{"id":201224,"title":"Indon\u00e9sk\u00e1 \u017eebra pe\u010den\u00e1 v troub\u011b","modified":"2026-10-31T18:22:52+01:00","plain":"Vep\u0159ov\u00e1 \u017eeb\u00edrka marinovan\u00e1 v \u010desneku, z\u00e1zvoru a sambalu, pomalu du\u0161en\u00e1 v marin\u00e1d\u011b a pot\u00e9 ope\u010den\u00e1 dozlatova v rozp\u00e1len\u00e9 troub\u011b nebo na grilu.\n\n\n\nTato vep\u0159ov\u00e1 \u017eeb\u00edrka z trouby maj\u00ed leskl\u00fd zlatav\u00fd povrch, k\u0159ehk\u00e9 maso se odd\u011bluje od kosti a von\u00ed po z\u00e1zvoru, \u010desneku a chilli. Indon\u00e9sk\u00e1 marin\u00e1da spojuje s\u00f3jovou a ryb\u00ed om\u00e1\u010dku s jemn\u011b kysel\u00fdm n\u00e1dechem. Pro 2 osoby po\u010d\u00edtejte s marinov\u00e1n\u00edm p\u0159es noc, 45 minutami pomal\u00e9ho du\u0161en\u00ed a 7 a\u017e 8 minutami pe\u010den\u00ed p\u0159i 240 \u00b0C. D\u00edky n\u00edzkosacharidov\u00e9 variant\u011b pat\u0159\u00ed tento recept mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo jsou vep\u0159ov\u00e1 \u017eeb\u00edrka z trouby?\n\n\n\nJde o vep\u0159ov\u00e1 \u017eebra ponechan\u00e1 vcelku, z h\u0159betn\u00ed \u010d\u00e1sti: zde pou\u017e\u00edv\u00e1me p\u0159ibli\u017en\u011b 600 g pro dva, rozd\u011blen\u00fdch na dva velk\u00e9 kusy pro p\u0159\u00edpravu v troub\u011b nebo na porce po dvou \u010di t\u0159ech \u017eebrech pro grilov\u00e1n\u00ed. Bl\u00e1nu na stran\u011b kost\u00ed p\u0159ed marinov\u00e1n\u00edm odstra\u0148te, aby se maso l\u00e9pe jedlo.\n\n\n\nP\u0159\u00edprava prob\u00edh\u00e1 ve dvou f\u00e1z\u00edch. \u017deb\u00edrka se nejprve pomalu dus\u00ed v marin\u00e1d\u011b t\u011bsn\u011b pod bodem varu a pot\u00e9 se p\u0159i vysok\u00e9 teplot\u011b ope\u010dou dozlatova. Du\u0161en\u00ed zajist\u00ed \u0161\u0165avnatost a m\u011bkkost, trouba nebo \u017ehav\u00e9 uhl\u00edky zase k\u016frku.\n\n\n\nV podobn\u00e9m duchu: Sambal badjak.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nMarin\u00e1da vych\u00e1z\u00ed z indon\u00e9sk\u00e9 kuchyn\u011b: \u010desnek, z\u00e1zvor, sambal a s\u00f3jov\u00e1 om\u00e1\u010dka, dopln\u011bn\u00e9 ryb\u00ed om\u00e1\u010dkou pro hlub\u0161\u00ed chu\u0165. Sambal oelek je pasta ze syrov\u00fdch chilli papri\u010dek s v\u00fdraznou, ostrou chut\u00ed; sambal badjak, kter\u00fd se va\u0159\u00ed s aromatick\u00fdmi p\u0159\u00edsadami, m\u00e1 jemn\u011bj\u0161\u00ed, zakulacen\u011bj\u0161\u00ed a n\u011bkdy lehce nasl\u00e1dlou chu\u0165.\n\n\n\nPodusit \u017eeb\u00edrka p\u0159ed grilov\u00e1n\u00edm je b\u011b\u017en\u00fd postup: maso se pozvolna prova\u0159\u00ed a\u017e ke kosti a prudk\u00fd \u017e\u00e1r pak slou\u017e\u00ed u\u017e jen k ope\u010den\u00ed povrchu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nDo marin\u00e1dy pat\u0159\u00ed 3 prolisovan\u00e9 strou\u017eky \u010desneku, 2 l\u017e\u00edce nastrouhan\u00e9ho \u010derstv\u00e9ho z\u00e1zvoru, 1 l\u017e\u00edce dom\u00e1c\u00edho sambalu badjak a 0,5 l\u017e\u00edce sambalu oelek. D\u00e1le p\u0159idejte 2 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky nebo tamari, 2 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky (nuoc-m\u00e2m), nejl\u00e9pe bez p\u0159idan\u00e9ho cukru, citronovou \u0161\u0165\u00e1vu nebo trochu b\u00edl\u00e9ho \u010di jable\u010dn\u00e9ho octa a 1 l\u017e\u00edci avok\u00e1dov\u00e9ho oleje, jemn\u00e9ho olivov\u00e9ho oleje nebo slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Lilek ope\u010den\u00fd na p\u00e1nvi se slaninou.