{"id":198352,"title":"Hov\u011bz\u00ed rendang po indon\u00e9sku","modified":"2026-10-31T17:36:51+01:00","plain":"Lahodn\u00fd recept na indon\u00e9sk\u00fd hov\u011bz\u00ed rendang, kter\u00fd v\u00e1s p\u0159enese na Bali p\u0159\u00edmo z va\u0161\u00ed kuchyn\u011b\n\n\n\nCo je hov\u011bz\u00ed rendang?\n\n\n\nHov\u011bz\u00ed rendang je indon\u00e9sk\u00e9 kari (ze Sumatry), kter\u00e9 mnoz\u00ed pova\u017euj\u00ed za kr\u00e1le v\u0161ech kari! \u0158\u00edct, \u017ee je nesm\u00edrn\u011b lahodn\u00e9, je je\u0161t\u011b slab\u00e9 slovo. Na sv\u011bt\u011b existuje jen velmi m\u00e1lo kari s tak neuv\u011b\u0159iteln\u011b komplexn\u00ed chut\u00ed\n\n\n\nOm\u00e1\u010dka tohoto kari poch\u00e1zej\u00edc\u00edho z Indon\u00e9sie se p\u0159ipravuje z vo\u0148av\u00e9ho ko\u0159en\u00ed, jako je sko\u0159ice, kardamom a bady\u00e1n, a z \u010derstv\u00fdch aromatick\u00fdch surovin v\u010detn\u011b citronov\u00e9 tr\u00e1vy, \u010desneku, z\u00e1zvoru a galg\u00e1nu.\n\n\n\nNasi goreng je dal\u0161\u00ed indon\u00e9sk\u00e1 klasika, stejn\u011b jako lumpia\n\n\n\nNa rozd\u00edl od mnoha jin\u00fdch kari je hov\u011bz\u00ed rendang takzvan\u00e9 such\u00e9 kari, co\u017e znamen\u00e1, \u017ee nem\u00e1 mnoho om\u00e1\u010dky. \n\n\n\nMaso je v\u0161ak neuv\u011b\u0159iteln\u011b k\u0159ehk\u00e9 a ka\u017ed\u00fd kousek obaluje siln\u00e1 vrstva om\u00e1\u010dky. Kdy\u017e se pak maso doslova rozpad\u00e1 p\u0159i doteku, prom\u00edch\u00e1 se s r\u00fd\u017e\u00ed a provon\u00ed ji stejn\u011b jako kari s v\u011bt\u0161\u00edm mno\u017estv\u00edm om\u00e1\u010dky, nap\u0159\u00edklad thajsk\u00e9 zelen\u00e9 kari.\n\n\n\nPokud m\u00e1te r\u00e1di kari z jihov\u00fdchodn\u00ed Asie, hov\u011bz\u00ed rendang bezpochyby pat\u0159\u00ed k t\u011bm nejlep\u0161\u00edm!\n\n\n\nTajn\u00e1 p\u0159\u00edsada z kokosu\n\n\n\nP\u0159em\u00fd\u0161leli jste n\u011bkdy, pro\u010d rendang podle recept\u016f z internetu nebo v restauraci v\u016fbec nechutn\u00e1 jako ten, kter\u00fd jste ochutnali b\u011bhem sv\u00e9 cesty do Indon\u00e9sie? Odpov\u011b\u010f se skr\u00fdv\u00e1 v kokosov\u00e9m o\u0159echu. \n\n\n\nK p\u0159\u00edprav\u011b toho nejlep\u0161\u00edho rendangu pot\u0159ebujete tajnou p\u0159\u00edsadu, kterou je kerisik neboli pasta z pra\u017een\u00e9ho kokosu.