Kafeja vietnameze me t\u00eb verdh\u00eb veze t\u00eb rrahur dhe qum\u00ebsht t\u00eb kondensuar, e njohur si ca phe trung, \u00ebsht\u00eb rikthyer n\u00eb mod\u00eb, megjith\u00ebse \u00ebsht\u00eb pir\u00eb q\u00eb nga vitet 1940.<\/p>\n\n\n\n
Pas affogatos, espresso martinit dhe variacioneve t\u00eb shumta me qum\u00ebsht me baz\u00eb bimore, kafeja me vez\u00eb p\u00ebrmendet p\u00ebrs\u00ebri n\u00eb rrjetet sociale. Edhe pse shum\u00eb e shohin si nj\u00eb trend t\u00eb ri viral, \u00ebsht\u00eb nj\u00eb pije q\u00eb njihet n\u00eb Vietnam prej dekadash, shkruan Metro .<\/p>\n\n\n\n
Kafeja Ca phe trung p\u00ebrgatitet duke rrahur t\u00eb verdhat e vez\u00ebve me qum\u00ebsht t\u00eb kondensuar t\u00eb \u00ebmb\u00eblsuar derisa t\u00eb formohet nj\u00eb shkum\u00eb e trash\u00eb. Kjo shkum\u00eb m\u00eb pas hidhet me lug\u00eb mbi kafe t\u00eb zez\u00eb t\u00eb fort\u00eb. Kafeja tradicionalisht zihet n\u00eb nj\u00eb phin, nj\u00eb filt\u00ebr t\u00eb vog\u00ebl metalik vietnamez. Robusta p\u00ebrdoret m\u00eb shpesh, pasi hidh\u00ebrimi i saj balancon \u00ebmb\u00eblsin\u00eb e qum\u00ebshtit t\u00eb kondensuar.<\/p>\n\n\n\n
Mendohet se kjo pije e ka origjin\u00ebn n\u00eb Hanoi n\u00eb vitet 1940, kur qum\u00ebshti i fresk\u00ebt ishte i v\u00ebshtir\u00eb p\u00ebr t\u2019u gjetur. Baristi Nguyen Van Giang, i cili punonte n\u00eb Hotelin Metropole, vinte vez\u00eb t\u00eb f\u00ebrguara n\u00eb kafe n\u00eb vend t\u00eb qum\u00ebshtit. Pija u b\u00eb aq popullore sa ai hapi kafenen\u00eb e tij, Cafe Giang, e cila ende shoq\u00ebrohet me kafen\u00eb me vez\u00eb.<\/p>\n\n\n\n
Si ta b\u00ebni n\u00eb sht\u00ebpi<\/strong><\/p>\n\n\n\n P\u00ebr nj\u00eb porcion ju nevojiten:<\/p>\n\n\n\n – 1 e verdh\u00eb veze P\u00ebrgatitni nj\u00eb filxhan t\u00eb vog\u00ebl kafe t\u00eb zez\u00eb t\u00eb fort\u00eb ose nj\u00eb ekspreso t\u00eb dyfisht\u00eb. Ndani t\u00eb verdhat e vez\u00ebve nga t\u00eb bardhat, vendosini n\u00eb nj\u00eb tas me qum\u00ebshtin e kondensuar dhe rrihini me nj\u00eb mikser elektrik p\u00ebr tre deri n\u00eb pes\u00eb minuta, derisa p\u00ebrzierja t\u00eb trashet dhe t\u00eb b\u00ebhet shkum\u00eb. Hidhni kafen\u00eb e nxeht\u00eb n\u00eb filxhan dhe sip\u00ebr hidhni p\u00ebrzierjen e rrahur me lug\u00eb.<\/p>\n\n\n\n Kafeja e nxeht\u00eb nuk e zien plot\u00ebsisht t\u00eb verdh\u00ebn e vez\u00ebs, k\u00ebshtu q\u00eb p\u00ebr ata q\u00eb shmangin vez\u00ebt e gjalla, t\u00eb verdhat e pasterizuara jan\u00eb nj\u00eb zgjidhje m\u00eb e mir\u00eb.<\/p>\n\n\n\n \u00c7far\u00eb shije ka?<\/strong><\/p>\n\n\n\n E verdha e vez\u00ebs \u00ebsht\u00eb e pasur me yndyrna dhe proteina, k\u00ebshtu q\u00eb rrihet me qum\u00ebsht t\u00eb kondensuar derisa t\u00eb formohet nj\u00eb shkum\u00eb e but\u00eb si mus. Vanilja zbut arom\u00ebn e vez\u00ebs dhe plot\u00ebson hidh\u00ebrimin e kafes\u00eb. Kombinimi i kafes\u00eb s\u00eb hidhur dhe shtres\u00ebs s\u00eb \u00ebmb\u00ebl sip\u00ebr jep nj\u00eb tekstur\u00eb t\u00eb trash\u00eb si krem, pa shijen e vez\u00ebve t\u00eb f\u00ebrguara.<\/p>\n\n\n\n Kolumnisti i Metro, Robertson Buckhaven, e b\u00ebri k\u00ebt\u00eb kafe n\u00eb sht\u00ebpi dhe pranoi se nuk ishte e leht\u00eb. Iu desh\u00ebn 20 minuta p\u00ebr t\u00eb marr\u00eb shkum\u00ebn e d\u00ebshiruar me shkum\u00ebzuesin e qum\u00ebshtit dhe kafeja ishte ftohur deri at\u00ebher\u00eb. Megjithat\u00eb, ai thot\u00eb se do ta porosiste n\u00eb nj\u00eb kafene sepse shija \u00ebsht\u00eb shum\u00eb josh\u00ebse dhe t\u00eb kujton v\u00ebrtet tiramisun\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":" Kafeja vietnameze me t\u00eb verdh\u00eb veze t\u00eb rrahur dhe qum\u00ebsht t\u00eb kondensuar, e njohur si ca phe trung, \u00ebsht\u00eb rikthyer n\u00eb mod\u00eb, megjith\u00ebse \u00ebsht\u00eb pir\u00eb q\u00eb nga vitet 1940. Pas affogatos, espresso martinit dhe variacioneve t\u00eb shumta me qum\u00ebsht me baz\u00eb bimore, kafeja me vez\u00eb p\u00ebrmendet p\u00ebrs\u00ebri n\u00eb rrjetet sociale. Edhe pse shum\u00eb e shohin […]<\/p>\n","protected":false},"author":4,"featured_media":42656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-42655","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n
– 2 lug\u00eb qum\u00ebsht t\u00eb kondensuar
– 60 deri n\u00eb 90 ml kafe t\u00eb fort\u00eb t\u00eb sapob\u00ebr\u00eb
– Disa pika ekstrakt vaniljeje (opsionale)
– Kakao ose kanell\u00eb p\u00ebr sp\u00ebrkatje (opsionale)<\/p>\n\n\n\n