{"id":199529,"title":"Ku\u0159e na z\u00e1zvoru s jarn\u00ed cibulkou","modified":"2026-10-31T17:56:21+01:00","plain":"Lahodn\u00e9 malajsijsk\u00e9 restovan\u00e9 ku\u0159e se z\u00e1zvorem a jarn\u00ed cibulkou\n\n\n\nStejn\u011b jako malajsijsk\u00e9 sma\u017een\u00e9 vep\u0159ov\u00e9 nebo hov\u011bz\u00ed se z\u00e1zvorem m\u00e1 i tento lahodn\u00fd jednoduch\u00fd asijsk\u00fd recept sv\u00e9 ko\u0159eny v \u010d\u00ednsk\u00e9 diaspo\u0159e v Malajsii. P\u0159esn\u011bji \u0159e\u010deno, podobn\u00fd pokrm poch\u00e1z\u00ed z kantonsk\u00e9 \u010d\u00ednsk\u00e9 kuchyn\u011b. Neple\u0165te si ho ale s lahodn\u00fdm ku\u0159etem na z\u00e1zvoru\n\n\n\nM\u016fj recept na vep\u0159ov\u00e9 po zp\u016fsobu Hakka neboli malajsijsk\u00fd sma\u017een\u00fd vep\u0159ov\u00fd b\u016f\u010dek\n\n\n\nKuchyn\u011b podnik\u016f dai chow\n\n\n\nTento pokrm pat\u0159\u00ed k tomu, \u010demu se v Malajsii \u0159\u00edk\u00e1 \u201ekuchyn\u011b dai chow\u201c. Tento n\u00e1zev v kanton\u0161tin\u011b doslova znamen\u00e1 \u201evelk\u00e9 sma\u017een\u00ed\u201c. Ozna\u010duje \u0161irokou \u0161k\u00e1lu typick\u00fdch restovan\u00fdch pokrm\u016f, kter\u00e9 si m\u016f\u017eete objednat, od zeleniny p\u0159es dlouho va\u0159en\u00e9 pol\u00e9vky, maso, mo\u0159sk\u00e9 plody a ryby na p\u00e1\u0159e a\u017e po mnoho dal\u0161\u00edch j\u00eddel.\n\n\n\nRestovan\u00e9 hov\u011bz\u00ed s ananasem je klasikou t\u011bchto podnik\u016f\n\n\n\nDo restaurac\u00ed dai chow tradi\u010dn\u011b chodily \u010d\u00ednsk\u00e9 rodiny, kdy\u017e u\u017e bylo dom\u00e1c\u00ed va\u0159en\u00ed pro v\u0161echny p\u0159\u00edli\u0161 n\u00e1ro\u010dn\u00e9. Princip p\u0159ipom\u00edn\u00e1 dom\u00e1c\u00ed stolov\u00e1n\u00ed, p\u0159i kter\u00e9m se na st\u016fl rozlo\u017e\u00ed n\u011bkolik j\u00eddel a v\u0161ichni se o n\u011b d\u011bl\u00ed a jed\u00ed je s r\u00fd\u017e\u00ed.\n\n\n\nD\u00edky kulturn\u00ed rozmanitosti Malajsie si v\u0161ak tyto restaurace postupn\u011b z\u00edskaly \u0161ir\u0161\u00ed okruh host\u016f. Pokud se vyd\u00e1te do Kuala Lumpuru, na 100% na n\u011bkterou naraz\u00edte.\n\n\n\nHlavn\u00ed suroviny na malajsijsk\u00e9 restovan\u00e9 ku\u0159e se z\u00e1zvorem a jarn\u00ed cibulkou\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: neple\u0165te si ji s tmavou s\u00f3jovou om\u00e1\u010dkou, jde o b\u011b\u017enou slanou s\u00f3jovou om\u00e1\u010dku, kterou se\u017eenete v\u0161ude\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: dod\u00e1 j\u00eddlu skv\u011blou chu\u0165 umami a p\u0159\u00edjemnou slanost\n\n\n\nSezamov\u00fd olej: dod\u00e1 cel\u00e9mu pokrmu lahodnou o\u0159\u00ed\u0161kovou chu\u0165\n\n\n\nV\u00edno Shaoxing: Klasick\u00e9 \u010d\u00ednsk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno. Lze ho nahradit such\u00fdm sherry\n\n\n\nKu\u0159e: Rozhodn\u011b s\u00e1hn\u011bte po horn\u00edch ku\u0159ec\u00edch stehnech. Zaru\u010d\u00ed v\u00e1m maxim\u00e1ln\u00ed \u0161\u0165avnatost a chu\u0165. Dob\u0159e, m\u016f\u017eete pou\u017e\u00edt i prsa, ale v\u00fdsledek bude m\u00e9n\u011b chutn\u00fd. Na vlastn\u00ed nebezpe\u010d\u00ed\n\n\n\n\n\n\tRestovan\u00e9 ku\u0159e se z\u00e1zvorem a jarn\u00ed cibulkou\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t400 g ku\u0159ec\u00edch horn\u00edch stehen (vykost\u011bn\u00fdch, nakr\u00e1jen\u00fdch na pl\u00e1tky, s k\u016f\u017e\u00ed)40 g z\u00e1zvoru (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)3 jarn\u00ed cibulky (pouze b\u00edl\u00e9 \u010d\u00e1sti, nakr\u00e1jen\u00e9 nadrobno. Zelen\u00e9 \u010d\u00e1sti si nechte na ozdobu)4 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)0.5 cibule (nakr\u00e1jen\u00e9 na \u010dtvrtky)Marin\u00e1da1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka sezamov\u00e9ho olejeb\u00edl\u00fd pep\u0159 (podle chuti)1.5 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobuOm\u00e1\u010dka1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce v\u00edna Shaoxingb\u00edl\u00fd pep\u0159 (podle chuti)30 ml vody1 l\u017ei\u010dka kuku\u0159i\u010dn\u00e9ho \u0161krobuNa ozdobuZelen\u00e9 \u010d\u00e1sti jarn\u00edch cibulek nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dkaP\u0159\u00edlohyVa\u0159en\u00e1 b\u00edl\u00e1 r\u00fd\u017ee\t\n\t\n\t\tSm\u00edchejte ku\u0159e se surovinami na marin\u00e1du (krom\u011b kuku\u0159i\u010dn\u00e9ho \u0161krobu)P\u0159idejte kuku\u0159i\u010dn\u00fd \u0161krob. Nechte marinovat 15 minut.V misce sm\u00edchejte suroviny na om\u00e1\u010dku krom\u011b kuku\u0159i\u010dn\u00e9ho \u0161krobu a vodyV jin\u00e9 misce sm\u00edchejte vodu s kuku\u0159i\u010dn\u00fdm \u0161krobemNa p\u00e1nvi nebo ve woku rozeh\u0159ejte olej a orestujte z\u00e1zvor dozlatova. P\u0159idejte \u010desnekP\u0159idejte ku\u0159e. Op\u00e9kejte ho z jedn\u00e9 strany bez m\u00edch\u00e1n\u00ed, dokud se nevytvo\u0159\u00ed k\u016frka (asi 5 minut), pot\u00e9 v\u0161echny kousky oto\u010dte.P\u0159idejte b\u00edl\u00e9 \u010d\u00e1sti jarn\u00edch cibulek a cibuli. Restujte, dokud nezm\u011bknou.P\u0159ilijte om\u00e1\u010dku a va\u0159te, dokud se m\u00edrn\u011b nezredukuje.P\u0159idejte sm\u011bs vody a kuku\u0159i\u010dn\u00e9ho \u0161krobu a velmi rychle m\u00edchejte, dokud om\u00e1\u010dka nezhoustneP\u0159idejte zelen\u00e9 \u010d\u00e1sti jarn\u00edch cibulek, prom\u00edchejte, odstavte z ohn\u011b a pod\u00e1vejte hork\u00e9 na r\u00fd\u017ei.\t\n\t\n\t\tPro lep\u0161\u00ed v\u00fdsledek je opravdu z\u00e1sadn\u00ed po\u010dkat, a\u017e ku\u0159e p\u011bkn\u011b zhn\u011bdne, a teprve potom ho za\u010d\u00edt m\u00edchat\n\t\n\t\n\t\tPlat principalMalaisienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199529","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=199529"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199529\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18518"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}