{"id":199580,"title":"Thajsk\u00e1 omeleta kai jeow","modified":"2026-10-31T17:57:21+01:00","plain":"Zlatav\u00e1 a k\u0159upav\u00e1 omeleta sma\u017een\u00e1 ve woku ve vysok\u00e9 vrstv\u011b oleje a ochucen\u00e1 ryb\u00ed om\u00e1\u010dkou.\n\n\n\nNad\u00fdchan\u00e1 vaje\u010dn\u00e1 omeleta s prask\u00e1n\u00edm dosed\u00e1 na horkou jasm\u00ednovou r\u00fd\u017ei. Jej\u00ed rozt\u0159epen\u00e9 okraje k\u0159upou a s p\u00e1rou stoup\u00e1 v\u016fn\u011b zkaramelizovan\u00e9 ryb\u00ed om\u00e1\u010dky. Autentick\u00e1 Kai Jeow nen\u00ed bled\u00e1 p\u0159elo\u017een\u00e1 omeleta. \n\n\n\nJe to poctiv\u00e1 thajsk\u00e1 klasika, p\u0159\u00edmo\u010dar\u00e1 jako pad see ew nebo tom yum kung, kter\u00e1 stav\u00ed na prudk\u00e9m \u017e\u00e1ru, \u0161t\u011bdr\u00e9m mno\u017estv\u00ed oleje a pouh\u00e9 kapce n\u011b\u010deho kysel\u00e9ho, d\u00edky nim\u017e se jej\u00ed jemn\u00fd st\u0159ed kr\u00e1sn\u011b nafoukne a z\u016fstane vzdu\u0161n\u00fd.\n\n\n\nDal\u0161\u00ed velk\u00e1 thajsk\u00e1 klasika z woku: pad see ew\n\n\n\nCo je Kai Jeow?\n\n\n\nKai Jeow neboli \u0e44\u0e02\u0e48\u0e40\u0e08\u0e35\u0e22\u0e27 se \u010dasto p\u0159ekl\u00e1d\u00e1 jako \u201ethajsk\u00e1 omeleta\u201c, jej\u00ed n\u00e1zev je ale p\u0159esn\u011bj\u0161\u00ed. \u201eJeow\u201c poch\u00e1z\u00ed z v\u00fdrazu \u201ejiao\u201c z \u010d\u00ednsk\u00e9ho dialektu Teochew, kter\u00fd ozna\u010duje potravinu ope\u010denou dohn\u011bda, dok\u0159upava nebo lehce p\u0159ip\u00e1lenou. \n\n\n\nO pozvolnou p\u0159\u00edpravu na p\u00e1nvi tu nejde. Omeleta se sma\u017e\u00ed v po\u0159\u00e1dn\u00e9 vrstv\u011b rozp\u00e1len\u00e9ho oleje, tradi\u010dn\u011b ve woku, dokud se vejce nenafoukne a nez\u00edsk\u00e1 p\u00f3rovitou strukturu s nepravideln\u00fdm povrchem.\n\n\n\nTypick\u00fdm dochucovadlem je thajsk\u00e1 ryb\u00ed om\u00e1\u010dka neboli nam pla, nikoli s\u00f3jov\u00e1 om\u00e1\u010dka nebo kuchy\u0148sk\u00e1 s\u016fl. D\u00edky vysok\u00e9mu obsahu glutam\u00e1t\u016f pom\u00e1h\u00e1 vejci zhn\u011bdnout a vytvo\u0159it chutnou, lehce nasl\u00e1dlou k\u016frku. \n\n\n\nD\u016fle\u017eitou roli hraje tak\u00e9 p\u00e1r kapek limetkov\u00e9 \u0161\u0165\u00e1vy, b\u00edl\u00e9ho octa nebo vody: p\u0159i kontaktu s olejem se prom\u011bn\u00ed v p\u00e1ru a pom\u00e1haj\u00ed roz\u0161lehan\u00fdm vejc\u00edm nafouknout se zevnit\u0159.\n\n\n\nPokud chcete z\u016fstat u klasick\u00fdch j\u00eddel sma\u017een\u00fdch ve woku, vyzkou\u0161ejte pad pong karee\n\n\n\nOd woku Teochew ke kr\u00e1lovsk\u00fdm ob\u0159ad\u016fm\n\n\n\nHistorie Kai Jeow se odr\u00e1\u017e\u00ed v obchodn\u00edch styc\u00edch a migraci. \u010c\u00ed\u0148an\u00e9 Teochew p\u0159inesli \u017eelezn\u00fd wok a celou slovn\u00ed z\u00e1sobu spojenou se sma\u017een\u00edm, co\u017e prom\u011bnilo siamskou kuchyni. Svou roli mo\u017en\u00e1 sehr\u00e1l i evropsk\u00fd vliv: na dvo\u0159e v Ayutthayi v 17. stolet\u00ed mohly francouzsk\u00e9 diplomatick\u00e9 kontakty p\u0159in\u00e9st my\u0161lenku omelety, kterou si m\u00edstn\u00ed n\u00e1sledn\u011b upravili za pou\u017eit\u00ed siamsk\u00e9ho n\u00e1\u010din\u00ed, ryb\u00ed om\u00e1\u010dky a s oblibou v op\u00e9k\u00e1n\u00ed dohn\u011bda na prudk\u00e9m ohni.