{"id":198474,"title":"Moo ping, thajsk\u00e9 sladkoslan\u00e9 vep\u0159ov\u00e9 \u0161p\u00edzy","modified":"2026-10-31T17:39:46+01:00","plain":"Co jsou Moo Ping?\n\n\n\nAch, Moo Ping! V thaj\u0161tin\u011b se vyslovuje [m\u01d4\u02d0 p\u00ee\u014b] a doslova znamen\u00e1 \u201egrilovan\u00e9 vep\u0159ov\u00e9\u201c. Je to skryt\u00fd klenot thajsk\u00e9 pouli\u010dn\u00ed kuchyn\u011b, kter\u00fd si za\u010dal z\u00edsk\u00e1vat pozornost v roce 1952. Od t\u00e9 doby si podmanil chu\u0165ov\u00e9 poh\u00e1rky ka\u017ed\u00e9ho, kdo ho ochutnal.\n\n\n\nTenhle mal\u00fd kousek kulin\u00e1\u0159sk\u00e9ho r\u00e1je je opravdov\u00fdm chameleonem mezi j\u00eddly. Sn\u00eddan\u011b? Moo Ping. Ob\u011bd? Moo Ping. Ve\u010de\u0159e? Uhodli jste, Moo Ping. \n\n\n\nObvykle se prod\u00e1v\u00e1 v ru\u0161n\u00fdch thajsk\u00fdch ulic\u00edch, p\u0159edev\u0161\u00edm mezi 5. a 11. hodinou dopoledne. V\u017edy je p\u0159ipraven zahnat rann\u00ed hlad nebo zasytit hladovce na sklonku noci.\n\n\n\n\n\n\n\nA co je na tom nejlep\u0161\u00ed? Tahle lah\u016fdka v\u00e1s nebude st\u00e1t majlant. Cena za \u0161p\u00edz se obvykle pohybuje mezi 5 a 10 bahty podle ceny vep\u0159ov\u00e9ho masa. \n\n\n\nA\u017e se tedy p\u0159\u00ed\u0161t\u011b budete proch\u00e1zet thajsk\u00fdmi ulicemi, nezapome\u0148te se zastavit na Moo Ping. V\u00e1\u0161 \u017ealudek v\u00e1m pod\u011bkuje! A pokud zrovna v Thajsku nejste, vezmu v\u00e1s tam prost\u0159ednictv\u00edm va\u0161\u00ed kuchyn\u011b, proto\u017ee p\u0159i sv\u00e9m pobytu na Phuketu jsem se bez nich neobe\u0161el. \n\n\n\nTyhle sladkoslan\u00e9 thajsk\u00e9 \u0161p\u00edzy u m\u011b t\u00e9m\u011b\u0159 soupe\u0159\u00ed s Pad See Ew, a to u\u017e vypov\u00edd\u00e1 o tom, jak moc je miluji!\n\n\n\nVyzkou\u0161ejte tak\u00e9 recept na thajsk\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy satay\n\n\n\nJak pod\u00e1vat Moo Ping?\n\n\n\nMoo Ping se tradi\u010dn\u011b pod\u00e1v\u00e1 s lepkavou r\u00fd\u017e\u00ed, kter\u00e1 tvo\u0159\u00ed harmonickou kombinaci se \u0161\u0165avnat\u00fdm grilovan\u00fdm masem. Typick\u00e1 porce je jako mal\u00fd bal\u00ed\u010dek \u0161t\u011bst\u00ed: t\u0159i kr\u00e1sn\u011b ogrilovan\u00e9 \u0161p\u00edzy Moo Ping dopln\u011bn\u00e9 bal\u00ed\u010dkem jemn\u00e9 lepkav\u00e9 r\u00fd\u017ee.\n\n\n\nNic v\u00e1m ale nebr\u00e1n\u00ed uspo\u0159\u00e1dat po\u0159\u00e1dnou klasickou grilova\u010dku a jako p\u0159\u00edlohu pod\u00e1vat jednoduch\u00fd sal\u00e1t. Nav\u00edc si je p\u0159ipravujete doma, tak pro\u010d se omezovat na 3 ??\n\n\n\n\n\n\n\nJak p\u0159ipravit thajsk\u00e9 sladkoslan\u00e9 vep\u0159ov\u00e9 \u0161p\u00edzy?