{"id":198359,"title":"Thajsk\u00fd ledov\u00fd \u010daj","modified":"2026-10-31T17:36:55+01:00","plain":"Dom\u00e1c\u00ed thajsk\u00fd ledov\u00fd \u010daj, bohat\u00fd a kr\u00e9mov\u00fd, s typickou oran\u017eovou barvou\n\n\n\nV Bangkoku t\u00ed\u017e\u00ed pozdn\u011b odpoledn\u00ed vedro jako sirup z palmov\u00e9ho cukru. Ru\u0161n\u00fdmi ulicemi rachot\u00ed tuk-tuky a kovov\u00e9 kle\u0161t\u011b pouli\u010dn\u00ed prodava\u010dky p\u0159itom cinkaj\u00ed o otlu\u010den\u00fd chladic\u00ed box. Za oblakem p\u00e1ry zved\u00e1 plechovou n\u00e1dobu a obloukem lije tenk\u00fd proud hork\u00e9ho \u010daje do kel\u00edmku pln\u00e9ho ledov\u00e9 t\u0159\u00ed\u0161t\u011b. \n\n\n\nSy\u010d\u00edc\u00ed tekutina se okam\u017eit\u011b prom\u011bn\u00ed v mramorov\u00e1n\u00ed, do kter\u00e9ho se pak rozvinou kr\u00e9mov\u00e9 spir\u00e1ly kondenzovan\u00e9ho ml\u00e9ka. Prvn\u00ed dou\u0161ek chutn\u00e1 nejprve t\u0159\u00edslovit\u011b, pak kr\u00e9mov\u011b a nakonec velmi sladce. Thajsk\u00fd ledov\u00fd \u010daj nen\u00ed jen osv\u011b\u017een\u00edm v horku, vypr\u00e1v\u00ed tak\u00e9 p\u0159\u00edb\u011bh obchodn\u00edch cest a m\u00edstn\u00ed vynal\u00e9zavosti.\n\n\n\nDal\u0161\u00edm velmi p\u016fsobiv\u00fdm n\u00e1pojem je ube latte\n\n\n\nP\u016fvod thajsk\u00e9ho ledov\u00e9ho \u010daje\n\n\n\n\u010caj se na kr\u00e1lovsk\u00e9 dvory Siamu dost\u00e1v\u00e1 u\u017e v XVII. stolet\u00ed. Elita, kter\u00e1 si \u010d\u00ednsk\u00fdch l\u00edstk\u016f cen\u00ed pro jejich jemnou v\u016fni, jej pop\u00edj\u00ed hork\u00fd a bez p\u0159\u00edkras. Dv\u011b pr\u016fmyslov\u00e9 revoluce v\u0161ak situaci zm\u011bn\u00ed. V roce 1893 za\u010d\u00edn\u00e1 Nestl\u00e9 do kr\u00e1lovstv\u00ed dov\u00e1\u017eet slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko v plechovk\u00e1ch. O deset let pozd\u011bji prvn\u00ed bangkock\u00e1 led\u00e1rna roz\u0159ez\u00e1v\u00e1 bloky ledu z \u0159\u00ed\u010dn\u00ed vody na k\u0159i\u0161\u0165\u00e1lov\u011b \u010dir\u00e9 kostky. \n\n\n\nV zemi, kter\u00e1 chlad t\u00e9m\u011b\u0159 nezn\u00e1, tak m\u016f\u017ee b\u00fdt \u010daj najednou sametov\u011b jemn\u00fd a z\u00e1rove\u0148 ledov\u00fd. Indi\u010dt\u00ed obchodn\u00edci \u0161\u00ed\u0159\u00ed zvyk p\u00edt chai s ml\u00e9kem, zat\u00edmco \u010d\u00ednsko-thaj\u0161t\u00ed podnikatel\u00e9 jej p\u0159izp\u016fsobuj\u00ed m\u00edstn\u00edm chut\u00edm, kter\u00e9 si \u017e\u00e1daj\u00ed v\u00fdrazn\u011bj\u0161\u00ed sladkost.\n\n\n\nPokud m\u00e1te r\u00e1di asijsk\u00e9 n\u00e1poje, vyzkou\u0161ejte m\u016fj bubble tea s tarem\n\n\n\nDal\u0161\u00ed miln\u00edk p\u0159ich\u00e1z\u00ed v roce 1945, kdy v Bangkoku otev\u00edr\u00e1 Cha Tra Mue. Jej\u00ed zakladatel\u00e9 nahrazuj\u00ed drah\u00fd cejlonsk\u00fd \u010daj siln\u011bj\u0161\u00edm a dostupn\u011bj\u0161\u00edm \u00e1s\u00e1msk\u00fdm \u010dajem a cihlov\u011b \u010dervenou barvu n\u00e1levu zv\u00fdraz\u0148uj\u00ed potravin\u00e1\u0159sk\u00fdm