{"id":186540,"title":"Sup\u0103 saoto","modified":"2026-10-06T09:07:33+02:00","plain":"O sup\u0103 saoto cu un con\u021binut redus de carbohidra\u021bi: o sup\u0103 limpede de pui cu ingrediente aromatice, completat\u0103 la mas\u0103 cu garnituri \u0219i \u00eenviorat\u0103 de un sos picant cu ketjap.\n\n\n\nLemongrassul \u0219i ghimbirul parfumeaz\u0103 supa limpede, \u00een timp ce jum\u0103rile s\u0103rate \u00eei aduc o not\u0103 uscat\u0103 \u0219i crocant\u0103. Supa saoto este un bol de sup\u0103 de pui foarte aromat\u0103, servit\u0103 cu garnituri ad\u0103ugate \u00een ultimul moment \u0219i un sos picant cu ketjap. Aceast\u0103 versiune p\u0103streaz\u0103 servirea cu elementele separate, dar reduce carbohidra\u021bii, av\u00e2nd aproximativ 21 g de carbohidra\u021bi ne\u021bi per por\u021bie. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de supe \u0219i salate keto.\n\n\n\nCe este supa saoto?\n\n\n\nSupa saoto este o sup\u0103 limpede de pui preparat\u0103 din buc\u0103\u021bi cu os, apoi completat\u0103 cu garnituri la mas\u0103. Galangalul, ghimbirul, lemongrassul \u0219i ienibaharul dau caracter supei, iar frunzele de limet\u0103 kaffir \u0219i daun salam \u00eei completeaz\u0103 aroma. \u00cen bol se adaug\u0103 puiul desf\u0103cut \u00een f\u00e2\u0219ii, oul, germenii de fasole mung \u0219i \u021belina pentru frunze.\n\n\n\nTextura crocant\u0103 vine aici de la jum\u0103ri, care \u00eenlocuiesc ceapa pr\u0103jit\u0103, fideaua de orez \u0219i cartofii pai sub\u021biri din versiunea clasic\u0103, bogat\u0103 \u00een garnituri. Un sos cu ketjap, preparat cu o jum\u0103tate p\u00e2n\u0103 la un ardei iute Madame Jeanette \u00eentreg, ajusteaz\u0103 iu\u021beala \u0219i nota dulce-s\u0103rat\u0103 \u00een momentul servirii.\n\n\n\nDescoperi\u021bi \u0219i: Sup\u0103 de ardei cop\u021bi.\n\n\n\nOriginea acestei versiuni\n\n\n\nSaoto se serve\u0219te \u00een mod tradi\u021bional cu elementele separate, iar aceast\u0103 adaptare p\u0103streaz\u0103 principiul. Supa r\u0103m\u00e2ne o sup\u0103 limpede foarte aromat\u0103, a\u0219ezat\u0103 al\u0103turi de garnituri \u0219i de sosul intens, astfel \u00eenc\u00e2t fiecare s\u0103 \u00ee\u0219i compun\u0103 propriul bol.\n\n\n\nCele dou\u0103 schimb\u0103ri \u021bin de con\u021binutul de carbohidra\u021bi. Jum\u0103rile, o component\u0103 crocant\u0103 f\u0103r\u0103 ingrediente bogate \u00een amidon, iau locul elementelor pr\u0103jite, iar un ketjap cu con\u021binut redus de zaharuri p\u0103streaz\u0103 gustul rotund, dulce-s\u0103rat. Rezultatul r\u0103m\u00e2ne generos, \u00eentr-o versiune mai echilibrat\u0103.\n\n\n\nIngredientele principale\n\n\n\nDou\u0103 pulpe de pui cu o parte din coaste, f\u0103r\u0103 piele, formeaz\u0103 baza supei: carnea r\u0103m\u00e2ne suculent\u0103, iar oasele dau consisten\u021b\u0103 lichidului, \u00een timp ce \u00eendep\u0103rtarea pielii men\u021bine supa limpede. Apa, 1 p\u00e2n\u0103 la 1,5 litri, extrage aromele, iar concentratul de sup\u0103 pudr\u0103 intensific\u0103 gustul umami, cu aten\u021bie la cantitatea de sare.\n\n\n\nDe \u00eencercat \u0219i: Salat\u0103 de n\u0103ut cu ton.