{"id":138112,"title":"Frig\u0103rui thailandeze de porc \u2013 Moo Ping (\u0e2b\u0e21\u0e39\u0e1b\u0e34\u0e49\u0e07)","modified":"2026-06-15T09:24:12+02:00","plain":"Ce sunt Moo Ping?\n\n\n\nAh, Moo Ping! Pronun\u021bat [m\u01d4\u02d0 p\u00ee\u014b] \u00een thailandez\u0103, \u00eenseamn\u0103 literalmente \u201eporc la gr\u0103tar\u201d. Este o comoar\u0103 ascuns\u0103 a buc\u0103t\u0103riei stradale thailandeze, care a \u00eenceput s\u0103 se fac\u0103 remarcat\u0103 \u00een 1952. De atunci, a cucerit papilele gustative ale tuturor celor care l-au \u00eencercat.\n\n\n\nAceast\u0103 mic\u0103 bucat\u0103 de paradis culinar merge la orice mas\u0103. Mic dejun? Moo Ping. Pr\u00e2nz? Moo Ping. Cin\u0103? A\u021bi ghicit: Moo Ping. \n\n\n\nDe obicei, este v\u00e2ndut pe str\u0103zile animate ale Thailandei, mai ales \u00eentre orele 5 \u0219i 11 diminea\u021ba. E mereu gata s\u0103 potoleasc\u0103 pofta de ceva bun dis-de-diminea\u021b\u0103 sau poftele t\u00e2rzii de la finalul nop\u021bii.\n\n\n\n\n\n\n\n\u0218i partea cea mai bun\u0103? Deliciul acesta nu v\u0103 va costa o avere. Pre\u021bul unei frig\u0103rui variaz\u0103, de regul\u0103, \u00eentre 5 \u0219i 10 baht, \u00een func\u021bie de pre\u021bul c\u0103rnii de porc. \n\n\n\nA\u0219adar, data viitoare c\u00e2nd v\u0103 plimba\u021bi pe str\u0103zile Thailandei, nu uita\u021bi s\u0103 v\u0103 opri\u021bi pentru un Moo Ping. Stomacul v\u0103 va mul\u021bumi! Iar dac\u0103 nu sunte\u021bi \u00een Thailanda, v\u0103 aduc eu gustul ei direct \u00een propria buc\u0103t\u0103rie, pentru c\u0103 nu m\u0103 puteam lipsi de aceste frig\u0103rui atunci c\u00e2nd eram acolo, \u00een Phuket. \n\n\n\nAceste frig\u0103rui thailandeze dulci-s\u0103rate aproape c\u0103 rivalizeaz\u0103 cu Pad See Ew \u00een topul meu personal \u2014 \u0219i asta spune multe despre c\u00e2t de mult le ador!\n\n\n\nDescoperi\u021bi \u0219i re\u021beta de frig\u0103rui thailandeze de pui satay\n\n\n\nCum se servesc Moo Ping?\n\n\n\nMoo Ping se serve\u0219te \u00een mod tradi\u021bional cu orez lipicios, \u00eentr-o combina\u021bie perfect\u0103 \u00eentre carnea suculent\u0103 la gr\u0103tar \u0219i orezul moale, u\u0219or lipicios. O por\u021bie tipic\u0103 e un mic pachet de fericire: trei frig\u0103rui de Moo Ping frumos rumenite, \u00eenso\u021bite de o por\u021bie de orez lipicios.\n\n\n\nDar nimic nu v\u0103 \u00eempiedic\u0103 s\u0103 preg\u0103ti\u021bi un gr\u0103tar clasic \u0219i s\u0103 servi\u021bi al\u0103turi o salat\u0103 simpl\u0103. \u00cen plus, le face\u021bi acas\u0103, a\u0219a c\u0103 de ce s\u0103 v\u0103 opri\u021bi la 3?\n\n\n\n\n\n\n\nCum se fac frig\u0103ruile thailandeze de porc dulci-s\u0103rate?