barvivem, aby z\u00e1kazn\u00edci po p\u0159id\u00e1n\u00ed ml\u00e9ka rozeznali \u010daj od k\u00e1vy. \n\n\n\nTak se rod\u00ed z\u00e1\u0159iv\u011b oran\u017eov\u00fd n\u00e1poj, kter\u00fd svou chu\u0165 ohla\u0161uje u\u017e na d\u00e1lku. B\u011bhem n\u011bkolika let se cha yen st\u00e1v\u00e1 neodmyslitelnou sou\u010d\u00e1st\u00ed nab\u00eddky kav\u00e1ren a v roce 2023 jej TasteAtlas za\u0159ad\u00ed na sedm\u00e9 m\u00edsto mezi nealkoholick\u00fdmi n\u00e1poji sv\u011bta.\n\n\n\nCo mu dod\u00e1v\u00e1 autenti\u010dnost: suroviny a zru\u010dnost pouli\u010dn\u00edch prodejc\u016f\n\n\n\nAutenti\u010dnost za\u010d\u00edn\u00e1 siln\u00fdm \u010dajem: \u00e1s\u00e1msk\u00fdm \u010dajem z l\u00e1man\u00fdch l\u00edstk\u016f nebo hotovou thajskou sm\u011bs\u00ed s jemn\u00fdm n\u00e1dechem vanilky, obarvenou potravin\u00e1\u0159sk\u00fdm barvivem E110 (\u017elu\u0165 \u010d. 6), n\u011bkdy v kombinaci s dal\u0161\u00edmi odst\u00edny, kter\u00e9 vytv\u00e1\u0159ej\u00ed nezam\u011bnitelnou terakotovou z\u00e1\u0159i. \n\n\n\nProdejci nasypou odm\u011b\u0159enou porci l\u00edstk\u016f do pl\u00e1t\u011bn\u00e9 \u201e\u010dajov\u00e9 pono\u017eky\u201c, zalij\u00ed je vrouc\u00ed vodou a pot\u00e9 n\u00e1lev \u201eprotahuj\u00ed\u201c p\u0159el\u00e9v\u00e1n\u00edm mezi dv\u011bma konvicemi, aby jej provzdu\u0161nili a uvolnili t\u0159\u00edsloviny. Koncentr\u00e1t ztmavne t\u00e9m\u011b\u0159 do inkoustov\u00e9 barvy: to je z\u00e1ruka, \u017ee obstoj\u00ed i p\u0159i n\u00e1sledn\u00e9m z\u0159ed\u011bn\u00ed.\n\n\n\nS tak mal\u00fdm po\u010dtem surovin, kter\u00e9 u n\u00e1s snadno se\u017eenete, nen\u00ed na co se vymlouvat!\n\n\n\nDokud je \u010daj je\u0161t\u011b hork\u00fd, vm\u00edch\u00e1 se do n\u011bj cukr a \u0161t\u011bdr\u00e1 d\u00e1vka slazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka. Tato dvojit\u00e1 porce sladkosti mu dod\u00e1v\u00e1 to, \u010demu Thajci \u0159\u00edkaj\u00ed \u201esladk\u00fd a bohat\u00fd\u201c (wan-man), tak\u017ee n\u00e1poj obstoj\u00ed jako dezert i pot\u00e9, co led roztaje. Hork\u00e1 sm\u011bs se n\u00e1sledn\u011b nalije na horu ledov\u00e9 t\u0159\u00ed\u0161t\u011b, kter\u00e1 ji prudce zchlad\u00ed. Po hladin\u011b se pak rozlije vrstva kondenzovan\u00e9ho ml\u00e9ka a vytvo\u0159\u00ed vlnky, kter\u00e9 pomalu klesaj\u00ed a vykresluj\u00ed ve sklenici mramorov\u00e1n\u00ed.\n\n\n\nV\u00fdsledn\u00fd charakter tohoto ml\u00e9\u010dn\u00e9ho \u010daje se snadno popisuje, ale t\u011b\u017eko napodobuje: t\u0159\u00edslovit\u00fd z\u00e1klad mu d\u00e1v\u00e1 strukturu, kr\u00e9mov\u00fd st\u0159ed dou\u0161ku plnost a karamelov\u00fd z\u00e1v\u011br dozn\u00edv\u00e1 pr\u00e1v\u011b tak dlouho, aby vyb\u00edzel k dal\u0161\u00edmu napit\u00ed. Sta\u010d\u00ed zm\u011bnit jedin\u00fd prvek (nedostate\u010dn\u011b vylouhovan\u00fd \u010daj, oby\u010dejn\u00fd b\u00edl\u00fd cukr nebo n\u00e1hra\u017eka ml\u00e9ka) a rovnov\u00e1ha se vytrat\u00ed. N\u00e1poj m\u016f\u017ee b\u00fdt st\u00e1le p\u0159\u00edjemn\u00fd, ale u\u017e to nen\u00ed skute\u010dn\u00fd cha yen.