{"id":200958,"title":"Lilek s misem","modified":"2026-10-31T18:19:10+01:00","plain":"Rozpl\u00fdvav\u00e9 kousky lilku obalen\u00e9 om\u00e1\u010dkou z b\u00edl\u00e9ho misa, \u010desneku, z\u00e1zvoru a limetky.\n\n\n\nKousky lilku na p\u00e1nvi zezl\u00e1tnou, nas\u00e1knou pr\u00e1v\u011b tolik oleje, kolik pot\u0159ebuj\u00ed, a pot\u00e9 se obal\u00ed om\u00e1\u010dkou z b\u00edl\u00e9ho misa, \u010desneku a z\u00e1zvoru. Limetka cel\u00fd pokrm osv\u011b\u017e\u00ed a dv\u011b kapky ryb\u00ed om\u00e1\u010dky zv\u00fdrazn\u00ed umami, ani\u017e by p\u0159ehlu\u0161ily ostatn\u00ed chut\u011b. Na jednu porci po\u010d\u00edtejte celkem s 30 minutami p\u0159\u00edpravy. V\u00fdsledkem je jemn\u00fd pokrm s lesklou om\u00e1\u010dkou, sestaven\u00fd tak, aby m\u011bl m\u00e1lo sacharid\u016f. Tento recept najdete mezi m\u00fdmi keto pokrmy.\n\n\n\nCo jsou lilky s misem?\n\n\n\nLilky s misem jsou kousky lilku obalen\u00e9 ochucenou sm\u011bs\u00ed s misem, fermentovan\u00fdm dochucovadlem se slanou a velmi v\u00fdraznou chut\u00ed. Z\u00e1klad om\u00e1\u010dky tvo\u0159\u00ed b\u00edl\u00e9 miso: rozm\u00edch\u00e1 se s trochou vody, spoj\u00ed se se s\u00f3jovou om\u00e1\u010dkou, tamari nebo kokosovou aminokyselinovou om\u00e1\u010dkou a pot\u00e9 obal\u00ed m\u011bkkou du\u017einu.\n\n\n\nProlisovan\u00fd \u010desnek dod\u00e1 v\u00fdraznost, nastrouhan\u00fd z\u00e1zvor h\u0159ejivou chu\u0165 s citrusov\u00fdmi t\u00f3ny a limetkov\u00e1 \u0161\u0165\u00e1va zabr\u00e1n\u00ed tomu, aby celek p\u016fsobil p\u0159\u00edli\u0161 t\u011b\u017ece. St\u0159\u00eddm\u011b pou\u017eit\u00e1 ryb\u00ed om\u00e1\u010dka zintenzivn\u00ed chut\u011b, ani\u017e by pokrmu vnutila ryb\u00ed p\u0159\u00edchu\u0165. Om\u00e1\u010dka m\u00e1 z\u016fstat vl\u00e1\u010dn\u00e1, dostate\u010dn\u011b hust\u00e1, aby ulp\u011bla na kousc\u00edch lilku, ale z\u00e1rove\u0148 dost tekut\u00e1, aby se nezm\u011bnila v pastu.\n\n\n\nV podobn\u00e9m duchu: Hov\u011bz\u00ed du\u0161en\u00e9 na \u010derven\u00e9m v\u00edn\u011b.\n\n\n\nPro\u010d se miso tak dob\u0159e hod\u00ed k lilku\n\n\n\nMiso dod\u00e1v\u00e1 slanost, umami a chu\u0165 fermentace. Po kr\u00e1tk\u00e9m proh\u0159\u00e1t\u00ed na p\u00e1nvi zv\u00fdrazn\u00ed chu\u0165 ji\u017e ope\u010den\u00e9ho lilku. Jeho velmi nas\u00e1kav\u00e1 du\u017eina vst\u0159eb\u00e1v\u00e1 olej, \u0161\u0165\u00e1vy i dochucovadla a pot\u00e9 je nech\u00e1v\u00e1 vyniknout ve sv\u00e9 m\u011bkk\u00e9 struktu\u0159e.