{"id":198620,"title":"Hov\u011bz\u00ed s ananasem restovan\u00e9 na p\u00e1nvi","modified":"2026-10-31T17:41:21+01:00","plain":"Lahodn\u00fd recept na restovan\u00e9 hov\u011bz\u00ed s ananasem po malajsijsku\n\n\n\nZdrav\u00edm v\u0161echny! Jak jsem sl\u00edbil, op\u011bt se setk\u00e1v\u00e1me u receptu z malajsijsk\u00e9 kuchyn\u011b. P\u0159izn\u00e1v\u00e1m, \u017ee tentokr\u00e1t nejde zrovna o vyhl\u00e1\u0161enou klasiku, ale jednodu\u0161e o z\u00e1kladn\u00ed malajsijsk\u00e9 restovan\u00e9 j\u00eddlo, do kter\u00e9ho se mimo jin\u00e9 p\u0159id\u00e1v\u00e1 \u0161vestkov\u00e1 om\u00e1\u010dka, v t\u00e9to kuchyni \u010dasto pou\u017e\u00edvan\u00e1.\n\n\n\nPol\u00e9vka laksa je dal\u0161\u00ed malajsijskou klasikou\n\n\n\nO p\u016fvodu tohoto j\u00eddla jsem nena\u0161el nic konkr\u00e9tn\u00edho, \u017e\u00e1dn\u00fd velk\u00fd p\u0159\u00edb\u011bh spojen\u00fd s diasporou jako u receptu na malajsijsk\u00e9 sma\u017een\u00e9 vep\u0159ov\u00e9 nebo restovan\u00e9ho hov\u011bz\u00edho se z\u00e1zvorem a jarn\u00ed cibulkou. To ale neznamen\u00e1, \u017ee nen\u00ed vynikaj\u00edc\u00ed... Jen je kolem n\u011bj m\u00e9n\u011b vypr\u00e1v\u011bn\u00ed. \n\n\n\nSma\u017een\u00e9 vep\u0159ov\u00e9, malajsijsk\u00e1 klasika\n\n\n\nCo tedy od tohoto restovan\u00e9ho hov\u011bz\u00edho s ananasem \u010dekat? Rychl\u00e9 j\u00eddlo, kter\u00e9 nezklame, s p\u0159\u00edjemnou sladkokyselou chut\u00ed. Nic v\u00edc, nic m\u00ed\u0148.\n\n\n\nTipy, jak p\u0159ipravit poveden\u00e9 restovan\u00e9 hov\u011bz\u00ed s ananasem po malajsijsku\n\n\n\nMarinov\u00e1n\u00ed\n\n\n\n\u010c\u00edm d\u00e9le marinujete, t\u00edm l\u00e9pe! Vysta\u010d\u00edte si i s 5 minutami marinov\u00e1n\u00ed, ale rozhodn\u011b doporu\u010duji nalo\u017eit maso p\u0159edem, aby se chut\u011b co nejv\u00edce rozvinuly. Stejn\u011b jako u hov\u011bz\u00edho s cibul\u00ed hraje marinov\u00e1n\u00ed z\u00e1sadn\u00ed roli\n\n\n\nHov\u011bz\u00ed rendang sice poch\u00e1z\u00ed z Indon\u00e9sie, ale velmi \u010dasto se s n\u00edm setk\u00e1te i v Malajsii\n\n\n\nTeplota\n\n\n\nHl\u00eddejte si teplotu woku nebo p\u00e1nve. Pokud p\u0159ipravujete v\u011bt\u0161\u00ed mno\u017estv\u00ed, mo\u017en\u00e1 budete muset jednotliv\u00e9 suroviny op\u00e9kat po d\u00e1vk\u00e1ch. Chceme je restovat, ne va\u0159it, a pokud nech\u00e1te teplotu p\u0159\u00edli\u0161 klesnout, suroviny pust\u00ed najednou p\u0159\u00edli\u0161 mnoho vody\n\n\n\nHlavn\u00ed suroviny na restovan\u00e9 hov\u011bz\u00ed s ananasem\n\n\n\n\n\n\n\nHov\u011bz\u00ed: Hlavn\u00ed hv\u011bzda tohoto j\u00eddla. Vyberte dob\u0159e mramorovan\u00fd kus vhodn\u00fd na minutkovou \u00fapravu. Pokud ho tedy nebudete zk\u0159eh\u010dovat jedlou sodou\n\n\n\n\u0160vestkov\u00e1 om\u00e1\u010dka: \u0160vestkov\u00e1 om\u00e1\u010dka se skl\u00e1d\u00e1 ze \u0161vestkov\u00e9ho pyr\u00e9 nebo extraktu, cukru a ko\u0159en\u00ed. Je kyselej\u0161\u00ed ne\u017e om\u00e1\u010dka hoisin a v malajsijsk\u00e9 kuchyni se \u010dasto pou\u017e\u00edv\u00e1 k nam\u00e1\u010den\u00ed nebo ke glazov\u00e1n\u00ed masa. Snadno ji se\u017eenete v asijsk\u00e9m supermarketu\n\n\n\nAnanas: ide\u00e1ln\u011b \u010derstv\u00fd, ve sp\u011bchu m\u016f\u017eete pou\u017e\u00edt i