nemohu do\u010dkat p\u0159edstavit.\n\n\n\nCo je kari massaman?\n\n\n\nN\u00e1zev \u201eMassaman\u201c se obvykle odvozuje od persk\u00e9ho slova Mosalm\u00e2n, kter\u00e9 znamen\u00e1 \u201emuslim\u201c. Anglicky psan\u00e9 prameny z XIX. stolet\u00ed ho n\u011bkdy ozna\u010dovaly jako \u201emuslimsk\u00e9 kari\u201c. \n\n\n\nTento p\u016fvod se dodnes odr\u00e1\u017e\u00ed v kulin\u00e1\u0159sk\u00e9 tradici: tradi\u010dn\u00ed massaman se p\u0159ipravuje z halal masa, nap\u0159\u00edklad ku\u0159ec\u00edho, hov\u011bz\u00edho, kachn\u00edho, skopov\u00e9ho, koz\u00edho nebo jelen\u00edho. Vep\u0159ov\u00e9 do n\u011bj podle tradice nepat\u0159\u00ed.\n\n\n\nMassaman je hust\u00e9 kari na kokosov\u00e9m z\u00e1klad\u011b s lesklou vrstvou oleje na povrchu, velk\u00fdmi kusy cibule, pevn\u00fdmi bramborami a cel\u00fdmi pra\u017een\u00fdmi ara\u0161\u00eddy. Lze ho p\u0159irovnat k hov\u011bz\u00edmu kari panang nebo k gaeng hang lay, ka\u017ed\u00e9 z nich m\u00e1 ale jinak vyv\u00e1\u017een\u00e9 ko\u0159en\u00ed. \n\n\n\nHov\u011bz\u00ed kari panang vypad\u00e1 zd\u00e1lky podobn\u011b.\n\n\n\nJeho pasta spojuje dv\u011b skupiny surovin. Prvn\u00ed tvo\u0159\u00ed h\u0159ejiv\u00e9 such\u00e9 ko\u0159en\u00ed, kter\u00e9 sem dorazilo po indopersk\u00fdch a asijsk\u00fdch n\u00e1mo\u0159n\u00edch obchodn\u00edch cest\u00e1ch: koriandr, \u0159\u00edmsk\u00fd km\u00edn, kardamom, sko\u0159ice nebo kasie, h\u0159eb\u00ed\u010dek, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, mu\u0161k\u00e1tov\u00fd kv\u011bt, bady\u00e1n a b\u00edl\u00fd pep\u0159. \n\n\n\nDruh\u00e1 vych\u00e1z\u00ed z thajsk\u00e9 kuchyn\u011b: dlouh\u00e9 su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky, citronov\u00e1 tr\u00e1va, galg\u00e1n, \u0161alotky a \u010desnek ope\u010den\u00e9 nad plamenem a pot\u00e9 oloupan\u00e9 a fermentovan\u00e1 krevetov\u00e1 pasta.\n\n\n\nKlasick\u00e1 technika se naz\u00fdv\u00e1 taek man a spo\u010d\u00edv\u00e1 v tom, \u017ee se kokosov\u00e1 smetana nech\u00e1 \u201esrazit\u201c, a\u017e se z n\u00ed odd\u011bl\u00ed olej. Orestov\u00e1n\u00edm kari pasty v tomto tuku se uvoln\u00ed aromatick\u00e9 l\u00e1tky rozpustn\u00e9 v tuc\u00edch a pokrm z\u00edsk\u00e1 charakteristickou lesklou \u010dervenou vrstvi\u010dku. \n\n\n\nTento zp\u016fsob pra\u017een\u00ed a rozv\u00edjen\u00ed v\u016fn\u00ed p\u0159ipom\u00edn\u00e1 p\u0159\u00edpravu thajsk\u00e9 \u017elut\u00e9 kari pasty, ov\u0161em s v\u00fdrazn\u011bj\u0161\u00edm pod\u00edlem h\u0159ejiv\u00e9ho ko\u0159en\u00ed. Na z\u00e1v\u011br se dochucuje palmov\u00fdm nebo kokosov\u00fdm cukrem, ryb\u00ed om\u00e1\u010dkou nebo sol\u00ed a tamarindem, p\u0159\u00edpadn\u011b v historick\u00fdch verz\u00edch ovocem som sa, ho\u0159k\u00fdm pomeran\u010dem s kv\u011btinovou v\u016fn\u00ed a sv\u011b\u017e\u00ed chut\u00ed.