{"id":198212,"title":"Yam khai dao, sma\u017een\u00e1 vejce po thajsku","modified":"2026-10-31T17:35:06+01:00","plain":"K\u0159upav\u00e1 sma\u017een\u00e1 vejce dopln\u011bn\u00e1 nakysl\u00fdm, pikantn\u00edm a vo\u0148av\u00fdm thajsk\u00fdm sal\u00e1tem jako rychl\u00e9 j\u00eddlo pln\u00e9 chut\u00ed.\n\n\n\nJakmile se z woku za\u010dne kou\u0159it, sklouzne do n\u011bj za hlasit\u00e9ho sy\u010den\u00ed syrov\u00e9 vejce. B\u011bhem n\u011bkolika sekund se b\u00edlek nafoukne a prom\u011bn\u00ed ve zlatavou k\u0159upavou krajku, zat\u00edmco se uprost\u0159ed chv\u011bje \u017eloutek: to je thajsk\u00e9 kai dao, takzvan\u00e9’ \u201ehv\u011bzdn\u00e9 vejce\u201c. M\u00edsto aby tahle n\u00e1dhera s k\u0159upav\u00fdmi okraji skon\u010dila vedle ope\u010den\u00e9ho kraj\u00edce chleba, vyd\u00e1v\u00e1 se docela jinou cestou. \n\n\n\nStejn\u00e9 vejce najdete i u restovan\u00e9ho ku\u0159ete s thajskou bazalkou\n\n\n\nPono\u0159\u00ed se do z\u00e1livky z limetov\u00e9 \u0161\u0165\u00e1vy, ryb\u00ed om\u00e1\u010dky a chilli a posype bylinkami; pak se pod\u00e1v\u00e1 jako yam khai dao, sal\u00e1t, kter\u00fd probud\u00ed chu\u0165ov\u00e9 poh\u00e1rky. Jedin\u00e9 sousto odhal\u00ed genialitu thajsk\u00e9 kuchyn\u011b, kter\u00e1 dok\u00e1\u017ee prom\u011bnit b\u011b\u017en\u00e9 suroviny ze sp\u00ed\u017ee v jemnou hru textur a vyv\u00e1\u017een\u00fdch chut\u00ed.\n\n\n\n Kdy\u017e se vyd\u00e1te za t\u00edm prsk\u00e1n\u00edm, pozn\u00e1te historii pouli\u010dn\u00edch st\u00e1nk\u016f, znaky pravosti, na kter\u00e9 m\u00edstn\u00ed nedaj\u00ed dopustit, dne\u0161n\u00ed spory o prope\u010den\u00ed \u017eloutku i spolehliv\u00e9 postupy, d\u00edky nim\u017e si toto j\u00eddlo vychutn\u00e1te, a\u0165 u\u017e vejce sma\u017e\u00edte kdekoli.\n\n\n\nVejce v p\u0159elo\u017een\u00e9 podob\u011b, bez woku a bez olejov\u00e9 l\u00e1zn\u011b: omeleta z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nP\u016fvod v pouli\u010dn\u00edch st\u00e1nc\u00edch a kulturn\u00ed v\u00fdznam\n\n\n\nV polovin\u011b 20. stolet\u00ed (a je\u0161t\u011b v\u00edce v 70. letech 20. stolet\u00ed) byl Bangkok m\u011bstem no\u010dn\u00edch trh\u016f, st\u00e1nk\u016f s \u201er\u00fd\u017e\u00ed a kari\u201c a poj\u00edzdn\u00fdch voz\u00edk\u016f, kter\u00e9 z\u016fst\u00e1valy otev\u0159en\u00e9 dlouho do noci. D\u011bln\u00edci, studenti a taxik\u00e1\u0159i pot\u0159ebovali levn\u00e9, rychl\u00e9 j\u00eddlo, kter\u00e9 zasyt\u00ed a pot\u011b\u0161\u00ed: wok pln\u00fd vajec tento \u00fakol dokonale spl\u0148oval. \n\n\n\nProdejci sma\u017eili kai dao na objedn\u00e1vku, kr\u00e1jeli vejce na kousky a m\u00edchali je s osv\u011b\u017euj\u00edc\u00ed z\u00e1livkou. Sal\u00e1t pak navr\u0161ili na horkou jasm\u00ednovou r\u00fd\u017ei nebo ho pod\u00e1vali s dlouze va\u0159enou ka\u0161\u00ed congee. Nepravideln\u00e9 zvln\u011bn\u00e9 okraje se staly d\u016fvodem k hrdosti: kucha\u0159i tuto dokonale nafouklou korunu pojmenovali \u201ehv\u011bzda\u201c a zbo\u017e\u0148ovali jej\u00ed hlasit\u00e9 k\u0159upnut\u00ed.