\n\n\n\nTyto \u0161p\u00edzy se p\u0159ipravuj\u00ed z pl\u00e1tk\u016f vep\u0159ov\u00e9ho masa prom\u00edchan\u00fdch se sladkoslanou marin\u00e1dou, v n\u00ed\u017e sladkost palmov\u00e9ho cukru vyva\u017euje slanou chu\u0165 thajsk\u00e9 ryb\u00ed om\u00e1\u010dky, sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky a \u00fast\u0159icov\u00e9 om\u00e1\u010dky. \n\n\n\n\u010cesnek a b\u00edl\u00fd pep\u0159 jim dod\u00e1vaj\u00ed po\u0159\u00e1dn\u00fd \u0159\u00edz. \n\n\n\nTradi\u010dn\u011b se \u010desnek tlu\u010de v hmo\u017ed\u00ed\u0159i s ko\u0159enem koriandru na pastu. Abyste si ale tento pokrm mohli p\u0159ipravit sn\u00e1ze, strou\u017eky \u010desneku nasekejte\/nakr\u00e1jejte nadrobno a m\u00edsto h\u016f\u0159e dostupn\u00e9ho ko\u0159ene koriandru pou\u017eijte nasekan\u00e9 jemn\u00e9 stonky koriandru. \n\n\n\n\n\n\n\nHlavn\u00ed suroviny na Moo Ping\n\n\n\nGlutaman sodn\u00fd: Pou\u017e\u00edv\u00e1 se ke zv\u00fdrazn\u011bn\u00ed chuti marin\u00e1dy.\n\n\n\nStonky koriandru : Dod\u00e1vaj\u00ed marin\u00e1d\u011b sv\u011b\u017e\u00ed bylinkovou chu\u0165. Tradi\u010dn\u011b se pou\u017e\u00edvaj\u00ed ko\u0159eny, ale stejn\u011b jako v m\u00e9m thajsk\u00e9m vep\u0159ov\u00e9m sal\u00e1tu je nahrazujeme stonky\n\n\n\nThajsk\u00fd vep\u0159ov\u00fd sal\u00e1t\n\n\n\nPalmov\u00fd cukr : Svou sladkost\u00ed vyva\u017euje slanou chu\u0165 thajsk\u00e9 ryb\u00ed om\u00e1\u010dky, sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky a \u00fast\u0159icov\u00e9 om\u00e1\u010dky.\n\n\n\nStrou\u017eky \u010desneku : Dod\u00e1vaj\u00ed marin\u00e1d\u011b \u0159\u00edz.\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: Dod\u00e1v\u00e1 marin\u00e1d\u011b v\u00fdraznou chu\u0165 umami.\n\n\n\nB\u00edl\u00fd pep\u0159: Dod\u00e1v\u00e1 marin\u00e1d\u011b h\u0159ejivou pikantnost.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Dod\u00e1v\u00e1 marin\u00e1d\u011b slanost a hloubku chuti.\n\n\n\nRyb\u00ed om\u00e1\u010dka: Dod\u00e1v\u00e1 marin\u00e1d\u011b slanou chu\u0165 a umami.\n\n\n\nNeslazen\u00fd kokosov\u00fd kr\u00e9m: Vytv\u00e1\u0159\u00ed na mase lepkavou, lesklou glazuru a z\u00e1rove\u0148 udr\u017euje vep\u0159ov\u00e9 p\u0159i grilov\u00e1n\u00ed \u0161\u0165avnat\u00e9.\n\n\n\n\n\n\tThajsk\u00e9 sladkoslan\u00e9 vep\u0159ov\u00e9 \u0161p\u00edzy - Moo Ping\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g vep\u0159ov\u00e9 plece (pokud mo\u017eno v jednom kuse)90 ml neslazen\u00e9ho kokosov\u00e9ho kr\u00e9mu (viz pozn\u00e1mka)Marin\u00e1da1 \u0161petka glutam\u00e1tu (voliteln\u00e9)7 g nasekan\u00fdch stonk\u016f koriandru15 g najemno nasekan\u00e9ho palmov\u00e9ho cukru (viz pozn\u00e1mka)9 g najemno nakr\u00e1jen\u00fdch strou\u017ek\u016f \u010desneku9 ml \u00fast\u0159icov\u00e9 om\u00e1\u010dky4 g b\u00edl\u00e9ho pep\u0159e8 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky8 ml ryb\u00ed om\u00e1\u010dky\t\n\t\n\t\tV misce m\u00edchejte suroviny na marin\u00e1du, dokud se cukr nerozpust\u00edDejte vep\u0159ov\u00e9 