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Massaman kari sa basmati pirinčem i graškom

Massaman kari sa basmati pirinčem i graškom
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Nutritivne vrednosti

Po porciji od 430 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 620 kcal
31% DV
Ukupne masti 28.0g
43% DV
Mononezasićene masti10.0g
Polinezasićene masti4.0g
Zasićene masti14.0g
Ukupni ugljeni hidrati 72.0g
24% DV
Vlakna7.0g
Skrob58.0g
Šećeri8.0g
Proteini 22.0g
44% DV
Životinjski proteini14.0g
Biljni proteini8.0g

O proizvodu

Porcija Massaman karija servirana sa basmati pirinčem i mešanim graškom.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)4.0mcg13%
Holin45.0mg8%
Folat (B9)55.0mcg14%
Niacin (B3)4.5mg28%
Pantotenska kiselina (B5)1.2mg24%
Riboflavin (B2)0.2mg14%
Tiamin (B1)0.3mg21%
Vitamin A180.0mcg20%
Vitamin B120.8mcg33%
Vitamin B60.3mg21%
Vitamin C10.0mg11%
Vitamin D0.2mcg1%
Vitamin E3.0mg20%
Vitamin K18.0mcg15%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum70.0mg7%
Hrom4.0mcg11%
Bakar0.3mcg0%
Jod22.0mcg15%
Gvožđe3.8mg21%
Magnezijum65.0mg15%
Mangan0.9mg39%
Molibden12.0mcg27%
Fosfor230.0mg33%
Kalijum520.0mg11%
Selen18.0mcg33%
Natrijum780.0mg34%
Cink2.6mg24%

Massaman kari sa basmati pirinčem i graškom

Uvod


Massaman kari je najbolji kada je njegova raskoš vođena preciznošću: mirisan, blago začinjen i duboko slanog ukusa bez preterivanja. Ovde basmati pirinač daje potrebnu lakoću, dok grašak donosi kratku, čistu slatkoću koja izoštrava zaokruženost karija. Jelo treba da deluje skladno i zaokruženo, sa svakim elementom koji je jasan, a ipak potpuno uklopljen.

Osnovne informacije o receptu


  • Kategorija jela: Kari sa pirinčem

  • Kuhinja ili poreklo: Inspirisano tajlandskom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 430 g

  • Vreme pripreme: 5 minuta

  • Vreme kuvanja: 15 minuta

  • Ukupno vreme: 20 minuta

  • Težina pripreme: Lako


  • Oprema


  • Srednja šerpa sa poklopcem

  • Mala šerpa

  • Fino sito

  • Činija za serviranje ili plitki tanjir


  • Sastojci


    Pirinač


  • 180 g basmati pirinča


  • Kari


  • 220 g massaman karija


  • Povrće


  • 30 g graška


  • Postupak


  • 1. Isperite basmati pirinač u hladnoj vodi dok voda ne postane gotovo bistra. Dobro ocedite. Time se uklanja višak površinskog skroba i čuva odvojeno, profinjeno zrno.

  • 2. Stavite pirinač u srednju šerpu sa 360 g vode. Pustite da provri na jakoj vatri, zatim smanjite na najnižu temperaturu, dobro poklopite i kuvajte 10 minuta. Zrna treba da budu mekana, sa jasno definisanom sredinom, a površina treba da izgleda suvo.

  • 3. Sklonite šerpu sa vatre i ostavite da odstoji, poklopljeno, 5 minuta. Otkлопite i nežno rastresite viljuškom; pirinač treba da bude lagan, odvojen i potpuno skuvan.

  • 4. Zagrejte massaman kari u maloj šerpi na srednjoj vatri 4 do 5 minuta, povremeno mešajući, dok ravnomerno ne počne da isparava i ne dobije glatku, sjajnu teksturu.

  • 5. Dodajte grašak u kari i kuvajte 2 minuta, samo dok se ne zagreje i ostane svetao i celovit.

  • 6. Stavite pirinač kašikom u činiju za serviranje, zatim sipajte kari i grašak pored ili preko jedne strane pirinča. Završno jelo treba da bude vruće, uravnoteženo i ni vodenasto ni previše gusto.


  • Serviranje i prezentacija


    Oblikujte pirinač u urednu kupicu ili oval. Sipajte kari uz njega tako da se sos prirodno rasporedi, bez natapanja zrna. Tanjir treba da pokaže kontrast: svetao, odvojen pirinač; tamni, sjajni kari; i zeleni grašak raspoređen s merom.

    Profesionalne napomene


  • Pirinač mora biti temeljno oceđen pre kuvanja; višak vode slabi strukturu zrna.

  • Kari treba da bude vruć i sjajan, ne previše ukuvan.

  • Grašak dodajte na kraju kako bi zadržao boju i blagu čvrstinu.
  • Uravnotežena
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