\n\n\n\nAutentick\u00fd cha yen v kostce\n\n\n\n\nTypick\u00e1 chu\u0165: v\u00fdrazn\u00fd \u010dern\u00fd \u010daj, n\u00e1znak vanilky, t\u00e9m\u011b\u0159 \u017e\u00e1dn\u00e9 z\u0159eteln\u00e9 t\u00f3ny ko\u0159en\u00ed masala.\n\n\n\nOran\u017eovou barvu dnes dod\u00e1v\u00e1 potravin\u00e1\u0159sk\u00e9 barvivo; d\u0159\u00edve se pou\u017e\u00edvaly okv\u011btn\u00ed l\u00edstky sv\u011btlice barv\u00ed\u0159sk\u00e9 nebo pra\u017een\u00e1 semena tamarindu.\n\n\n\nIde\u00e1ln\u00ed chu\u0165 se \u0159\u00edd\u00ed m\u00edstn\u00ed mantrou \u201esladk\u00fd a bohat\u00fd\u201c (wan-man): stejn\u011b sladk\u00fd jako pln\u00fd.\n\n\n\n\nM\u00fdty a sou\u010dasn\u00e9 varianty\n\n\n\nP\u0159\u00edli\u0161 mnoho ko\u0159en\u00ed? Bady\u00e1n ani kardamom nejsou nezbytn\u00e9. Na bangkock\u00fdch chodn\u00edc\u00edch je p\u0159\u00edpadn\u00e9 ko\u0159en\u00ed (to zd\u016fraz\u0148uji, krom\u011b \u010daje opravdu nemus\u00edte p\u0159id\u00e1vat v\u016fbec nic) u\u017e sou\u010d\u00e1st\u00ed \u010dajov\u00e9 sm\u011bsi; cel\u00e9 tobolky prodejci do hrnce p\u0159ihazuj\u00ed jen z\u0159\u00eddka.\n\n\n\nJe kokosov\u00e9 ml\u00e9ko \u201etradi\u010dn\u00ed\u201c ? Jde o veganskou vychyt\u00e1vku XXI. stolet\u00ed, nepochybn\u011b lahodnou, ale s histori\u00ed tohoto n\u00e1poje nesouvis\u00ed.\n\n\n\nPorovnejte jednotliv\u00e9 sklenice a objev\u00edte dva p\u0159\u00edstupy. Pouli\u010dn\u00ed verze je z\u00e1\u0159iv\u011b oran\u017eov\u00e1, velmi sladk\u00e1 a navrchu m\u00e1 kondenzovan\u00e9 ml\u00e9ko z plechovky. Mnoh\u00e9 z\u00e1padn\u00ed kav\u00e1rny ub\u00edraj\u00ed cukr, kondenzovan\u00e9 ml\u00e9ko nahrazuj\u00ed smetanou s ni\u017e\u0161\u00edm obsahem tuku a vynech\u00e1vaj\u00ed vrstvu na hladin\u011b, tak\u017ee v\u00fdsledn\u00fd n\u00e1poj je sv\u011btlej\u0161\u00ed a leh\u010d\u00ed.\n\n\n\nNa sam\u00e9m jihu Thajska se p\u0159\u00edprava m\u011bn\u00ed v divadeln\u00ed p\u0159edstaven\u00ed: \u010daj cha chak neboli \u201eta\u017een\u00fd \u010daj\u201c se p\u0159el\u00e9v\u00e1 z jedn\u00e9 konvice do druh\u00e9, dokud se nevytvo\u0159\u00ed p\u011bna, a pot\u00e9 se pod\u00e1v\u00e1 hork\u00fd nebo ledov\u00fd. Zelen\u00e1 varianta s v\u016fn\u00ed jasm\u00ednu zase okouzluje kulin\u00e1\u0159sk\u00e9 influencery. \n\n\n\nThajci si k \u010daji cha yen \u010dasto d\u00e1vaj\u00ed sma\u017een\u00e9 pe\u010divo pa thong ko nebo jak\u00e9koli zelen\u00e9 kari \u010di restovan\u00fd pokrm, kter\u00fd roztan\u010d\u00ed jazyk: cukr a tuk pak funguj\u00ed jako kulin\u00e1\u0159sk\u00e9 hasic\u00ed p\u0159\u00edstroje.