{"id":198599,"title":"Hakka char yuk, malajsijsk\u00e9 sma\u017een\u00e9 vep\u0159ov\u00e9","modified":"2026-10-31T17:41:04+01:00","plain":"Lahodn\u00fd malajsijsk\u00fd recept na marinovan\u00e9 vep\u0159ov\u00e9 maso sma\u017een\u00e9 kr\u00e1sn\u011b dok\u0159upava\n\n\n\nDnes v\u00e1m s velkou hrdost\u00ed p\u0159edstavuji recept, o kter\u00e9m podle m\u00e9ho p\u00e1tr\u00e1n\u00ed k m\u00e9mu velk\u00e9mu p\u0159ekvapen\u00ed je\u0161t\u011b nikdo ve francouz\u0161tin\u011b nenapsal.\n\n\n\nVe Francii se toti\u017e \u010d\u00ednsk\u00e1 kuchyn\u011b t\u011b\u0161\u00ed st\u00e1le v\u011bt\u0161\u00ed oblib\u011b. Japonskou kuchyni u\u017e nen\u00ed t\u0159eba p\u0159edstavovat a thajsk\u00e1, korejsk\u00e1, balijsk\u00e1, vietnamsk\u00e1 a laosk\u00e1 kuchyn\u011b pomalu vystupuj\u00ed ze st\u00ednu. Ale\u2026 co Malajsie?\n\n\n\nPol\u00e9vka laksa pat\u0159\u00ed k nejzn\u00e1m\u011bj\u0161\u00edm malajsijsk\u00fdm j\u00eddl\u016fm\n\n\n\nNa francouzsk\u00e9m internetu je situace jasn\u00e1: p\u00e1r recept\u016f roztrou\u0161en\u00fdch tu a tam, ale nic ucelen\u00e9ho a jen m\u00e1loco autentick\u00e9ho. Sotva se tu zn\u00e1 n\u00e1zev nasi lemak.P\u0159itom p\u0159ich\u00e1z\u00edme o tolik skv\u011bl\u00e9ho J\u00cdDLA! \n\n\n\nNo jen se pod\u00edvejte na tu barvu!\n\n\n\nMalajsijsk\u00e1 kuchyn\u011b je vynikaj\u00edc\u00ed, a i kdy\u017e mo\u017en\u00e1 z obchodn\u00edho hlediska d\u011bl\u00e1m chybu, \u017ee se na ni zam\u011b\u0159uji, proto\u017ee ji ve frankofonn\u00edm sv\u011bt\u011b moc lid\u00ed nevyhled\u00e1v\u00e1, musel jsem se o ni se sv\u00fdmi odb\u011brateli pod\u011blit. Je zkr\u00e1tka tak lahodn\u00e1. Kdo v\u00ed? T\u0159eba t\u00edm odstartuji nov\u00fd trend! Tento \u010dl\u00e1nek bude prvn\u00edm z mal\u00e9 s\u00e9rie. \n\n\n\nObjevte recept \u010d\u00edslo 2 z t\u00e9to s\u00e9rie: restovan\u00e9 hov\u011bz\u00ed s ananasem\n\n\n\nTak\u017ee rovnou k v\u011bci,  seznamte se s lahodn\u00fdm Hakka Char Yuk, neboli sma\u017een\u00fdm vep\u0159ov\u00fdm b\u016f\u010dkem po zp\u016fsobu Hakka\n\n\n\nHakka co? P\u016fvod malajsijsk\u00e9ho sma\u017een\u00e9ho vep\u0159ov\u00e9ho\n\n\n\nToto j\u00eddlo poch\u00e1z\u00ed z diaspory etnika Hakka, kter\u00e9 m\u00e1 ko\u0159eny v severn\u00ed \u010c\u00edn\u011b a o kter\u00e9m jsem u\u017e psal u sv\u00fdch lahodn\u00fdch nudl\u00ed Hakka. \n\n\n\nLahodn\u00e9 nudle Hakka neboli nudle se sma\u017een\u00fdm \u010desnekem\n\n\n\nP\u0159\u00edslu\u0161n\u00edci tohoto etnika ovlivnili spoustu kulin\u00e1\u0159sk\u00fdch tradic v jihov\u00fdchodn\u00ed Asii, na jejich stopy naraz\u00edte opravdu v\u0161ude. Jedn\u00edm z rys\u016f kuchyn\u011b Hakka je pou\u017e\u00edv\u00e1n\u00ed fermentovan\u00fdch potravin. Tady to bude \u010derven\u00e9 fermentovan\u00e9 tofu, ze kter\u00e9ho pou\u017eijeme jak samotn\u00e9 tofu, tak n\u00e1lev.\n\n\n\nPr\u00e1v\u011b tyto suroviny dod\u00e1vaj\u00ed j\u00eddlu kr\u00e1snou barvu, kter\u00e1 v\u00e1s sem podle m\u011b alespo\u0148 z\u010d\u00e1sti p\u0159il\u00e1kala. Z jin\u00e9 \u010d\u00ednsk\u00e9 diaspory poch\u00e1z\u00ed tak\u00e9 lahodn\u00e9 restovan\u00e9 hov\u011bz\u00ed se z\u00e1zvorem a jarn\u00ed cibulkou\n\n\n\nTak tedy\u2026 malajsijsk\u00e9, \u010d\u00ednsk\u00e9, nebo Hakka?