{"id":1590,"date":"2026-08-14T11:56:27","date_gmt":"2026-08-14T10:56:27","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1590"},"modified":"2026-08-14T11:56:27","modified_gmt":"2026-08-14T10:56:27","slug":"thajska-kureci-jatra-s-posvatnou-bazalkou-pad-kaphrao-tap-kai-%e0%b8%9c%e0%b8%b1%e0%b8%94%e0%b8%81%e0%b8%b0%e0%b9%80%e0%b8%9e%e0%b8%a3%e0%b8%b2%e0%b8%95%e0%b8%b1%e0%b8%9a%e0%b9%84%e0%b8%81","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1590","title":{"rendered":"Thajsk\u00e1 ku\u0159ec\u00ed j\u00e1tra s posv\u00e1tnou bazalkou – Pad Kaphrao Tap Kai \u2013 \u0e1c\u0e31\u0e14\u0e01\u0e30\u0e40\u0e1e\u0e23\u0e32\u0e15\u0e31\u0e1a\u0e44\u0e01\u0e48"},"content":{"rendered":"\n
\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Po\u010det porc\u00ed:<\/strong> 2 hlavn\u00ed porce
Doba p\u0159\u00edpravy:<\/strong> p\u0159ibli\u017en\u011b 15 minut
Doba va\u0159en\u00ed:<\/strong> p\u0159ibli\u017en\u011b 10 minut<\/p>\n\n\n\n

<\/p>\n\n\n\n

Suroviny<\/h2>\n\n\n\n

<\/p>\n\n\n\n

Ku\u0159ec\u00ed j\u00e1tra<\/h3>\n\n\n\n
    \n
  • 300 g ku\u0159ec\u00edch jater<\/li>\n\n\n\n
  • trochu soli na o\u010di\u0161t\u011bn\u00ed<\/li>\n\n\n\n
  • 1\u20132 l\u017e\u00edce b\u00edl\u00e9ho nebo r\u00fd\u017eov\u00e9ho octa<\/li>\n\n\n\n
  • voda na opl\u00e1chnut\u00ed a kr\u00e1tk\u00e9 p\u0159edva\u0159en\u00ed<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Na restov\u00e1n\u00ed<\/h3>\n\n\n\n
      \n
    • 2 dlouh\u00e9 \u010derven\u00e9 chilli papri\u010dky<\/li>\n\n\n\n
    • 3 strou\u017eky \u010desneku<\/li>\n\n\n\n
    • 3 l\u017e\u00edce rostlinn\u00e9ho oleje<\/li>\n\n\n\n
    • 3 l\u017e\u00edce vody nebo nesolen\u00e9ho ku\u0159ec\u00edho v\u00fdvaru<\/strong><\/li>\n\n\n\n
    • 2\u00bd l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky<\/li>\n\n\n\n
    • 1 l\u017ei\u010dka granulovan\u00e9ho ku\u0159ec\u00edho v\u00fdvaru<\/li>\n\n\n\n
    • \u00bc l\u017ei\u010dky cukru<\/li>\n\n\n\n
    • 1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky<\/li>\n\n\n\n
    • \u00bd\u20131 l\u017ei\u010dka tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/li>\n\n\n\n
    • 25 g list\u016f posv\u00e1tn\u00e9 bazalky \u2013 holy basil neboli kaphrao<\/li>\n<\/ul>\n\n\n\n

      <\/p>\n\n\n\n

      K pod\u00e1v\u00e1n\u00ed<\/h3>\n\n\n\n
        \n
      • va\u0159en\u00e1 jasm\u00ednov\u00e1 r\u00fd\u017ee<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n\n\n\n

