{"id":138640,"title":"Porc pr\u0103jit malaezian autentic – Hakka Char Yuk","modified":"2026-06-15T09:33:31+02:00","plain":"O delicioas\u0103 re\u021bet\u0103 malaezian\u0103 de porc marinat, apoi pr\u0103jit p\u00e2n\u0103 devine irezistibil de crocant\n\n\n\nAst\u0103zi sunt foarte m\u00e2ndru s\u0103 v\u0103 prezint o re\u021bet\u0103 care, din c\u00e2te am cercetat, spre marea mea surpriz\u0103, nu a fost \u00eenc\u0103 abordat\u0103 \u00een spa\u021biul francofon.\n\n\n\n\u00centr-adev\u0103r, buc\u0103t\u0103ria chinez\u0103 se dezvolt\u0103 tot mai mult \u00een Fran\u021ba. Buc\u0103t\u0103ria japonez\u0103 nu mai are nevoie de prezentare, iar buc\u0103t\u0103riile thailandez\u0103, coreean\u0103, balinez\u0103, vietnamez\u0103 \u0219i lao ies \u00eencet, dar sigur, din anonimat. Dar\u2026 ce se \u00eent\u00e2mpl\u0103 cu Malaezia?\n\n\n\n Supa laksa este unul dintre cele mai cunoscute preparate malaeziene\n\n\n\nPe internetul francofon, concluzia e clar\u0103: g\u0103se\u0219ti c\u00e2teva re\u021bete r\u0103zle\u021be, dar nimic cu adev\u0103rat concret \u0219i prea pu\u021bin autentic. Abia dac\u0103 este cunoscut numele nasi lemak. \u0218i totu\u0219i, aici e un gol uria\u0219 la capitolul M\u00c2NCARE! \n\n\n\nNu, serios, uita\u021bi-v\u0103 la culoarea asta!\n\n\n\nBuc\u0103t\u0103ria malaezian\u0103 este extraordinar de gustoas\u0103 \u0219i, chiar dac\u0103 din punct de vedere \u201ebusiness\u201d poate gre\u0219esc concentr\u00e2ndu-m\u0103 pe ea, fiindc\u0103 nu mult\u0103 lume caut\u0103 astfel de re\u021bete \u00een spa\u021biul francofon, sim\u021beam c\u0103 trebuie s\u0103 le \u00eemp\u0103rt\u0103\u0219esc abona\u021bilor mei aceast\u0103 buc\u0103t\u0103rie. E prea delicioas\u0103 ca s\u0103 r\u0103m\u00e2n\u0103 necunoscut\u0103. Cine \u0219tie? Poate chiar asta va da startul tendin\u021bei! Acest articol este primul dintr-o mic\u0103 serie. \n\n\n\nDescoperi\u021bi re\u021beta num\u0103rul 2 din serie: vit\u0103 sotat\u0103 cu ananas\n\n\n\nA\u0219adar, f\u0103r\u0103 alte introduceri,  descoperi\u021bi deliciosul Hakka Char Yuk, adic\u0103 piept de porc pr\u0103jit \u00een stil Hakka\n\n\n\nHakka ce? Originile porcului pr\u0103jit malaezian\n\n\n\nAcest preparat provine din diaspora poporului Hakka, o popula\u021bie originar\u0103 din nordul Chinei, despre care am mai vorbit \u00een re\u021beta mea de t\u0103i\u021bei Hakka. \n\n\n\nDelicio\u0219ii t\u0103i\u021bei Hakka, adic\u0103 t\u0103i\u021bei cu usturoi pr\u0103jit\n\n\n\nAu influen\u021bat enorm de multe culturi culinare din Asia de Sud-Est; sincer, \u00eei g\u0103se\u0219ti peste tot. Una dintre tr\u0103s\u0103turile buc\u0103t\u0103riei Hakka este folosirea ingredientelor fermentate. Aici, vedeta este tofu-ul fermentat ro\u0219u, din care vom folosi at\u00e2t buc\u0103\u021bile de tofu, c\u00e2t \u0219i lichidul.\n\n\n\nTocmai acestea dau preparatului culoarea aceasta superb\u0103, care sunt sigur c\u0103 v-a f\u0103cut s\u0103 da\u021bi click aici. Dintr-o alt\u0103 diaspor\u0103 chinez\u0103, pute\u021bi \u00eencerca \u0219i delicioasa vit\u0103 sotat\u0103 cu ghimbir \u0219i ceap\u0103 verde\n\n\n\nDar, p\u00e2n\u0103 la urm\u0103... malaezian, chinezesc sau Hakka?