{"id":199077,"title":"Pandanov\u00fd extrakt doma a pandan v kuchyni","modified":"2026-10-31T17:50:13+01:00","plain":"Pandan je jednou z nejd\u016fle\u017eit\u011bj\u0161\u00edch aromatick\u00fdch rostlin jihov\u00fdchodn\u00ed Asie, n\u011bkdy p\u0159irovn\u00e1vanou k \u201evanilce Orientu\u201c. Natrhn\u011bte list a promn\u011bte ho mezi prsty: kuchyni zapln\u00ed v\u016fn\u011b jasm\u00ednov\u00e9 r\u00fd\u017ee, tepl\u00e9ho popcornu a \u010derstv\u011b pose\u010den\u00e9 tr\u00e1vy (v tomhle mi v\u011b\u0159te, hahaha). \n\n\n\nNajdete ho v hrnc\u00edch s r\u00fd\u017e\u00ed, v kr\u00e9mech, \u017eel\u00e9 i k\u0159upav\u00fdch sma\u017een\u00fdch soustech, jako jsou lumpia, kter\u00fdm dod\u00e1v\u00e1 jemnou a velmi v\u00fdraznou v\u016fni.\n\n\n\nCo je pandan?\n\n\n\nPandan (Pandanus amaryllifolius) je tropick\u00e1 rostlina p\u0159\u00edbuzn\u00e1 ostatn\u00edm pand\u00e1n\u016fm, s dlouh\u00fdmi \u0159emenovit\u00fdmi listy. Ty jsou cen\u011bn\u00e9 pro svou v\u016fni a p\u0159irozenou zelenou barvu, obvykle jemnou, nikoli k\u0159iklavou.\n\n\n\n\n\n\n\nHojn\u011b se p\u011bstuje v jihov\u00fdchodn\u00ed Asii, ale dnes nen\u00ed zn\u00e1ma \u017e\u00e1dn\u00e1 jeho voln\u011b rostouc\u00ed populace: jde o kultigen, rostlinu vzniklou v kultu\u0159e, kter\u00e1 se mno\u017e\u00ed \u0159\u00edzky. Jeho n\u00e1zev poch\u00e1z\u00ed z malaj\u0161tiny, kde pandan ozna\u010duje pand\u00e1n (a pandan wangi znamen\u00e1 \u201evo\u0148av\u00fd pandan\u201c). \n\n\n\nMalajsk\u00e9 letopisy (Sejarah Melayu) nicm\u00e9n\u011b zmi\u0148uj\u00ed princeznu sed\u00edc\u00ed pod \u201edivok\u00fdm\u201c pand\u00e1nem v roce 1298. V XIX. stolet\u00ed ho William Roxburgh uv\u00e1d\u00ed v d\u00edle Flora Indica (1832) v souvislosti s Ambonem (Moluky, Indon\u00e9sie). Botanici \u010dasto mluv\u00ed o \u201eprav\u00e9m kultigenu\u201c: kvete nebo plod\u00ed jen vz\u00e1cn\u011b a udr\u017euje se vegetativn\u00edm mno\u017een\u00edm (\u0159\u00edzky\/odno\u017eemi). V kuchyni se pou\u017e\u00edvaj\u00ed p\u0159edev\u0161\u00edm listy k ovon\u011bn\u00ed pokrm\u016f a pot\u00e9 se vyjmou.\n\n\n\nJak chutn\u00e1 pandan?\n\n\n\nPandan m\u00e1 kv\u011btinov\u00e9 a bylinn\u00e9 t\u00f3ny s jemnou sladkost\u00ed p\u0159ipom\u00ednaj\u00edc\u00ed vanilku, n\u011bkdy lehk\u00fdm n\u00e1dechem mlad\u00e9ho kokosu a pra\u017een\u00fdm t\u00f3nem r\u00fd\u017ee. Dojem \u201etepl\u00e9ho popcornu\u201c \u010di \u201ejasm\u00ednov\u00e9 r\u00fd\u017ee\u201c nen\u00ed jen obrazn\u00e9 p\u0159irovn\u00e1n\u00ed: \u00fazce souvis\u00ed s 2\u2011acetyl\u20111\u2011pyrrolinem, stejnou aromatickou molekulou, kter\u00e1 se poj\u00ed s jasm\u00ednovou r\u00fd\u017e\u00ed a k\u016frkou \u010derstv\u00e9ho chleba.