\n\n\n\nAceste frig\u0103rui se preg\u0103tesc din felii de porc puse \u00eentr-o marinad\u0103 dulce-s\u0103rat\u0103, care echilibreaz\u0103 gustul s\u0103rat al sosului de pe\u0219te thailandez, al sosului de soia deschis la culoare \u0219i al sosului de stridii cu dulcea\u021ba zah\u0103rului de palmier. \n\n\n\nUsturoiul \u0219i piperul alb \u00eei dau marinadei mult caracter. \n\n\n\n\u00cen mod tradi\u021bional, usturoiul se piseaz\u0103 p\u00e2n\u0103 devine past\u0103 \u00eentr-un mojar, \u00eempreun\u0103 cu r\u0103d\u0103cina de coriandru. Dar, pentru a face preparatul mai accesibil, toca\u021bi sau felia\u021bi fin c\u0103\u021beii de usturoi \u0219i folosi\u021bi \u00een schimb tulpinile fragede de coriandru, tocate m\u0103runt, \u00een locul r\u0103d\u0103cinii de coriandru, mai greu de g\u0103sit. \n\n\n\n\n\n\n\nIngredientele-cheie pentru Moo Ping\n\n\n\nGlutamat: Este folosit pentru a da marinadei un plus de savoare.\n\n\n\nTulpini de coriandru : Aduc marinadei o arom\u0103 proasp\u0103t\u0103 \u0219i ierboas\u0103. \u00cen mod tradi\u021bional se folosesc r\u0103d\u0103cinile, dar, ca \u0219i \u00een salata mea thailandez\u0103 de porc, le \u00eenlocuim aici cu tulpinile.\n\n\n\nSalat\u0103 thailandez\u0103 de porc\n\n\n\nZah\u0103r de palmier : Echilibreaz\u0103, prin dulcea\u021ba sa, gustul s\u0103rat al sosului de pe\u0219te thailandez, al sosului de soia deschis la culoare \u0219i al sosului de stridii.\n\n\n\nC\u0103\u021bei de usturoi : Dau marinadei mai mult caracter.\n\n\n\nSos de stridii: Adaug\u0103 marinadei o not\u0103 umami profund\u0103.\n\n\n\nPiper alb: Adaug\u0103 marinadei un plus de iu\u021beal\u0103.\n\n\n\nSos de soia deschis la culoare: Adaug\u0103 salinitate \u0219i profunzime marinadei.\n\n\n\nSos de pe\u0219te: Adaug\u0103 marinadei o arom\u0103 s\u0103rat\u0103 \u0219i umami.\n\n\n\nCrem\u0103 de cocos ne\u00eendulcit\u0103: Formeaz\u0103 pe carne o glazur\u0103 lipicioas\u0103 \u0219i lucioas\u0103 \u0219i p\u0103streaz\u0103 porcul fraged \u00een timpul g\u0103tirii pe gr\u0103tar.\n\n\n\n\n\n\tFrig\u0103rui thailandeze dulci-s\u0103rate din porc - Moo Ping\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g de spat\u0103 de porc (dintr-o singur\u0103 bucat\u0103, dac\u0103 este posibil)90 ml de crem\u0103 de cocos ne\u00eendulcit\u0103 (vezi nota)Marinad\u01031 priz\u0103 de glutamat (op\u021bional)7 g de tulpini de coriandru tocate15 g de zah\u0103r de palmier tocat fin (vezi nota)9 g de c\u0103\u021bei de usturoi toca\u021bi fin9 ml de sos de stridii4 g de piper alb8 ml de sos de soia light8 ml de sos de pe\u0219te\t\n\t\n\t\t\u00centr-un bol, amesteca\u021bi ingredientele pentru marinad\u0103 p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103.Pune\u021bi carnea de porc la congelator pentru 15-30 de minute, ca s\u0103 o pute\u021bi felia mai u\u0219or. T\u0103ia\u021bi-o mai \u00eent\u00e2i \u00een buc\u0103\u021bi de 5 cm latur\u0103 \u0219i 2 cm grosime, apoi \u00een felii de aproximativ 5 mm. Scopul este s\u0103 ob\u021bine\u021bi buc\u0103\u021bi sub\u021biri, potrivite pentru frig\u0103rui. Nu v\u0103 stresa\u021bi prea tare: important este s\u0103 fie sub\u021biri \u0219i s\u0103 stea bine pe be\u021be.