{"id":198854,"title":"Ku\u0159ec\u00ed adobo","modified":"2026-10-31T17:45:47+01:00","plain":"Recept na filip\u00ednsk\u00e9 ku\u0159e adobo, kter\u00fd pot\u011b\u0161\u00ed i ty nejn\u00e1ro\u010dn\u011bj\u0161\u00ed jaz\u00fd\u010dky. Jednoduch\u00e1 p\u0159\u00edprava bez zbyte\u010dn\u00fdch starost\u00ed\n\n\n\nKu\u0159e adobo je n\u00e1rodn\u00edm j\u00eddlem Filip\u00edn, a ne nadarmo! Up\u0159\u00edmn\u011b, jeho p\u0159\u00edprava je tak jednoduch\u00e1, \u017ee m\u00e1 opravdu \u0161anci st\u00e1t se va\u0161\u00edm obl\u00edben\u00fdm asijsk\u00fdm receptem s ku\u0159ec\u00edm masem.\n\n\n\nOm\u00e1\u010dka je hust\u00e1 jako sirup, sladkokysel\u00e1 (ale jinak ne\u017e klasick\u00e1 sladkokysel\u00e1 om\u00e1\u010dka), na cel\u00e9 j\u00eddlo nepot\u0159ebujete mnoho surovin a maso se doslova rozpl\u00fdv\u00e1 na jazyku! Jednak d\u00edky pomal\u00e9mu du\u0161en\u00ed, ale tak\u00e9 proto, \u017ee kysel\u00e1 marin\u00e1da maso skute\u010dn\u011b zk\u0159eh\u010duje. Zkr\u00e1tka bo\u017esk\u00e1 dobrota.\n\n\n\nPro\u010d ho nepod\u00e1vat s dobrou kantonskou r\u00fd\u017e\u00ed?\n\n\n\nCo je ku\u0159e adobo?\n\n\n\nJak se d\u00e1 \u010dekat, jde o ku\u0159ec\u00ed pokrm poch\u00e1zej\u00edc\u00ed z Filip\u00edn, stejn\u011b jako lechon kawali, sisig nebo sinigang. P\u016fvodn\u011b se s\u00f3jov\u00e1 om\u00e1\u010dka v\u016fbec nepou\u017e\u00edvala a maso se dusilo v marin\u00e1d\u011b tvo\u0159en\u00e9 t\u00e9m\u011b\u0159 v\u00fdhradn\u011b octem, co\u017e byl zp\u016fsob, jak ho uchovat.\n\n\n\nExistuj\u00ed stovky variant, n\u011bkter\u00e9 s kokosov\u00fdm ml\u00e9kem, jin\u00e9 se spoustou om\u00e1\u010dky, kter\u00e9 p\u0159ipom\u00ednaj\u00ed kari, a dal\u0161\u00ed t\u00e9m\u011b\u0159 bez om\u00e1\u010dky. Tady se budeme dr\u017eet n\u011bkde uprost\u0159ed, proto\u017ee verze, kterou jsem m\u011bl mo\u017enost ochutnat, m\u00e1 marin\u00e1du po\u0159\u00e1dn\u011b zredukovanou a zkaramelizovanou, ale st\u00e1le dost om\u00e1\u010dky na ochucen\u00ed r\u00fd\u017ee pod\u00e1van\u00e9 jako p\u0159\u00edloha.\n\n\n\nP\u0159ipom\u00edn\u00e1 ku\u0159e t\u0159\u00ed \u0161\u00e1lk\u016f, ale s octovou chut\u00ed\n\n\n\nTeorie ku\u0159ete adobo\n\n\n\nU ku\u0159ete adobo z\u00e1le\u017e\u00ed p\u0159edev\u0161\u00edm na vyv\u00e1\u017eenosti. Jeho osobit\u00e1 octov\u00e1 chu\u0165 vych\u00e1z\u00ed z p\u0159esn\u00e9ho pom\u011bru octa a s\u00f3jov\u00e9 om\u00e1\u010dky, konkr\u00e9tn\u011b 1\/3 s\u00f3jov\u00e9 om\u00e1\u010dky na 2\/3 octa, bez ohledu na ostatn\u00ed suroviny. \n\n\n\nK tomu je pot\u0159eba p\u0159idat \u010dern\u00fd pep\u0159, bobkov\u00fd list a cukr. D\u00e1l u\u017e m\u00e1te volnou ruku, pr\u00e1v\u011b z tohoto z\u00e1kladu toti\u017e vych\u00e1z\u00ed v\u011bt\u0161ina recept\u016f na adobo.