\n\n\n\nNejl\u00e9pe ji uc\u00edt\u00edte, kdy\u017e pandan roztlu\u010dete nebo promnete, a je\u0161t\u011b v\u00fdrazn\u011bji p\u0159i tepeln\u00e9 \u00faprav\u011b, i kdy\u017e listy vadnou. Jeho p\u0159ednost\u00ed je tak\u00e9 jemnost: v\u016fn\u011b z\u016fst\u00e1v\u00e1 decentn\u00ed, dob\u0159e se rozvine a podtrhne cel\u00fd pokrm, ani\u017e by ho p\u0159ehlu\u0161ila.\n\n\n\nObzvl\u00e1\u0161\u0165 dob\u0159e lad\u00ed s kokosov\u00fdm ml\u00e9kem, palmov\u00fdm cukrem, vejci a kr\u00e9my, r\u00fd\u017e\u00ed, citronovou tr\u00e1vou a kari z\u00e1klady, t\u0159eba v thajsk\u00e9m \u010derven\u00e9m kari, ale tak\u00e9 v pol\u00e9vce tom kha gai.\n\n\n\nJak pandan nakupovat, uchov\u00e1vat a p\u0159ipravovat\n\n\n\nPokud m\u00e1te mo\u017enost, vyb\u00edrejte v tomto po\u0159ad\u00ed:\n\n\n\n\n\u010cerstv\u00e9 listy (nejvo\u0148av\u011bj\u0161\u00ed).\n\n\n\nMra\u017een\u00e9 listy (\u010dasto v\u00fdborn\u00e9 a mimo tropy velmi praktick\u00e9).\n\n\n\nExtrakt nebo pasta v lahvi\u010dce (kvalita se velmi li\u0161\u00ed, n\u011bkdy obsahuj\u00ed um\u011bl\u00e1 barviva a jsou ochucen\u00e9 pouh\u00fdm vanilkov\u00fdm aromatem).\n\n\n\n\nNa trhu a nej\u010dast\u011bji v asijsk\u00fdch potravin\u00e1ch hledejte leskl\u00e9, nepo\u0161kozen\u00e9 listy, kter\u00e9 po lehk\u00e9m promnut\u00ed sv\u011b\u017ee rostlinn\u011b von\u00ed. Vyhn\u011bte se t\u011bm s hn\u011bd\u00fdmi, k\u0159ehk\u00fdmi okraji nebo nev\u00fdraznou v\u016fn\u00ed p\u0159ipom\u00ednaj\u00edc\u00ed such\u00e9 seno. \u010cerstv\u00e9 listy vydr\u017e\u00ed n\u011bkolik dn\u00ed v lednici, v s\u00e1\u010dku nebo zabalen\u00e9, mnoho kucha\u0159\u016f je v\u0161ak rovnou mraz\u00ed.\n\n\n\nP\u0159ed pou\u017eit\u00edm je opl\u00e1chn\u011bte. Lehce je promn\u011bte, aby se uvolnila v\u016fn\u011b. Jeden nebo dva listy sva\u017ete do uzlu, abyste je z hrnce snadno vylovili. Na dezerty je rozmixujte (nebo roztlu\u010dte) s trochou vody, d\u016fkladn\u011b p\u0159ece\u010fte a nechte odst\u00e1t: tmav\u0161\u00ed zelen\u00e1 \u010d\u00e1st se usad\u00ed a z\u00edsk\u00e1te koncentrovan\u011bj\u0161\u00ed extrakt.\n\n\n\nT\u0159i klasick\u00e9 zp\u016fsoby pou\u017eit\u00ed pandanu v kuchyni\n\n\n\n1) Vyluhov\u00e1n\u00ed: nejjednodu\u0161\u0161\u00ed zp\u016fsob, jak dodat v\u016fni. Do m\u00edrn\u011b vrouc\u00ed tekutiny p\u0159idejte 1 a\u017e 2 promnut\u00e9 a zauzlovan\u00e9 listy (p\u0159i p\u0159\u00edprav\u011b r\u00fd\u017ee, kokosov\u00e9 r\u00fd\u017ee, kari, nap\u0159\u00edklad thajsk\u00e9ho zelen\u00e9ho kari, du\u0161en\u00fdch pokrm\u016f, cukrov\u00e9ho sirupu nebo i congee) a p\u0159ed pod\u00e1v\u00e1n\u00edm je vyjm\u011bte. \n\n\n\nPr\u00e1v\u011b v