{"id":197,"date":"2013-06-16T23:59:41","date_gmt":"2013-06-16T21:59:41","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=197"},"modified":"2021-03-10T23:22:43","modified_gmt":"2021-03-10T21:22:43","slug":"pilav-s-krevetami-v-exotickych-palacinkach","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=197","title":{"rendered":"Pilav s krevetami v exotick\u00fdch palacink\u00e1ch"},"content":{"rendered":"

\"IMG_1693\"<\/p>\n\n\n\n\n
\"\u010cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 min + priprava<\/td>\n<\/tr>\n
\"Po\u010det<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na palacinky<\/p>\n

200 ml kokosove mlieko
\n1 vajce
\nl lyzicka kurkuma
\n1 lyzicka mlety koriander
\nsol
\nhladka muka (cca 70 g)
\nghee + lyzicka sezamovy olej na opekanie<\/p>\n

Zaklad na pilav<\/p>\n

120 g dlhozrnna ryza
\n100 ml pasirovane paradajky
\n150 ml vyvar
\n3 velke cesnakove strucky
\npol cervenej cibule
\n1 stiplava paprika
\n1 lyzicka balzamikovy ocot
\npodla chuti stipka cukru, sol, mlete cierne korenie
\n1 lyzica olej.<\/p>\n

Dokoncenie pilavu :<\/p>\n

100g (cista vaha) male vylupane, ocistene, krevety
\n2 velke strucky cesnaku
\nlyzica ghee
\nzelensia cast poru
\nkyticka koriandrovej vnate<\/p>\n

Postup<\/h2>\n

Urobime si zaklad na pilav
\nRyzu v sitku preplachneme pod tecucou vodou a nechame odkvapkat.
\nCibulu, cesnak a stiplavu papriku ocistime a nakrajame na male kusky.
\nVyvar zohrejeme a zmiesame s pasirovanymi paradajkami.
\nNa oleji orestujeme cibulu, cesnak a stiplavu papriku, pridame ryzu a premiesame.
\nZalejeme vyvarom s pasirovanymi paradajkami. Pokial nemate pasirovane paradajky, tak lyzicku paradajkoveho pretlaku dobre zmiesajte s horucou vodou.
\nPridame balzamikovy ocot a trochu soli. Ja si vyvar varim z ostatkov po vykostovani kurciat, sol tam davam minimalne, takze ten pilav som osolila. Ale ak si budete robit vyvar z kocky, tak so solou opatrne.
\nVarime na miernom ohni a davame pozor aby sa nam nic nepripalilo.
\nKed je tekutina dostatocne vsiaknuta, ale pilav je stale mokrejsi ako by sa patrilo a ryza nie je este celkom makka…vtedy vezmeme hrniec, zabalime ho do cistej utierky a ulozime ho do perin. Tam nam krasne dojde, bez rizika, zeby sa nam nieco pripalilo a ostane stale v teple.
\nV kokosovom mlieku rozlahame 1 vajce, dame trochu soli, lyzicku kurkumy a lyzicku mleteho koriandru.
\nPridame hladku muku….70 g je ciste orientacne, radsej pridavajte po lyziciach. Cesto by malo byt huste.
\nRozohrejeme ghee s olejom a opekame palacinky z obidvoch stran.
\nUrcite raz urobim aj palacinky na sladko z kokosoveho mlieka..tak jemne palacinky ako teraz sa mi jakziv nepodarili.
\nTesne predtym ako budeme podavat pilav, ocistime cesnak a naplatkujeme ho. Zelensiu cas poru nakrajame na tenke pruzky.
\nKrevety oplachneme a nechame odkvapkat. Ja som kupila tie uplne male, gambas som tam nedavala, tie sa mi skor hodia na smazenie v cestickach. Ale je to vasa vec ake pouzijete.
\nRozohrejeme ghee, pridame por, cesnak a krevety. Opekame MAXIMALNE 2 minuty. Ak ich nechate dlhsie, tak riskujete, ze Vam ostanu gumove a tvrde..
\nZ perin vyberieme hrniec a vmiesame krevetovu zmes aj s vypekom do ryze.
\nPilav ochutname , podla potreby dochutime solou a korenim. Posypeme sekanou koriandrovou vnatou a naplnime nim palacinky.<\/p>\n

\"IMG_1694\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u010cas pr\u00edpravy: 30 min + priprava Po\u010det porci\u00ed (kusov): 2 porcie Suroviny: Na palacinky 200 ml kokosove mlieko 1 vajce l lyzicka kurkuma 1 lyzicka mlety koriander sol hladka muka (cca 70 g) ghee + lyzicka sezamovy olej na opekanie Zaklad na pilav 120 g dlhozrnna ryza 100 ml pasirovane paradajky 150 ml vyvar 3 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[16,14],"tags":[],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-morske-plody","category-ryza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-3b","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=197"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":9017,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions\/9017"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}