{"id":138762,"title":"T\u0103i\u021bei Singapore autentici","modified":"2026-06-15T09:36:05+02:00","plain":"T\u0103i\u021bei de orez delicio\u0219i, sota\u021bi \u00eentr-un sos pe baz\u0103 de curry\n\n\n\n Curry? Da, a\u021bi citit bine. Ca s\u0103 fiu sincer, la t\u0103i\u021beii \u0103\u0219tia \u201enimic nu prea are sens\u201d. \n\n\n\nPoart\u0103 numele Singapore, de\u0219i absolut nimic nu \u00eei leag\u0103 de acest ora\u0219 (au fost inventa\u021bi \u00een Hong Kong), con\u021bin curry \u2014 un ingredient destul de neobi\u0219nuit \u00een buc\u0103t\u0103ria chinez\u0103 sau hongkonghez\u0103 \u2014 \u0219i includ char siu \u0219i t\u0103i\u021bei de orez, mai degrab\u0103 specifici Vietnamului ori Thailandei; pe scurt, a\u021bi prins ideea.\n\n\n\nPoft\u0103 de o re\u021bet\u0103 clasic\u0103 de t\u0103i\u021bei chineze\u0219ti? \u00cencerca\u021bi t\u0103i\u021beii longevit\u0103\u021bii\n\n\n\nCu toate astea, e delicios \u0219i, indiferent de originea lui, sigur \u00eel vom savura din plin.\n\n\n\nNume surprinz\u0103toare \u00een buc\u0103t\u0103ria cantonez\u0103\n\n\n\nBloggerii de la Chinese Cooking Demystified (principala surs\u0103 a acestui articol) dau \u0219i alte exemple de denumiri aparent alese la \u00eent\u00e2mplare din buc\u0103t\u0103ria chinez\u0103: aripioarele elve\u021biene de pui, adic\u0103 aripioare \u00een\u0103bu\u0219ite \u00eentr-un sos de soia dulce \u0219i aromat. Nu chiar o specialitate din Z\u00fcrich! \n\n\n\nNu are nicio leg\u0103tur\u0103 cu articolul, dar am vrut s\u0103 v\u0103 las \u0219i re\u021beta mea recent\u0103 de sote de porc cu varz\u0103\n\n\n\nMai apare \u0219i puiul fript portughez \u00een meniul unor restaurante, care, deloc surprinz\u0103tor, nu are nimic portughez …\n\n\n\nIngredientele principale ale t\u0103i\u021beilor Singapore\n\n\n\n\n\n\n\nT\u0103i\u021bei de orez : Ace\u0219ti vermicelli asiatici, fini \u0219i u\u0219ori, absorb foarte bine aromele preparatului, p\u0103str\u00e2nd totodat\u0103 o textur\u0103 delicat\u0103. Aici, ei formeaz\u0103 baza soteului.\n\n\n\nSos de soia deschis : Un sos de soia s\u0103rat care aduce profunzime \u0219i echilibru aromelor, f\u0103r\u0103 s\u0103 \u00eengreuneze preparatul.\n\n\n\nSemin\u021be de susan : Aduc un plus de textur\u0103 crocant\u0103 \u0219i o arom\u0103 discret\u0103 de nuc\u0103, pres\u0103rate la final peste preparat.\n\n\n\nPudr\u0103 de curry Madras : Un amestec de condimente originar din India, care con\u021bine turmeric, chimion, coriandru \u0219i alte mirodenii aromate. Ofer\u0103 preparatului o not\u0103 condimentat\u0103 \u0219i parfumat\u0103.\n\n\n\nTurmeric : Un condiment galben-portocaliu care intensific\u0103 culoarea preparatului \u0219i adaug\u0103 o u\u0219oar\u0103 am\u0103real\u0103 p\u0103m\u00e2ntie. Este op\u021bional, dar accentueaz\u0103 aroma de curry.\n\n\n\nChar siu : Porc chinezesc glazurat, marinat \u0219i fript, cunoscut pentru gustul s\u0103u dulce-s\u0103rat \u0219i culoarea ro\u0219ie caracteristic\u0103. Adaug\u0103 soteului o not\u0103 umami \u0219i o textur\u0103 fraged\u0103.