{"id":138875,"title":"Pad Pong Karee – Curry thailandez cu crab","modified":"2026-06-15T09:38:33+02:00","plain":"Un curry thailandez cu crab, cremos \u0219i picant, \u00een care pasta de chili copt, laptele praf \u0219i aromatele crocante se \u00eembin\u0103 \u00eentr-un fel principal plin de savoare.\n\n\n\nL\u0103sa\u021bi-v\u0103 purta\u021bi de aroma curry-ului pr\u0103jit, amestecat\u0103 cu aburul s\u0103lciu care plute\u0219te pe str\u0103du\u021bele din Bangkok la l\u0103sarea serii. Probabil v\u0103 ve\u021bi opri \u00een fa\u021ba unui wok \u00een care sf\u00e2r\u00e2ie un crab. \n\n\n\nBuc\u0103tarul toarn\u0103 acolo o past\u0103 bogat\u0103, galben\u0103 ca g\u0103lbenu\u0219ul, care \u00een c\u00e2teva secunde se transform\u0103 \u00eentr-un sos lucios, de culoarea \u0219ofranului, ce \u00eembrac\u0103 picioarele \u0219i cle\u0219tii. Acesta este Pad Pong Karee : mai degrab\u0103 delicat parfumat dec\u00e2t foarte iute, mai degrab\u0103 catifelat dec\u00e2t lichid, f\u0103cut s\u0103 \u00eenv\u0103luie un orez iasomie. \n\n\n\n\u00centr-o singur\u0103 farfurie se \u00eent\u00e2lnesc trei influen\u021be culinare : pudra de curry britanic\u0103 de inspira\u021bie indian\u0103, tehnica wokului venit\u0103 din China \u0219i talentul thailandez de a echilibra dulcele, s\u0103ratul \u0219i iu\u021beala.\n\n\n\n\u00cencerca\u021bi \u0219i gaeng hang lay, un delicios curry thailandez de porc. Sau faimosul curry Massaman.\n\n\n\nDe la cheiurile din Shanghai la wokurile din Bangkok\n\n\n\nPad Pong Karee a ap\u0103rut \u00een restaurantele chineze\u0219ti cu fructe de mare din Bangkok la mijlocul secolului al XX-lea, pe vremea c\u00e2nd pudra de curry englezeasc\u0103 importat\u0103 c\u00e2\u0219tiga tot mai mult\u0103 popularitate. Unii istorici \u00eel atribuie unor buc\u0103tari din Shanghai sau Penang.\n\n\n\nSomboon Seafood, deschis \u00een 1969 \u00een Bangkok, l-a transformat apoi \u00eentr-o specialitate r\u0103mas\u0103 celebr\u0103 p\u00e2n\u0103 ast\u0103zi \u00een capital\u0103. Ingredientul decisiv era o cutie de pudr\u0103 galben\u0103 de curry \u00een stil Madras, fabricat\u0103 \u00een Marea Britanie. Acest amestec anglo-indian, bogat \u00een turmeric \u0219i coriandru, circula pe atunci pe rutele comerciale ale Imperiului. \n\n\n\nBuc\u0103tarii sino-thailandezi au completat aceste condimente cu sos de soia \u0219i o lingur\u0103 de nam prik pao afumat, apoi au \u00eengro\u0219at totul cu ou, \u00een stil cantonez. Legendele vorbesc despre negustori din Penang, buc\u0103t\u0103riile din porturile Shanghaiului sau chiar curry-uri indo-portugheze din Goa ; oricare ar fi povestea pe care o prefera\u021bi, preparatul final este f\u0103r\u0103 \u00eendoial\u0103 thailandez prin echilibrul \u0219i generozitatea sa.\n\n\n\nCe face dintr-un Pad Pong Karee un preparat \u201eautentic\u201d?\n\n\n\n\n\n\n\nAutenticitatea \u021bine mai pu\u021bin de reguli stricte \u0219i mai mult de un profil u\u0219or de recunoscut. Aroma trebuie s\u0103 vin\u0103 dintr-o pudr\u0103 uscat\u0103 de curry galben (\u0219i nu dintr-o past\u0103 thailandez\u0103 de curry galben). \u00cen versiunea cremoas\u0103, sosul trebuie s\u0103 aib\u0103 consisten\u021ba unei creme fine care \u00eenv\u0103luie ingredientele, nu le \u00eeneac\u0103.\n\n\n\n\nVersiune cremoas\u0103 : pudr\u0103 de curry rumenit\u0103 rapid \u00een ulei ; o lingur\u0103 de nam prik pao \u0219i uleiul s\u0103u ro\u0219u ; ou\u0103 b\u0103tute, sub\u021biate cu lapte evaporat sau cu lapte de cocos ; sos de soia deschis la culoare \u0219i sos de stridii ; piper alb, felii de ceap\u0103 \u0219i o m\u00e2n\u0103 de \u021belin\u0103 chinezeasc\u0103 pentru prospe\u021bime.