{"id":170484,"title":"Vit\u0103 sotat\u0103 cu ananas","modified":"2026-09-13T17:26:25+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de vit\u0103 sotat\u0103 cu ananas, \u00een stil malaezian\n\n\n\nBun\u0103 tuturor! A\u0219a cum am promis, ne re\u00eent\u00e2lnim pentru o nou\u0103 re\u021bet\u0103 din buc\u0103t\u0103ria malaezian\u0103. Recunosc c\u0103 nu este neap\u0103rat un mare preparat clasic, ci pur \u0219i simplu un stir-fry malaezian simplu \u0219i rapid, care pune \u00een valoare, printre altele, sosul de prune \u2014 un ingredient foarte des \u00eent\u00e2lnit \u00een aceast\u0103 gastronomie.\n\n\n\nSupa laksa este un alt preparat clasic malaezian\n\n\n\nNu am g\u0103sit o origine anume pentru acest fel de m\u00e2ncare \u0219i nicio poveste legat\u0103 de diaspora, a\u0219a cum este cazul porcului pr\u0103jit malaezian sau al preparatului de vit\u0103 sotat\u0103 cu ghimbir \u0219i ceap\u0103 verde. Dar asta nu \u00eenseamn\u0103 c\u0103 nu este absolut delicios... are doar o poveste mai simpl\u0103 \u00een spate.\n\n\n\nPorcul pr\u0103jit, un preparat clasic malaezian\n\n\n\nLa ce s\u0103 v\u0103 a\u0219tepta\u021bi, a\u0219adar, de la aceast\u0103 vit\u0103 sotat\u0103 cu ananas? La o m\u00e2ncare rapid\u0103, plin\u0103 de gust, cu arome dulce-acri\u0219oare irezistibile. Nici mai mult, nici mai pu\u021bin.\n\n\n\nSfaturi pentru a reu\u0219i vita sotat\u0103 cu ananas \u00een stil malaezian\n\n\n\nMarinarea\n\n\n\nCu c\u00e2t marina\u021bi carnea mai mult, cu at\u00e2t mai bine! Pute\u021bi ob\u021bine un rezultat bun chiar \u0219i cu 5 minute de marinare, dar v\u0103 recomand c\u0103lduros s\u0103 preg\u0103ti\u021bi carnea din timp pentru a maximiza aromele. La fel ca \u00een cazul vitei cu ceap\u0103, acest pas joac\u0103 un rol esen\u021bial.\n\n\n\nPreparatul de vit\u0103 rendang, de\u0219i originar din Indonezia, este extrem de popular \u0219i \u00een Malaezia\n\n\n\nTemperatura de g\u0103tire\n\n\n\nMen\u021bine\u021bi o temperatur\u0103 ridicat\u0103 \u00een wok sau tigaie; dac\u0103 g\u0103ti\u021bi o cantitate mai mare, este recomandat s\u0103 sota\u021bi carnea \u00een tran\u0219e. Vrem o carne rumenit\u0103 rapid, nu fiart\u0103 \u00een propriul suc, iar dac\u0103 temperatura scade prea mult, ingredientele vor l\u0103sa mult lichid.\n\n\n\nIngredientele principale pentru vita sotat\u0103 cu ananas\n\n\n\n\n\n\n\nCarnea de vit\u0103: Vedeta preparatului; alege\u021bi o t\u0103ietur\u0103 fraged\u0103, cu g\u0103tire rapid\u0103 \u0219i bine marmorat\u0103. Alternativ, o pute\u021bi fr\u0103gezi cu bicarbonat de sodiu.\n\n\n\nSosul de prune: Acest sos este preparat din piure sau extract de prune, zah\u0103r \u0219i condimente aromatice. Este mai acidulat dec\u00e2t sosul hoisin \u0219i se folose\u0219te adesea ca dip sau glazur\u0103 pentru c\u0103rnuri \u00een buc\u0103t\u0103ria malaezian\u0103. \u00cel g\u0103si\u021bi cu u\u0219urin\u021b\u0103 \u00een magazinele sau raioanele asiatice.\n\n\n\nAnanasul: Ideal este s\u0103 folosi\u021bi ananas proasp\u0103t, dar la nevoie pute\u021bi opta \u0219i pentru cel din conserv\u0103, av\u00e2nd grij\u0103 s\u0103 alege\u021bi o variant\u0103 \u00een suc propriu sau cu un con\u021binut redus de zah\u0103r. T\u0103ia\u021bi-l \u00een cuburi de dimensiuni egale.