{"id":200976,"title":"Sambal badjak","modified":"2026-10-31T18:19:37+01:00","plain":"Indon\u00e9sk\u00e1 va\u0159en\u00e1 chilli pasta, tmav\u011b \u010derven\u00e1 a leskl\u00e1, zjemn\u011bn\u00e1 dom\u00e1c\u00edm ketjapem s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\nSta\u010d\u00ed jedin\u00e1 l\u017e\u00edce: tmav\u011b \u010derven\u00e1 a leskl\u00e1 pasta o\u017eiv\u00ed grilovan\u00e9 pokrmy p\u00e1livost\u00ed chilli, v\u016fn\u00ed citronov\u00e9 tr\u00e1vy a t\u00f3ny umami. Sambal badjak je va\u0159en\u00e1 chilli pasta, kter\u00e1 dod\u00e1 hloubku chuti ku\u0159eti, ryb\u00e1m, tofu, vejc\u00edm i restovan\u00e9 zelenin\u011b. Na malou skleni\u010dku o p\u0159ibli\u017en\u011b 200 g po\u010d\u00edtejte s 15 minutami p\u0159\u00edpravy a 30 minutami va\u0159en\u00ed. Tento recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je sambal badjak?\n\n\n\nSambal badjak pat\u0159\u00ed mezi va\u0159en\u00e9 sambaly indon\u00e9sk\u00e9 kuchyn\u011b. P\u0159\u00edprava za\u010d\u00edn\u00e1 jemnou pastou zvanou boemboe, jej\u00edm\u017e z\u00e1kladem jsou \u010derven\u00e9 chilli papri\u010dky, \u010derven\u00e1 cibule, \u010desnek, z\u00e1zvor a galg\u00e1n. Tento z\u00e1klad se zprudka orestuje v rozp\u00e1len\u00e9m kokosov\u00e9m oleji a pot\u00e9 se zvolna va\u0159\u00ed: chut\u011b se koncentruj\u00ed, p\u00e1livost se zjem\u0148uje a pasta z\u00edsk\u00e1v\u00e1 hustou, vl\u00e1\u010dnou konzistenci.\n\n\n\nCitronov\u00e1 tr\u00e1va, kterou p\u0159ed va\u0159en\u00edm rozm\u00e1\u010dknete, sambal provon\u00ed, ale z\u016fst\u00e1v\u00e1 vl\u00e1knit\u00e1, proto se p\u0159ed pod\u00e1v\u00e1n\u00edm vyj\u00edm\u00e1.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Om\u00e1\u010dka nomato.\n\n\n\nVa\u0159en\u00fd sladko-slan\u00fd sambal\n\n\n\nTato verze zachov\u00e1v\u00e1 dlouh\u00e9 va\u0159en\u00ed, p\u0159i kter\u00e9m se rozv\u00edjej\u00ed v\u016fn\u011b, s jednou \u00fapravou: sladkost j\u00ed dod\u00e1v\u00e1 dom\u00e1c\u00ed ketjap s n\u00edzk\u00fdm obsahem sacharid\u016f. Nahradit ho m\u016f\u017eete tak\u00e9 s\u00f3jovou om\u00e1\u010dkou nebo tamari s hn\u011bd\u00fdm erythritolem \u010di tekut\u00fdm sladidlem s karamelovou p\u0159\u00edchut\u00ed. C\u00edlem je dos\u00e1hnout v\u00fdrazn\u00e9 sladko-slan\u00e9 chuti bez cukru obsa\u017een\u00e9ho v klasick\u00e9m kecap manis.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad pasty tvo\u0159\u00ed 15 \u010derven\u00fdch chilli papri\u010dek pro barvu a p\u00e1livost, 2 \u010derven\u00e9 cibule pro objem a plnost chuti, 4 strou\u017eky \u010desneku, 1 cm \u010derstv\u00e9ho galg\u00e1nu s d\u0159evit\u00fdmi a citronov\u00fdmi t\u00f3ny, \u010derstv\u00fd z\u00e1zvor a 1 rozm\u00e1\u010dknut\u00fd stonek citronov\u00e9 tr\u00e1vy. \u010cerven\u00e1 cibule tvo\u0159\u00ed zna\u010dnou \u010d\u00e1st obsa\u017een\u00fdch sacharid\u016f.\n\n\n\nSladkost a umami dod\u00e1vaj\u00ed 4 l\u017e\u00edce dom\u00e1c\u00edho ketjapu s n\u00edzk\u00fdm obsahem sacharid\u016f, p\u0159\u00edpadn\u011b s\u00f3jov\u00e9 om\u00e1\u010dky nebo tamari s hn\u011bd\u00fdm erythritolem. Dv\u011b l\u017ei\u010dky trassi, fermentovan\u00e9 krevetov\u00e9 pasty obsahuj\u00edc\u00ed kor\u00fd\u0161e, a 1 l\u017ei\u010dka ryb\u00ed om\u00e1\u010dky bez cukru d\u00e1le rozv\u00edjej\u00ed slanou chu\u0165. P\u011bt opra\u017een\u00fdch o\u0159ech\u016f kemiri pastu zahust\u00ed a dod\u00e1 j\u00ed kr\u00e9movost s o\u0159\u00ed\u0161kov\u00fdm n\u00e1dechem, konzumuj\u00ed se tepeln\u011b upraven\u00e9.