\u00centr-un bol mare, amesteca\u021bi bine carnea cu marinada, astfel \u00eenc\u00e2t fiecare bucat\u0103 s\u0103 fie acoperit\u0103 uniform. Acoperi\u021bi \u0219i l\u0103sa\u021bi la marinat la rece p\u00e2n\u0103 la 3 zile.\u00cenfige\u021bi o bucat\u0103 de porc pe o frig\u0103ruie, trece\u021bi b\u0103\u021bul prin carne de dou\u0103 ori ca s\u0103 o fixa\u021bi, apoi str\u00e2nge\u021bi-o u\u0219or, ca pe un acordeon. Continua\u021bi s\u0103 ad\u0103uga\u021bi buc\u0103\u021bi de porc, pres\u00e2ndu-le bine, \u0219i l\u0103sa\u021bi 4-5 cm de frig\u0103ruie liberi la baz\u0103, cu v\u00e2rful r\u0103mas liber sus. Repeta\u021bi p\u00e2n\u0103 termina\u021bi tot porcul.\u00cencinge\u021bi gr\u0103tarul la foc mediu-mare. Unge\u021bi frig\u0103ruile de porc cu crem\u0103 de cocos, folosind o pensul\u0103. G\u0103ti\u021bi-le, \u00eentorc\u00e2ndu-le \u0219i ung\u00e2ndu-le regulat cu crem\u0103 de cocos, p\u00e2n\u0103 c\u00e2nd carnea este bine f\u0103cut\u0103 \u0219i u\u0219or caramelizat\u0103 pe alocuri (8-10 minute). Dac\u0103 apar fl\u0103c\u0103ri, muta\u021bi frig\u0103ruile mai departe de foc.L\u0103sa\u021bi frig\u0103ruile s\u0103 se odihneasc\u0103 1-2 minute \u00eenainte de servire.\t\n\t\n\t\tZah\u0103rul de palmier, uneori etichetat drept \"zah\u0103r de cocos\", se g\u0103se\u0219te \u00een supermarketurile asiatice sau online. Pentru aceast\u0103 re\u021bet\u0103, \u00eel pute\u021bi \u00eenlocui cu o cantitate egal\u0103 de zah\u0103r brun deschis, bine tasat, dac\u0103 v\u0103 este greu s\u0103 \u00eel g\u0103si\u021bi.\nCrema de cocos este o versiune mai bogat\u0103, mai dens\u0103 \u0219i mai concentrat\u0103 a laptelui de cocos. O g\u0103si\u021bi, de obicei, pe acela\u0219i raft cu laptele de cocos la conserv\u0103.\nPreparare \u0219i p\u0103strare\nFrig\u0103ruile la gr\u0103tar se servesc imediat, c\u00e2t sunt fierbin\u021bi. Marinada poate fi preg\u0103tit\u0103 din timp \u0219i p\u0103strat\u0103 la frigider p\u00e2n\u0103 la 3 zile. Carnea de porc poate fi l\u0103sat\u0103 la marinat p\u00e2n\u0103 la 36 de ore.\n\t\n\t\n\t\tBrochettesTha\u00eflandaiseBrochettes sucr\u00e9es sal\u00e9es, Brochettes tha\u00ef\t\n\n\n\n\n\nSurse culinare folosite: Serious Eats, Hot Thai Kitchen, Punchfork","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138112","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=138112"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138112\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/8054"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}