{"id":137645,"title":"Pui sotat cu busuioc sf\u00e2nt thailandez (Pad kapao)","modified":"2026-06-15T09:14:06+02:00","plain":"\u00cen clipa \u00een care un v\u00e2nz\u0103tor r\u0103stoarn\u0103 carne tocat\u0103 de porc \u00eentr-un wok incandescent, aerul amiezii din Bangkok se schimb\u0103 dintr-odat\u0103. Usturoiul \u0219i ardeii iu\u021bi de tip bird\u2019s eye ating uleiul \u00eencins \u0219i elibereaz\u0103 un abur \u00een\u021bep\u0103tor. O m\u00e2n\u0103 de frunze zim\u021bate de busuioc sf\u00e2nt se ofilesc apoi \u00een sf\u00e2r\u00e2it \u0219i parfumeaz\u0103 toat\u0103 aleea cu note de cui\u0219oare, piper \u0219i fum.\n\n\n\nAceast\u0103 arom\u0103 inconfundabil\u0103 explic\u0103 de ce thailandezii numesc pad ka prao un menu singkhit. \u00cel comanzi atunci c\u00e2nd nu-\u021bi vine \u00een minte nimic altceva. \n\n\n\nAcest preparat thailandez extrem de popular are multe denumiri \u00een francez\u0103: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow, Pad Krapow\u2026etc. \u201ePad gaprao\u201d este transcrierea cea mai apropiat\u0103 fonetic, dar pare s\u0103 fie \u0219i cea mai pu\u021bin r\u0103sp\u00e2ndit\u0103, fiindc\u0103 majoritatea thailandezilor \u00eel pronun\u021b\u0103 gre\u0219it de la bun \u00eenceput !\n\n\n\nIndiferent cum \u00eei spune\u021bi, toate aceste nume desemneaz\u0103 acela\u0219i preparat delicios, rustic \u0219i u\u0219or picant, tras rapid la tigaie \u0219i parfumat cu busuioc sf\u00e2nt. Pentru o servire cu adev\u0103rat tradi\u021bional\u0103, pune\u021bi-l peste orez \u0219i completa\u021bi cu un ou ochi!\n\n\n\nUn preparat thailandez de tip \u201efast-food\u201d\n\n\n\nPad ka prao este mai recent dec\u00e2t ai crede. Istoricii gastronomiei \u00eei plaseaz\u0103 ascensiunea la sf\u00e2r\u0219itul anilor 1950, c\u00e2nd tehnica chinezeasc\u0103 a sot\u0103rii rapide s-a \u00eent\u00e2lnit cu busuiocul sf\u00e2nt autohton din Thailanda. \u00cen 1957, v\u00e2nz\u0103torii ambulan\u021bi vindeau deja acest amestec iute de carne tocat\u0103 \u0219i ierburi peste orez; unsprezece ani mai t\u00e2rziu, o carte comemorativ\u0103 de bucate consemna ceea ce puri\u0219tii consider\u0103 \u0219i ast\u0103zi prima re\u021bet\u0103 tip\u0103rit\u0103.\n\n\n\nLa fel ca pad ka pao, Pad prik gaeng se poate adapta la orice tip de protein\u0103: tehnica de g\u0103tire este cea care conteaz\u0103\n\n\n\nRe\u021beta original\u0103 se rezum\u0103 la trei r\u00e2nduri : carne tocat\u0103, o past\u0103 grosier\u0103 de usturoi \u0219i dou\u0103 feluri de ardei iu\u021bi, plus sos de pe\u0219te. C\u00e2teva boabe de piper alb, pu\u021bin\u0103 r\u0103d\u0103cin\u0103 de coriandru, un praf de zah\u0103r \u0219i o adiere de glutamat completeaz\u0103 totul, chiar \u00eenainte de m\u00e2na final\u0103 de busuioc sf\u00e2nt. F\u0103r\u0103 sos de stridii, f\u0103r\u0103 legume. \n\n\n\n\u00cen Thailanda, acest preparat poate fi considerat echivalentul unui sandvi\u0219 sau al unui burger: ceva rapid, simplu \u0219i omniprezent, pe care mul\u021bi \u00eel m\u0103n\u00e2nc\u0103 la pr\u00e2nz.\n\n\n\nBusuiocul se adaug\u0103 \u00een preparat dup\u0103 g\u0103tire\n\n\n\nPute\u021bi g\u0103si puiul sotat cu busuioc sf\u00e2nt thailandez at\u00e2t \u00eentr-un simplu local de pe marginea drumului, c\u00e2t \u0219i \u00eentr-un food court, iar, a\u0219a cum spuneam mai devreme, foarte mul\u021bi \u00eel aleg la pr\u00e2nz.