{"id":138356,"title":"Vit\u0103 sotat\u0103 cu busuioc thailandez \u2013 Pad Gra Prow","modified":"2026-06-15T09:28:37+02:00","plain":"Acest preparat thailandez extrem de popular este cunoscut sub mai multe nume: Pad Gra Prow, Pad ga Pao etc.\n\n\n\n\u201ePad Gra Prow\u201d este transcrierea cea mai apropiat\u0103 fonetic, dar pare s\u0103 fie \u0219i cea mai pu\u021bin folosit\u0103, fiindc\u0103 majoritatea thailandezilor o pronun\u021b\u0103 gre\u0219it de la bun \u00eenceput !\n\n\n\nDar, indiferent cum \u00eel numim, toate aceste denumiri se refer\u0103 la acela\u0219i preparat sotat: delicios, rustic \u0219i u\u0219or picant, cu aroma inconfundabil\u0103 a busuiocului sacru. Pentru o servire cu adev\u0103rat tradi\u021bional\u0103, pune\u021bi-l peste orez \u0219i ad\u0103uga\u021bi deasupra un ou ochi! Este absolut indispensabil!\n\n\n\nUn preparat thailandez de tip \u201efast food\u201d\n\n\n\n\u00cen Thailanda, acest fel de m\u00e2ncare poate fi considerat echivalentul unui sandvi\u0219 sau al unui burger.\n\n\n\nEste ceva rapid, simplu \u0219i omniprezent, pe care mul\u021bi \u00eel aleg la pr\u00e2nz.\n\n\n\nDescoperi\u021bi re\u021beta de pui sotat cu busuioc thailandez\n\n\n\nPute\u021bi g\u0103si vita cu busuioc sacru thailandez at\u00e2t la o tarab\u0103 modest\u0103 de pe marginea drumului, c\u00e2t \u0219i \u00eentr-un food court \u0219i, a\u0219a cum spuneam mai devreme, foarte mul\u021bi o aleg la pr\u00e2nz.\n\n\n\nUneori, v\u00e2nz\u0103torii o preg\u0103tesc pe loc, proasp\u0103t\u0103, pentru dumneavoastr\u0103; alteori, o g\u0103si\u021bi deja f\u0103cut\u0103, \u00eentr-o tav\u0103 mare, ca la bufet, \u0219i o pun peste orez jasmin fierbinte.\n\n\n\nCum se pr\u0103je\u0219te un ou \u00een stil thailandez?\n\n\n\nPute\u021bi servi preparatul simplu, al\u0103turi de orez, dar cel mai adesea este \u00eenso\u021bit de un ou ochi.\n\n\n\nAceast\u0103 combina\u021bie clasic\u0103 se nume\u0219te \u201ekao pad gra prow gai kai dao\u201d \u0219i \u00eenseamn\u0103, pur \u0219i simplu, orez cu vit\u0103 sotat\u0103 cu busuioc sacru \u0219i un ou ochi.\n\n\n\n\n\n\n\nOul ochi thailandez se pr\u0103je\u0219te \u00een MULT ulei, deoarece esen\u021ba acestei metode este ca marginile albu\u0219ului s\u0103 devin\u0103 aurii \u0219i crocante.\n\n\n\nTextura cremoas\u0103 a oului, u\u0219or moale \u00een interior, tempereaz\u0103 gustul intens \u0219i picant al preparatului sotat, motiv pentru care aceast\u0103 combina\u021bie este at\u00e2t de iubit\u0103.\n\n\n\nIngredientele principale pentru vita sotat\u0103 cu busuioc thailandez\n\n\n\nVit\u0103: Ave\u021bi dou\u0103 op\u021biuni: fie o toca\u021bi, fie t\u0103ia\u021bi carnea \u00een felii sub\u021biri. Personal, prefer vita tocat\u0103 cu busuioc thailandez – \u00een Thailanda se nume\u0219te ‘pad ga prao nua sap’. ‘Nua’ \u00eenseamn\u0103 vit\u0103, iar ‘sap’ \u00eenseamn\u0103 tocat. Carnea tocat\u0103 absoarbe foarte bine toate aromele. Dac\u0103 o t\u0103ia\u021bi felii, ve\u021bi ob\u021bine f\u00e2\u0219ii suculente \u0219i picante.\n\n\n\nBusuioc sacru: Busuiocul sacru are o arom\u0103 piperat\u0103 care \u00eel deosebe\u0219te de busuiocul dulce. C\u00e2nd \u00eel ad\u0103uga\u021bi \u00een preparatul sotat, \u00eei d\u0103 \u00eentregului fel o not\u0103 discret picant\u0103, care aminte\u0219te u\u0219or de cui\u0219oare.\n\n\n\nArdei iu\u021bi: Pentru o vit\u0103 cu busuioc thailandez mai iute, folosi\u021bi ardei iu\u021bi thailandezi bird's eye sau ardei iu\u021bi Jinda. Dac\u0103 nu v\u0103 place foarte picant, alege\u021bi un soi mai bl\u00e2nd sau \u00eendep\u0103rta\u021bi semin\u021bele. De exemplu, ardeiul vegetal.\n\n\n\nArdei iu\u021bi usca\u021bi: \u00cemi place s\u0103 adaug \u0219i c\u00e2\u021biva ardei iu\u021bi usca\u021bi, pentru extra iu\u021beal\u0103 \u0219i o u\u0219oar\u0103 not\u0103 afumat\u0103. Este complet op\u021bional.\n\n\n\nUsturoi: Usturoiul proasp\u0103t este un ingredient-cheie \u00een preparatele thailandeze sotate. \u00cel vom zdrobi \u00eempreun\u0103 cu ardeii iu\u021bi, pentru a crea o baz\u0103 foarte aromat\u0103 pentru preparat.