tom spo\u010d\u00edv\u00e1 kouzlo r\u00fd\u017ee nasi lemak, takto lze vylep\u0161it i oby\u010dejnou r\u00fd\u017ei va\u0159enou v p\u00e1\u0159e a p\u0159ipravuj\u00ed se tak sr\u00edlansk\u00e1 kari, v nich\u017e se rampe (pandan) va\u0159\u00ed t\u00e9m\u011b\u0159 v\u017edy spolu s kari listy. Tak\u00e9 v kombinaci s thajskou \u017elutou kari pastou m\u016f\u017ee list pandanu dodat sv\u011b\u017eej\u0161\u00ed t\u00f3n. V n\u011bkter\u00fdch dom\u00e1cnostech ho jednodu\u0161e va\u0159\u00ed ve vod\u011b a p\u0159ipravuj\u00ed tak velmi lehk\u00fd n\u00e1lev s jemnou rostlinnou v\u016fn\u00ed. Ve stejn\u00e9m duchu ho vyzkou\u0161ejte i v kr\u00e1sn\u011b kr\u00e9mov\u00e9 lakse.\n\n\n\nListy pandanu p\u0159i p\u0159\u00edprav\u011b nasi lemak\n\n\n\n2) Extrakt: kdy\u017e chcete z\u00edskat v\u016fni i p\u0159\u00edrodn\u00ed barvu. Listy nasekejte, rozmixujte (nebo roztlu\u010dte) s tro\u0161kou vody, pot\u00e9 p\u0159ece\u010fte a d\u016fkladn\u011b vyma\u010dkejte. P\u0159efiltrovanou tekutinu nechte odst\u00e1t: tmav\u0161\u00ed zelen\u00e1 \u010d\u00e1st se usad\u00ed. Kdy\u017e pou\u017eijete p\u0159edev\u0161\u00edm tuto usazeninu, z\u00edsk\u00e1te koncentrovan\u011bj\u0161\u00ed extrakt. Je z\u00e1kladem pandanov\u00e9ho \u0161ifonov\u00e9ho dortu, kuih\/kueh, kr\u00e9m\u016f, \u017eel\u00e9, kaya (kokosovo-vaje\u010dn\u00e9 zava\u0159eniny), n\u011bkter\u00fdch n\u00e1poj\u016f a dokonce i dezert\u016f z tapiokov\u00fdch perel.\n\n\n\n3) Bal\u00ed\u010dky: pandan m\u016f\u017ee slou\u017eit jako vo\u0148av\u00fd obal: b\u011bhem sma\u017een\u00ed, va\u0159en\u00ed v p\u00e1\u0159e nebo grilov\u00e1n\u00ed p\u0159ed\u00e1v\u00e1 j\u00eddlu sv\u00e9 aroma. Typick\u00fdm p\u0159\u00edkladem je thajsk\u00e9 ku\u0159e zabalen\u00e9 v pandanu (gai\/kai hor bai toey, naz\u00fdvan\u00e9 tak\u00e9 gai bai toey). \n\n\n\nList se obvykle vyhazuje, nej\u00ed se (je tuh\u00fd); d\u016fle\u017eit\u00e1 je v\u016fn\u011b, kterou pokrmu p\u0159ed\u00e1. Pokud hled\u00e1te dal\u0161\u00ed n\u00e1pad na thajsk\u00e9 ku\u0159e, vyzkou\u0161ejte tak\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy satay.\n\n\n\nJak poznat prav\u00fd pandan a na co si d\u00e1t pozor\n\n\n\nPrav\u00fd pandan t\u00e9m\u011b\u0159 nikdy neobarv\u00ed j\u00eddlo neonov\u011b zelen\u011b. O\u010dek\u00e1vejte sp\u00ed\u0161e tlumen\u00e9, pastelov\u00e9 \u010di mechov\u011b zelen\u00e9 odst\u00edny, n\u011bkdy dokonce t\u00e9m\u011b\u0159 smetanov\u011b b\u00edl\u00e9, zvl\u00e1\u0161\u0165 u mou\u010dn\u00edk\u016f a kr\u00e9m\u016f. K\u0159iklav\u011b zelen\u00e1 \u010dasto prozrazuje p\u0159idan\u00e9 barvivo nebo syntetickou esenci: \u010dt\u011bte etiketu. N\u011bkter\u00e9 pasty tvo\u0159\u00ed p\u0159edev\u0161\u00edm barvivo a um\u011bl\u00e9 aroma, zat\u00edmco nejlep\u0161\u00ed v\u00fdrobky obsahuj\u00ed jednodu\u0161e pandan (nebo pandan + vodu) a jen m\u00e1lo p\u0159\u00edsad.