\n\n\n\nHistorie massamanu, mezi kr\u00e1lovsk\u00fdm dvorem a muslimsk\u00fdmi ko\u0159eny\n\n\n\nNe\u017e se do Siamu dostaly chilli papri\u010dky, dod\u00e1valy pokrm\u016fm p\u00e1livost pep\u0159 a galg\u00e1n. Papri\u010dky rodu paprika se do oblasti roz\u0161\u00ed\u0159ily po p\u0159\u00edchodu portugalsk\u00fdch obchodn\u00edk\u016f v roce 1511. \n\n\n\nV XVII. stolet\u00ed u\u017e byla Ayutthaya kosmopolitn\u00edm kr\u00e1lovsk\u00fdm hlavn\u00edm m\u011bstem, kde se setk\u00e1vali obchodn\u00edci, diplomat\u00e9, mision\u00e1\u0159i a kucha\u0159i. Persk\u00e9 \u0161\u00editsk\u00e9 komunity, v\u010detn\u011b okruhu kolem \u0161ejcha Ahmada Qomiho, pom\u00e1haly utv\u00e1\u0159et paletu chut\u00ed odpov\u00eddaj\u00edc\u00ed muslimsk\u00e9 tradici. Pr\u00e1v\u011b z n\u00ed se pozd\u011bji vyvinula chu\u0165 massamanu.\n\n\n\nJeho m\u00edsto v dvorsk\u00e9 kuchyni potvrdila i literatura. Ve slavn\u00e9m ver\u0161i p\u0159ipisovan\u00e9m princi Itsarasunthonovi, budouc\u00edmu kr\u00e1li R\u00e1movi II., je massaman op\u011bvov\u00e1n pro v\u016fni yi-ra, tedy \u0159\u00edmsk\u00e9ho km\u00ednu, a pro \u201ev\u00fdrazn\u00e9 ko\u0159en\u00ed\u201c. To nazna\u010duje, \u017ee jeho sm\u011bs such\u00e9ho ko\u0159en\u00ed byla na dvo\u0159e vysoce cen\u011bna u\u017e na po\u010d\u00e1tku XIX. stolet\u00ed. Pozd\u011bji pan\u00ed Plean Passakornrawong zaznamenala recept, kter\u00fd b\u00fdv\u00e1 uv\u00e1d\u011bn jako nejstar\u0161\u00ed zn\u00e1m\u00fd p\u00edsemn\u00fd recept na massaman: v roce 1889 vy\u0161el v m\u011bs\u00ed\u010dn\u00edku recept na \u201eku\u0159ec\u00ed kari massaman se \u0161\u0165\u00e1vou z ho\u0159k\u00e9ho pomeran\u010de\u201c. Jej\u00ed kucha\u0159ka z roku 1908 pak p\u0159isp\u011bla k ust\u00e1len\u00ed pravidel klasick\u00e9 siamsk\u00e9 kuchyn\u011b.\n\n\n\nMassaman se udr\u017eel tak\u00e9 d\u00edky presti\u017ei, kter\u00e1 se s n\u00edm pojila. Jak se Siam pod tlakem evropsk\u00fdch koloni\u00e1ln\u00edch mocnost\u00ed modernizoval, n\u011bkter\u00e9 venkovsk\u00e9 \u010di \u00fazce m\u00edstn\u00ed postupy byly podle pozd\u011bj\u0161\u00edch rozbor\u016f kulin\u00e1\u0159sk\u00fdch a kulturn\u00edch d\u011bjin \u010dasto vytla\u010dov\u00e1ny z ofici\u00e1ln\u00edch kucha\u0159ek. Massaman, spojen\u00fd s drah\u00fdm dov\u00e1\u017een\u00fdm ko\u0159en\u00edm, dvorskou vyt\u0159\u00edbenost\u00ed a muslimsk\u00fdm diplomatick\u00fdm vlivem, z\u016fstal pil\u00ed\u0159em klasick\u00e9 kuchyn\u011b.