maso na 15-30 minut do mraz\u00e1ku, aby se l\u00e9pe kr\u00e1jelo. Rozkr\u00e1jejte ho na kusy o stran\u011b 5 cm a tlou\u0161\u0165ce 2 cm, pot\u00e9 na pl\u00e1tky siln\u00e9 p\u0159ibli\u017en\u011b 5 mm. C\u00edlem je z\u00edskat tenk\u00e9 kousky na \u0161p\u00edzy. Zkr\u00e1tka si s t\u00edm moc nel\u00e1mejte hlavu, nakr\u00e1jejte tenk\u00e9 kousky, kter\u00e9 budou dr\u017eet na jehl\u00e1ch.Ve v\u011bt\u0161\u00ed m\u00edse sm\u00edchejte maso s marin\u00e1dou. Prom\u00edchejte opravdu d\u016fkladn\u011b, aby se v\u0161echny kousky obalily, a nechte marinovat v lednici a\u017e 3 dnyNap\u00edchn\u011bte kousek vep\u0159ov\u00e9ho na grilovac\u00ed jehlu, prop\u00edchn\u011bte ho dvakr\u00e1t, aby dr\u017eel, a stla\u010dte ho jako harmoniku. Pokra\u010dujte s dal\u0161\u00edmi kousky masa, dob\u0159e je p\u0159itla\u010dujte k sob\u011b a dole nechte 4-5 cm jehly voln\u00e9, stejn\u011b jako \u0161pi\u010dku naho\u0159e. Opakujte se zbytkem masa.Rozpalte gril na st\u0159edn\u011b vysokou teplotu. Pomoc\u00ed ma\u0161lova\u010dky pot\u0159ete maso kokosov\u00fdm kr\u00e9mem. Grilujte, pravideln\u011b ot\u00e1\u010dejte a pot\u00edrejte kokosov\u00fdm kr\u00e9mem, dokud nebude maso na povrchu lehce p\u0159ip\u00e1len\u00e9 a uvnit\u0159 dob\u0159e prope\u010den\u00e9 (8-10 minut). Pokud vy\u0161lehnou plameny, p\u0159esu\u0148te \u0161p\u00edzy mimo jejich dosah.P\u0159ed pod\u00e1v\u00e1n\u00edm nechte 1 a\u017e 2 min odpo\u010dinout\t\n\t\n\t\tPalmov\u00fd cukr, n\u011bkdy ozna\u010dovan\u00fd jako \"kokosov\u00fd cukr\", se\u017eenete v asijsk\u00fdch obchodech nebo na internetu. Pokud ho nem\u016f\u017eete sehnat, m\u016f\u017eete ho v tomto receptu nahradit stejn\u00fdm mno\u017estv\u00edm sv\u011btl\u00e9ho hn\u011bd\u00e9ho cukru, p\u0159i odm\u011b\u0159ov\u00e1n\u00ed up\u011bchovan\u00e9ho.\nKokosov\u00fd kr\u00e9m je tu\u010dn\u011bj\u0161\u00ed, hust\u0161\u00ed a koncentrovan\u011bj\u0161\u00ed verze kokosov\u00e9ho ml\u00e9ka. Hledejte ho ve stejn\u00e9m reg\u00e1lu jako kokosov\u00e9 ml\u00e9ko v konzerv\u011b.\nP\u0159\u00edprava a skladov\u00e1n\u00ed\nGrilovan\u00e9 \u0161p\u00edzy pod\u00e1vejte ihned. Marin\u00e1du m\u016f\u017eete p\u0159ipravit p\u0159edem a uchov\u00e1vat v lednici a\u017e 3 dny. Vep\u0159ov\u00e9 maso m\u016f\u017eete marinovat a\u017e 36 hodin.\n\t\n\t\n\t\tBrochettesTha\u00eflandaiseBrochettes sucr\u00e9es sal\u00e9es, Brochettes tha\u00ef\t\n\n\n\n\n\nPou\u017eit\u00e9 kulin\u00e1\u0159sk\u00e9 zdroje: Serious Eats, hot thai kitchen, punchfork","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198474","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=198474"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198474\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8054"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}