\n\n\n\nSlavn\u00fd vietnamsk\u00fd kol\u00e1\u010d se strukturou v\u010del\u00ed pl\u00e1stve\n\n\n\nDal\u0161\u00edm vod\u00edtkem je v\u016fn\u011b: prav\u00fd pandan von\u00ed jemn\u011b, rostlinn\u011b a mnohovrstevnat\u011b, nikoli \u201ebonbonov\u011b\u201c nebo vt\u00edrav\u011b. \u010cast\u00fdm zdrojem zklam\u00e1n\u00ed je o\u010dek\u00e1v\u00e1n\u00ed stejn\u00e9 intenzity jako u extraktu. Kouzlo pandanu spo\u010d\u00edv\u00e1 v nen\u00e1padn\u00e9 v\u016fni, kterou m\u016f\u017ee p\u0159ehlu\u0161it velk\u00e9 mno\u017estv\u00ed cukru nebo jin\u00e1 aromata, nap\u0159\u00edklad vanilka. Pro spolehliv\u00fd v\u00fdsledek s\u00e1hn\u011bte po \u010derstv\u00fdch \u010di mra\u017een\u00fdch listech nebo si p\u0159ipravte vlastn\u00ed extrakt.\n\n\n\nDom\u00e1c\u00ed pandanov\u00fd extrakt \n\n\n\nCo budete pot\u0159ebovat a jak ho p\u0159ipravit\n\n\n\n\nListy pandanu (\u010derstv\u00e9 nebo mra\u017een\u00e9): zdroj kv\u011btinov\u011b-bylinn\u00e9 v\u016fn\u011b a p\u0159\u00edrodn\u00edho zelen\u00e9ho barviva.\n\n\n\nVoda: tekutina, kter\u00e1 z list\u016f vyt\u00e1hne barvu a v\u016fni, abyste je n\u00e1sledn\u011b mohli p\u0159efiltrovat a d\u00e1vkovat do t\u011bst, kr\u00e9m\u016f a sirup\u016f.\n\n\n\n\nListy nakr\u00e1jejte a rozmixujte jen s takov\u00fdm mno\u017estv\u00edm vody, kter\u00e9 umo\u017en\u00ed snadn\u00e9 mixov\u00e1n\u00ed. P\u0159ece\u010fte a d\u016fkladn\u011b vyma\u010dkejte (pom\u016f\u017ee pl\u00e1t\u00fdnko nebo velmi jemn\u00e9 s\u00edtko). Dejte do lednice a nechte odst\u00e1t: po n\u011bkolika hodin\u00e1ch se sm\u011bs obvykle odd\u011bl\u00ed a na dn\u011b se usad\u00ed tmav\u011b zelen\u00e1 vrstva. Sv\u011btlej\u0161\u00ed horn\u00ed vrstvu opatrn\u011b slijte, pot\u00e9 odeberte a pou\u017eijte tmav\u011b zelenou usazeninu, kter\u00e1 m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed aroma a nejp\u0159irozen\u011bj\u0161\u00ed barvu. Pro nejlep\u0161\u00ed chu\u0165 extrakt spot\u0159ebujte co nejd\u0159\u00edve (ide\u00e1ln\u011b je\u0161t\u011b tent\u00fd\u017e den).\n\n\n\nPandan v jednotliv\u00fdch regionech \n\n\n\nPandan m\u00e1 \u0161irok\u00e9 vyu\u017eit\u00ed, ale princip z\u016fst\u00e1v\u00e1 stejn\u00fd: nejprve v\u016fn\u011b, potom barva. V Malajsii a Indon\u00e9sii se zauzlovan\u00e9 listy p\u0159id\u00e1vaj\u00ed do kokosov\u00e9 r\u00fd\u017ee (nasi lemak) a provon\u00ed sladkosti kuih, nap\u0159\u00edklad seri muka. V Indon\u00e9sii naraz\u00edte tak\u00e9 na klasiky, jako je nasi goreng, \u010dasto dochucen\u00e9 trochou kecap manis.