\n\n\n\nV podobn\u00e9m duchu: Vep\u0159ov\u00e1 \u017eebra pe\u010den\u00e1 v troub\u011b.\n\n\n\nPro obm\u011bnu: Tapen\u00e1da ze zelen\u00fdch oliv.\n\n\n\n\u0160\u0165\u00e1va z jednoho citronu vyva\u017euje sladkost a zv\u00fdraz\u0148uje chilli, velk\u00e1 sklenice hork\u00e9 vody upravuje konzistenci a 3 l\u017e\u00edce kokosov\u00e9ho oleje slou\u017e\u00ed jako tuk a pom\u00e1haj\u00ed aromatick\u00fdm surovin\u00e1m uvolnit v\u016fni.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nZ\u00e1kladem \u00fasp\u011bchu je dokonale hladk\u00e1 pasta, aby se chilli papri\u010dky, cibule, \u010desnek, z\u00e1zvor a galg\u00e1n tepeln\u011b upravovaly rovnom\u011brn\u011b. Nejprve nasucho opra\u017ete o\u0159echy kemiri a pot\u00e9 zprudka orestujte boemboe v rozp\u00e1len\u00e9m kokosov\u00e9m oleji; vm\u00edchejte o\u0159echy, vodu, citronovou \u0161\u0165\u00e1vu a sladko-slan\u00e9 dochucen\u00ed, nakonec trassi, ryb\u00ed om\u00e1\u010dku a citronovou tr\u00e1vu. Od za\u010d\u00e1tku v kuchyni v\u011btrejte, proto\u017ee v\u00fdpary z chilli dr\u00e1\u017ed\u00ed o\u010di, a d\u00e1vejte pozor na s\u016fl, kterou u\u017e obsahuj\u00ed trassi, ryb\u00ed om\u00e1\u010dka a s\u00f3jov\u00e1 om\u00e1\u010dka nebo tamari. Pasta m\u00e1 z\u016fstat hust\u00e1 a vl\u00e1\u010dn\u00e1, pokud se p\u0159ichyt\u00e1v\u00e1, roz\u0159e\u010fte ji trochou hork\u00e9 vody.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Kv\u011bt\u00e1kov\u00fd hummus.\n\n\n\nSambal badjak se pod\u00e1v\u00e1 zvl\u00e1\u0161\u0165 v mal\u00e9m mno\u017estv\u00ed. Hod\u00ed se ke \u0161p\u00edz\u016fm, ku\u0159eti s citronovou tr\u00e1vou, ryb\u00e1m, tofu, tempehu, restovan\u00e9 zelenin\u011b a vejc\u00edm, spolu se zeleninou s n\u00edzk\u00fdm obsahem \u0161krobu vytvo\u0159\u00ed j\u00eddlo s n\u00edzk\u00fdm obsahem sacharid\u016f; cel\u00e1 skleni\u010dka o p\u0159ibli\u017en\u011b 200 g obsahuje 35 g \u010dist\u00fdch sacharid\u016f. Je\u0161t\u011b hork\u00fd sambal p\u0159endejte do \u010dist\u00e9 sklenice, p\u0159ed ulo\u017een\u00edm do lednice ho nechte vychladnout, nebo ho pro del\u0161\u00ed uchov\u00e1n\u00ed zamrazte po mal\u00fdch porc\u00edch. Galg\u00e1n, citronovou tr\u00e1vu, p\u00e1liv\u00e9 chilli papri\u010dky, trassi a o\u0159echy kemiri se\u017eenete p\u0159edev\u0161\u00edm v asijsk\u00fdch potravin\u00e1ch nebo na internetu.\n\n\n\nPokud hled\u00e1te jednodu\u0161\u0161\u00ed z\u00e1kladn\u00ed dochucovadlo, tady je m\u016fj sambal oelek.