{"id":4736,"date":"2015-06-03T08:33:19","date_gmt":"2015-06-03T06:33:19","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4736"},"modified":"2017-02-16T09:23:59","modified_gmt":"2017-02-16T07:23:59","slug":"indonezke-prazene-rezance-mie-goreng-po-slovensky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4736","title":{"rendered":"Indon\u00e9zke pra\u017een\u00e9 rezance Mie goreng po slovensky"},"content":{"rendered":"

\"rezance<\/a><\/p>\n

Keby prisla nejaka azijska pani mama do Europy, tak by asi spadla na zadok, kolko tunajsie gazdine , venuju vareniu. Medzi nami, ja sa im ani necudujem, ze tomu venuju tak kratky cas….v tom ich teple a vlhku,\u00a0 by som asi umrela pri sporaku,\u00a0 ak by som tam mala stat viac ako 20 minut. Tento recept je presne to o com pisem ..prisaham, ze ked som robila tuto porciu, tak som to mala hotove za 20 minut a to som do toho ratala aj to krajanie.\u00a0 Jedina exotickejsia ingrediencia\u00a0 je cinska kapusta pak choi, uznavam, ze v sidliskovej samoske ju asi nedostanete,\u00a0 ale\u00a0 som presvedcena, ze v niektorom velkom markete,\u00a0 ju dostane aj na Slovensku. Tento recept mi velmi vyhovuje, pretoze sa od tych cinskych rezancov lisi tym, ze su akokeby….sviezejsie…neviem ako to mam lepsie popisat. Do cinskych ,\u00a0 do hotovej porcie,\u00a0 sa zamiesava sezamovy olej, ktory mu da typicku aromu a chut a obcas mi to velmi vadi.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 20 min<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 chlapske porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

180 g azijske rezance
\n2 vajcia
\n2 salotky (alebo 3 jarne cibulky)
\n1\/4\u00a0 mensej kapusty
\n1 pak choi\u00a0 –\u00a0 druh cinskej\u00a0 zelenej kapusty(viac v popise receptu)
\n2 chilli papricky
\n1\/2 salky sojova omacka kikkoman
\n2 PL sladka chilli omacka
\nkuracie maso uz uvarene (viac v popise receptu)
\n3 PL rastlinny olej, nie olivovy!!
\nsol, cerstvo mlete korenie
\n1 PL cesnakova pasta
\nnakladana zelenina<\/p>\n

Postup<\/h2>\n

Zeleninu ocistime a nakrajame. Pokrajame aj kuraci narez, alebo kura.<\/p>\n

\"rezance<\/a><\/p>\n

Pri konzumacii, Dobry Manzel, vzniesol poziadavku, aby som nabuduce tu kapustu (to biele vlavo) nekrajala na tak drobne kusky. Jedol palickami a isiel zosaliet, kym si ich pozbieral. Ja som tie palicky pouzila len ako dekoraciu pri uvodnom fote a nejako som mu ich zabudla vymenit za vidlicku. S vidlickou by to bolo idealne.
\nSucastou receptu, je aj kuracie maso…ako upecene kuracie karbonatky, alebo pecene kura, alebo jednoduchy kuraci lunchmeat (kuraci narez). Ja som nemala ani jedno, tak som smelo pouzila normalny lunchmeat<\/a>.<\/p>\n

Co sa tyka pak choi, docitala som sa, ze jeho najblizsim pribuznym je kel, ale ked som hladala o tejto zelenine viac, tak som narazila\u00a0 na mangold a ten vyzera\u00a0 neskutocne podobne ako ten pak choi. Vsak?Ja osobne by som teda rozhodne pak choi nenahradzala kelom, pretoze vobec tak nechuti. Mangold som nejedla,neviem\u00a0 to posudit, ale keby som si mala vybrat, tak pouzijem miesto pak choi urcite\u00a0 radsej mangold. Pri\u00a0 uplnej krajnosti , mozno pekingsku kapustu. Vlavo je moj pak choi a vpravo vygugleny mangold.
\n\"rezance<\/a> \"Mangold_01\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Uvarime si rezance, ja som pouzila instatne vlnkovite \"rezance<\/a>, dva tie lisovane kusy. Do vriacej vody vlozime rezance, necham vriet minutu a odlozime\u00a0 zo zdroja tepla. Ked som varila azijske rezance na SK tak som poslala na nakup Dobreho Manzela a priniesol mi domov sice instantne rezance…ale ako prilohu k instantnej cinskej polievke…tak toto by som ja teda do ust nedala. Potom som kupila nejake rezance do woku, tusim v bille, alebo tescu, uz si nepamatam.<\/p>\n

Vo woku rozohrejeme uplne na plno olej. Vajcia rozbijeme do pohara,\u00a0 trosku preslahame a vylejeme do oleja. Nechame ich trochu stuhnut<\/p>\n

\"rezance<\/a><\/p>\n

Do woku pridame uplne vsetko, co mame pokrajane a prazime 5 minut.
\nK oprazenej zelenine pridame cestovinu . (pozor, ak pouzijete instantne tak, tie rezance by nemali byt v tej horucej vode viac ako 5 minut)\u00a0 Ja som si nechala asi salku vody, v ktorej sa rezance varili.<\/p>\n

Vsetko premiesame a polejeme sojovou a chilli omackou. Osolime a posypeme cerstvo mletym korenim.
\nVsetko poriadne premiesame, aby sa nam cestoviny spojili so zeleninou. Zdalo sa mi to suche, tak som este pridala zachytenu vodu z varenia rezancov.
\n\"rezance<\/a><\/p>\n

 <\/p>\n

Na zaver som este zamiesala cesnakovu pastu…ak nemate tak prelisujte 3 cesnakove struciky.<\/p>\n

Pri sledovani roznych videjok<\/a>, som videla, ze k porcii kladu aj nakladanu azijsku zeleninu. Mohla som zbehnut do marketu, ale som bola leniva a tak som dala normalne kysle uhorky. DM sa vyjadril, ze boli uplne zbytocne.. Tak sa rozhodnite ako chcete.<\/p>\n

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

Keby prisla nejaka azijska pani mama do Europy, tak by asi spadla na zadok, kolko tunajsie gazdine , venuju vareniu. Medzi nami, ja sa im ani necudujem, ze tomu venuju tak kratky cas….v tom ich teple a vlhku,\u00a0 by som asi umrela pri sporaku,\u00a0 ak by som tam mala stat viac ako 20 minut. Tento […]<\/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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[30,34],"tags":[],"class_list":["post-4736","post","type-post","status-publish","format-standard","hentry","category-azijska-kuchyna","category-cestoviny"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1eo","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4736","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=4736"}],"version-history":[{"count":8,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4736\/revisions"}],"predecessor-version":[{"id":6528,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4736\/revisions\/6528"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}