        Postup<\/h2>\n\n\n\n
          \n
        1. Ku\u0159ec\u00ed j\u00e1tra o\u010dist\u011bte od blan, c\u00e9vek a p\u0159\u00edpadn\u00fdch nazelenal\u00fdch \u010d\u00e1st\u00ed. V\u011bt\u0161\u00ed kusy p\u0159ekrojte na p\u0159ibli\u017en\u011b stejn\u011b velk\u00e1 sousta.<\/li>\n\n\n\n
        2. J\u00e1tra vlo\u017ete do m\u00edsy, posypte trochou soli a opatrn\u011b je promn\u011bte. Potom je d\u016fkladn\u011b propl\u00e1chn\u011bte studenou vodou.<\/li>\n\n\n\n
        3. P\u0159idejte ocet, kr\u00e1tce prom\u00edchejte a j\u00e1tra znovu n\u011bkolikr\u00e1t propl\u00e1chn\u011bte \u010distou vodou.<\/li>\n\n\n\n
        4. V hrnci p\u0159ive\u010fte vodu k prudk\u00e9mu varu. Vlo\u017ete j\u00e1tra a kr\u00e1tce je p\u0159edva\u0159te p\u0159ibli\u017en\u011b 1 minutu<\/strong>, jen aby jejich povrch zesv\u011btlal a zpevnil. Ihned je sce\u010fte a nechte d\u016fkladn\u011b okapat.<\/li>\n\n\n\n
        5. \u010cesnek nakr\u00e1jejte nadrobno. Chilli papri\u010dky nakr\u00e1jejte na tenk\u00e1 kole\u010dka.<\/li>\n\n\n\n
        6. Ve woku nebo \u0161irok\u00e9 p\u00e1nvi rozeh\u0159ejte na vy\u0161\u0161\u00edm v\u00fdkonu rostlinn\u00fd olej. P\u0159idejte nakr\u00e1jen\u00fd \u010desnek a chilli a restujte p\u0159ibli\u017en\u011b 30\u201345 sekund<\/strong>, dokud se v\u00fdrazn\u011b nerozvon\u00ed. \u010cesnek nenechte zhn\u011bdnout, aby nezho\u0159kl.<\/li>\n\n\n\n
        7. P\u0159idejte okapan\u00e1 p\u0159edva\u0159en\u00e1 j\u00e1tra a na vysok\u00e9m v\u00fdkonu je asi 1 minutu<\/strong> opatrn\u011b restujte. M\u00edchejte \u0161etrn\u011b, aby se nerozpadla.<\/li>\n\n\n\n
        8. P\u0159ilijte vodu nebo nesolen\u00fd ku\u0159ec\u00ed v\u00fdvar. P\u0159idejte \u00fast\u0159icovou om\u00e1\u010dku, granulovan\u00fd ku\u0159ec\u00ed v\u00fdvar, cukr, ryb\u00ed om\u00e1\u010dku a tmavou s\u00f3jovou om\u00e1\u010dku.<\/li>\n\n\n\n
        9. V\u0161e prom\u00edchejte a prudce restujte je\u0161t\u011b asi 1\u20132 minuty<\/strong>, dokud om\u00e1\u010dka lehce nezhoustne a neobal\u00ed j\u00e1tra. J\u00e1tra zbyte\u010dn\u011b nep\u0159ipravujte d\u00e9le, jinak za\u010dnou tvrdnout.<\/li>\n\n\n\n
        10. P\u0159idejte listy posv\u00e1tn\u00e9 bazalky a kr\u00e1tce je prom\u00edch\u00e1vejte, p\u0159ibli\u017en\u011b 20\u201330 sekund<\/strong>, jen aby zavadly.<\/li>\n\n\n\n
        11. P\u00e1nev ihned odstavte a ku\u0159ec\u00ed j\u00e1tra pod\u00e1vejte s horkou jasm\u00ednovou r\u00fd\u017e\u00ed.<\/li>\n<\/ol>\n\n\n\n

          <\/p>\n\n\n\n

          Pozn\u00e1mka k tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce<\/h3>\n\n\n\n

          Pro tmav\u0161\u00ed barvu a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 lze mno\u017estv\u00ed zv\u00fd\u0161it a\u017e na 1 l\u017ei\u010dku<\/strong>. Slanost je lep\u0161\u00ed p\u0159\u00edpadn\u011b upravit n\u011bkolika kapkami ryb\u00ed om\u00e1\u010dky ne\u017e dal\u0161\u00edm mno\u017estv\u00edm tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Po\u010det porc\u00ed: 2 hlavn\u00ed porceDoba p\u0159\u00edpravy: p\u0159ibli\u017en\u011b 15 minutDoba va\u0159en\u00ed: p\u0159ibli\u017en\u011b 10 minut Suroviny Ku\u0159ec\u00ed j\u00e1tra Na restov\u00e1n\u00ed K pod\u00e1v\u00e1n\u00ed Postup Pozn\u00e1mka k tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce Pro tmav\u0161\u00ed barvu a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 lze mno\u017estv\u00ed zv\u00fd\u0161it a\u017e na 1 l\u017ei\u010dku. Slanost je lep\u0161\u00ed p\u0159\u00edpadn\u011b upravit n\u011bkolika kapkami ryb\u00ed om\u00e1\u010dky ne\u017e dal\u0161\u00edm mno\u017estv\u00edm tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky.<\/p>\n","protected":false},"author":1,"featured_media":1591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[22,2],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1590"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1590\/revisions"}],"predecessor-version":[{"id":1592,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1590\/revisions\/1592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1591"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}