{"id":5369,"date":"2015-11-08T19:25:36","date_gmt":"2015-11-08T17:25:36","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5369"},"modified":"2015-11-09T12:46:01","modified_gmt":"2015-11-09T10:46:01","slug":"hovadzie-z-woku-na-dumbiery","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5369","title":{"rendered":"Hov\u00e4dzie z woku na \u010fumbieri"},"content":{"rendered":"

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

Vsetky azijske rcp z woku , tie ktore sa u nas tak pospolite nazyvaju *cina* \ud83d\ude42 mam z kucharskej knizocky Wok, kniznica sefkuchara z r. 1999. S hrozou zistujem, ze je uz viac ako 15 rokov stara. Obcas\u00a0 sa mi zda, ze uz su tie rcp prekonane…postupom, surovinami, skladbou potravin etc etc. Akokeby sa tie rcp robili za cias, ked este neboli dostupne suroviny, ktore su dostupne uz teraz celkom bezne…No…pravda je taka, ze ja nie som odbornik na azijsku kuchynu a znalcovi som na smiech. Dnes som si tak zauvazovala o tom vsetkom, prave pri tomto rcp. Pouziva sa v nom mandarinkovy dzem….ja som ho nahradila pomarancovym…..fakt som sa dzemom v cinskej kuchyni nestretla…Ale ako pisem..ja nie som odbornik a rozhlad mam vyrazne obmedzeny.\u00a0 Dost na tom…Dobry Manzel\u00a0 si prave toto jedlo nesmierne pochvaloval…jednak preto, ze je to hovadzie\u00a0 a jednak prave pre tu celkovu skladbu surovin, ktore mu nesmierne ulahodili. Ale ja som to vedela, ze mu pochuti…chlapovi, co si sype do kazdeho , nim vareneho jedla ,hrozienka….neexistuje, zeby jedlo s pomarancovym dzemom nechutilo…A zase na druhej strane….ten dzem bajecne vyvazila paliva papricka, pikantny dumbier (zazvor) a koriandrova zemitost. No a na zaver som mu este posypala porciu , drvenym secuanskym korenim…ktore si iniciativne, bohvie preco, objednal. A namojdu…ked som to vsetko o 15 minut dokoncila a ochutnala…bolo to skvele….lutujem, ze som urobila len jednu porciu…<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 15 minut<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

300g\u00a0 hovadzi filet na minutky
\n2 PL olej (nie olivovy)
\n5 cm kusok cerstveho dumbiera
\n1 paliva papricka
\n5 salotiek
\n4 cesnakove struciky
\n100 g mrkva
\n2 pl citrusovy dzem
\n2 pl sojova omacka kikkoman
\nzvazok koriandrovych listkov<\/p>\n

Postup<\/h2>\n

 <\/p>\n

Zeleninu ocistime….ten dumbier sa najlepsie osupe\u00a0 hranou cajovej lyzicky…..ide to uplne super a cisto.
\nMrkvu nakrajame na velkost a hrubku zapalky, dumbier nasekame na uplne malicke kocky a salotky na tenke kolieska. Dva struciky cesnaku naplatkujeme a stiplavu papricku krajana na pruzky.
\nMaso nakrajame na tenke platky.
\nVo woku rozpalime olej, vhodime do neho maso a opekame ho cca 5 minut.
\nPridame salotky, papricku, mrkvu, dumbier a cesnak.
\nOpekame dalsie 3 minuty.<\/p>\n

 <\/p>\n

\"cina\"<\/a>
\nPridame sojovu omacku, citrusovy dzem, premiesame a nechame este 2 minuty.
\nAk sa Vam to zda suche, podlejte par lyzicami vody.<\/p>\n

Na uplny zaver prelisujeme cesnak co nam ostal a ak treba posolime.
\nUvarime nejaku vhodnu cestoviny, premiesame s masovu zmesou a posypeme koriandrovymi listkami.<\/p>\n","protected":false},"excerpt":{"rendered":"

Vsetky azijske rcp z woku , tie ktore sa u nas tak pospolite nazyvaju *cina* \ud83d\ude42 mam z kucharskej knizocky Wok, kniznica sefkuchara z r. 1999. S hrozou zistujem, ze je uz viac ako 15 rokov stara. Obcas\u00a0 sa mi zda, ze uz su tie rcp prekonane…postupom, surovinami, skladbou potravin etc etc. Akokeby sa tie […]<\/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":[30,27],"tags":[],"class_list":["post-5369","post","type-post","status-publish","format-standard","hentry","category-azijska-kuchyna","category-rychlovky-na-stol"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1oB","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5369","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=5369"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5369\/revisions"}],"predecessor-version":[{"id":5374,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5369\/revisions\/5374"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}