\n\n\n\nUneori, v\u00e2nz\u0103torii \u00eel preg\u0103tesc proasp\u0103t, pe loc; alteori, \u00eel pute\u021bi g\u0103si deja f\u0103cut, \u00eentr-o tav\u0103 mare, ca la bufet, \u0219i vi-l pun peste orez iasomie fierbinte.\n\n\n\nCum s\u0103 pr\u0103je\u0219ti un ou \u00een stil thailandez?\n\n\n\n\u00cel pute\u021bi servi, desigur, simplu, cu orez, dar aproape toat\u0103 lumea \u00eel comand\u0103 cu khai dao, adic\u0103 un ou pr\u0103jit \u0219i umflat, ale c\u0103rui margini zim\u021bate trosnesc sub din\u021bi. G\u0103lbenu\u0219ul, \u00een schimb, domole\u0219te iu\u021beala ardeiului. Un bol mic de prik nam pla (sos de pe\u0219te, suc de lime \u0219i rondele de ardei iute crud) a\u0219teapt\u0103 al\u0103turi, gata s\u0103 \u00eenvioreze fiecare \u00eembuc\u0103tur\u0103.\n\n\n\n\u0218i, bine\u00een\u021beles, nelipsitul duo lingur\u0103-furculi\u021b\u0103 : lingura \u00een m\u00e2na dreapt\u0103, furculi\u021ba \u00eempinge \u00eembuc\u0103turile, astfel \u00eenc\u00e2t fiecare gur\u0103 s\u0103 aduc\u0103 suficient orez c\u00e2t s\u0103 domoleasc\u0103 focul.\n\n\n\n\n\n\n\nAcest duo clasic se nume\u0219te \u201ekao pad gaprao gai kai dao\u201d, ceea ce \u00eenseamn\u0103, pur \u0219i simplu, orez cu pui sotat cu busuioc sf\u00e2nt \u0219i un ou ochi.\n\n\n\nOul ochi thailandez este pr\u0103jit \u00een MULT ulei, pentru c\u0103 esen\u021ba acestei metode este ca marginile albu\u0219ului s\u0103 devin\u0103 aurii \u0219i pline de b\u0103\u0219icu\u021be.\n\n\n\nTextura cremoas\u0103 a oului u\u0219or moale tempereaz\u0103 gustul intens \u0219i picant al preparatului, motiv pentru care aceast\u0103 combina\u021bie este at\u00e2t de iubit\u0103.\n\n\n\n\u0218i dac\u0103 nu ai poft\u0103 de pui?\n\n\n\nDe\u0219i varianta cu pui este cea mai popular\u0103, o pute\u021bi preg\u0103ti cu aproape orice tip de protein\u0103 imaginabil\u0103.\n\n\n\nPorc, vit\u0103 (re\u021beta mea de pad gra prow), fructe de mare sau chiar o versiune vegetarian\u0103 pe baz\u0103 de tofu, seitan, tempeh \u0219i\/sau ciuperci. A\u0219adar, dac\u0103 puiul nu este pe gustul vostru, nu ezita\u021bi s\u0103 schimba\u021bi \u0219i s\u0103 experimenta\u021bi! Dar ave\u021bi obliga\u021bia s\u0103-mi trimite\u021bi rezultatul, hehe.\n\n\n\n\u00cen aceast\u0103 re\u021bet\u0103 se folose\u0219te carne tocat\u0103 pentru c\u0103 a\u0219a se g\u0103se\u0219te cel mai des, \u00een varianta cea mai clasic\u0103 \u0219i mai \u201estreet\u201d, pad kapao; dar, dac\u0103 prefera\u021bi, pute\u021bi folosi \u0219i buc\u0103\u021bi de carne t\u0103iate sub\u021bire.\n\n\n\nDar, sincer, eu CHIAR cred c\u0103 e mai bun cu carne tocat\u0103; face\u021bi ce vre\u021bi cu informa\u021bia asta.\n\n\n\nVita sotat\u0103 cu busuioc thailandez este, la r\u00e2ndul ei, un mare clasic\n\n\n\nIngredientele pentru puiul cu busuioc sf\u00e2nt thailandez\n\n\n\nSosul de soia light: Sos de soia s\u0103rat, clasic, pe care \u00eel g\u0103si\u021bi ast\u0103zi \u00een absolut toate supermarketurile. Chiar nu ave\u021bi nicio scuz\u0103 s\u0103 nu v\u0103 procura\u021bi o sticl\u0103!\n\n\n\nSosul de stridii: Nu are gust de stridii, dar este esen\u021bial pentru savoarea preparatelor asiatice. Poate fi \u00eenlocuit doar aproximativ, a\u0219a c\u0103 v\u0103 recomand s\u0103 \u00eencerca\u021bi s\u0103 face\u021bi rost de el.\n\n\n\nSosul de pe\u0219te: Un preparat thailandez nu este complet f\u0103r\u0103 un sos de pe\u0219te bun. Merit\u0103 investi\u021bia, nu ve\u021bi regreta. Mai concret, aduce acel gust greu de descris numit umami, un s\u0103rat profund \u0219i plin de nuan\u021be.