{"id":10918,"date":"2025-04-17T11:09:10","date_gmt":"2025-04-17T08:09:10","guid":{"rendered":"https:\/\/andrestover.com\/?p=10918"},"modified":"2025-04-26T21:29:17","modified_gmt":"2025-04-26T18:29:17","slug":"kedgeree","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/kedgeree\/","title":{"rendered":"Kedgeree"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Toit, mis on p\u00e4rit Indiast ja mille t\u00f5id Euroopasse Viktooria aegsed inimesed 19 ajandil. See roog on v\u00e4ga lihtne ning \u00fclimaitsev. Koosneb riisist, maitseainetega keedetud kalast v\u00f5i enamasti suitsukalast. Maitseid lisavad sibulad, k\u00fc\u00fcslauk, tomat, sidrunimahl ning m\u00f5ningad India v\u00fcrtsid. T\u00e4nap\u00e4eval valmistatakse seda rooga sageli poes saadaoleva Inglise karripulbriga.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-10920\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Valmistamise aeg: 1 tund<br>Tase: Lihtne<br>Kogus: Neljale<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Koostisosad:<br>\u00dcks kuumsuitsu tursk, aga sobib ka h\u00f5beheik v\u00f5i mingi muu valge kala. Seda rooga tehakse t\u00e4nap\u00e4eval ka l\u00f5he ja teiste kaladega<br>150 g basmati v\u00f5i pikateralist riisi, t\u00e4rklis v\u00e4lja pestud ja keedetud<br>2 keskmise sidruni v\u00e4rskelt pressitud mahl<br>Umbes 20 kirsstomatit l\u00f5igatud pooleks v\u00f5i neljaks<br>1 suurem sibul peeneks hakitult<br>2 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>1 spl kollaseid sinepiseemneid<br>2 kuhjaga tl Inglise karri pulbrit<br>50 g v\u00f5id pruunistamiseks<br>Viis 10 minuti keedetud muna neljaks sektoriks l\u00f5igatult<br>1 punane t\u0161illi viiludeks l\u00f5igatult<br>Peot\u00e4is peterselli v\u00f5i koriandrit serveerimiseks<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Valmistamine:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Puhasta keedetud kala v\u00f5i suitsukala luudest. \u00c4ra purusta kala v\u00e4ga v\u00e4ikesteks t\u00fckkideks.<\/li>\n\n\n\n<li>Loputa riis korralikult k\u00fclma veega nii, et eemaldada lahtine t\u00e4rklis. Maitsesta riisi keeduvett kergelt soolaga, lase keema t\u00f5usta, alanda temperatuur minimaalseks ja lase riisil umbes 10 minutit haududa. J\u00e4lgi, et riis ei keeks pudruks. Jahuta valmis riisi, et see ei hauduks edasi.<\/li>\n\n\n\n<li>Keeda munad, 10 minutit, siis on munad k\u00f5vad, aga mitte \u00fclekeenud.<\/li>\n\n\n\n<li>Haki sibul ja k\u00fc\u00fcslauk ning pruunista paari minuti v\u00f5is. Lisa sinepiseemned ja pruunista veel umbes minuti jooksul.<\/li>\n\n\n\n<li>T\u00fckelda tomatid ja lisa toidu hulka.<\/li>\n\n\n\n<li>Pressi sidrunitest mahl ning lisa toidu hulka.<\/li>\n\n\n\n<li>Lisa kala ja riis, sega toit kergelt l\u00e4bi. Maitsesta toitu soola ja pipraga. Arvesta, et kala on nagunii soolane.<\/li>\n\n\n\n<li>L\u00f5ika 3 muna sektoriteks ja sega toidu hulka. Proovi mune mitte v\u00e4ga katki segada.<\/li>\n\n\n\n<li>\u00dclej\u00e4\u00e4nd kaks muna l\u00f5ika sektoriteks ja kasuta toidu serveerimisel.<\/li>\n\n\n\n<li>Garneeri toit v\u00e4rskete koriandrilehtede v\u00f5i petersellilehtedega.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog2-1024x682.jpg\" alt=\"\" class=\"wp-image-10919\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog2-1024x682.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog2-768x512.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/04\/Kedgeree_blog2.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-10918\" data-postid=\"10918\" class=\"themify_builder_content themify_builder_content-10918 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Toit, mis on p\u00e4rit Indiast ja mille t\u00f5id Euroopasse Viktooria aegsed inimesed 19 ajandil. See roog on v\u00e4ga lihtne ning \u00fclimaitsev. Koosneb riisist, maitseainetega keedetud kalast v\u00f5i enamasti suitsukalast. Maitseid lisavad sibulad, k\u00fc\u00fcslauk, tomat, sidrunimahl ning m\u00f5ningad India v\u00fcrtsid. T\u00e4nap\u00e4eval valmistatakse seda rooga sageli poes saadaoleva Inglise karripulbriga. Valmistamise aeg: 1 tundTase: LihtneKogus: Neljale Koostisosad:\u00dcks [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,19],"tags":[725,278,38,51,10,66,383,751,339],"class_list":["post-10918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","category-rahvustoidud","tag-cod","tag-muna","tag-inglise","tag-ingver","tag-india","tag-sidrun","tag-rice","tag-smoked-fish","tag-tomato","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10918"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10918\/revisions"}],"predecessor-version":[{"id":10981,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10918\/revisions\/10981"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10921"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}