\n\n\n\n\n\n\n\nSosul de stridii: Un element de baz\u0103 \u00een buc\u0103t\u0103ria asiatic\u0103; nu are un gust pronun\u021bat de fructe de mare, ci aduce o profunzime umami esen\u021bial\u0103 preparatului.\n\n\n\nVinul shaoxing: Indispensabil pentru buc\u0103t\u0103ria asiatic\u0103 de inspira\u021bie chinezeasc\u0103, acest vin de orez tradi\u021bional poate fi \u00eenlocuit la nevoie cu un sherry sec.\n\n\n\nUleiul de susan: Adaug\u0103 o not\u0103 subtil\u0103 \u0219i parfumat\u0103 de nuc\u0103 la final.\n\n\n\n\n\n\tVit\u0103 sotat\u0103 cu ananas\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t400 g carne de vit\u0103 (feliat\u0103 foarte sub\u021bire)Marinad\u01031 lingur\u0103 sos de stridii0.5 linguri\u021b\u0103 piper alb0.5 linguri\u021b\u0103 ulei de susan2 linguri\u021be vin Shaoxing2 linguri\u021be amidon de porumbPentru sotat4 c\u0103\u021bei usturoi (toca\u021bi m\u0103runt)1 bucat\u0103 de ghimbir de 6 mm (cur\u0103\u021bat \u0219i feliat)2 linguri past\u0103 de fasole picant\u0103 din Sichuan (doubanjiang)1 ardei gras ro\u0219u (cur\u0103\u021bat de semin\u021be \u0219i t\u0103iat cubule\u021be)1 lingur\u0103 sos de prune2 linguri\u021be zah\u0103r0.25 linguri\u021b\u0103 sare280 g ananas (t\u0103iat cubule\u021be)frunze de coriandru proasp\u0103t (pentru decor)Pentru servireOrez fiert\t\n\t\n\t\tAmesteca\u021bi carnea de vit\u0103 cu ingredientele pentru marinad\u0103.L\u0103sa\u021bi carnea la marinat timp de 30 de minute.\u00cencinge\u021bi bine un wok la foc mediu spre iute cu pu\u021bin ulei \u0219i sota\u021bi carnea de vit\u0103 marinat\u0103 timp de 1 minut.Scoate\u021bi carnea din wok \u0219i l\u0103sa\u021bi-o deoparte.\u00cen acela\u0219i wok, la foc mediu spre iute, ad\u0103uga\u021bi usturoiul, ghimbirul \u0219i pasta de fasole picant\u0103.Sota\u021bi totul timp de 2-3 minute, p\u00e2n\u0103 c\u00e2nd se elibereaz\u0103 aromele.Ad\u0103uga\u021bi cubule\u021bele de ardei gras \u0219i sota\u021bi c\u00e2teva minute, p\u00e2n\u0103 c\u00e2nd \u00eencep s\u0103 se \u00eenmoaie u\u0219or.Ad\u0103uga\u021bi din nou carnea de vit\u0103 \u00een wok, apoi sosul de prune, sarea, zah\u0103rul \u0219i cubule\u021bele de ananas.Amesteca\u021bi bine \u0219i g\u0103ti\u021bi totul p\u00e2n\u0103 c\u00e2nd preparatul este fierbinte \u0219i bine \u00eentrep\u0103truns.Servi\u021bi preparatul cald peste orez simplu, decorat cu frunze proaspete de coriandru.\t\n\t\n\t\tControla\u021bi bine temperatura wok-ului sau a tig\u0103ii: dac\u0103 preg\u0103ti\u021bi preparatul \u00eentr-o cantitate mai mare, este recomandat s\u0103 g\u0103ti\u021bi ingredientele \u00een mai multe tran\u0219e. Ne dorim ingrediente sotate rapid la foc iute, nu fierte; dac\u0103 l\u0103sa\u021bi temperatura s\u0103 scad\u0103 prea mult, acestea vor l\u0103sa prea mult\u0103 ap\u0103 deodat\u0103.\n\t\n\t\n\t\tHauptgerichtmalaysisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170484","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=170484"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170484\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/18265"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=170484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=170484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=170484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}