\n\n\n\nCeapa ro\u0219ie \u0219i usturoiul aduc dulcea\u021b\u0103 \u0219i intensitate, galangalul cu note piperate completeaz\u0103 ghimbirul revigorant, iar lemongrassul crestat \u00ee\u0219i elibereaz\u0103 uleiurile aromatice. Ienibaharul aduce note de scor\u021bi\u0219oar\u0103 \u0219i cui\u0219oare f\u0103r\u0103 iu\u021beal\u0103, limeta kaffir nota sa citric\u0103, iar daun salam aroma sa distinct\u0103. O buc\u0103\u021bic\u0103 de trassi, past\u0103 de creve\u021bi fermenta\u021bi, adaug\u0103 profunzime marin\u0103 \u0219i con\u021bine crustacee.\n\n\n\nSosul aduce iu\u021beala \u0219i gustul dulce-s\u0103rat. Ketjapul cu con\u021binut redus de zaharuri ofer\u0103 echilibru; \u00een lipsa lui, un amestec de sos de soia sau tamari \u0219i \u00eendulcitor lichid cu caramel se apropie de acest gust rotund. Jum\u0103rile m\u0103run\u021bite aduc nota uscat\u0103, s\u0103rat\u0103 \u0219i crocant\u0103, ad\u0103ugat\u0103 chiar \u00eenainte de a savura supa.\n\n\n\n\u00cen aceea\u0219i categorie: Salat\u0103 asiatic\u0103 de varz\u0103.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nServirea cu elementele separate face parte din farmecul supei saoto. Supa se aduce fierbinte, puiul desf\u0103cut \u00een f\u00e2\u0219ii, ou\u0103le, germenii, \u021belina \u0219i jum\u0103rile r\u0103m\u00e2n separat, iar sosul picant se adaug\u0103 \u00een cantit\u0103\u021bi mici. Gusta\u021bi supa \u00eenainte de orice adaos: concentratul de sup\u0103 pudr\u0103, trassi, sosul de soia \u0219i jum\u0103rile pot s\u0103ra rapid con\u021binutul bolului. Jum\u0103rile se adaug\u0103 \u00een ultimul moment, altfel se \u00eenmoaie \u0219i devin greu de mestecat.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele cu con\u021binut redus de carbohidra\u021bi.\n\n\n\n\u00cen cazul germenilor de fasole mung, cl\u0103tirea cu ap\u0103 foarte fierbinte le p\u0103streaz\u0103 textura crocant\u0103, \u00eens\u0103 persoanele \u00eens\u0103rcinate, imunodeprimate sau cu sensibilit\u0103\u021bi digestive ar trebui s\u0103 opteze pentru g\u0103tirea complet\u0103. R\u0103ci\u021bi rapid supa \u0219i puiul, p\u0103stra\u021bi separat ou\u0103le, germenii, \u021belina, sosul \u0219i jum\u0103rile, acestea din urm\u0103 \u00eentr-un loc uscat. \u00cen Fran\u021ba, galangalul, lemongrassul \u0219i limeta kaffir se g\u0103sesc \u00een magazinele alimentare asiatice, uneori la raionul de congelate, daun salam \u0219i trassi \u00een magazinele indoneziene, iar ardeiul iute Madame Jeanette \u00een magazinele alimentare surinameze sau caraibiene.\n\n\n\n\n\n\tSup\u0103 saoto\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSup\u0103 de baz\u01032 pulpe de pui cu o parte din coaste (f\u0103r\u0103 piele)1 p\u00e2n\u0103 la 1.5 l de ap\u0103sup\u0103 instant pudr\u01032 p\u00e2n\u0103 la 3 cepe ro\u0219ii4 c\u0103\u021bei de usturoi1 bucat\u0103 mare de galangal proasp\u0103t1 bucat\u0103 mare de ghimbir proasp\u0103t (djah\u00e9)2 tulpini de lemongrass proasp\u0103t1 lingur\u0103 de boabe de ienibahar4 frunze de lime kaffir (djeroek poeroet)4 frunze de dafin indonezian (daun salaam)1 bucat\u0103 mic\u0103 de trassiGarnitur\u01034 ou\u0103200 g de jum\u0103ri de porc4 m\u00e2ini de germeni de fasole mung4 m\u00e2ini de frunze proaspete de \u021belin\u0103Sos0.5 p\u00e2n\u0103 la 1 ardei iute Madame Jeanette4 c\u0103\u021bei de usturoi1 bucat\u0103 mic\u0103 de galangal proasp\u0103t1 bucat\u0103 mic\u0103 de ghimbir proasp\u0103t6 linguri de ketjap (cu con\u021binut redus de carbohidra\u021bi (f\u0103cut \u00een cas\u0103), sau 4 linguri de \u00eendulcitor lichid cu arom\u0103 de caramel cu 4 linguri\u021be de sos de soia sau tamari)\t\n\t\n\t\tSup\u0103 