\n\n\n\nCreve\u021bi : Aduc o dulcea\u021b\u0103 delicat\u0103 de fructe de mare \u0219i o textur\u0103 ferm\u0103, care contrasteaz\u0103 pl\u0103cut cu t\u0103i\u021beii \u0219i legumele. Trebuie folosi\u021bi cruzi.\n\n\n\n\n\n\tT\u0103i\u021bei Singapore autentici\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t180 g de vermicelli de orez (greutate uscat\u0103. Alege\u021bi vermicele dintr-un pachet aerat, nu din unul \u00een care sunt foarte compacte, deoarece tind s\u0103 se rup\u0103)Baz\u0103 de curry1 lingur\u0103 de pudr\u0103 de curry Madras0.5 linguri\u021b\u0103 de turmeric m\u0103cinat (op\u021bional)2 c\u0103\u021bei de usturoi (toca\u021bi fin)0.5 e\u0219alot\u0103 (tocat\u0103 fin)1 lingur\u0103 de ceap\u0103 (tocat\u0103 fin)Legume \u0219i garnituri8 tije din partea alb\u0103 a cepei verzi (t\u0103iate \u00een buc\u0103\u021bi de 5 cm)80 g de germeni de fasole mung (cur\u0103\u021ba\u021bi (\u00eendep\u0103rta\u021bi s\u0103m\u00e2n\u021ba, dac\u0103 este cazul, precum \u0219i v\u00e2rful foarte sub\u021bire))0.25 ceap\u0103 (feliat\u0103 fin)50 g de ardei ro\u0219u (t\u0103iat julienne)50 g de ardei verde (t\u0103iat julienne)Proteine50 g de char siu (t\u0103iat \u00een f\u00e2\u0219ii sub\u021biri)50 g de creve\u021bi (marina\u021bi)Marinad\u0103 pentru creve\u021bi0.25 linguri\u021b\u0103 de sare0.25 linguri\u021b\u0103 de piper alb (m\u0103cinat)Ou1 ou (g\u0103tit \u00eentr-un strat sub\u021bire \u0219i t\u0103iat f\u00e2\u0219ii)Condimente pentru sotare1 linguri\u021b\u0103 de sare0.5 lingur\u0103 de zah\u0103r1 linguri\u021b\u0103 de sos de soia lightGarnituriSemin\u021be albe de susanPartea verde a cepei verzi (feliat\u0103 sub\u021bire)\t\n\t\n\t\tG\u0103tirea ouluiBate\u021bi oul \u00eentr-un bol, apoi \u00eencinge\u021bi un wok sau o crati\u021b\u0103 mare cu o lingur\u0103 de ulei.Turna\u021bi oul \u00een wok c\u00e2nd acesta este bine \u00eencins.\u00cenclina\u021bi wokul pentru a distribui uniform oul \u0219i g\u0103ti\u021bi-l la foc mediu p\u00e2n\u0103 se \u00eencheag\u0103, aproximativ 45 de secunde.Opri\u021bi focul, acoperi\u021bi \u0219i l\u0103sa\u021bi s\u0103 stea 2 minute.Rula\u021bi omleta, t\u0103ia\u021bi-o \u00een dou\u0103, apoi \u00een f\u00e2\u0219ii sub\u021biri. Pune\u021bi deoparte.Preg\u0103tirea ingredientelorPreg\u0103ti\u021bi germenii de fasole mung, t\u0103ia\u021bi ceapa verde, felia\u021bi ceapa \u0219i t\u0103ia\u021bi char siu \u0219i ardeii \u00een f\u00e2\u0219ii sub\u021biri.Toca\u021bi aromatele pentru baza de curry.Marina\u021bi creve\u021bii timp de 10 minute.G\u0103tirea t\u0103i\u021beilorAduce\u021bi la fierbere o oal\u0103 cu ap\u0103 \u0219i scufunda\u021bi \u00een ea vermicelli de orez timp de 1 minut \u0219i 30 de secunde, amestec\u00e2nd u\u0219or. Scurge\u021bi f\u0103r\u0103 s\u0103 le cl\u0103ti\u021bi.