\n\n\n\nPam\u011bti princezny Narinthrathewi uv\u00e1d\u011bj\u00ed Kai Jeow mezi pokrmy pod\u00e1van\u00fdmi p\u0159i velk\u00fdch ob\u0159adech ve Wat Phra Kaew za vl\u00e1dy R\u00e1my I. na konci 18. stolet\u00ed. Kv\u016fli velk\u00e9mu mno\u017estv\u00ed pot\u0159ebn\u00e9ho s\u00e1dla \u0161lo tehdy o luxusn\u00ed pokrm. Prvn\u00ed kucha\u0159sk\u00e9 knihy zachycuj\u00ed jeho postupn\u00fd v\u00fdvoj: Mae Krua Hua Pa (1908) zmi\u0148uje p\u0159elo\u017een\u00e9 omelety inspirovan\u00e9 zahrani\u010dn\u00ed kuchyn\u00ed a Tamrap Sai Yaowapa (1935) u\u017e popisuje postupy bl\u00edzk\u00e9 dne\u0161n\u00ed podob\u011b, s d\u016fkladn\u011b roz\u0161lehan\u00fdmi vejci a zvln\u011bn\u00fdmi vrstvami vznikaj\u00edc\u00edmi p\u0159i kontaktu s olejem.\n\n\n\nKai Jeow se pod\u00e1v\u00e1 na r\u00fd\u017ei, stejn\u011b jako dobr\u00e9 thajsk\u00e9 zelen\u00e9 kari\n\n\n\nP\u00f3rovit\u00e1 struktura m\u011bla v\u00fdznam i mimo tal\u00ed\u0159 s r\u00fd\u017e\u00ed. V Gaeng Chalaem, \u010dir\u00e9m v\u00fdvaru s natrhanou omeletou Kai Jeow a hl\u00e1vkov\u00fdm sal\u00e1tem, sma\u017een\u00e9 vejce nas\u00e1v\u00e1 v\u00fdvar, ale p\u0159itom si zachov\u00e1v\u00e1 objem. V\u00fdsledek m\u00e1 daleko ke kokosov\u00e9 jemnosti pol\u00e9vky tom kha gai. Dnes najdete Kai Jeow u pouli\u010dn\u00edch st\u00e1nk\u016f vedle moo ping nebo thajsk\u00e9ho ku\u0159ec\u00edho satay, nakr\u00e1jenou na prou\u017eky v nakysl\u00e9m sal\u00e1tu yam khai dao nebo jako p\u0159\u00edlohu ke khao khluk kapi a hov\u011bz\u00edmu s thajskou bazalkou.\n\n\n\nHlavn\u00ed suroviny na Kai Jeow\n\n\n\n\n\n\n\nVelk\u00e1 slepi\u010d\u00ed vejce dodaj\u00ed b\u00edlkoviny a vodu, d\u00edky nim\u017e se omeleta p\u011bkn\u011b nafoukne. Z kachn\u00edch vajec vznikne hutn\u011bj\u0161\u00ed, syt\u011bj\u0161\u00ed verze s pevn\u011bj\u0161\u00ed k\u0159upavou k\u016frkou. \n\n\n\nCo se t\u00fd\u010de tuku, chu\u0165ov\u011b neutr\u00e1ln\u00ed olej nebo rozpu\u0161t\u011bn\u00e9 s\u00e1dlo p\u0159en\u00e1\u0161ej\u00ed teplo dostate\u010dn\u011b rychle, aby povrch zk\u0159upav\u011bl d\u0159\u00edv, ne\u017e vnit\u0159ek splaskne. Oleje mus\u00ed b\u00fdt dost, aby se omeleta sma\u017eila ve vydatn\u00e9 vrstv\u011b, obvykle mnohem vy\u0161\u0161\u00ed ne\u017e jen tenk\u00fd povlak na dn\u011b.\n\n\n\nOm\u00e1\u010dka nam pla dod\u00e1 s\u016fl a umami, kter\u00e9 k\u016frce prop\u016fj\u010duj\u00ed ope\u010denou chu\u0165. S\u00f3jov\u00e1 om\u00e1\u010dka nebo kuchy\u0148sk\u00e1 s\u016fl zm\u011bn\u00ed jak chu\u0165, tak chov\u00e1n\u00ed vajec p\u0159i sma\u017een\u00ed. P\u00e1r kapek limetkov\u00e9 \u0161\u0165\u00e1vy nebo vody pom\u00e1h\u00e1 vejci p\u0159i kontaktu s olejem nab\u00fdt na objemu.