de baz\u0103Pune\u021bi 2 pulpe mari de pui cu o parte din coaste \u00een 1 p\u00e2n\u0103 la 1,5 litri de ap\u0103. Consider c\u0103 pulpele de pui sunt cele mai bune, deoarece oasele lor dau \u0219i o sup\u0103 de baz\u0103 gustoas\u0103. \u00cemi place foarte mult pielea de pe pulpele de pui. Dar \u00een sup\u0103 las\u0103 o gr\u0103sime nepl\u0103cut\u0103. \u00cendep\u0103rta\u021bi, a\u0219adar, pielea.Ad\u0103uga\u021bi 2 p\u00e2n\u0103 la 3 linguri de sup\u0103 instant pudr\u0103.Ad\u0103uga\u021bi ceapa, usturoiul, ghimbirul, galangalul, lemongrassul \u0219i boabele de ienibahar. Dac\u0103 dori\u021bi, ad\u0103uga\u021bi totul \u00een buc\u0103\u021bi mari (cur\u0103\u021ba\u021bi totu\u0219i ceapa \u0219i usturoiul de coaj\u0103). Cresta\u021bi lemongrassul pe lungime sau rupe\u021bi-l \u0219i zdrobi\u021bi-l.L\u0103sa\u021bi supa de baz\u0103 s\u0103 fiarb\u0103 aproximativ o or\u0103.Scoate\u021bi puiul din oal\u0103. Desprinde\u021bi carnea de pe oase \u0219i pune\u021bi-o deoparte pentru moment. \u00cen func\u021bie de timpul r\u0103mas p\u00e2n\u0103 la servirea supei, p\u0103stra\u021bi-o acoperit\u0103 la temperatura camerei sau la frigider.Pune\u021bi oasele \u00eenapoi \u0219i l\u0103sa\u021bi-le la infuzat c\u00e2t timp dori\u021bi, de preferat chiar peste noapte. Folosind pulpe de pui cu o parte din coaste, ve\u021bi extrage \u0219i mai multe substan\u021be benefice din oase \u0219i m\u0103runtaie.SosPisa\u021bi sau m\u0103run\u021bi\u021bi un ardei iute Madame Jeanette.Ad\u0103uga\u021bi usturoi, ghimbir \u0219i galangal dup\u0103 gust \u0219i pisa\u021bi-le \u00eempreun\u0103 cu ardeiul iute. Totu\u0219i, zdrobi\u021bi mai \u00eent\u00e2i usturoiul cu presa \u0219i rade\u021bi ghimbirul \u0219i galangalul.C\u0103li\u021bi scurt \u00een pu\u021bin ulei de m\u0103sline cu gust delicat sau ulei de cocos.Ad\u0103uga\u021bi ketjapul. Dac\u0103 nu ave\u021bi ketjap preparat \u00een cas\u0103, folosi\u021bi sos de soia \u0219i sirop cu \u00eendulcitor.Garnitur\u0103Fierbe\u021bi (8 min) \u0219i cur\u0103\u021ba\u021bi de coaj\u0103 4 ou\u0103.Cl\u0103ti\u021bi germenii de fasole mung sub jet de ap\u0103 fierbinte sau scufunda\u021bi-i scurt \u00eentr-un bol cu ap\u0103 fierbinte. L\u0103sa\u021bi-i s\u0103 se scurg\u0103.M\u0103run\u021bi\u021bi jum\u0103rile de porc \u00een robotul de buc\u0103t\u0103rie. T\u0103ia\u021bi frunzele de \u021belin\u0103 cu un cu\u021bit sau cu foarfeca. Pune\u021bi totul \u00een boluri mici separate, la fel \u0219i carnea de pui desprins\u0103 anterior de pe oase.\t\n\t\n\t\tAd\u0103uga\u021bi jum\u0103rile de porc m\u0103run\u021bite doar \u00een ultimul moment. Dac\u0103 stau prea mult \u00een sup\u0103, se \u00eenmoaie \u0219i devin greu de mestecat.\nUstensile: oal\u0103 pentru sup\u0103, r\u0103z\u0103toare (cu mai multe fe\u021be), foarfec\u0103, pres\u0103 de usturoi, bol, lingur\u0103.\n\t\n\t\n\t\tSoupes et bouillonsindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186540","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=186540"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186540\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184680"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=186540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=186540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=186540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}