\n\n\n\nS\u00f3jov\u00e1 a ryb\u00ed om\u00e1\u010dka dod\u00e1vaj\u00ed slanost a umami, kter\u00e9 podtrhuje chu\u0165 vep\u0159ov\u00e9ho masa. Kecap manis, sladkou s\u00f3jovou om\u00e1\u010dku, si nechte na jin\u00e1 j\u00eddla: p\u0159i vysok\u00e9 teplot\u011b karamelizuje p\u0159\u00edli\u0161 rychle. Tamarindov\u00e1 pasta je voliteln\u00e1; pokud ji m\u00e1te v pevn\u00e9m bloku, nejprve ji rozpus\u0165te v 1 l\u017e\u00edci hork\u00e9 vody.\n\n\n\nPokud nem\u00e1te sambal badjak, pou\u017eijte o n\u011bco v\u00edce sambalu oelek a 0,5 l\u017ei\u010dky hn\u011bd\u00e9ho cukru. Pro variantu bez cukru jej m\u016f\u017eete nahradit hn\u011bd\u00fdm erythritolem nebo tekut\u00fdm sladidlem s karamelovou p\u0159\u00edchut\u00ed; v t\u00e9to variant\u011b obsahuje jedna porce p\u0159ibli\u017en\u011b 1 g \u010dist\u00fdch sacharid\u016f.\n\n\n\nPostup p\u0159\u00edpravy a pod\u00e1v\u00e1n\u00ed\n\n\n\nKusy masa obalte v marin\u00e1d\u011b, p\u0159ikryjte a nechte v lednici alespo\u0148 1 hodinu, ide\u00e1ln\u011b p\u0159es noc, p\u0159i\u010dem\u017e je ob\u010das oto\u010dte. Hodinu p\u0159ed p\u0159\u00edpravou je vyndejte z lednice a pot\u00e9 je v hrnci s marin\u00e1dou pomalu duste p\u0159ibli\u017en\u011b 45 minut na m\u00edrn\u00e9m ohni tak, aby se jen ob\u010das objevila mal\u00e1 bublinka. Vyjm\u011bte je kle\u0161t\u011bmi a nechte odpa\u0159it vlhkost, aby povrch oschl.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sayur buncis.\n\n\n\nV troub\u011b je pe\u010dte p\u0159i 240 \u00b0C po dobu 7 a\u017e 8 minut, polo\u017een\u00e1 spodn\u00ed stranou dol\u016f do pek\u00e1\u010de, nejl\u00e9pe na m\u0159\u00ed\u017eku. Na grilu sta\u010d\u00ed necel\u00fdch 10 minut p\u0159i vysok\u00e9m \u017e\u00e1ru, \u010dasto je ot\u00e1\u010dejte, proto\u017ee odkap\u00e1vaj\u00edc\u00ed tuk m\u016f\u017ee vzplanout. C\u00edlem je zlatav\u00e1 k\u016frka bez p\u0159ip\u00e1len\u00ed, maso je u\u017e hotov\u00e9. Uva\u0159enou marin\u00e1du si nechte do pol\u00e9vky nebo ji po vychladnut\u00ed zmrazte a ozna\u010dte \u0161t\u00edtkem s datem.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sambal badjak.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 n\u00edzkosacharidov\u00e9 recepty.\n\n\n\n\n\n\tVep\u0159ov\u00e1 \u017eeb\u00edrka pe\u010den\u00e1 v troub\u011b, indon\u00e9sk\u00e1 marin\u00e1da\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 pl\u00e1t vep\u0159ov\u00fdch \u017eeb\u00edrek (o hmotnosti p\u0159ibli\u017en\u011b 600 gram\u016f)3 strou\u017eky \u010desneku2 l\u017e\u00edce z\u00e1zvoru (\u010derstv\u00e9ho, nastrouhan\u00e9ho)2 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (nebo tamari)2 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky ((nuoc-m\u00e2m), nejl\u00e9pe bez p\u0159idan\u00e9ho cukru)1 l\u017e\u00edce sambalu badjak ((dom\u00e1c\u00edho))0.5 l\u017e\u00edce sambalu oelek (nejl\u00e9pe bez p\u0159idan\u00e9ho cukru)Citronov\u00e1 \u0161\u0165\u00e1vaB\u00edl\u00fd ocet (nebo jable\u010dn\u00fd ocet, m\u00edsto citronov\u00e9 \u0161\u0165\u00e1vy)1 l\u017e\u00edce avok\u00e1dov\u00e9ho oleje (nebo jemn\u00e9ho olivov\u00e9ho oleje \u010di slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9)N\u00e1hrada sambalu badjakSambal oelek (trochu nav\u00edc)0.5 l\u017ei\u010dky hn\u011bd\u00e9ho cukru ((nebo hn\u011bd\u00e9ho erythritolu pro verzi bez cukru))Tekut\u00e9 sladidlo (s karamelovou p\u0159\u00edchut\u00ed, m\u00edsto