\n\n\n\nRegion\u00e1ln\u00ed styly si zachov\u00e1vaj\u00ed sv\u00e9 rozd\u00edly. Kr\u00e1lovsk\u00e9 verze ze st\u0159edn\u00edho Thajska b\u00fdvaj\u00ed jemn\u011bj\u0161\u00ed, slad\u0161\u00ed, velmi vyv\u00e1\u017een\u00e9 a pe\u010dliv\u011b upraven\u00e9 na pohled, s dokonale odd\u011blen\u00fdm olejem z kokosov\u00e9 smetany. Muslimsk\u00e9 verze z jihu b\u00fdvaj\u00ed slan\u011bj\u0161\u00ed, chu\u0165ov\u011b hlub\u0161\u00ed a v\u00fdrazn\u011bji ko\u0159en\u011bn\u00e9. N\u011bkdy pou\u017e\u00edvaj\u00ed mlet\u00e9 ko\u0159en\u00ed a \u00fapravu cibule p\u0159ipom\u00ednaj\u00edc\u00ed indickou kuchyni, p\u0159itom si v\u0161ak zachov\u00e1vaj\u00ed thajsk\u00e9 suroviny i vyv\u00e1\u017een\u00ed chut\u00ed.\n\n\n\nHlavn\u00ed suroviny na kari massaman\n\n\n\n\n\n\n\n\nHalal maso: Horn\u00ed ku\u0159ec\u00ed stehna nebo pali\u010dky s kost\u00ed a k\u016f\u017e\u00ed dodaj\u00ed kolagen. Hov\u011bz\u00ed kli\u017eka, kulat\u00e1 plec, nong lai nebo \u017eebra se p\u0159i dlouh\u00e9m du\u0161en\u00ed mohou v om\u00e1\u010dce rozpadat a dodat j\u00ed hlub\u0161\u00ed chu\u0165. Tato plnost m\u016f\u017ee v n\u011bkter\u00fdch ohledech p\u0159ipom\u00ednat b\u00f2 kho nebo hov\u011bz\u00ed rendang. Tak\u00e9 kachn\u00ed, skopov\u00e9 a koz\u00ed maso maj\u00ed skute\u010dn\u00e9 historick\u00e9 opodstatn\u011bn\u00ed. Vep\u0159ov\u00e9 sem ov\u0161em nepat\u0159\u00ed \n\n\n\nKokosov\u00e1 smetana a kokosov\u00e9 ml\u00e9ko: Kokosov\u00e1 smetana poskytuje tuk pot\u0159ebn\u00fd pro klasickou metodu \u201esra\u017een\u00e9\u201c smetany; kokosov\u00e9 ml\u00e9ko dod\u00e1v\u00e1 du\u0161en\u00e9mu pokrmu plnost a nese v\u016fn\u011b ko\u0159en\u00ed, chilli a galg\u00e1nu, podobn\u011b jako v pol\u00e9vce tom kha gai.\n\n\n\nCel\u00e9 pra\u017een\u00e9 ara\u0161\u00eddy: P\u0159id\u00e1vaj\u00ed o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny a lehk\u00e9 k\u0159upnut\u00ed a p\u0159ipom\u00ednaj\u00ed tak\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy satay. V thajsk\u00e9m massamanu se tradi\u010dn\u011b nech\u00e1vaj\u00ed cel\u00e9, na rozd\u00edl od kambod\u017esk\u00e9ho saramanu, kde se ara\u0161\u00eddy \u010dasto melou do pasty, aby ji zahustily.