\n\n\n\nProteine clasice : crab albastru sau crab de mangrov\u0103, cu carapacea intact\u0103 ; creve\u021bii, un mix de fructe de mare sau puiul merg la fel de bine cu acest sos.\n\n\n\nDe evitat : ad\u0103ugarea de busuioc sau de combava, a c\u0103rei arom\u0103 prea puternic\u0103 acoper\u0103 gustul curry-ului, ori omiterea involuntar\u0103 a oului \u0219i a laptelui : exist\u0103, \u00eentr-adev\u0103r, o variant\u0103 \u201euscat\u0103\u201d f\u0103r\u0103 ou, dar trebuie men\u021bionat\u0103 ca atare.\n\n\n\n\nTehnica este mai bl\u00e2nd\u0103 dec\u00e2t la majoritatea preparatelor la wok : foc mediu, amestecare continu\u0103 \u0219i aten\u021bia de a opri focul c\u00e2t timp sosul \u00eenc\u0103 mai unduie\u0219te u\u0219or ; c\u0103ldura rezidual\u0103 \u00eel va face perfect catifelat. C\u00e2nd este bine executat, fiecare bucat\u0103 de carapace iese aurie \u0219i lucioas\u0103, parfumat\u0103, dar niciodat\u0103 uscat\u0103.\n\n\n\nVariante regionale\n\n\n\n\u00cen toat\u0103 \u021bara, acest curry, cremos sau uscat, variaz\u0103 de la o regiune la alta. La Bangkok, ve\u021bi g\u0103si un sos deschis la culoare, pe baz\u0103 de lapte evaporat, \u0219i doar at\u00e2t chili c\u00e2t s\u0103 \u00een\u021bepe discret. Mai la sud, buc\u0103tarii \u00eel preg\u0103tesc cu o crem\u0103 bogat\u0103 de cocos \u0219i adaug\u0103 chili bird\u2019s-eye suplimentari, iar sosul cap\u0103t\u0103 o nuan\u021b\u0103 mai portocalie. \n\n\n\nCe zice\u021bi de un pad thai?\n\n\n\nCrabul cu carapace moale face \u00eentregul crustaceu comestibil, \u00een timp ce buc\u0103tarii gr\u0103bi\u021bi din serile de peste s\u0103pt\u0103m\u00e2n\u0103 opteaz\u0103 adesea pentru caserole practice cu carne deja decorticat\u0103, convenabile, dar mai pu\u021bin gustoase. Forumurile online dezbat aprins dac\u0103 sosul de soia sau sosul de pe\u0219te ar trebui s\u0103 domine : consensul actual spune c\u0103 sosul de soia deschis la culoare ofer\u0103 baza s\u0103rat\u0103, iar un strop de nuoc-m\u00e2m finiseaz\u0103 ansamblul f\u0103r\u0103 s\u0103 acopere accentele chineze\u0219ti.\n\n\n\nCum \u00eel m\u0103n\u00e2nc\u0103 thailandezii\n\n\n\nPad Pong Karee este de obicei a\u0219ezat \u00een mijlocul mesei, pentru a fi \u00eemp\u0103r\u021bit. Al\u0103turi se servesc, de regul\u0103, un sote crocant de spanac de ap\u0103 sau o sup\u0103 limpede, menite s\u0103 \u00eemprosp\u0103teze gustul. \n\n\n\nMesenii sparg carapacele ro\u0219ii-c\u0103r\u0103mizii, l\u0103s\u00e2nd orezul s\u0103 absoarb\u0103 sosul auriu, \u00een timp ce un bol mic cu prik nam pla, sos de pe\u0219te cu chili toca\u021bi, st\u0103 la \u00eendem\u00e2na celor care caut\u0103 o not\u0103 mai intens\u0103. \n\n\n\nSemnul unei reu\u0219ite se vede imediat : d\u00e2re fine de ulei de chili ro\u0219u striaz\u0103 un sos galben, catifelat, frunzele de \u021belin\u0103 r\u0103m\u00e2n de un verde viu, iar aroma condimentelor se ridic\u0103 u\u0219or din farfurie.\n\n\n\n\n\n\tPad Pong Karee - curry thailandez cu crab\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tIngrediente principale1 crab \u00eentreg (cur\u0103\u021bat; este potrivit\u0103 orice varietate (carne\/icre\/crab \u00eenot\u0103tor albastru))0.5 ceap\u0103 (feliat\u0103 pe lungime)2 ardei iu\u021bi thailandezi ro\u0219ii (t\u0103ia\u021bi oblic)3 fire ceap\u0103 verde (t\u0103iat\u0103 \u00een buc\u0103\u021bi de 5 cm)2 fire \u021belin\u0103 chinezeasc\u0103 (kunchai) (t\u0103iat\u0103 \u00een buc\u0103\u021bi de 5 cm)Sos de asezonare125 g lapte praf3 linguri ulei vegetal1 lingur\u0103 sos de soia light1 linguri\u021b\u0103 zah\u0103r4 linguri pudr\u0103 de curry galben3 linguri past\u0103 thailandez\u0103 de ardei iute pr\u0103jit (nam-prik-pao) (cu uleiul din borcan)2 ou\u0103piper alb m\u0103cinat (dup\u0103 gust)\t\n\t\n\t\tPreparareCur\u0103\u021ba\u021bi bine crabul, freca\u021bi carapacea cu o perie, t\u0103ia\u021bi-l \u00een buc\u0103\u021bi potrivite pentru servire \u0219i fierbe\u021bi-l \u00een ap\u0103 clocotit\u0103 timp de 10 minute, p\u00e2n\u0103 c\u00e2nd carapacea cap\u0103t\u0103 o culoare portocalie. Scurge\u021bi-l.