{"id":631,"date":"2018-07-21T22:13:13","date_gmt":"2018-07-21T19:13:13","guid":{"rendered":"http:\/\/andrestover.com\/?p=631"},"modified":"2022-04-25T10:17:19","modified_gmt":"2022-04-25T07:17:19","slug":"tom-kha-kai","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/tom-kha-kai\/","title":{"rendered":"Tom kha kai"},"content":{"rendered":"

Tai ja Laose k\u00f6\u00f6gi klassikaline supp, mida valmistatakse kanalihast, seentest, kookospiimast ja mille muudab v\u00fcrtsiseks t\u0161illi ja hapukaks sidruni v\u00f5i laimimahl. Valmistasin selle supi Aadi s\u00fcnnip\u00e4evaks Varnjas. Originaalis tehakse seda suppi kasutades galangalit ja kaffrilaimi lehti. Kuna mul neid k\u00e4ep\u00e4rast ei olnud, siis ma kasutasin v\u00e4rsket ingverit ja sidrunilehti. Supp on v\u00f5rtsikas, kergelt hapukas ja v\u00e4ga m\u00f5nusalt sobiv palavasse suvep\u00e4eva.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 15 min ettevalmistus, 30 min keetmine<\/span>
\nTase: lihtne<\/span>
\nKogus: kuuele v\u00f5i kaheksale<\/span><\/p>\n

Koostisosad<\/span>
\n500-600 g kanafileed
\n300g seeni (\u0161ampinjonid ja austerservikud sobivad h\u00e4sti)
\n4 punast t\u0161illit
\n3 spl Tai kalakastet
\n2 keskmist k\u00fcpset tomatit
\n1 spl sidrunheina
\n3 laimi
\n4 sidrunilehte
\n1 tl suhkrut
\n2 keskmist mugulsibulat
\n3-4 cm jupp v\u00e4rsket ingverit (v\u00f5i galangait)
\n1 spl \u00f5li
\n800 ml kookospiima
\n800 ml vett
\nSoola
\nPeterselli v\u00f5i koriandrit<\/p>\n

Valmistamine<\/span>
\n1. Viiluta sivul sektoriteks, haki ingver v\u00f5i galangal
\n2. Kuumuta potis \u00f5li, prae kergelt sibulat ja inbverit
\n3. L\u00f5ika kanafilee parajateks ampsusuurusteks t\u00fckkideks, viiluta seened, lisa potti ja sega
\n4. Lisa vett ja maitseained (sidrunhein, laimil v\u00f5i sidrunilehed, samuti kalakaste lase keema
\n5. L\u00f5ika tomatid t\u00f5kkideks ja lisa supile. Viiluta t\u0161illikaunad ja lisa supile.
\n6. Pigista supi sisse laimimahl. Keeda suppi kuni kana on pehme.
\n7. Serveerimiseks l\u00f5iks juurde soovi korral laimisektoreid, et inimesed saaksid mahla supile peale pigistada, haki petersell v\u00f5i koriander ja kasuta seda serveerimisel.
\nValmis!<\/p>\n

\"\"<\/p>\n

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

Tai ja Laose k\u00f6\u00f6gi klassikaline supp, mida valmistatakse kanalihast, seentest, kookospiimast ja mille muudab v\u00fcrtsiseks t\u0161illi ja hapukaks sidruni v\u00f5i laimimahl. Valmistasin selle supi Aadi s\u00fcnnip\u00e4evaks Varnjas. Originaalis tehakse seda suppi kasutades galangalit ja kaffrilaimi lehti. Kuna mul neid k\u00e4ep\u00e4rast ei olnud, siis ma kasutasin v\u00e4rsket ingverit ja sidrunilehti. Supp on v\u00f5rtsikas, kergelt hapukas ja […]<\/p>\n","protected":false},"author":1,"featured_media":632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[518,48,283,526],"class_list":["post-631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-supid","tag-champignons","tag-tsilli","tag-tai","tag-lime","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":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/631","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=631"}],"version-history":[{"count":2,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/631\/revisions"}],"predecessor-version":[{"id":636,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/631\/revisions\/636"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/632"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}