\n\n\n\nCongee\n\n\n\nNa thajsk\u00e9m stole pln\u00ed tento sal\u00e1t hned n\u011bkolik rol\u00ed. Jeho pikantn\u00ed kyselost vyva\u017euje tu\u010dn\u00e1 thajsk\u00e1 kari, je\u0161t\u011b tepl\u00fd \u017eloutek p\u0159\u00edjemn\u011b zjem\u0148uje prostou misku r\u00fd\u017eov\u00e9 ka\u0161e a v\u00fdrazn\u00e9 chut\u011b z n\u011bj d\u011blaj\u00ed gap glaem (drobn\u00e9 j\u00eddlo k alkoholu), kdy\u017e se sklenice piva oros\u00ed. Proto\u017ee jsou vejce cenov\u011b dostupn\u00e1 ve v\u0161ech provinci\u00edch, je yam khai dao skute\u010dn\u011b j\u00eddlem pro ka\u017ed\u00e9ho: babi\u010dky, kancel\u00e1\u0159\u0161t\u00ed pracovn\u00edci i no\u010dn\u00ed pt\u00e1ci ho v\u0161ichni pova\u017euj\u00ed za pokrm, kter\u00fd pohlad\u00ed na du\u0161i.\n\n\n\nJak poznat prav\u00fd yam khai dao\n\n\n\nTechnika k\u0159upav\u00e9ho \u201ehv\u011bzdn\u00e9ho vejce\u201c\n\n\n\nPrav\u00e1 podoba tohoto j\u00eddla za\u010d\u00edn\u00e1 ve woku. Vrstva p\u0159ibli\u017en\u011b 60\u00a0ml chu\u0165ov\u011b neutr\u00e1ln\u00edho oleje se mus\u00ed t\u0159pytit a lehce kou\u0159it, ne\u017e do n\u00ed rozklepnete vejce; p\u0159i ni\u017e\u0161\u00ed teplot\u011b b\u00edlek pouze ztuhne, m\u00edsto aby se rozvinul. P\u0159i spr\u00e1vn\u00e9 teplot\u011b se okraje b\u011bhem 45\u00a0a\u017e\u00a060\u00a0sekund nafouknou do zubat\u00e9 koruny, z\u00edskaj\u00ed zlatav\u011b karamelovou barvu a p\u0159i skousnut\u00ed hlasit\u011b k\u0159upnou. \n\n\n\nNejb\u011b\u017en\u011bj\u0161\u00ed jsou slepi\u010d\u00ed vejce, ale mnoz\u00ed zast\u00e1nci tradi\u010dn\u00ed p\u0159\u00edpravy d\u00e1vaj\u00ed p\u0159ednost kachn\u00edm vejc\u00edm pro jejich kr\u00e9mov\u00fd \u017eloutek a je\u0161t\u011b k\u0159upav\u011bj\u0161\u00ed b\u00edlek. A\u0165 u\u017e m\u00e1te r\u00e1di \u017eloutek tekut\u00fd, nebo pr\u00e1v\u011b ztuhl\u00fd, vejce se nikdy neobaluje ve strouhance ani v t\u011bst\u00ed\u010dku: pr\u00e1v\u011b neobalen\u00fd povrch nech\u00e1v\u00e1 vyniknout puch\u00fd\u0159kovit\u00e9 struktu\u0159e.\n\n\n\nJakmile nech\u00e1te vejce okapat, mus\u00ed z\u00e1livka nab\u00eddnout dokonale vyv\u00e1\u017een\u00fd pom\u011br slanosti ryb\u00ed om\u00e1\u010dky, kyselosti limety, jemn\u00e9 sladkosti palmov\u00e9ho cukru a ostr\u00e9 p\u00e1livosti chilli papri\u010dek \u201epta\u010d\u00ed oko\u201c rozdrcen\u00fdch s \u010desnekem. \n\n\n\n\n\n\n\nDal\u0161\u00ed olej u\u017e nep\u0159id\u00e1vejte; tenk\u00fd film tuku na vejci sta\u010d\u00ed k tomu, aby j\u00eddlo z\u00edskalo pot\u0159ebnou plnost. \u0160t\u011bdr\u00e1 d\u00e1vka tence nakr\u00e1jen\u00e9 \u0161alotky, m\u011bs\u00ed\u010dk\u016f raj\u010dat, l\u00edstk\u016f koriandru a stonk\u016f peprn\u00e9ho \u010d\u00ednsk\u00e9ho celeru dod\u00e1 sv\u011b\u017eest, p\u0159i\u010dem\u017e zelenina v\u00e1\u017e\u00ed t\u00e9m\u011b\u0159 stejn\u011b jako vejce. B\u011b\u017en\u00fd \u0159ap\u00edkat\u00fd celer v nouzi poslou\u017e\u00ed, ale nen\u00ed tak p\u0159esv\u011bd\u010divou n\u00e1hradou. P\u0159id\u00e1v\u00e1n\u00ed ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f nebo olivov\u00e9ho oleje je v thajsk\u00fdch kuchyn\u00edch neobvykl\u00e9. Zku\u0161en\u00ed kucha\u0159i n\u011bkdy p\u0159idaj\u00ed l\u017ei\u010dku n\u00e1levu z nakl\u00e1dan\u00e9ho \u010desneku nebo \u0161petku sma\u017een\u00e9 \u0161alotky pro nen\u00e1padnou dal\u0161\u00ed vrstvu chuti.\n\n\n\nJe\u0161t\u011b m\u00e9n\u011b tuku, v jin\u00e9m p\u0159\u00edstroji: vejce natvrdo z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nSou\u010dasn\u00e9 spory\u00a0a\u00a0obm\u011bny receptu\n\n\n\nHlavn\u00edm jablkem sv\u00e1ru je konzistence \u017eloutku. V kultovn\u00ed bangkoksk\u00e9 restauraci Soei pod\u00e1v\u00e1 \u0161\u00e9fkucha\u0159 kai dao vcelku a kr\u00e1j\u00ed je a\u017e u stolu, tak\u017ee tekut\u00fd \u017eloutek p\u0159elije sal\u00e1t jako vanilkov\u00fd kr\u00e9m. Mnoz\u00ed dom\u00e1c\u00ed kucha\u0159i, kte\u0159\u00ed cht\u011bj\u00ed, aby jednotliv\u00e9 slo\u017eky z\u016fstaly z\u0159eteln\u011b odd\u011blen\u00e9, prodlu\u017euj\u00ed sma\u017een\u00ed o minutu a z\u00edskaj\u00ed tak polotuh\u00fd \u017eloutek, kter\u00fd dr\u017e\u00ed tvar. Oba t\u00e1bory se v\u0161ak shoduj\u00ed na jednom: k\u0159upav\u00e9 okraje jsou nezbytn\u00e9.\n\n\n\nMezin\u00e1rodn\u00ed kucha\u0159ky p\u0159inesly podklad z hl\u00e1vkov\u00e9ho sal\u00e1tu, prou\u017eky citronov\u00e9 tr\u00e1vy \u010di hrst ara\u0161\u00edd\u016f. Zast\u00e1nci tradice jen kr\u010d\u00ed rameny: tyto p\u0159\u00edsady m\u011bn\u00ed sp\u00ed\u0161 texturu ne\u017e chu\u0165, pokud z\u016fstane v\u00fdrazn\u00e1 trojice \u201elimeta \u2013 ryb\u00ed om\u00e1\u010dka \u2013 chilli\u201c. V thajsk\u00fdch dom\u00e1c\u00edch verz\u00edch se ob\u010das objev\u00ed trocha mlet\u00e9ho vep\u0159ov\u00e9ho nebo n\u011bkolik po\u0161\u00edrovan\u00fdch krevet, aby j\u00eddlo v\u00edce zasytilo. Jakmile ale vynech\u00e1te vejce nebo p\u0159id\u00e1te majon\u00e9zu, opou\u0161t\u00edte tradi\u010dn\u00ed pojet\u00ed.\n\n\n\nVarovn\u00e9 sign\u00e1ly snadno pozn\u00e1te: s\u00f3jov\u00e1 om\u00e1\u010dka m\u00edsto ryb\u00ed, citron vyd\u00e1vaj\u00edc\u00ed se za limetu nebo olivov\u00fd olej, kter\u00fd naru\u0161\u00ed chu\u0165 z\u00e1livky, vyvolaj\u00ed u thajsk\u00fdch kucha\u0159\u016f m\u00edrn\u00e9, ale rozhodn\u00e9 \u201emai chai\u201c (\u201eto nen\u00ed spr\u00e1vn\u011b\u201c). Rozhoduj\u00edc\u00ed zkou\u0161ka je p\u0159itom jednoduch\u00e1: pokud v\u00e1m pod zuby k\u0159upne b\u00edlek a jazyk zaplav\u00ed citrusov\u00e1 p\u00e1livost a slan\u00e1 mo\u0159sk\u00e1 chu\u0165, j\u00edte skute\u010dn\u011b prav\u00fd yam khai dao.