\n\n\n\n\u010cerstv\u00e9 aromatick\u00e9 p\u0159\u00edsady: Dlouh\u00e9 \u010derven\u00e9 chilli papri\u010dky, nejprve usu\u0161en\u00e9 a pot\u00e9 namo\u010den\u00e9, dod\u00e1vaj\u00ed cihlov\u011b \u010dervenou barvu a jemnou p\u00e1livost. Citronov\u00e1 tr\u00e1va odleh\u010duje hutnou chu\u0165, galg\u00e1n p\u0159in\u00e1\u0161\u00ed sv\u011b\u017e\u00ed prysky\u0159i\u010dn\u00fd t\u00f3n, \u0161alotky a \u010desnek ope\u010den\u00e9 nad plamenem p\u0159id\u00e1vaj\u00ed nasl\u00e1dlou kou\u0159ovou chu\u0165 a fermentovan\u00e1 krevetov\u00e1 pasta tvo\u0159\u00ed z\u00e1klad umami, kter\u00fd je z\u00e1sadn\u00ed pro tradi\u010dn\u00ed thajsk\u00e9 pokrmy, jako je khao kluk kapi, i kdy\u017e ji n\u011bkter\u00e9 kupovan\u00e9 pasty neobsahuj\u00ed.\n\n\n\nSladk\u00e1 slo\u017eka: Palmov\u00fd nebo kokosov\u00fd cukr dod\u00e1v\u00e1 karamelovou hloubku nam\u00edsto p\u0159\u00edmo\u010dar\u00e9 sladkosti rafinovan\u00e9ho b\u00edl\u00e9ho cukru.\n\n\n\nSlan\u00e1 slo\u017eka: Ryb\u00ed om\u00e1\u010dka dod\u00e1v\u00e1 s\u016fl a umami; n\u011bkter\u00e9 hov\u011bz\u00ed verze se nejprve ochucuj\u00ed mo\u0159skou sol\u00ed a teprve na z\u00e1v\u011br ryb\u00ed om\u00e1\u010dkou.\n\n\n\nKysel\u00e1 slo\u017eka: Tamarind m\u00e1 dnes v tradi\u010dn\u00edch verz\u00edch pevn\u00e9 m\u00edsto, historick\u00fdm vzorem v\u0161ak z\u016fst\u00e1v\u00e1 ho\u0159k\u00fd pomeran\u010d som sa, pomeran\u010dovn\u00edk ho\u0159k\u00fd, jako v receptu pan\u00ed Plean z roku 1889.\n\n\n\n\u0160krobov\u00e1 p\u0159\u00edloha: Jasm\u00ednov\u00e1 r\u00fd\u017ee i roti se ke kari skv\u011ble hod\u00ed, proto\u017ee zachyt\u00ed jeho lesklou om\u00e1\u010dku.\n\n\n\n\nZ\u00e1sady p\u0159\u00edpravy dobr\u00e9ho kari massaman\n\n\n\n\nHalal z\u00e1klad: Ku\u0159ec\u00ed, hov\u011bz\u00ed, kachn\u00ed, skopov\u00e9, koz\u00ed a jelen\u00ed maso do tradice pat\u0159\u00ed; vep\u0159ov\u00e9 nikoli.\n\n\n\nVyv\u00e1\u017een\u00e1 kyselost: Som sa je historicky cen\u011bnou p\u0159\u00edsadou a tamarind m\u00e1 v tradi\u010dn\u00edch verz\u00edch pln\u00e9 opodstatn\u011bn\u00ed. Kousky ananasu nebo pomeran\u010de v hotov\u00e9m kari v\u0161ak posouvaj\u00ed pokrm sm\u011brem k modern\u00ed restaura\u010dn\u00ed \u00faprav\u011b, jej\u00ed\u017e nakysl\u00e9 lad\u011bn\u00ed m\u00e1 bl\u00ed\u017e k tom yum kung ne\u017e ke klasick\u00e9mu massamanu.