\n\n\n\nToate trei! La fel cum gyoza japoneze au fost ini\u021bial chineze\u0219ti, \u0219i Malaezia \u0219i-a \u00eensu\u0219it acest preparat \u0219i influen\u021bele lui culinare. \n\n\n\n Re\u021beta mea foarte simpl\u0103 de gyoza cu pui\n\n\n\nC\u0103uta\u021bi \u201eHakka Char Yuk Kuala Lumpur\u201d pe Google \u0219i ve\u021bi vedea c\u00e2te restaurante \u00eel servesc \u00een capitala malaezian\u0103. Asta spune multe despre c\u00e2t de popular este!\n\n\n\nIngredientele principale ale porcului pr\u0103jit malaezian\n\n\n\n\n\n\n\nTofu-ul fermentat ro\u0219u: vedeta preparatului; \u00eei d\u0103 culoarea caracteristic\u0103 \u0219i o arom\u0103 subtil\u0103, delicioas\u0103\n\n\n\nUleiul de susan: adaug\u0103 marinadei o not\u0103 pl\u0103cut\u0103, u\u0219or nucat\u0103\n\n\n\nPieptul de porc: folosim aceast\u0103 bucat\u0103 pentru stratul ei de gr\u0103sime, dar pute\u021bi folosi la fel de bine \u0219i alt\u0103 t\u0103ietur\u0103\n\n\n\nAmidonul de porumb: ajut\u0103, \u00eempreun\u0103 cu oul, s\u0103 lege marinada \u0219i s\u0103 formeze o crust\u0103 frumoas\u0103 \u0219i crocant\u0103 dup\u0103 pr\u0103jire\n\n\n\n\n\n\tHakka Char Yuk autentic - porc pr\u0103jit malaezian\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t400 g piept de porc1 linguri\u021b\u0103 de usturoi (tocat)1 bucat\u0103 de tofu ro\u0219u fermentat1 lingur\u0103 de lichid de tofu ro\u0219u fermentat1 linguri\u021b\u0103 de zah\u0103r1 ou1 linguri\u021b\u0103 de ulei de susan1 lingur\u0103 de f\u0103in\u0103 alb\u01031 lingur\u0103 de amidon de porumbulei pentru pr\u0103jit\t\n\t\n\t\tT\u0103ia\u021bi pieptul de porc \u00een felii sub\u021biri c\u00e2t este \u00eenc\u0103 rece; astfel se va felia mult mai u\u0219or. Tampona\u021bi feliile ca s\u0103 se usuce \u0219i pune\u021bi-le \u00eentr-un bol.Ad\u0103uga\u021bi usturoiul tocat, tofu-ul ro\u0219u fermentat, lichidul de tofu ro\u0219u fermentat, zah\u0103rul \u0219i oul. Turna\u021bi uleiul de susan \u0219i amesteca\u021bi bine.L\u0103sa\u021bi la marinat timp de 10 minute.Acoperi\u021bi feliile de piept de porc cu f\u0103in\u0103 \u0219i amidon de porumb. L\u0103sa\u021bi-le la marinat \u00eenc\u0103 30 de minute.\u00cencinge\u021bi o tigaie \u0219i ad\u0103uga\u021bi ulei. Pr\u0103ji\u021bi feliile de piept de porc la foc mediu, pun\u00e2ndu-le una c\u00e2te una. \u00centoarce\u021bi-le c\u00e2nd \u00eencep s\u0103 prind\u0103 crust\u0103, apoi scoate\u021bi-le din tigaie.M\u0103ri\u021bi focul \u0219i mai pr\u0103ji\u021bi rapid carnea \u00eenc\u0103 20 de secunde, pentru un plus de crocant, apoi servi\u021bi.\t\n\t\n\t\tPr\u0103jirea \u00een dou\u0103 etape este esen\u021bial\u0103 pentru un rezultat foarte crocant.\n\t\n\t\n\t\tPlat principalMalaisienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138640","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=138640"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138640\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/18228"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}