\n\n\n\nBusuiocul sf\u00e2nt thailandez: Cu frunzele sale zim\u021bate \u0219i, \u00een func\u021bie de varietate, tulpini verzui sau u\u0219or purpurii, bai ka prao eman\u0103 note de cui\u0219oare, piper \u0219i o tent\u0103 de fum. Ad\u0103ugat \u00een ultimele secunde de g\u0103tire, \u00ee\u0219i p\u0103streaz\u0103 uleiurile volatile; de aceea, un preparat demn de acest nume trebuie s\u0103 ajung\u0103 la mas\u0103 p\u0103str\u00e2nd \u00eenc\u0103 acest parfum piperat.\n\n\n\nSosul de soia dark: Este opusul sosului de soia light \u0219i se g\u0103se\u0219te ast\u0103zi, fie online, fie \u00een magazinele asiatice. Ofer\u0103 profunzime \u0219i nuan\u021b\u0103 preparatelor \u00een care este folosit.\n\n\n\n\n\n\tPui sotat cu busuioc sf\u00e2nt thailandez (Pad kapao)\n\t\t\n\t\t\t\n\t\n\t\tWokmortier\t\n\t\n\t\t300 g pui tocat5 ardei iu\u021bi thailandezi5 c\u0103\u021bei de usturoi0.5 ceap\u0103, feliat\u0103 sub\u021bire1 m\u00e2n\u0103 de  frunze de busuioc sf\u00e2nt thailandez2 ou\u0103 (c\u00e2te 1 de persoan\u0103)2 por\u021bii de orez jasmine, deja g\u0103titSos1 lingur\u0103 de  sos de stridii1 lingur\u0103 de  sos de soia light2 linguri\u021be de  sos de pe\u0219te1.5 linguri\u021b\u0103 de  sos de soia dark2 linguri de  ap\u01031.5 linguri\u021b\u0103 de  zah\u0103r(Op\u021bional) Prik Nam Pla, sos pentru asezonarea oului1 lingur\u0103 de  sos de pe\u0219te1 linguri\u021b\u0103 de  suc de lime1 ardei iute thailandez, feliat sub\u021bire1 c\u0103\u021bel de  usturoi, feliat sub\u021bire\t\n\t\n\t\t\u00centr-un bol, amesteca\u021bi ingredientele pentru sos p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103.Pisa\u021bi ardeii iu\u021bi \u0219i usturoiul p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103.\u00cencinge\u021bi wokul la foc mediu-mare \u0219i sota\u021bi pasta de ardei iute cu usturoi p\u00e2n\u0103 se rumene\u0219te u\u0219or.Ad\u0103uga\u021bi puiul \u0219i amesteca\u021bi bine, desf\u0103c\u00e2nd carnea tocat\u0103 \u00een buc\u0103\u021bi mici.Ad\u0103uga\u021bi sosul \u0219i mai sota\u021bi 3-4 minute.Ad\u0103uga\u021bi ceapa \u0219i sota\u021bi p\u00e2n\u0103 c\u00e2nd puiul este p\u0103truns.Lua\u021bi wokul de pe foc \u0219i ad\u0103uga\u021bi busuiocul sf\u00e2nt thailandez.Pentru ou\u0103\u00cenc\u0103lzi\u021bi 1 cm de ulei la foc mare. Uleiul trebuie s\u0103 fie foarte \u00eencins.Sparge\u021bi oul direct \u00een wok \u0219i pr\u0103ji\u021bi-l p\u00e2n\u0103 ajunge la consisten\u021ba dorit\u0103.Prik Nam Pla\u00centr-un bol mic, amesteca\u021bi toate ingredientele.Asamblarea farfurieiServi\u021bi puiul sotat peste orez \u0219i a\u0219eza\u021bi deasupra oul pr\u0103jit. Turna\u021bi pu\u021bin prik nam pla peste ou \u0219i savura\u021bi imediat.\t\n\t\n\t\tPute\u021bi folosi orice tip de ardei iute \u00een locul ardeilor thailandezi.\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nO re\u021bet\u0103 propus\u0103 de Toom Vincent pe grupul oficial de Facebook al site-ului. Actualizare: mi s-a semnalat c\u0103 re\u021beta lui Vincent, publicat\u0103 acum c\u00e2\u021biva ani, provenea de fapt de la Hot Thai Kitchen.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137645"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137645\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/3395"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}