\n\n\n\nS makrutem st\u0159\u00eddm\u011b: O listech makrutu se vedou debaty. V n\u011bkter\u00fdch region\u00e1ln\u00edch nebo sou\u010dasn\u00fdch verz\u00edch od odborn\u00edk\u016f se mohou objevit jako dopl\u0148kov\u00fd t\u00f3n, ale pokud chu\u0165 makrutu p\u0159evl\u00e1d\u00e1, p\u0159ipom\u00edn\u00e1 pokrm sp\u00ed\u0161e jin\u00e1 thajsk\u00e1 kari, nap\u0159\u00edklad phat phet nebo pad pong karee.\n\n\n\n\n\n\n\tAutentick\u00e9 kari massaman\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa kari pastu massaman5 mal\u00fdch su\u0161en\u00fdch chilli papri\u010dek3 l\u017e\u00edce \u0161alotky (nakr\u00e1jen\u00e9 najemno)2 l\u017e\u00edce thajsk\u00e9ho \u010desneku (nakr\u00e1jen\u00e9ho najemno)1 l\u017ei\u010dka galg\u00e1nu (nakr\u00e1jen\u00e9ho najemno)1 l\u017e\u00edce citronov\u00e9 tr\u00e1vy (nakr\u00e1jen\u00e9 najemno)2 h\u0159eb\u00ed\u010dky (opra\u017een\u00e9)1 l\u017e\u00edce sem\u00ednek koriandru (opra\u017een\u00fdch)1 l\u017ei\u010dka \u0159\u00edmsk\u00e9ho km\u00ednu (opra\u017een\u00e9ho)5 kuli\u010dek b\u00edl\u00e9ho pep\u0159e1 l\u017ei\u010dka krevetov\u00e9 pastyNa kari600 g ku\u0159ec\u00edch horn\u00edch stehen460 ml kokosov\u00e9ho ml\u00e9ka (rozd\u011blen\u00e9ho na 2 \u010d\u00e1sti (jedna na z\u0159ed\u011bn\u00e9 kokosov\u00e9 ml\u00e9ko, druh\u00e1 se p\u0159id\u00e1 pozd\u011bji))230 ml vody4 l\u017e\u00edce oleje z r\u00fd\u017eov\u00fdch otrub (rozd\u011blen\u00e9ho na \u010d\u00e1sti)150 g mal\u00fdch brambor120 g cibule (mal\u00e9 nebo nakr\u00e1jen\u00e9 na kousky)4 l\u017e\u00edce ara\u0161\u00edd\u016f (pra\u017een\u00fdch)3 bobkov\u00e9 listy8 tobolek kardamomu (opra\u017een\u00fdch)1 svitek sko\u0159iceNa dochucen\u00ed2,5 l\u017e\u00edce palmov\u00e9ho cukru3 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky3 l\u017e\u00edce tamarindov\u00e9 \u0161\u0165\u00e1vy3 l\u017e\u00edce pomeran\u010dov\u00e9 \u0161\u0165\u00e1vy (bez cukru)\t\n\t\n\t\tKari pastaSu\u0161en\u00e9 chilli papri\u010dky namo\u010dte do vody, pot\u00e9 je pod\u00e9ln\u011b roz\u0159\u00edzn\u011bte, odstra\u0148te sem\u00ednka a opra\u017ete. Dejte stranou.\u0160alotku, \u010desnek, galg\u00e1n a citronovou tr\u00e1vu ope\u010dte ka\u017ed\u00e9 zvl\u00e1\u0161\u0165.Krevetovou pastu zabalte do ban\u00e1nov\u00e9ho listu nebo alobalu a pot\u00e9 ji ogrilujte nebo ope\u010dte na p\u00e1nvi, dokud se nerozvon\u00ed.H\u0159eb\u00ed\u010dek, sem\u00ednka koriandru, \u0159\u00edmsk\u00fd km\u00edn a b\u00edl\u00fd pep\u0159 utlu\u010dte v hmo\u017ed\u00ed\u0159i na jemn\u00fd pr\u00e1\u0161ek.Chilli