\n\n\n\nJde o strouhan\u00fd kokos, kter\u00fd se nejprve opra\u017e\u00ed a pot\u00e9 rozmixuje v mix\u00e9ru na jakousi pastu. Je to z\u00e1sadn\u00ed p\u0159\u00edsada, pokud chcete p\u0159ipravit hov\u011bz\u00ed rendang s autentickou chut\u00ed\n\n\n\nIndon\u00e9sk\u00e1 pasta z pra\u017een\u00e9ho kokosu p\u0159ipraven\u00e1 v hmo\u017ed\u00ed\u0159i\n\n\n\nJ\u00eddlo, kter\u00e9 je \u010dasem je\u0161t\u011b lep\u0161\u00ed\n\n\n\nDruh\u00fd a t\u0159et\u00ed den se chut\u011b tohoto indon\u00e9sk\u00e9ho hov\u011bz\u00edho kari rozvinou a zes\u00edl\u00ed. Oh\u0159\u00e1t\u00e9 v hrnci na st\u0159edn\u00edm plameni chutn\u00e1 prost\u011b bo\u017esky.\n\n\n\nJak\u00e9 hov\u011bz\u00ed maso pou\u017e\u00edt na rendang?\n\n\n\nJak\u00fdkoli kus ur\u010den\u00fd k \u201edlouh\u00e9 tepeln\u00e9 \u00faprav\u011b\u201c, tedy: loupan\u00e1 plec, maso na va\u0159en\u00ed, hov\u011bz\u00ed na burgundsk\u00fd zp\u016fsob, na du\u0161en\u00ed na pivu, na rag\u00fa, … N\u00e1zvy se mohou podle regionu li\u0161it, ale \u0159i\u010fte se t\u00edm, \u017ee pokud se dan\u00e9 maso u v\u00e1s pou\u017e\u00edv\u00e1 do v\u00fdvar\u016f a pomalu du\u0161en\u00fdch j\u00eddel, hod\u00ed se i na p\u0159\u00edpravu lahodn\u00e9ho hov\u011bz\u00edho rendangu\n\n\n\nHlavn\u00ed suroviny na hov\u011bz\u00ed rendang\n\n\n\n\n\n\n\nKokos: Na p\u0159\u00edpravu kerisiku. Pou\u017eijte \u010derstv\u00fd nebo su\u0161en\u00fd strouhan\u00fd kokos, u su\u0161en\u00e9ho je pot\u0159eba p\u0159idat do mix\u00e9ru trochu kokosov\u00e9ho oleje\n\n\n\nRyb\u00ed om\u00e1\u010dka: Voliteln\u00e9 dochucovadlo, kter\u00e9 dod\u00e1 p\u0159\u00edjemnou slanost\n\n\n\nBady\u00e1n: Bady\u00e1n dod\u00e1, nep\u0159ekvapiv\u011b, an\u00fdzovou chu\u0165\n\n\n\nGalg\u00e1n: P\u0159\u00edbuzn\u00fd z\u00e1zvoru, kter\u00fdm ho m\u016f\u017eete nahradit, ale p\u0159ijdete t\u00edm o trochu chuti\n\n\n\nCitronov\u00e1 tr\u00e1va: nezapome\u0148te si pozorn\u011b p\u0159e\u010d\u00edst m\u016fj n\u00e1vod, jak oloupat citronovou tr\u00e1vu\n\n\n\nListy kafrov\u00e9 limety: Jsou aromatick\u00e9, dod\u00e1vaj\u00ed citronovou v\u016fni a lehkou ho\u0159kost.\n\n\n\n\n\n\tAutentick\u00fd indon\u00e9sk\u00fd hov\u011bz\u00ed rendang\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g hov\u011bz\u00edho masa (na du\u0161en\u00ed (loupan\u00e1 plec, maso na va\u0159en\u00ed, maso na hov\u011bz\u00ed po burgundsku nebo na vl\u00e1msk\u00e9 hov\u011bz\u00ed na pivu))500 ml kokosov\u00e9ho ml\u00e9ka2 l\u017e\u00edce tamarindov\u00e9ho koncentr\u00e1tu1 l\u017ei\u010dka soli100 g strouhan\u00e9ho kokosu (na kerisik)6 list\u016f kafrov\u00e9 limety (natrhan\u00fdch na kousky)Ryb\u00ed om\u00e1\u010dka (na lehk\u00e9 dochucen\u00ed, voliteln\u00e1)Pasta rendang10 g chilli papri\u010dek (su\u0161en\u00fdch)6 strou\u017ek\u016f \u010desneku4 \u0161alotky (nakr\u00e1jen\u00e9 nadrobno)1 