\n\n\n\nPokud p\u0159ipravujete du\u0161en\u00e9 ku\u0159e adobo jako v tomto receptu, p\u0159idejte v\u0161echnu marin\u00e1du a dolijte vodou nebo v\u00fdvarem tak, aby bylo ku\u0159e cel\u00e9 pono\u0159en\u00e9. Jeden filip\u00ednsk\u00fd kamar\u00e1d mi tak\u00e9 \u0159ekl, \u017ee n\u011bkdy m\u00edsto palmov\u00e9ho\/kokosov\u00e9ho cukru jednodu\u0161e uberou vodu a p\u0159idaj\u00ed..Sprite, kter\u00fd pr\u00fd j\u00eddlo nejen oslad\u00ed, ale tak\u00e9 pom\u00e1h\u00e1 zk\u0159eh\u010dit maso\n\n\n\nHlavn\u00ed suroviny na filip\u00ednsk\u00e9 ku\u0159e adobo\n\n\n\n\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka: Ide\u00e1ln\u011b se\u017ee\u0148te filip\u00ednskou s\u00f3jovou om\u00e1\u010dku Silver Swan, jinak ji nahra\u010fte sm\u011bs\u00ed lehk\u00e9 a sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky\n\n\n\nOcet: S r\u00fd\u017eov\u00fdm octem dos\u00e1hnete dobr\u00e9ho v\u00fdsledku, ale opravdu autentickou chu\u0165 z\u00edsk\u00e1te, pokud se\u017eenete t\u0159tinov\u00fd nebo kokosov\u00fd ocet\n\n\n\nPalmov\u00fd cukr: Palmov\u00fd a kokosov\u00fd cukr jsou tot\u00e9\u017e. Jedin\u00fd rozd\u00edl je v tom, \u017ee s palmov\u00fdm cukrem se pracuje dost obt\u00ed\u017en\u011b (mus\u00ed se nastrouhat). Zkr\u00e1tka pou\u017eijte kter\u00fdkoli z nich, bez rozd\u00edlu\n\n\n\n\n\n\tAutentick\u00e9 ku\u0159e adobo\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t6 horn\u00edch stehen z ku\u0159ete (s kost\u00ed a k\u016f\u017e\u00ed)100 g palmov\u00e9ho cukru (nebo kokosov\u00e9ho cukru (prakti\u010dt\u011bj\u0161\u00ed varianta), p\u0159\u00edpadn\u011b t\u0159tinov\u00e9ho cukru)Voda (na va\u0159en\u00ed)Olej s neutr\u00e1ln\u00ed chut\u00ed (na va\u0159en\u00ed)Aromatick\u00e9 p\u0159\u00edsady10 strou\u017ek\u016f \u010desneku (oloupan\u00fdch a lehce rozm\u00e1\u010dknut\u00fdch)2 cibule (nakr\u00e1jen\u00e9 na kr\u00e1tk\u00e9 tenk\u00e9 prou\u017eky)6 list\u016f bobkov\u00e9ho listuMarin\u00e1da100 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky (ide\u00e1ln\u011b filip\u00ednsk\u00e9 zna\u010dky Silver Swan)2 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky (pou\u017eijte pouze tehdy, pokud nem\u00e1te s\u00f3jovou om\u00e1\u010dku Silver Swan)200 ml r\u00fd\u017eov\u00e9ho octa (ide\u00e1ln\u011b filip\u00ednsk\u00e9ho t\u0159tinov\u00e9ho octa)2 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)P\u0159\u00edlohy a ozdoben\u00edJarn\u00ed cibulky (nasekan\u00e9, na ozdoben\u00ed)Jasm\u00ednov\u00e1 r\u00fd\u017ee (uva\u0159en\u00e1, k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tV uzav\u00edrateln\u00e9m s\u00e1\u010dku sm\u00edchejte s\u00f3jov\u00e9 om\u00e1\u010dky, ocet a \u010dern\u00fd pep\u0159.Do marin\u00e1dy vlo\u017ete kousky ku\u0159ete. Nechte marinovat alespo\u0148 30 minut. Nejv\u00fd\u0161e v\u0161ak 2 hodiny, proto\u017ee marin\u00e1da je velmi kysel\u00e1.Do