papri\u010dky nahrubo roztlu\u010dte v hmo\u017ed\u00ed\u0159i.P\u0159idejte \u0161alotku, \u010desnek, galg\u00e1n a citronovou tr\u00e1vu a d\u00e1le tlu\u010dte.P\u0159idejte roztlu\u010den\u00e9 ko\u0159en\u00ed a krevetovou pastu a utlu\u010dte na hladkou pastu.P\u0159\u00edprava z\u00e1kladu kariJednu \u010d\u00e1st kokosov\u00e9ho ml\u00e9ka sm\u00edchejte s vodou, abyste z\u00edskali z\u0159ed\u011bn\u00e9 kokosov\u00e9 ml\u00e9ko, p\u0159ive\u010fte k m\u00edrn\u00e9mu varu a pot\u00e9 st\u00e1hn\u011bte plamen, aby ml\u00e9ko jen lehce probubl\u00e1valo.Ku\u0159ec\u00ed horn\u00ed stehna nakr\u00e1jejte na kousky velk\u00e9 p\u0159ibli\u017en\u011b 5 cm.Ope\u010den\u00ed ku\u0159ete a orestov\u00e1n\u00ed pastyNa p\u00e1nvi rozeh\u0159ejte polovinu oleje z r\u00fd\u017eov\u00fdch otrub, ku\u0159ec\u00ed maso zprudka ope\u010dte, aby se na povrchu zat\u00e1hlo, pot\u00e9 ho p\u0159endejte do hrnce a nechte zvolna va\u0159it.Do p\u00e1nve p\u0159idejte zb\u00fdvaj\u00edc\u00ed olej, orestujte kari pastu, dokud se v\u00fdrazn\u011b nerozvon\u00ed, pot\u00e9 postupn\u011b p\u0159il\u00e9vejte zb\u00fdvaj\u00edc\u00ed kokosov\u00e9 ml\u00e9ko a va\u0159te d\u00e1l, dokud se olej neza\u010dne lehce odd\u011blovat.Pomal\u00e9 va\u0159en\u00ed kariOrestovanou kari pastu vlijte do hrnce s ku\u0159ec\u00edm masem, p\u0159idejte brambory, cibuli, ara\u0161\u00eddy, bobkov\u00e9 listy, tobolky kardamomu a svitek sko\u0159ice a nechte na m\u00edrn\u00e9m ohni zvolna va\u0159it p\u0159ibli\u017en\u011b 45 minut.Dochucen\u00ed a pod\u00e1v\u00e1n\u00edP\u0159idejte palmov\u00fd cukr, ryb\u00ed om\u00e1\u010dku, tamarindovou a pomeran\u010dovou \u0161\u0165\u00e1vu, ochutnejte a podle pot\u0159eby dochu\u0165te.Pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\nPro hlad\u0161\u00ed pastu pou\u017eijte po\u0159\u00e1dn\u011b t\u011b\u017ek\u00fd hmo\u017ed\u00ed\u0159 nebo mal\u00fd kuchy\u0148sk\u00fd robot a podle pot\u0159eby p\u0159idejte trochu kokosov\u00e9ho ml\u00e9ka.\nKari \u010dasto chutn\u00e1 je\u0161t\u011b l\u00e9pe oh\u0159\u00e1t\u00e9 druh\u00fd den: b\u011bhem odle\u017een\u00ed se chut\u011b propoj\u00ed.\n\n\t\n\t\n\t\tHauptgerichtthail\u00e4ndisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198204","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=198204"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198204\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116940"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}