\n\n\n\nTato verze s lilkem nakr\u00e1jen\u00fdm na kousky a p\u0159ipraven\u00fdm na p\u00e1nvi je rychl\u00e1. C\u00edl je prost\u00fd: rozpl\u00fdvav\u00fd lilek, rovnom\u011brn\u011b rozprost\u0159en\u00e1 om\u00e1\u010dka a v\u00fdrazn\u00e9 umami, to v\u0161e bez dlouh\u00e9ho va\u0159en\u00ed. Z\u00e1kladem z\u016fst\u00e1v\u00e1 souhra lilku a misa, dopln\u011bn\u00e1 \u010desnekem, z\u00e1zvorem, limetkou a podle chuti i trochou ryb\u00ed om\u00e1\u010dky bez cukru.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem pokrmu je lilek: na oleji zezl\u00e1tne, pot\u00e9 s vodou a dochucovadly zm\u011bkne a jeho du\u017eina nas\u00e1kne om\u00e1\u010dkou s misem. Dva prolisovan\u00e9 strou\u017eky \u010desneku, p\u0159idan\u00e9 a\u017e po za\u010d\u00e1tku op\u00e9k\u00e1n\u00ed, pokrm provon\u00ed, ani\u017e by se sp\u00e1lily. Nastrouhan\u00fd \u010derstv\u00fd z\u00e1zvor dod\u00e1 v\u00fdraznou h\u0159ejivou, t\u00e9m\u011b\u0159 pep\u0159ovou chu\u0165, kter\u00e1 vyv\u00e1\u017e\u00ed jemnost lilku.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Thajsk\u00e9 ku\u0159ec\u00ed kari.\n\n\n\nJedna l\u017e\u00edce b\u00edl\u00e9ho misa sta\u010d\u00ed k dosa\u017een\u00ed jemn\u00e9 a z\u00e1rove\u0148 slan\u00e9 fermentovan\u00e9 chuti. L\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky nebo tamari zv\u00fdrazn\u00ed slanost a umami, zat\u00edmco kokosov\u00e1 aminokyselinov\u00e1 om\u00e1\u010dka nahrad\u00ed s\u00f3jovou om\u00e1\u010dku jemn\u011bj\u0161\u00ed chut\u00ed. Pro bezlepkovou variantu zvolte certifikovan\u00e9 bezlepkov\u00e9 tamari a zkontrolujte etikety ostatn\u00edch dochucovadel.\n\n\n\nLimetkov\u00e1 \u0161\u0165\u00e1va vytvo\u0159\u00ed nakysl\u00fd kontrast, kter\u00fd om\u00e1\u010dku odleh\u010d\u00ed. Nanejv\u00fd\u0161 dv\u011b nebo t\u0159i kapky ryb\u00ed om\u00e1\u010dky bez cukru zv\u00fdrazn\u00ed cel\u00fd pokrm; pokud ji vynech\u00e1te, z\u00edsk\u00e1te rostlinnou variantu. Voda pom\u016f\u017ee dokon\u010dit va\u0159en\u00ed a prom\u011bn\u00ed dochucovadla v om\u00e1\u010dku, kter\u00e1 obal\u00ed kousky lilku; k op\u00e9k\u00e1n\u00ed poslou\u017e\u00ed avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9. P\u0159id\u00e1vejte ho po tro\u0161k\u00e1ch, proto\u017ee lilek ho rychle vst\u0159eb\u00e1v\u00e1.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sayur buncis.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nP\u0159\u00edprava na p\u00e1nvi prob\u00edh\u00e1 ve dvou f\u00e1z\u00edch. Lilek nakr\u00e1jen\u00fd na kousky nejprve op\u00e9kejte na vydatn\u00e9 d\u00e1vce oleje: slupka se lehce ope\u010de, \u0159ezn\u00e9 plochy zezl\u00e1tnou a du\u017eina zm\u011bkne a vst\u0159eb\u00e1 \u010d\u00e1st tuku. Jakmile lilek p\u011bkn\u011b zezl\u00e1tne, p\u0159idejte do p\u00e1nve \u010desnek a z\u00e1zvor a pot\u00e9 vytvo\u0159te om\u00e1\u010dku z trochy vody, limetky, misa, s\u00f3jov\u00e9 om\u00e1\u010dky nebo tamari a n\u011bkolika kapek ryb\u00ed om\u00e1\u010dky. Dokon\u010dete na m\u00edrn\u00e9m ohni p\u0159i slab\u00e9m probubl\u00e1v\u00e1n\u00ed a po tro\u0161k\u00e1ch p\u0159il\u00e9vejte vodu, aby om\u00e1\u010dka z\u016fstala leskl\u00e1.