\n\n\n\nSos de soia \u00eenchis la culoare: \u00cei d\u0103 c\u0103rnii o culoare mai intens\u0103 \u0219i apetisant\u0103, dar \u0219i o savoare profund\u0103, u\u0219or dulce, exact c\u00e2t trebuie. Ave\u021bi grij\u0103 s\u0103 nu folosi\u021bi prea mult, ca preparatul s\u0103 nu devin\u0103 prea dulce. \u00cen buc\u0103t\u0103ria thailandez\u0103 autentic\u0103, totul \u021bine de echilibrul aromelor.\n\n\n\nSos de stridii: Sosul de stridii este un ingredient-cheie \u00een multe preparate thailandeze sotate, ad\u0103ug\u00e2nd o arom\u0103 umami distinct\u0103, care leag\u0103 perfect toate gusturile din tigaie.\n\n\n\nSos de pe\u0219te: S\u0103rat \u0219i bogat \u00een umami, sosul de pe\u0219te este indispensabil pentru ca vita cu busuioc thailandez s\u0103 aib\u0103 acel gust autentic de street food.\n\n\n\nPiper alb: Adaug\u0103 iu\u021beal\u0103 \u0219i ofer\u0103 preparatului o not\u0103 u\u0219or picant\u0103.\n\n\n\nZah\u0103r alb: Un praf de zah\u0103r echilibreaz\u0103 toate aromele, temper\u00e2nd notele picante \u0219i s\u0103rate, astfel \u00eenc\u00e2t totul s\u0103 fie exact cum trebuie.\n\n\n\n\n\n\tVit\u0103 sotat\u0103 cu busuioc sf\u00e2nt thailandez - Pad Gra Prow\n\t\t\n\t\t\t\n\t\n\t\tWokmortier\t\n\t\n\t\t250 g de carne de vit\u0103 tocat\u01033 linguri de ulei cu gust neutru1 m\u00e2n\u0103 de busuioc sf\u00e2nt thailandez (la nevoie, \u00eel pute\u021bi \u00eenlocui cu busuioc obi\u0219nuit, dar gustul va fi diferit)Past\u0103 de ardei iute3 ardei iu\u021bi proaspe\u021bi (ajusta\u021bi cantitatea dup\u0103 c\u00e2t de iute suporta\u021bi)3 ardei iu\u021bi usca\u021bi (op\u021bionali; ajusta\u021bi cantitatea dup\u0103 c\u00e2t de iute suporta\u021bi)3 c\u0103\u021bei de usturoiSosuri \u0219i condimente0.25 linguri\u021b\u0103 de piper alb0.25 linguri\u021b\u0103 de sos de soia \u00eenchis la culoare1 lingur\u0103 de sos de stridii1 lingur\u0103 de sos de pe\u0219te0.5 lingur\u0103 de zah\u0103r albPentru servire2 ou\u0103orez fiert\t\n\t\n\t\tDac\u0103 dori\u021bi, toca\u021bi carnea de vit\u0103 la cu\u021bit, ca s\u0103 ob\u021bine\u021bi exact granula\u021bia preferat\u0103.\u00centr-un mojar, pisa\u021bi ardeii iu\u021bi \u0219i usturoiul p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 grosier\u0103\u00cenc\u0103lzi\u021bi uleiul \u00eentr-un wok, la foc mediu-mare, apoi ad\u0103uga\u021bi pasta de ardei iute \u0219i usturoi \u0219i g\u0103ti\u021bi-o p\u00e2n\u0103 devine aurie \u0219i parfumat\u0103, aproximativ 20 de secunde.Ad\u0103uga\u021bi carnea de vit\u0103 tocat\u0103 \u0219i g\u0103ti\u021bi-o p\u00e2n\u0103 se p\u0103trunde, av\u00e2nd grij\u0103 s\u0103 nu o g\u0103ti\u021bi prea mult.Ad\u0103uga\u021bi sosurile \u0219i condimentele, apoi amesteca\u021bi bine, astfel \u00eenc\u00e2t carnea s\u0103 fie acoperit\u0103 uniform.Opri\u021bi focul \u0219i \u00eencorpora\u021bi busuiocul sf\u00e2nt thailandez.Pune\u021bi compozi\u021bia deoparte, ad\u0103uga\u021bi din nou pu\u021bin ulei \u00een wok \u0219i \u00eencinge\u021bi-l la foc mare, apoi preg\u0103ti\u021bi ou\u0103le ochiuriServi\u021bi imediat, al\u0103turi de orez \u0219i c\u00e2te un ou ochi \u00een fiecare farfurie\t\n\t\n\t\tAten\u021bie, ardeii iu\u021bi pot fi foarte puternici! \u00cei pute\u021bi \u00eenlocui, de exemplu, cu ardei vegetali.\nIdeal este s\u0103 folosi\u021bi carne de vit\u0103 tocat\u0103 mai gras\u0103 (20-30% gr\u0103sime).\n\t\n\t\n\t\tPlat principalTha\u00eflandaiseBasilic sacr\u00e9, Pad Gra Prow\t\n\n\n\n\n\nAceast\u0103 re\u021bet\u0103 ne-a fost oferit\u0103 de Praew, de la blogul \u00een limba englez\u0103 Hungry In Thailand. R\u0103m\u00e2ne\u021bi aproape: este specialista din spatele \u201ere\u021betelor thailandeze autentice \u0219i u\u0219or de f\u0103cut\u201d \u0219i va reveni cur\u00e2nd cu alte re\u021bete tradi\u021bionale thailandeze.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138356","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=138356"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138356\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/11717"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}