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tSambal badjak\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 chilli papri\u010dek (\u010derven\u00fdch (chilli nebo \u0161pan\u011blsk\u00e9 papri\u010dky), pro v\u011bt\u0161\u00ed p\u00e1livost: rawit nebo Madame Jeanette)2 cibule (\u010derven\u00e9 (s m\u00edrn\u00fdm obsahem sacharid\u016f))4 strou\u017eky \u010desneku1 cm galangalu (\u010derstv\u00e9ho)z\u00e1zvor (\u010derstv\u00fd (cm))1 stonek citronov\u00e9 tr\u00e1vy (\u010derstv\u00e9)4 l\u017e\u00edce ketjapu (s n\u00edzk\u00fdm obsahem sacharid\u016f (dom\u00e1c\u00edho))2 l\u017ei\u010dky trassi1 l\u017ei\u010dka ryb\u00ed om\u00e1\u010dky ((bez cukru))5 o\u0159ech\u016f kemiri1 citron, \u0161\u0165\u00e1va1 velk\u00e1 sklenice vody (hork\u00e9)3 l\u017e\u00edce kokosov\u00e9ho olejeBez p\u0159\u00edpravy ketjapu4 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (nebo tamari, s 1 l\u017e\u00edc\u00ed hn\u011bd\u00e9ho erythritolu nebo tekut\u00fdm karamelov\u00fdm sladidlem)\t\n\t\n\t\tVlo\u017ete chilli papri\u010dky, cibuli a \u010desnek do kuchy\u0148sk\u00e9ho robotu.Oloupejte z\u00e1zvor a galangal (tenk\u00e9 slupky nemus\u00edte odstra\u0148ovat v\u0161echny, mohou j\u00edt rovnou do robotu). Nakr\u00e1jejte na kousky a p\u0159idejte.Rozmixujte dohladka. Nyn\u00ed m\u00e1te hotov\u00e9 boemboe.Rozdr\u0165te o\u0159echy kemiri v hmo\u017ed\u00ed\u0159i (nebo je nasekejte na kousky).Zapn\u011bte digesto\u0159 na nejvy\u0161\u0161\u00ed v\u00fdkon a nejl\u00e9pe tak\u00e9 otev\u0159ete okno.Rozeh\u0159ejte p\u00e1nev na st\u0159edn\u011b siln\u00e9m ohni. Nasucho opra\u017ete rozdrcen\u00e9 o\u0159echy kemiri a p\u0159idejte je do sm\u011bsi.Dejte p\u00e1nev na siln\u00fd ohe\u0148 a nalijte do n\u00ed olej. Nechte ho po\u0159\u00e1dn\u011b rozeh\u0159\u00e1t.P\u0159idejte boemboe (rozmixovanou sm\u011bs). N\u011bkolik minut m\u00edchejte na siln\u00e9m ohni.Pot\u00e9 sni\u017ete ohe\u0148 na st\u0159edn\u011b siln\u00fd a p\u0159idejte trochu vody.Vyma\u010dkejte citron a p\u0159idejte \u0161\u0165\u00e1vu. Nechte sm\u011bs d\u016fkladn\u011b prova\u0159it.P\u0159idejte ketjap s n\u00edzk\u00fdm obsahem sacharid\u016f. Nebo tamari s hn\u011bd\u00fdm erythritolem \u010di karamelov\u00fdm sladidlem.Rozdrobte trassi, p\u0159\u00edpadn\u011b v hmo\u017ed\u00ed\u0159i, a p\u0159idejte do sm\u011bsi. V tuto chv\u00edli p\u0159idejte tak\u00e9 ryb\u00ed om\u00e1\u010dku.P\u0159idejte citronovou tr\u00e1vu (lehce ji rozm\u00e1\u010dkn\u011bte, ohn\u011bte a zakru\u0165te) a nechte zvolna va\u0159it s ostatn\u00edmi surovinami.Nechte zvolna va\u0159it je\u0161t\u011b p\u016fl hodiny a podle pot\u0159eby p\u0159il\u00e9vejte vodu.Je\u0161t\u011b hork\u00fd sambal p\u0159endejte do \u010dist\u00e9 mal\u00e9 skleni\u010dky s v\u00ed\u010dkem (nebo nap\u0159\u00edklad do mal\u00e9 zava\u0159ovac\u00ed sklenice). D\u016fkladn\u011b prom\u00edchejte l\u017e\u00edc\u00ed, abyste odstranili vzduchov\u00e9 bubliny, a ihned uzav\u0159ete.Po vychladnut\u00ed ulo\u017ete do lednice.\t\n\t\n\t\tUveden\u00fd po\u010det kalori\u00ed odpov\u00edd\u00e1 cel\u00e9 mal\u00e9 skleni\u010dce, bez cukru, o\u0159ech\u016f kemiri, trassi a ryb\u00ed om\u00e1\u010dky.\nVybaven\u00ed: velk\u00e1 p\u00e1nev bez PFAS, (mal\u00fd) kuchy\u0148sk\u00fd robot, hmo\u017ed\u00ed\u0159, struhadlo, \u010dist\u00e1 mal\u00e1 skleni\u010dka, mal\u00fd rendl\u00edk (s rukojet\u00ed) (voliteln\u00e9, pokud pou\u017e\u00edv\u00e1te cukr).\n\t\n\t\n\t\tCondimentindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200976","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=200976"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184821"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}