\u00centinde\u021bi t\u0103i\u021beii pe blatul de lucru sau \u00eentr-o strecur\u0103toare acoperit\u0103 cu un prosop de buc\u0103t\u0103rie ori cu folie alimentar\u0103.L\u0103sa\u021bi-i s\u0103 se termine de g\u0103tit \u00een aburul rezidual timp de 10 minute.Dac\u0103 t\u0103i\u021beii au r\u0103mas \u00een strecur\u0103toare, desprinde\u021bi-i u\u0219or cu degetele, ca s\u0103 nu se lipeasc\u0103.Sotare\u00centr-un wok u\u0219or uns cu ulei, sota\u021bi ceapa feliat\u0103 la foc mediu-mare timp de 30 de secunde.Ad\u0103uga\u021bi ardeii \u0219i g\u0103ti\u021bi-i \u00eenc\u0103 15 secunde. Scoate\u021bi-i \u0219i pune\u021bi-i deoparte.F\u0103r\u0103 s\u0103 sp\u0103la\u021bi wokul, sota\u021bi u\u0219or germenii de fasole mung la foc mediu-mare timp de aproximativ 1 minut. Pune\u021bi-i deoparte.Ad\u0103uga\u021bi pu\u021bin ulei \u00een wok \u0219i sota\u021bi creve\u021bii timp de 45 de secunde, p\u00e2n\u0103 \u00ee\u0219i schimb\u0103 culoarea. Scoate\u021bi-i \u0219i pune\u021bi-i deoparte.Baz\u0103 de curry\u00cencinge\u021bi wokul la foc mediu, apoi c\u0103li\u021bi ceapa tocat\u0103 timp de 1 minut.Ad\u0103uga\u021bi usturoiul \u0219i e\u0219alota \u0219i g\u0103ti\u021bi c\u00e2teva minute, p\u00e2n\u0103 devin translucide.Ad\u0103uga\u021bi buc\u0103\u021bile de ceap\u0103 verde \u0219i g\u0103ti\u021bi 45 de secunde.Ad\u0103uga\u021bi pudra de curry \u0219i turmericul, \u00eempreun\u0103 cu pu\u021bin ulei, apoi g\u0103ti\u021bi aproximativ 3 minute, p\u00e2n\u0103 c\u00e2nd condimentele se \u00eencorporeaz\u0103 complet.Asamblarea t\u0103i\u021beilorAd\u0103uga\u021bi t\u0103i\u021beii \u0219i m\u0103ri\u021bi focul la mediu, amestec\u00e2nd continuu pentru a-i desprinde.Condimenta\u021bi cu sare, zah\u0103r \u0219i sos de soia, apoi amesteca\u021bi bine timp de 15 p\u00e2n\u0103 la 30 de secunde.\u00cencorpora\u021bi ceapa, ardeii \u0219i germenii de fasole mung, apoi amesteca\u021bi timp de aproximativ 15 secunde.Ad\u0103uga\u021bi char siu \u0219i creve\u021bii, apoi sota\u021bi timp de 30 de secunde.\u00cencorpora\u021bi f\u00e2\u0219iile de ou \u0219i amesteca\u021bi scurt.Opri\u021bi focul, scoate\u021bi preparatul din wok \u0219i, dac\u0103 dori\u021bi, pres\u0103ra\u021bi semin\u021be albe de susan \u0219i partea verde a cepei verzi \u00eenainte de servire.\t\n\t\n\t\tPentru g\u0103tirea t\u0103i\u021beilor de orez: ca s\u0103 nu se rup\u0103 la sotare, t\u0103i\u021beii se g\u0103tesc foarte pu\u021bin \u00een ap\u0103 clocotit\u0103, apoi \u00ee\u0219i termin\u0103 g\u0103tirea \u00een aburul rezidual. Exist\u0103 \u0219i alte metode, precum \u00eenmuierea prelungit\u0103 \u00een ap\u0103 rece sau cald\u0103 ori o pre-fierbere urmat\u0103 de cl\u0103tire cu ap\u0103 rece. O alt\u0103 variant\u0103 este s\u0103-i rumeni\u021bi pe scurt, f\u0103r\u0103 lichid, \u00eentr-un wok u\u0219or uns cu ulei, \u00eenainte de a-i ad\u0103uga \u00een stir-fry.\n\t\n\t\n\t\tPlat principalChinoise, Hongkongaise\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru aceast\u0103 re\u021bet\u0103, m-am inspirat din cea a bloggerilor de la \u201eChinese Cooking Demystified\u201d, cu c\u00e2teva mici ajust\u0103ri","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138762","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=138762"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138762\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/30719"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}