{"id":199737,"title":"Mungo pasta z fazol\u00ed mungo","modified":"2026-10-31T18:00:13+01:00","plain":"Co je pasta z fazol\u00ed mungo?\n\n\n\nP\u0159edstavte si surovinu, kter\u00e1 se hod\u00ed do slan\u00fdch i sladk\u00fdch pokrm\u016f, zkr\u00e1tka opravdov\u00e9ho dvojit\u00e9ho agenta gastronomie. P\u0159esn\u011b takov\u00e1 je pasta z fazol\u00ed mungo, nesporn\u00e1 hv\u011bzda asijsk\u00e9 kuchyn\u011b (p\u0159edev\u0161\u00edm t\u00e9 vietnamsk\u00e9 a thajsk\u00e9, ale najdete ji t\u00e9m\u011b\u0159 v\u0161ude)\n\n\n\nVyr\u00e1b\u00ed se z fazol\u00ed mungo, drobn\u00fdch zelen\u00fdch nebo \u017elut\u00fdch perli\u010dek, kter\u00e9 se nejprve uva\u0159\u00ed tak akor\u00e1t a pot\u00e9 rozm\u011bln\u00ed na neodolateln\u011b jemnou pastu. \n\n\n\n\n\n\n\nAle to nen\u00ed v\u0161echno! Tato pasta je skute\u010dn\u00fd kulin\u00e1\u0159sk\u00fd chameleon. M\u016f\u017eete ji libovoln\u011b obm\u011b\u0148ovat podle sv\u00fdch chut\u00ed a recept\u016f. \n\n\n\nM\u00e1te chu\u0165 na n\u011bco sladk\u00e9ho? P\u0159idejte do n\u00ed cukr nebo med a klidn\u011b i m\u00e1slo, jako do m\u011bs\u00ed\u010dn\u00edch kol\u00e1\u010dk\u016f s fazolemi mungo\n\n\n\n\n\n\n\nD\u00e1v\u00e1te p\u0159ednost n\u011b\u010demu slan\u00e9mu? \u017d\u00e1dn\u00fd probl\u00e9m, sta\u010d\u00ed trocha soli nebo s\u00f3jov\u00e9 om\u00e1\u010dky. Pasta z fazol\u00ed mungo je jako \u010dist\u00e9 pl\u00e1tno, p\u0159ipraven\u00e9 pro v\u0161echny va\u0161e kulin\u00e1\u0159sk\u00e9 n\u00e1pady.\n\n\n\nKonzistence podle va\u0161eho gusta\n\n\n\nA co je na tom nejlep\u0161\u00ed? Konzistenci t\u00e9to pasty si m\u016f\u017eete upravit podle sv\u00fdch p\u0159edstav. M\u00e1te rad\u011bji jemnou pastu? Rozm\u011bln\u011bte fazole dohladka, a\u017e z\u00edsk\u00e1te hebkou, kr\u00e9movou hmotu. R\u00e1di v \u00fastech c\u00edt\u00edte strukturu fazol\u00ed? Nechte v past\u011b p\u00e1r kousk\u016f pro bohat\u0161\u00ed chu\u0165ov\u00fd z\u00e1\u017eitek.\n\n\n\nDo thajsk\u00fdch med kanoon se pou\u017e\u00edv\u00e1 zrnit\u011bj\u0161\u00ed varianta pasty z fazol\u00ed mungo\n\n\n\nTak co, pust\u00edte se do dobrodru\u017estv\u00ed s pastou z fazol\u00ed mungo? A\u0165 u\u017e jste \u0161\u00e9fkucha\u0159i s michelinskou hv\u011bzdou, nebo v kuchyni teprve za\u010d\u00edn\u00e1te, tahle pasta v\u00e1m p\u0159ichyst\u00e1 p\u0159\u00edjemn\u00e1 p\u0159ekvapen\u00ed a lahodn\u00e9 chv\u00edle. Tak honem k hrnc\u016fm!\n\n\n\nSladk\u00e9 fazole, nen\u00ed to zvl\u00e1\u0161tn\u00ed? \n\n\n\nTohle t\u00e9ma jsme na webu u\u017e kr\u00e1tce nakousli u m\u00e9 japonsk\u00e9 pasty z \u010derven\u00fdch fazol\u00ed, ale r\u00e1d bych ho trochu rozvedl.