konzervovan\u00fd, ale dejte pozor, abyste vybrali takov\u00fd, kter\u00fd obsahuje m\u00e1lo cukru. Nakr\u00e1jejte ho na p\u0159ibli\u017en\u011b stejn\u011b velk\u00e9 kostky\n\n\n\n\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: klasika asijsk\u00e9 kuchyn\u011b, kter\u00e1 nechutn\u00e1 po \u00fast\u0159ic\u00edch, ale v\u00fdrazn\u011b p\u0159isp\u00edv\u00e1 k chuti j\u00eddla\n\n\n\nV\u00edno Shaoxing: nepostradateln\u00e9 v asijsk\u00e9 kuchyni inspirovan\u00e9 \u010c\u00ednou, toto r\u00fd\u017eov\u00e9 v\u00edno m\u016f\u017eete v nouzi nahradit such\u00fdm sherry\n\n\n\nSezamov\u00fd olej: dod\u00e1 j\u00eddlu jemn\u00fd o\u0159\u00ed\u0161kov\u00fd n\u00e1dech\n\n\n\n\n\n\tRestovan\u00e9 hov\u011bz\u00ed s ananasem\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t400 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na velmi tenk\u00e9 pl\u00e1tky)Marin\u00e1da1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky0.5 l\u017ei\u010dky b\u00edl\u00e9ho pep\u0159e0.5 l\u017ei\u010dky sezamov\u00e9ho oleje2 l\u017ei\u010dky v\u00edna Shaoxing2 l\u017ei\u010dky kuku\u0159i\u010dn\u00e9ho \u0161krobuNa restov\u00e1n\u00ed4 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)1 kousek z\u00e1zvoru o velikosti 6 mm (oloupan\u00fd a nakr\u00e1jen\u00fd na pl\u00e1tky)2 l\u017e\u00edce se\u010du\u00e1nsk\u00e9 fazolov\u00e9 pasty s chilli (doubanjiang)1 \u010derven\u00e1 paprika (zbaven\u00e1 sem\u00ednek a nakr\u00e1jen\u00e1 na kosti\u010dky)1 l\u017e\u00edce \u0161vestkov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky cukru0.25 l\u017ei\u010dky soli280 g ananasu (nakr\u00e1jen\u00e9ho na kosti\u010dky)L\u00edstky koriandru (na ozdoben\u00ed)P\u0159\u00edlohyVa\u0159en\u00e1 r\u00fd\u017ee\t\n\t\n\t\tSm\u00edchejte hov\u011bz\u00ed maso s marin\u00e1douNechte marinovat 30 minut.Ve woku rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m ohni trochu oleje a marinovan\u00e9 hov\u011bz\u00ed maso restujte 1 minutu.Dejte stranou.Do stejn\u00e9ho woku na st\u0159edn\u011b siln\u00e9m ohni p\u0159idejte \u010desnek, z\u00e1zvor a fazolovou pastu.Restujte 2-3 minutyP\u0159idejte papriku nakr\u00e1jenou na kosti\u010dky a restujte n\u011bkolik minut, dokud lehce nezm\u011bkne.Vra\u0165te hov\u011bz\u00ed maso do p\u00e1nve, pot\u00e9 p\u0159idejte \u0161vestkovou om\u00e1\u010dku, s\u016fl, cukr a ananas nakr\u00e1jen\u00fd na kosti\u010dky.Dob\u0159e prom\u00edchejte a va\u0159te, dokud se v\u0161e d\u016fkladn\u011b neproh\u0159eje.Pod\u00e1vejte na r\u00fd\u017ei a ozdobte l\u00edstky koriandru\t\n\t\n\t\tHl\u00eddejte si teplotu woku nebo p\u00e1nve. Pokud p\u0159ipravujete v\u011bt\u0161\u00ed mno\u017estv\u00ed, mo\u017en\u00e1 budete muset jednotliv\u00e9 suroviny op\u00e9kat po d\u00e1vk\u00e1ch. Chceme je restovat, ne va\u0159it, a pokud teplota p\u0159\u00edli\u0161 klesne, suroviny pust\u00ed najednou p\u0159\u00edli\u0161 mnoho vody\n\t\n\t\n\t\tHauptgerichtmalaysisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198620","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=198620"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198620\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18265"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}