\n\n\n\nHork\u00e1 jasm\u00ednov\u00e1 r\u00fd\u017ee vst\u0159eb\u00e1v\u00e1 tu\u010dnost pokrmu stejn\u011b jako u thajsk\u00e9ho zelen\u00e9ho kari nebo thajsk\u00e9ho \u010derven\u00e9ho kari. Prik nam pla nebo om\u00e1\u010dka sriracha vyva\u017euj\u00ed tuk slanost\u00ed, p\u00e1livost\u00ed a kyselost\u00ed. \n\n\n\nP\u0159\u00edsady jako mlet\u00e9 vep\u0159ov\u00e9 maso, krab\u00ed maso (kter\u00e9 p\u0159ipom\u00edn\u00e1 pad pong karee) nebo listy cha-om zv\u00fdraz\u0148uj\u00ed chu\u0165, ale nejlep\u0161\u00ed verze si zachov\u00e1vaj\u00ed nad\u00fdchanost t\u00edm, \u017ee p\u0159\u00edsady nechaj\u00ed spojit s vejcem, ani\u017e by ho zat\u00ed\u017eily.\n\n\n\nDal\u0161\u00ed st\u00e1lice thajsk\u00fdch pouli\u010dn\u00edch st\u00e1nk\u016f: \u0161p\u00edzy moo ping\n\n\n\nJak poznat autentickou omeletu\n\n\n\nOmeleta m\u00e1 b\u00fdt v\u00fdrazn\u011b hn\u011bd\u00e1, ne jen nesm\u011ble \u017elut\u00e1. Jej\u00ed okraje se mus\u00ed l\u00e1mat na k\u0159upav\u00e9 kousky, zat\u00edmco st\u0159ed z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00fd, se z\u0159eteln\u00fdmi vrstvami. Olej mus\u00ed b\u00fdt dostate\u010dn\u011b hork\u00fd, aby se vejce okam\u017eit\u011b nafouklo, a mus\u00ed ho b\u00fdt dost, aby se v n\u011bm sma\u017eilo, ne jen zprudka op\u00e9kalo. Mouka, kuku\u0159i\u010dn\u00fd \u0161krob, kyp\u0159ic\u00ed pr\u00e1\u0161ek ani opatrn\u00e1 p\u0159\u00edprava na m\u00edrn\u00e9m ohni sem nepat\u0159\u00ed.\n\n\n\n\n\n\tAutentick\u00e1 kai jeow\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 vejce2 l\u017e\u00edce zad\u011bnek (vyloupan\u00fdch, va\u0159en\u00fdch)1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky0,5 l\u017ei\u010dky pep\u0159e120 ml oleje (na sma\u017een\u00ed)2 l\u017e\u00edce vody\t\n\t\n\t\tP\u0159\u00edpravaRozklepn\u011bte vejce do misky, p\u0159idejte zad\u011bnky, ryb\u00ed om\u00e1\u010dku, pep\u0159 a vodu a vy\u0161lehejte do hladk\u00e9 sm\u011bsi.Ve woku na siln\u00e9m ohni d\u016fkladn\u011b rozeh\u0159ejte olej.Vlijte vaje\u010dnou sm\u011bs do woku a sma\u017ete, dokud omeleta p\u011bkn\u011b nenab\u011bhne a nezezl\u00e1tne.Ihned pod\u00e1vejte.\t\n\t\n\t\tAby byla omeleta opravdu k\u0159upav\u00e1, pou\u017eijte po\u0159\u00e1dn\u011b rozp\u00e1len\u00fd olej a hlubok\u00fd wok. P\u0159ed pod\u00e1v\u00e1n\u00edm nechte omeletu n\u011bkolik sekund okapat na pap\u00edrov\u00e9 ut\u011brce.\n\t\n\t\n\t\tPlat principalTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199580","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=199580"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199580\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/146631"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}