\n\n\n\nPasta z \u010derven\u00fdch fazol\u00ed, zn\u00e1m\u00e1 tak\u00e9 jako anko\n\n\n\nKdy\u017e se pozorn\u011b pod\u00edv\u00e1me na typick\u00e9 z\u00e1padn\u00ed dezerty, hned n\u00e1s pra\u0161t\u00ed do o\u010d\u00ed jedna v\u011bc: fazole a dal\u0161\u00ed lu\u0161t\u011bniny v t\u011bchto sladk\u00fdch dobrot\u00e1ch n\u00e1padn\u011b chyb\u011bj\u00ed, zat\u00edmco slan\u00e9 pokrmy, jako je dal bhat, jsou velmi zn\u00e1m\u00e9\n\n\n\nTo m\u016f\u017ee p\u016fsobit p\u0159ekvapiv\u011b, zvl\u00e1\u0161\u0165 kdy\u017e si uv\u011bdom\u00edme, \u017ee v asijsk\u00e9 kuchyni se tyto suroviny pou\u017e\u00edvaj\u00ed zcela b\u011b\u017en\u011b, a to zejm\u00e9na p\u0159i p\u0159\u00edprav\u011b dezert\u016f.\n\n\n\nV asijsk\u00e9 kulin\u00e1\u0159sk\u00e9 tradici toti\u017e fazole nepat\u0159\u00ed jen do slan\u00fdch j\u00eddel. \n\n\n\nDaj\u00ed se p\u0159ipravit tak, aby cel\u00e9 \u0159ad\u011b dezert\u016f dodaly sladkou chu\u0165 a kr\u00e9movou konzistenci. Pro z\u00e1padn\u00ed jaz\u00fd\u010dky se takov\u00e9 pou\u017eit\u00ed m\u016f\u017ee zd\u00e1t nezvykl\u00e9, nab\u00edz\u00ed ale skute\u010dn\u00e9 bohatstv\u00ed chut\u00ed a textur, kter\u00e9 stoj\u00ed za objeven\u00ed.\n\n\n\nP\u0159\u00ednos fazol\u00ed v dezertech se v\u0161ak neomezuje jen na chu\u0165. Tyto suroviny maj\u00ed tak\u00e9 tu v\u00fdhodu, \u017ee sladkostem dod\u00e1vaj\u00ed nezanedbatelnou v\u00fd\u017eivovou hodnotu. \n\n\n\nBanh cam jsou vietnamsk\u00e1 klasika s n\u00e1pln\u00ed z pasty ze \u017elut\u00fdch fazol\u00ed\n\n\n\nJsou toti\u017e v\u00fdznamn\u00fdm zdrojem b\u00edlkovin a obsahuj\u00ed mnoho dal\u0161\u00edch nezbytn\u00fdch \u017eivin. P\u0159id\u00e1n\u00edm fazol\u00ed do dezert\u016f tak nejen roz\u0161\u00ed\u0159\u00edte paletu chut\u00ed, ale tak\u00e9 z\u00edsk\u00e1te v\u00fd\u017eivn\u011bj\u0161\u00ed a vyv\u00e1\u017een\u011bj\u0161\u00ed sladkosti.\n\n\n\nTuto pastu m\u016f\u017eete pou\u017e\u00edt do \u010d\u00ednsk\u00fdch kokosov\u00fdch kuli\u010dek nebo t\u0159eba do mochi \n\n\n\n\n\n\tPasta z fazol\u00ed mungo\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t130 g \u017elut\u00fdch fazol\u00ed mungo (d\u00e1l)30 g cukruVoda\t\n\t\n\t\tFazole 5-6kr\u00e1t propl\u00e1chn\u011bteFazole namo\u010dte do vody a nechte p\u0159es noc v ledniciDruh\u00fd den vodu slijte, fazole dejte do hrnce s \u010derstvou vodou a p\u0159ive\u010fte k varuPo 20-25 minut\u00e1ch jsou fazole uva\u0159en\u00e9Fazole rozmixujte v kuchy\u0148sk\u00e9m robotu na hladkou pastu\t\n\t\n\t\tPokud je pasta p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, nechte ji vychladnout. Pokud je st\u00e1le p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, zah\u0159\u00edvejte ji n\u011bkolik minut na p\u00e1nvi\nV lednici vydr\u017e\u00ed 4 dny\n\t\n\t\n\t\tCondimentAsiatiqueharicots jaune, Haricots mungo, p\u00e2te de haricot","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199737","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=199737"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199737\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8490"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}