{"id":9249,"date":"2024-05-03T22:26:49","date_gmt":"2024-05-03T19:26:49","guid":{"rendered":"https:\/\/andrestover.com\/?p=9249"},"modified":"2024-05-04T16:56:42","modified_gmt":"2024-05-04T13:56:42","slug":"two-ways-poke","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/two-ways-poke\/","title":{"rendered":"Kahtemoodi poke"},"content":{"rendered":"\n

Hawaii keeles t\u00e4hendab poke viilutama v\u00f5i t\u00fckkideks l\u00f5ikama. Poke kontseptsioone on v\u00e4ga erinevaid, alates imelihtsatest, kus oli kindasti toore kala komponent, midagi kr\u00f5bedat, midagi v\u00fcrtsikat. T\u00e4nap\u00e4evase poke algusaegadeks loetakse 1970-ndaid aastaid. Viimase 20 aastaga on poke levind \u00fcle maailma ja see on saanud v\u00e4ga populaarseks paljudes riikides \u00fcle maailma. Poke valmistamisel saavad kokku Jaapani k\u00f6\u00f6k ja Hawaii traditsioonid. Selles on komponente m\u00f5lemist. T\u00e4nap\u00e4eva pokes on kohustuslikuks osaks kleepuv riis, samuti kala, enamasti toores kala, aga kasutatakse ka k\u00fcpsetatud kalaga variante. Levinud on ka liha ning grillitud liha variandid. On kevad ja mulle tundus, et v\u00f5iks proovida tabada veidi Hawaii traditsioone ja ka maitseid. Panin kokku kaks poke varianti, \u00fche tuunikalaga (ahi) ja teise l\u00f5hega. Niipalju kui ma olen lugenud, siis need ongi vist kaks k\u00f5ige levinumat poke valmistamise kalakomponenti lisaks kaheksajalale (tako). K\u00f5ik muud komponendid v\u00f5ivad j\u00e4\u00e4da fantaasia hoolde, aga panin retsepti kokku variandid, mida v\u00f5iks kasutada hea poke kausi valmistamiseks.
Pokes v\u00f5iks olla mingi kala v\u00f5i lihakoostisosa, riis, puuvili, veel midagi taimset ja kindlasti kr\u00f5mpsuvat.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: umbes 1 tund
Tase: Lihtne
Kogus: kahele kuni neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
\u00dchised koostisosad:<\/em>
1 kruusit\u00e4is sushi riisi
Hele sojakaste
100 g Wakame salatit
Seesamiseemned
Sriracha majoneesi<\/p>\n\n\n\n

L\u00f5hepoke<\/em>
200 g toorest l\u00f5hefileed
2 spl mirinit
1 spl sushi\u00e4\u00e4dikat
Peot\u00e4is purustatud makadaamiap\u00e4hkleid
Jupp v\u00e4rsket t\u0161illit viilutatud
2 \u0161alottsibulat, mis on 15 min marineeritud heleda jojakastme ja riisi\u00e4\u00e4dika segus
150 g sojaube
N\u00e4put\u00e4is kuivatatud praetud sibulaid.
250 g v\u00e4rsket ananassi, t\u00fckeldatuna ja segatuna lusikat\u00e4ie sriracha majoneesiga<\/p>\n\n\n\n

Tuunikalapoke<\/em>
250 g toorest tuunikala fileed
Peot\u00e4is hakitud rohelist sibulat
250 g v\u00e4rsket mangot, t\u00fckeldatuna ja segatuna lusikat\u00e4ie sriracha majoneesiga
2 spl tumedat sojakastet
1 tl seesami\u00f5li
Jupp \u00f5hukeseks viilutatud valget redist v\u00f5i punast redist<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span>
\u00dchine:<\/em><\/p>\n\n\n\n

