Popujt aziatik\u00eb kan\u00eb nj\u00eb shum\u00eblllojshm\u00ebri t\u00eb madhe gjell\u00ebsh dhe pijesh q\u00eb mahnitin t\u00ebr\u00eb bot\u00ebn.
\n1. “Vera e gjarprit”…
\nK\u00ebshtu quhet aperitivi, pija vjetnameze, q\u00eb ka marr\u00eb emrin e gjarprit, perb\u00ebr\u00ebsit s\u00eb tij kryesor q\u00eb tretet n\u00eb alkool orizi”… Ajo, si t\u00eb thuash, \u00ebsht\u00eb krenaria e kulinaris\u00eb s\u00eb atij vendi.
\nSi p\u00ebrgatitet “vera e gjarprit”? Gjarp\u00ebri i zakonsh\u00ebm, i helmatisur, futet t\u00ebr\u00ebsisht n\u00eb nj\u00eb shishe s\u00eb bashku me ca rr\u00ebnj\u00eb barishtesh t\u00eb atyre viseve, si dhe zogj t\u00eb vegj\u00ebl korbash. Pija \u00ebsht\u00eb shum\u00eb e fort\u00eb prandaj fillimisht p\u00ebrdoret n\u00eb doza shum\u00eb t\u00eb vogla, nga nj\u00eb maj\u00eb luge \u00e7aji\u2026
\n2. Testikule patash.
\nKjo gjell\u00eb \u00ebsht\u00eb karakteriatike p\u00ebr kulinarin\u00eb filipinase\u2026 Ajo nuk esht\u00eb gj\u00eb tjet\u00ebr ve\u00e7se embrion i vez\u00ebs n\u00eb proces t\u00eb pambaruar, i cili q\u00ebndron m\u00eb se dy jav\u00eb jasht\u00eb dhe quhet produkt i gatsh\u00ebm vet\u00ebm kur i dalin sqepi dhe koockat e buta t\u00eb kemb\u00ebve. Jo rrall\u00eb shijen ua shtojn\u00eb me lengun e tyre, me domate dhe spec djeg\u00ebs t\u00eb kuq\u2026
\n3.Brinj\u00eb minjsh.
\nGjell\u00eb e p\u00ebrhapur shum\u00eb n\u00eb Tajland\u00eb dhe Kin\u00eb. L\u00ebnd\u00eb e par\u00eb nuk \u00ebsht\u00eb \u00e7do lloj miu, por vet\u00ebm ata q\u00eb rriten n\u00eb arrat e orizit… Tani n\u00eb Tajland\u00eb ka fshatra q\u00eb merren vet\u00ebm me rritjen e minjve dhe fshatar\u00ebt merren vet\u00ebm me kapjen e tyre. Preferohen sidomos brinj\u00ebt e tyre t\u00eb pjekura n\u00eb zgarr\u00eb, por ata p\u00ebrgatiten edhe te zier, apo t\u00eb pjekur n\u00eb furr\u00eb. Nj\u00eb pjat\u00eb brinj\u00eb minjsh shitet m\u00eb shtrenjt\u00eb se sa mishi i vi\u00e7it, gjarprit, apo i derrit. Brinj\u00ebt e minjve shoq\u00ebrohen sidomos me perime dhe fruta t\u00eb fresk\u00ebta ekzotike.
\n4. Merimanga t\u00eb skuqura
\nNj\u00eb nga gjell\u00ebt ekzotike t\u00eb Kamboxhias, e cila n\u00eb gjuh\u00ebn kmere quhet “aping”. Merimangat e m\u00ebdha tropikale vihen n\u00eb hunj dhe shiten rrug\u00ebve mbi zgarr\u00eb ose te skuqura me vaj t\u00eb bollsh\u00ebm. Atyre u hidhen p\u00ebrsip\u00ebr krip\u00eb dhe hudhra t\u00eb shtypura. Eshte kuriozitet i madh t\u00eb shikosh vendasit duke i ngr\u00ebn\u00eb: N\u00eb fillim han\u00eb k\u00ebmb\u00ebt, t\u00eb cilat edhe k\u00ebrcasin pak\u00ebz n\u00ebp\u00ebr dh\u00ebmb\u00eb, pastaj pl\u00ebndsin “e madh” q\u00eb e kan\u00eb mbushur parapraksh me mish t\u00eb piperosur. Evropian\u00ebt q\u00eb arrijn\u00eb t\u00eb m\u00ebsohen me gjell\u00eb t\u00eb tilla ekzotike kan\u00eb vendosur nj\u00eb rend tjet\u00ebr: N\u00eb fillim han\u00eb k\u00ebmb\u00ebt q\u00eb u ngjajn\u00eb patateve te skuqura, pastaj mishin dhe kok\u00ebn e merimangave, q\u00eb u ngjan patateve t\u00eb squkura. Thon\u00eb se merimangat kamboxhiane jan\u00eb t\u00eb pasura me proteina, nuk kan\u00eb fare dhjam\u00eb dhe p\u00ebrdoren p\u00ebr t\u00eb sh\u00ebruar dhimbjet e ndryshme reumatizmale dhe artritet.<\/p>\n","protected":false},"excerpt":{"rendered":"
Popujt aziatik\u00eb kan\u00eb nj\u00eb shum\u00eblllojshm\u00ebri t\u00eb madhe gjell\u00ebsh dhe pijesh q\u00eb mahnitin t\u00ebr\u00eb bot\u00ebn. 1. “Vera e gjarprit”… K\u00ebshtu quhet aperitivi, pija vjetnameze, q\u00eb ka marr\u00eb emrin e gjarprit, perb\u00ebr\u00ebsit s\u00eb tij kryesor q\u00eb tretet n\u00eb alkool orizi”… Ajo, si t\u00eb thuash, \u00ebsht\u00eb krenaria e kulinaris\u00eb s\u00eb atij vendi. Si p\u00ebrgatitet “vera e gjarprit”? Gjarp\u00ebri […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[253,251],"class_list":["post-2494","post","type-post","status-publish","format-standard","hentry","category-enciklopedi","tag-kuzhine-2","tag-receta"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/2494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=2494"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/2494\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=2494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=2494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=2494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}