stonek citronov\u00e9 tr\u00e1vy (nasekan\u00fd najemno)5 cm galg\u00e1nu (nasekan\u00e9ho)5 cm z\u00e1zvoru (nasekan\u00e9ho)8 h\u0159eb\u00ed\u010dk\u016f5 tobolek zelen\u00e9ho kardamomu2 l\u017ei\u010dky mlet\u00e9 sko\u0159ice1 hv\u011bzdi\u010dka bady\u00e1nu\t\n\t\n\t\tNa kerisikKokos op\u00e9kejte nasucho na p\u00e1nvi na st\u0159edn\u00edm plameni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed, dokud nebude tmav\u011b hn\u011bd\u00fd.Opra\u017een\u00fd kokos ut\u0159ete v hmo\u017ed\u00ed\u0159i tlou\u010dkem nebo rozmixujte v mix\u00e9ru na olejnatou pastu. V p\u0159\u00edpad\u011b pot\u0159eby p\u0159idejte trochu kokosov\u00e9ho olejeNa pastuSu\u0161en\u00e9 chilli papri\u010dky a ko\u0159en\u00ed rozmixujte v mix\u00e9ru velmi najemno.P\u0159idejte galg\u00e1n, z\u00e1zvor, citronovou tr\u00e1vu, \u0161alotky a \u010desnek.Rozmixujte dohladka a v p\u0159\u00edpad\u011b pot\u0159eby p\u0159idejte tro\u0161ku vody.Na kariVe velk\u00e9m hrnci p\u0159ive\u010fte kokosov\u00e9 ml\u00e9ko k varuP\u0159idejte pastu rendang a va\u0159te na st\u0159edn\u00edm plameni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed, dokud pasta nezhoustne a neza\u010dne se z n\u00ed odd\u011blovat kokosov\u00fd olej.P\u0159idejte hov\u011bz\u00ed maso a prom\u00edchejte s pastou.P\u0159ilijte zb\u00fdvaj\u00edc\u00ed kokosov\u00e9 ml\u00e9ko a se\u0161kr\u00e1bn\u011bte p\u0159\u00edpadn\u00e9 kousky kari pasty p\u0159ichycen\u00e9 ke dnu hrnce.Vm\u00edchejte kerisik, tamarindov\u00fd koncentr\u00e1t a s\u016fl.P\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte plamen na minimum a nechte pod pokli\u010dkou zvolna dusit 2 a\u017e 3 hodiny za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed, dokud maso nezm\u011bkne a om\u00e1\u010dka nezhoustne.P\u0159idejte listy kafrov\u00e9 limety a nechte zvolna va\u0159it je\u0161t\u011b 10 minut.Ochutnejte a podle pot\u0159eby dochu\u0165te sol\u00ed, pep\u0159em a ryb\u00ed om\u00e1\u010dkou.Pod\u00e1vejte s b\u00edlou nebo lepkavou r\u00fd\u017e\u00ed.\t\n\t\n\t\tDruh\u00fd a t\u0159et\u00ed den se chut\u011b tohoto indon\u00e9sk\u00e9ho hov\u011bz\u00edho kari rozvinou a zintenzivn\u00ed. Oh\u0159\u00e1t\u00e9 v hrnci na st\u0159edn\u00edm plameni je zkr\u00e1tka bo\u017esk\u00e9.\n\t\n\t\n\t\tPlat principalindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198352","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=198352"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198352\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/14840"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}