    \n
  1. Keeda riis. M\u00f5\u00f5da kruusit\u00e4is riisi paksup\u00f5hjalisse potti ning vala kahekordne riisi maht vett hulka. Maitsesta kergelt meresoolaga. Lase riis keema, alanda kuumus miinimumini ning keeda kuni vesi on imendunud. Sega riisi ettevaatlikult, t\u00f5sta riis kaussi ja jahuta v\u00f5imalikult kiiresti.
    L\u00f5hepoke<\/em>:<\/li>\n\n\n\n
  2. L\u00f5ika l\u00f5hefilee meelep\u00e4rasteks t\u00fckkideks, lisa 2 spl mirimit ja 1 spl sushi\u00e4\u00e4dikat. Sega ja lase marineerida umbes 15 minutit.<\/li>\n\n\n\n
  3. Koori ja t\u00fckelda mango meelep\u00e4rasteks t\u00fckkideks. Lisa 1 spl sriracha majoneesi ja sega. Lase marineerida umbes 15 minutit.<\/li>\n\n\n\n
  4. Purusta j\u00e4medalt makadaamiap\u00e4hklid.<\/li>\n\n\n\n
  5. L\u00f5ika kaks \u0161alottsibulat sektoriteks, lisa 1 spl heledat sojakastet ja 1 spl sushi\u00e4\u00e4dikat ning sega ja lase 15 min marineerida<\/li>\n\n\n\n
  6. Viiluta t\u00fckike v\u00e4rsket t\u0161illit.<\/li>\n\n\n\n
  7. Kausi kokkupanekuks t\u00f5sta kaussi jahtunud riisi, lisa kala, raputa kalale purustatud makadaamiap\u00e4hkleid, t\u00f5sta juurde maitsestatud mango, \u0161alottsibula sektorid, sojaoad, viilutatud t\u0161illi ning Wakame vetikad.
    Tuunikalapoke<\/em>:<\/li>\n\n\n\n
  8. L\u00f5ika tuunikala filee meelep\u00e4rasteks t\u00fckkideks, sega 2 spl tumeda sojakastmega, 2 spl heleda sojakastmega ning 1 tl seesami\u00f5liga. Raputa \u00fcle seesamiseemnetega, sega ja lase umbes 15 min marineerida.<\/li>\n\n\n\n
  9. T\u00fckelda ananaass, lisa 1 spl sriracha majoneesi ja sega ning lase umbes 15 min marineerida.<\/li>\n\n\n\n
  10. Viiluta redised \u00fchukesteks viiludeks, t\u00fckelda roheline sibul. .<\/li>\n\n\n\n
  11. Kausi kokkupanekuks t\u00f5sta kaussi jahtunud riisi, lisa kala, raputa kalale veel seesamiseemneid, t\u00f5sta juurde maitsestatud ananass, kuivatatud praetud sibul, roheline sibul ja Wakame vetikad ning rediseviilud.<\/li>\n<\/ol>\n\n\n\n

    Kaunista kausid kuivatatud v\u00f5i v\u00e4rskete s\u00f6\u00f6davate lilledega.
    Valmis!!<\/p>\n\n\n\n

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

    Hawaii keeles t\u00e4hendab poke viilutama v\u00f5i t\u00fckkideks l\u00f5ikama. Poke kontseptsioone on v\u00e4ga erinevaid, alates imelihtsatest, kus oli kindasti toore kala komponent, midagi kr\u00f5bedat, midagi v\u00fcrtsikat. T\u00e4nap\u00e4evase poke algusaegadeks loetakse 1970-ndaid aastaid. Viimase 20 aastaga on poke levind \u00fcle maailma ja see on saanud v\u00e4ga populaarseks paljudes riikides \u00fcle maailma. Poke valmistamisel saavad kokku Jaapani k\u00f6\u00f6k […]<\/p>\n","protected":false},"author":1,"featured_media":9225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,289],"tags":[728,47,513,583,65,340],"class_list":["post-9249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-mereannid","tag-hawaii","tag-mango","tag-pineapple","tag-salmon","tag-soja","tag-tuna","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\/9249","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=9249"}],"version-history":[{"count":82,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9249\/revisions"}],"predecessor-version":[{"id":9331,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9249\/revisions\/9331"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9225"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}