\n\n\n\nDal\u0161\u00ed podobn\u00e9 pokrmy najdete mezi m\u00fdmi recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\nTyto lilky pod\u00e1vejte i s om\u00e1\u010dkou k jemn\u011b ochucen\u00e9 ryb\u011b, dr\u016fbe\u017ei nebo tofu, dopln\u011bn\u00e9 zelenou zeleninou \u010di nastrouhan\u00fdm kv\u011bt\u00e1kem, aby si j\u00eddlo zachovalo n\u00edzk\u00fd obsah sacharid\u016f. Po\u010d\u00edtejte s 290 kaloriemi na porci; bez \u00fadaj\u016f o \u010dist\u00fdch sacharidech je lep\u0161\u00ed tento pokrm neozna\u010dovat za striktn\u011b ketogenn\u00ed. V podobn\u00e9m japonsk\u00e9m duchu se hod\u00ed tak\u00e9 k lososu s misem nebo k pol\u00e9vce miso.\n\n\n\n\n\n\tLilky s misem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 lilek2 strou\u017eky \u010desneku1 mal\u00fd kousek z\u00e1zvoru (\u010derstv\u00e9ho)1 limetka (\u0161\u0165\u00e1va)1 l\u017e\u00edce b\u00edl\u00e9ho misa (bez lepku)1 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (nebo tamari, p\u0159\u00edpadn\u011b 1 l\u017e\u00edce kokosov\u00fdch aminos pro verzi bez s\u00f3ji)2 kapky ryb\u00ed om\u00e1\u010dky (bez cukru, pro verzi bez ryb vynechte)VodaN\u011bkolik vydatn\u00fdch st\u0159ik\u016f avok\u00e1dov\u00e9ho oleje (nebo jemn\u00e9ho olivov\u00e9ho \u010di slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9, na op\u00e9k\u00e1n\u00ed)\t\n\t\n\t\tLilek omyjte, nakr\u00e1jejte na kousky a orestujte na v\u011bt\u0161\u00edm mno\u017estv\u00ed oleje. Podle pot\u0159eby olej p\u0159idejte.\u010cesnek prolisujte a z\u00e1zvor nastrouhejte. P\u0159idejte je p\u0159ibli\u017en\u011b po 10 minut\u00e1ch a restujte je\u0161t\u011b asi 5 minut.P\u0159idejte trochu vody a limetkov\u00e9 \u0161\u0165\u00e1vy. Pot\u00e9 miso a s\u00f3jovou om\u00e1\u010dku. A n\u011bkolik kapek ryb\u00ed om\u00e1\u010dky. Nep\u0159e\u017ee\u0148te to! Nechte na m\u00edrn\u00e9m ohni dusit je\u0161t\u011b 5 a\u017e 10 minut. Podle pot\u0159eby pr\u016fb\u011b\u017en\u011b p\u0159il\u00e9vejte trochu vody.\t\n\t\n\t\tVybaven\u00ed: mal\u00e1 p\u00e1nev bez PFAS, lis na \u010desnek, struhadlo.\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200958"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200958\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184704"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}