velk\u00e9ho hrnce nebo p\u00e1nve, tak akor\u00e1t \u0161irok\u00fdch, aby se v\u0161echno ku\u0159e ve\u0161lo do jedn\u00e9 vrstvy, dejte trochu oleje a cibuli.Cibuli op\u00e9kejte na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni za \u010dast\u00e9ho m\u00edch\u00e1n\u00ed, dokud nezkaramelizuje, nezm\u011bkne a nezesl\u00e1dne. Pokud se na dn\u011b p\u00e1nve tvo\u0159\u00ed hn\u011bd\u00e9 p\u0159\u00edpe\u010dky, podlijte trochou vody a uvoln\u011bte je.Kdy\u017e je cibule t\u00e9m\u011b\u0159 hotov\u00e1, p\u0159idejte \u010desnek a op\u00e9kejte je\u0161t\u011b n\u011bkolik minut, dokud cibule nebude \u00fapln\u011b hotov\u00e1.Cibuli odsu\u0148te na jednu stranu p\u00e1nve a na voln\u00e9 m\u00edsto p\u0159idejte trochu oleje.Zvy\u0161te plamen na st\u0159edn\u011b siln\u00fd a po\u010dkejte, a\u017e se p\u00e1nev rozeh\u0159eje. Vlo\u017ete kousky ku\u0159ete k\u016f\u017e\u00ed dol\u016f a nechte je jednu a\u017e dv\u011b minuty op\u00e9kat, aby k\u016f\u017ee zezl\u00e1tla.Jakmile k\u016f\u017ee zezl\u00e1tne, kousky ku\u0159ete oto\u010dte a p\u0159idejte marin\u00e1du i cukr.P\u0159ilijte vodu tak, aby om\u00e1\u010dka sahala t\u011bsn\u011b pod k\u016f\u017ei ku\u0159ete.P\u0159idejte bobkov\u00fd list.P\u0159iklopte a st\u00e1hn\u011bte plamen tak, aby tekutina jen m\u00edrn\u011b probubl\u00e1vala. Nechte dusit 40 minut nebo dokud ku\u0159e nezm\u011bkne tak, \u017ee do n\u011bj snadno zap\u00edchnete vidli\u010dku. V polovin\u011b du\u0161en\u00ed m\u016f\u017eete kousky ku\u0159ete oto\u010dit.Kdy\u017e je ku\u0159e hotov\u00e9, sundejte pokli\u010dku a om\u00e1\u010dku na siln\u00e9m ohni zredukujte, aby m\u011bla v\u00fdrazn\u011bj\u0161\u00ed chu\u0165. V t\u00e9to f\u00e1zi ji d\u016fkladn\u011b m\u00edchejte a hl\u00eddejte, proto\u017ee se m\u016f\u017ee rychle p\u0159ip\u00e1lit. Tento krok m\u016f\u017ee podle p\u0159ipravovan\u00e9ho mno\u017estv\u00ed trvat a\u017e 30 minut.Pokrm je hotov\u00fd, kdy\u017e se v hrnci tuk z\u0159eteln\u011b odd\u011bl\u00ed od om\u00e1\u010dky.Ozdobte nasekanou jarn\u00ed cibulkou a pod\u00e1vejte s jasm\u00ednovou r\u00fd\u017e\u00ed.\t\n\t\n\t\tP\u0159i redukov\u00e1n\u00ed om\u00e1\u010dku pe\u010dliv\u011b hl\u00eddejte, aby se nep\u0159ip\u00e1lila.\nP\u0159i marinov\u00e1n\u00ed mus\u00ed b\u00fdt v\u0161echno ku\u0159e pono\u0159en\u00e9 v marin\u00e1d\u011b (nebo t\u00e9m\u011b\u0159 pono\u0159en\u00e9). Proto doporu\u010duji pou\u017e\u00edt t\u011bsn\u011b uzav\u00edrateln\u00fd s\u00e1\u010dek\n\t\n\t\n\t\tPlat principalPhilippine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198854","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=198854"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198854\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/19999"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}