\n\n\n\n\n\n\tYam Khai Dao - Sma\u017een\u00e1 vejce po thajsku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 vejceolej z r\u00fd\u017eov\u00fdch otrub (nebo jin\u00fd chu\u0165ov\u011b neutr\u00e1ln\u00ed olej na sma\u017een\u00ed)1 raj\u010de (zbaven\u00e9 sem\u00ednek, nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)60 g cibule (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)1 stonek \u010d\u00ednsk\u00e9ho celeru (nakr\u00e1jen\u00fd na 5 cm dlouh\u00e9 kousky, listy odlo\u017een\u00e9 stranou)2 strou\u017eky thajsk\u00e9ho \u010desneku (lze nahradit polovi\u010dn\u00edm po\u010dtem strou\u017ek\u016f b\u011b\u017en\u00e9ho \u010desneku)5 mal\u00fdch \u010derstv\u00fdch thajsk\u00fdch chilli papri\u010dek (nakr\u00e1jen\u00fdch na tenk\u00e1 kole\u010dka)2 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky2 l\u017e\u00edce limetkov\u00e9 \u0161\u0165\u00e1vy (\u010derstv\u011b vyma\u010dkan\u00e9)2 l\u017ei\u010dky cukru krupice (nebo palmov\u00e9ho cukru (kokosov\u00e9ho))\t\n\t\n\t\tP\u0159\u00edpravaV hmo\u017ed\u00ed\u0159i nahrubo roztlu\u010dte \u010desnek a chilli papri\u010dky.P\u0159idejte cukr, ryb\u00ed om\u00e1\u010dku a limetkovou \u0161\u0165\u00e1vu, m\u00edchejte, dokud se cukr nerozpust\u00ed, a z\u00e1livku odlo\u017ete stranou.Odd\u011blte celerov\u00e9 listy od stonk\u016f a stonky nakr\u00e1jejte na 5 cm dlouh\u00e9 kousky.Rozeh\u0159ejte olej na sma\u017een\u00ed, celerov\u00e9 listy kr\u00e1tce osma\u017ete dok\u0159upava, nechte okapat a odlo\u017ete stranou na ozdoben\u00ed.Ve stejn\u00e9m oleji sma\u017ete vejce, dokud se b\u00edlek nenafoukne a okraje nebudou k\u0159upav\u00e9, pot\u00e9 je p\u0159endejte na tal\u00ed\u0159.Prom\u00edchejte raj\u010de, cibuli a celerov\u00e9 stonky se z\u00e1livkou.Sma\u017een\u00e1 vejce p\u0159elijte sal\u00e1tem se z\u00e1livkou, posypte k\u0159upav\u00fdmi celerov\u00fdmi listy a ihned pod\u00e1vejte.\t\n\t\n\t\t\n\u010cesnek a chilli papri\u010dky se tradi\u010dn\u011b roztloukaj\u00ed, aby se uvolnily jejich silice a provon\u011bly z\u00e1livku.\nOlej z r\u00fd\u017eov\u00fdch otrub se doporu\u010duje d\u00edky vysok\u00e9mu kou\u0159ov\u00e9mu bodu, ale hod\u00ed se jak\u00fdkoli chu\u0165ov\u011b neutr\u00e1ln\u00ed olej odoln\u00fd v\u016f\u010di vysok\u00fdm teplot\u00e1m.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198212","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=198212"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198212\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/86064"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}