\n\n\n\n\n\n\tThajsk\u00fd ledov\u00fd \u010daj - Thajsk\u00fd \u010daj\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t5 s\u00e1\u010dk\u016f \u010dern\u00e9ho \u010daje0.5 l\u017ei\u010dky oran\u017eov\u00e9ho potravin\u00e1\u0159sk\u00e9ho barviva (barvivo FD&C Yellow #6 nebo E110)480 ml vody (vrouc\u00ed)15 g cukru (krystalov\u00e9ho)60 ml slazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka60 g su\u0161en\u00e9ho ml\u00e9ka1 \u0161petka soliKostky ledu (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tP\u0159\u00edpravaVlo\u017ete \u010dajov\u00e9 s\u00e1\u010dky do velk\u00e9 m\u00edsy.P\u0159ive\u010fte vodu k varu.Zalijte \u010dajov\u00e9 s\u00e1\u010dky vrouc\u00ed vodou, nechte vylouhovat co nejsiln\u011bj\u0161\u00ed \u010daj.P\u0159idejte oran\u017eov\u00e9 potravin\u00e1\u0159sk\u00e9 barvivo a pro\u0161lehejte.Vm\u00edchejte krystalov\u00fd cukr, slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko, su\u0161en\u00e9 ml\u00e9ko a s\u016fl.Podle pot\u0159eby p\u0159idejte je\u0161t\u011b trochu potravin\u00e1\u0159sk\u00e9ho barviva, abyste dos\u00e1hli tradi\u010dn\u00ed barvy.Dejte p\u0159ibli\u017en\u011b na hodinu vychladit do lednice.Napl\u0148te velkou sklenici kostkami ledu, p\u0159elijte je \u010dajem.\t\n\t\n\t\tMno\u017estv\u00ed barviva klidn\u011b upravte tak, abyste dos\u00e1hli po\u017eadovan\u00e9 barvy.\n\t\n\t\n\t\tBoissonsTha\u00eflandaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nPunpromotion \u2013 \u201eHistorie thajsk\u00e9ho \u010daje\u201c: p\u016fvod slavn\u00e9ho \u201eoran\u017eov\u00e9ho \u010daje\u201c, v\u00fdvoj jeho n\u00e1zvu a barvy\n\n\n\nBangkok Biz News \u2013 \u201eThajsk\u00fd \u010daj\u201c vyhl\u00e1\u0161en 7. nejlep\u0161\u00edm n\u00e1pojem sv\u011bta: historick\u00e9 ohl\u00e9dnut\u00ed a mezin\u00e1rodn\u00ed uzn\u00e1n\u00ed\n\n\n\nThe Matter \u2013 \u201eP\u0159\u00edb\u011bh thajsk\u00e9ho \u010daje v dobov\u00e9m pohledu\u201c: p\u00e1tr\u00e1n\u00ed po tom, kdo za\u010dal p\u0159id\u00e1vat kostky ledu do \u010daje, a po celosv\u011btov\u00e9m nad\u0161en\u00ed pro thajsk\u00fd \u010daj\n\n\n\nThajsk\u00fd \u010daj \u2013 Wikipedie: encyklopedick\u00e9 heslo, suroviny a varianty\n\n\n\nRecept na thajsk\u00fd ledov\u00fd \u010daj \u2013 Serious Eats: podrobn\u00fd recept a rady k d\u00e1vkov\u00e1n\u00ed ko\u0159en\u00ed\n\n\n\nThajsk\u00fd ledov\u00fd \u010daj (cha yen) \u2013 EatingThaiFood: autentick\u00fd pouli\u010dn\u00ed postup krok za krokem\n\n\n\nJak p\u0159ipravit thajsk\u00fd ledov\u00fd \u010daj jako v Thajsku \u2013 Hot Thai Kitchen: video a tipy, jak napodobit m\u00edstn\u00ed verzi\n\n\n\nThajsk\u00fd ledov\u00fd \u010daj \u2013 Alton Brown: dom\u00e1c\u00ed pojet\u00ed ikonick\u00e9ho n\u00e1poje\n\n\n\nP\u0159\u00edprava thajsk\u00e9ho ledov\u00e9ho \u010daje od z\u00e1kladu \u2013 Tea in the Ancient World: \u00favaha o tradi\u010dn\u00edch \u010dajov\u00fdch sm\u011bs\u00edch a barvivech","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198359","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=198359"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198359\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/32220"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}