\n\n\n\nV Malajsii a Singapuru se pandan velmi \u010dasto pou\u017e\u00edv\u00e1 tak\u00e9 k ovon\u011bn\u00ed r\u00fd\u017ee ke chajnansk\u00e9mu ku\u0159eti. V Thajsku (bai toey) se do n\u011bj bal\u00ed sma\u017een\u00e9 ku\u0159e a barv\u00ed se j\u00edm vrstven\u00e9 kokosov\u00e9 sladkosti, jako je khanom chan. Ze sladk\u00fdch j\u00eddel l\u00e1sku k r\u00fd\u017ei a kokosu dob\u0159e vystihuje lepkav\u00e1 r\u00fd\u017ee s mangem.\n\n\n\nVe Vietnamu je l\u00e1 d\u1ee9a z\u00e1kladem pandanov\u00e9ho kol\u00e1\u010de se strukturou v\u010del\u00ed pl\u00e1stve, b\u00e1nh b\u00f2 n\u01b0\u1edbng, a lepkav\u00e9 r\u00fd\u017ee. Pokud chcete vietnamskou kuchyni poznat \u0161\u00ed\u0159eji, za ochutn\u00e1n\u00ed stoj\u00ed tak\u00e9 vietnamsk\u00e9 ph\u1edf, b\u00fan b\u00f2 Hu\u1ebf, b\u00f2 kho nebo b\u00e1nh x\u00e8o, tentokr\u00e1t ov\u0161em bez pandanu.\n\n\n\nNa Filip\u00edn\u00e1ch se pod\u00e1v\u00e1 dob\u0159e vychlazen\u00e9 buko pandan s mlad\u00fdm kokosem a pandanov\u00fdm \u017eel\u00e9: p\u0159\u00edjemn\u00fd \u00favod do filip\u00ednsk\u00e9 kuchyn\u011b. Na Sr\u00ed Lance je rampe nepostradatelnou sou\u010d\u00e1st\u00ed kari, n\u011bkdy se kr\u00e1tce ope\u010de v oleji, aby se uvolnila jeho v\u016fn\u011b. Pandan tak pod r\u016fzn\u00fdmi n\u00e1zvy najdete ve velk\u00e9 \u010d\u00e1sti kuchyn\u00ed tohoto regionu.\n\n\n\n\n\n\tDom\u00e1c\u00ed pandanov\u00fd extrakt\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSurovinyListy pandanu (\u010derstv\u00e9 nebo mra\u017een\u00e9)Voda\t\n\t\n\t\tNakr\u00e1jejte listy pandanu.Rozmixujte listy jen s takov\u00fdm mno\u017estv\u00edm vody, aby \u0161ly snadno mixovat.Sm\u011bs p\u0159ece\u010fte p\u0159es pl\u00e1tno nebo velmi jemn\u00e9 s\u00edtko a d\u016fkladn\u011b vyma\u010dkejte.Z\u00edskanou tekutinu dejte do lednice a nechte n\u011bkolik hodin odst\u00e1t.Sledujte, jak se sm\u011bs odd\u011bluje a na dn\u011b se usazuje tmav\u011b zelen\u00e1 vrstva.Opatrn\u011b slijte sv\u011btlej\u0161\u00ed horn\u00ed vrstvu.Odeberte a pou\u017eijte tmav\u011b zelenou usazeninu, kter\u00e1 je aromati\u010dt\u011bj\u0161\u00ed a m\u00e1 nejp\u0159irozen\u011bj\u0161\u00ed barvu.\t\n\t\n\t\tPro nejlep\u0161\u00ed chu\u0165 extrakt spot\u0159ebujte co nejd\u0159\u00edve, ide\u00e1ln\u011b je\u0161t\u011b tent\u00fd\u017e den.\n\t\n\t\n\t\tCondimentAsiatique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199077","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=199077"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199077\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113873"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}