hn\u011bd\u00e9ho cukru)\t\n\t\n\t\tProlisujte \u010desnek, nastrouhejte z\u00e1zvor a vyma\u010dkejte citron nebo limetku (pokud je pou\u017e\u00edv\u00e1te).Sm\u00edchejte \u010desnek, z\u00e1zvor, oba druhy sambalu, tamarindovou pastu (pokud ji pou\u017e\u00edv\u00e1te), s\u00f3jovou a ryb\u00ed om\u00e1\u010dku na hladkou marin\u00e1du. Tvrd\u00fd tamarind lisovan\u00fd do bloku nejprve rozpus\u0165te ve l\u017e\u00edci hork\u00e9 vody.Odstra\u0148te bl\u00e1nu ze spodn\u00ed strany pl\u00e1tu \u017eeb\u00edrek. Obvykle pod ni ze spodn\u00ed strany (ze strany s velk\u00fdmi ploch\u00fdmi kostmi) zasunu cel\u00e9 \u010depele velk\u00fdch robustn\u00edch kuchy\u0148sk\u00fdch n\u016f\u017eek, abych ji za\u010dal odd\u011blovat. N\u016f\u017e b\u00fdv\u00e1 p\u0159\u00edli\u0161 tenk\u00fd a \u0161pi\u010dat\u00fd, ne\u017e aby se j\u00edm dala bl\u00e1na dob\u0159e nadzvednout. Potom ji \u010dasto sta\u010d\u00ed st\u00e1hnout rukou jedn\u00edm nebo dv\u011bma tahy.Na gril pak \u017eeb\u00edrka obvykle nast\u0159\u00edh\u00e1m n\u016f\u017ekami na \u010dty\u0159i kusy po dvou a\u017e t\u0159ech \u017eebrech. Do trouby se hod\u00ed i dva velk\u00e9 kusy. Manipuluje se s nimi o n\u011bco sn\u00e1z ne\u017e s cel\u00fdm pl\u00e1tem a marin\u00e1da l\u00e9pe pronikne do masa.Kusy \u017eeb\u00edrek pot\u0159ete marin\u00e1dou. Zakryjte a dejte do lednice. Ob\u010das je oto\u010dte a marin\u00e1du znovu rozet\u0159ete. Marinujte alespo\u0148 hodinu, rad\u011bji d\u00e9le, ide\u00e1ln\u011b p\u0159es noc.Vyndejte z lednice p\u0159ibli\u017en\u011b hodinu p\u0159edem. Vlo\u017ete do hrnce i s marin\u00e1dou. Zah\u0159ejte a nechte p\u0159ibli\u017en\u011b 45 minut t\u00e1hnout na m\u00edrn\u00e9m ohni t\u011bsn\u011b pod bodem varu, p\u0159\u00edpadn\u011b jen s ob\u010dasnou bublinkou.Kusy \u017eeb\u00edrek vyjm\u011bte z hrnce kle\u0161t\u011bmi. Nechte je chv\u00edli odpa\u0159it a oschnout.Polo\u017ete je na rozp\u00e1len\u00fd gril a n\u011bkolikr\u00e1t oto\u010dte. Plameny mohou po\u0159\u00e1dn\u011b vy\u0161lehnout.Nebo je polo\u017ete spodn\u00ed stranou dol\u016f do pek\u00e1\u010de. Nejl\u00e9pe do pek\u00e1\u010de s ro\u0161tem, aby se teplo dostalo k \u017eeb\u00edrk\u016fm i zespodu.Na grilu to nejsp\u00ed\u0161 nezabere ani 10 minut. V troub\u011b p\u0159ibli\u017en\u011b 7 a\u017e 8 minut. C\u00edlem je kr\u00e1sn\u00e1 zlatav\u00e1 k\u016frka, ne sp\u00e1len\u00e1 a \u010dern\u00e1. \u017deb\u00edrka jsou u\u017e uva\u0159en\u00e1, tak\u017ee si s prope\u010den\u00edm nemus\u00edte d\u011blat starosti.\t\n\t\n\t\tMarin\u00e1du nevyl\u00e9vejte! Je to dokonal\u00fd z\u00e1klad pro v\u00fdbornou pol\u00e9vku. Na pol\u00e9vku je je\u0161t\u011b moc teplo? Jakmile marin\u00e1da vychladne, zamrazte ji. Nezapome\u0148te na \u0161t\u00edtek napsat, co to je, a datum. Jinak na to ur\u010dit\u011b zapomenete ;-) Mluv\u00edm za sebe ;-)\nVybaven\u00ed: lednice, hrnec, gril nebo po\u0159\u00e1dn\u011b vyh\u0159\u00e1t\u00e1 trouba (240 stup\u0148\u016f), struhadlo, lis na \u010desnek, p\u0159i pou\u017eit\u00ed trouby: pek\u00e1\u010d, nejl\u00e9pe s ro\u0161tem uvnit\u0159.\n\t\n\t\n\t\tPlat principalindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201224","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=201224"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201224\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194105"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}