\n\n\n\nV\u0161echno troj\u00ed! Stejn\u011b jako japonsk\u00e9 gyoza p\u016fvodn\u011b poch\u00e1zely z \u010c\u00edny, i Malajsie si toto j\u00eddlo a jeho kulin\u00e1\u0159sk\u00e9 vlivy osvojila. \n\n\n\nM\u016fj \u00fapln\u011b jednoduch\u00fd recept na ku\u0159ec\u00ed gyoza\n\n\n\nZadejte do Googlu \u201eHakka Char Yuk Kuala Lumpur\u201c a uvid\u00edte, kolik restaurac\u00ed v malajsijsk\u00e9m hlavn\u00edm m\u011bst\u011b ho nab\u00edz\u00ed. Tak moc je obl\u00edben\u00e9!\n\n\n\nHlavn\u00ed suroviny na malajsijsk\u00e9 sma\u017een\u00e9 vep\u0159ov\u00e9\n\n\n\n\n\n\n\n\u010cerven\u00e9 fermentovan\u00e9 tofu: Hv\u011bzda tohoto j\u00eddla, kter\u00e1 mu dod\u00e1v\u00e1 charakteristickou barvu i lahodnou dochu\u0165\n\n\n\nSezamov\u00fd olej: Dod\u00e1v\u00e1 marin\u00e1d\u011b p\u0159\u00edjemn\u00fd o\u0159\u00ed\u0161kov\u00fd t\u00f3n\n\n\n\nVep\u0159ov\u00fd b\u016f\u010dek: Tento kus masa pou\u017e\u00edv\u00e1me kv\u016fli jeho tuku, ale stejn\u011b dob\u0159e m\u016f\u017eete pou\u017e\u00edt i jinou \u010d\u00e1st\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob: Spolu s vejcem pom\u00e1h\u00e1 spojit marin\u00e1du, aby po usma\u017een\u00ed vytvo\u0159ila kr\u00e1sn\u011b k\u0159upavou krustu\n\n\n\n\n\n\tAutentick\u00e9 malajsijsk\u00e9 sma\u017een\u00e9 vep\u0159ov\u00e9 - Hakka Char Yuk\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t400 g vep\u0159ov\u00e9ho b\u016f\u010dku1 l\u017ei\u010dka \u010desneku (nasekan\u00e9ho)1 kousek \u010derven\u00e9ho fermentovan\u00e9ho tofu1 l\u017e\u00edce n\u00e1levu z \u010derven\u00e9ho fermentovan\u00e9ho tofu1 l\u017ei\u010dka cukru1 vejce1 l\u017ei\u010dka sezamov\u00e9ho oleje1 l\u017e\u00edce hladk\u00e9 mouky1 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobuOlej na sma\u017een\u00ed\t\n\t\n\t\tVep\u0159ov\u00fd b\u016f\u010dek nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky, dokud je je\u0161t\u011b studen\u00fd. P\u016fjde to sn\u00e1z. Pl\u00e1tky osu\u0161te a vlo\u017ete do m\u00edsy.P\u0159idejte nasekan\u00fd \u010desnek, \u010derven\u00e9 fermentovan\u00e9 tofu, n\u00e1lev z \u010derven\u00e9ho fermentovan\u00e9ho tofu, cukr a do m\u00edsy rozklepn\u011bte vejce. P\u0159ilijte sezamov\u00fd olej a dob\u0159e prom\u00edchejte.Nechte marinovat 10 minutVep\u0159ov\u00fd b\u016f\u010dek obalte v mouce a kuku\u0159i\u010dn\u00e9m \u0161krobu. Nechte marinovat dal\u0161\u00edch 30 minut.Rozeh\u0159ejte p\u00e1nev a p\u0159idejte olej. Pl\u00e1tky vep\u0159ov\u00e9ho b\u016f\u010dku vkl\u00e1dejte do p\u00e1nve jeden po druh\u00e9m a sma\u017ete na st\u0159edn\u00edm plameni. Jakmile za\u010dnou tuhnout, prom\u00edchejte je a pot\u00e9 vyjm\u011bte z p\u00e1nve.Zvy\u0161te plamen a vep\u0159ov\u00e9 maso znovu kr\u00e1tce osma\u017ete po dobu dal\u0161\u00edch 20 sekund, aby byly pl\u00e1tky obzvl\u00e1\u0161\u0165 k\u0159upav\u00e9, a pot\u00e9 pod\u00e1vejte.\t\n\t\n\t\tDvoj\u00ed sma\u017een\u00ed je nezbytn\u00e9, aby bylo maso kr\u00e1sn\u011b k\u0159upav\u00e9\n\t\n\t\n\t\tPlat principalMalaisienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198599","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=198599"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198599\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18228"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}