\u00centr-un bol, bate\u021bi ou\u0103le cu sosul de soia light, zah\u0103rul, 1 lingur\u0103 de pudr\u0103 de curry galben, piperul alb \u0219i pasta de ardei iute pr\u0103jit (nam-prik-pao) p\u00e2n\u0103 ob\u021bine\u021bi un amestec omogen. Pune\u021bi deoparte.\u00cencinge\u021bi uleiul \u00eentr-un wok, la foc mediu. Ad\u0103uga\u021bi restul de pudr\u0103 de curry galben \u0219i sota\u021bi p\u00e2n\u0103 devine parfumat, apoi \u00eencorpora\u021bi treptat laptele praf pentru a-i intensifica aroma.Da\u021bi focul mare, turna\u021bi amestecul de ou\u0103 cu curry \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd se \u00eengroa\u0219\u0103 \u0219i devine un sos cremos. Ad\u0103uga\u021bi apoi buc\u0103\u021bile de crab fierte \u0219i amesteca\u021bi pentru a le acoperi bine.Ad\u0103uga\u021bi ceapa, \u021belina chinezeasc\u0103, ceapa verde \u0219i ardeii iu\u021bi ro\u0219ii. Amesteca\u021bi doar c\u00e2t s\u0103 r\u0103m\u00e2n\u0103 lucioase \u0219i u\u0219or crocante, apoi servi\u021bi imediat cu orez de iasomie.\t\n\t\n\t\t\nLaptele praf, combinat cu ou\u0103le, d\u0103 acea textur\u0103 fin\u0103 \u0219i m\u0103t\u0103soas\u0103 care diferen\u021biaz\u0103 acest preparat de curry-urile cu crab din India sau Malaezia.\nPute\u021bi ad\u0103uga un strop de vin Shaoxing pentru un plus de arom\u0103, dar este op\u021bional \u00een buc\u0103t\u0103ria de acas\u0103.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nSurse culinare\n\n\n\n\nCrab cu curry thailandez: comoara ascuns\u0103 a buc\u0103t\u0103riei thailandeze \u2013 Hot Thai Kitchen (englez\u0103)\n\n\n\nSote de crab cu curry thailandez (pad pong karee) \u2013 Rachel Cooks Thai (englez\u0103)\n\n\n\nPad pong kari (sote cu pudr\u0103 de curry) \u2013 Wikipedia (thailandez\u0103)\n\n\n\n\u00cen India nu exist\u0103 \u201epudr\u0103 de curry\u201d \u2013 BrandThink (thailandez\u0103)\n\n\n\nCum s\u0103 preg\u0103te\u0219ti acas\u0103, u\u0219or, crab sotat cu pudr\u0103 de curry | \u0e1e\u0e48\u0e2d\u0e1a\u0e49\u0e32\u0e19\u0e17\u0e33\u0e01\u0e34\u0e19\u0e40\u0e2d\u0e07 \u2013 YouTube (thailandez\u0103)\n\n\n\nPad pong kari: istoria \u0219i originea unui nume intrigant\u2026 \u2013 Facebook (thailandez\u0103)\n\n\n\n\u201eCrab sotat cu pudr\u0103 de curry\u201d, un preparat ultra-trendy \u00een lumea online \u2013 MGR Online (thailandez\u0103)\n\n\n\nUn preparat pe s\u0103pt\u0103m\u00e2n\u0103 \/ \u201eVecin de buc\u0103t\u0103rie\u201d \/ Crab sotat cu pudr\u0103 de curry \u2013 Matichon Weekly (thailandez\u0103)\n\n\n\nGoong pad pong karee (creve\u021bi sota\u021bi cu pudr\u0103 de curry galben) \u2013 Reddit (englez\u0103)\n\n\n\nMul\u021bi \u00eel \u00eentreab\u0103 pe admin: cum se spune \u201ekaeng\u201d \u00een chinez\u0103? Un cuv\u00e2nt foarte la mod\u0103 \u00een Thailanda\u2026 \u2013 Facebook (thailandez\u0103)\n\n\n\nFi\u0219ier: Phunim phat pong kari.jpg \u2013 Wikimedia Commons (englez\u0103)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138875","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=138875"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138875\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/87485"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}