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Kapusta pekińska z owocami morza
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Kapusta pekińska z owocami morza

Czy Indonezja to kraj dla cukrzyka?

Oczywiście! 

Ilości insuliny, które wstrzykuję sobie w domu, w Azji wystarczają na półtorej dnia. Na wyspie Batam na kolację je się mięso z warzywami i ryż lub makaron czyli nudle (noodles). Jeśli deser – to owoce w postaci zestawu albo zimnej zupy mlecznej z melonem, mango i winogronem. Na śniadanie rozgotowany ryż z dodatkami na słono czyli tutejsza owsianka. 

Cukrzyk, który kocha kuchnię azjatycką, przede wszystkim musi uważać na ilość i jakość ryżu lub noodles. Podobnie jak nasze ziemniaki, najbezpieczniej, żeby były al dente i stanowiły maksymalnie 1/6 – 1/8 dania na talerzu. 

Ostatnie dni nie daję rady uregulować glikemii. Glukoza dosłownie skacze od 60 mg/dl do 300. Co gorsza, większość czasu nie schodzi poniżej 200 mg/dl. Cukrzyca nie boli. Po prostu czuję się zmęczona, w głowie pulsuje, skóra twarzy się naciąga i . Jeden organ pracuje jak wół = wątroba; drugiego nie mam. Zaczynam panikować. 

Nie jestem mistrzem gotowania, ale uwielbiam dobrze jeść. Spróbuję uspokoić tę cukrową huśtawkę na sposób azjatycki. 

Składniki (na dwie porcje):

Pół małej kapusty pekińskiej

Pół papryki czerwonej

Pół cebuli czerwonej 

3 ząbki czosnku

Kawałek świeżego imbiru o wielkości łyżki stołowej

4 pieczarki

Puszka pędów bambusa

Łyżka sosu sojowego

Łyżeczka sosu słodko-kwaśnego chili

Opakowanie owoców morza (mrożone, na Podlasiu nie łowią)

100 g makaronu azjatyckiego typu noodles

1 jajko

Sól, pieprz, kolendra, sok z cytryny, olej rzepakowy lub oliwa z oliwek do smażenia

Czas przygotowania: 15 minut

Zalewam owoce morza wodą i odstawiam na 3 minuty. Odcedzam i zalewam sokiem z cytryny. Po 5 minutach smażę na oleju szybko na rozgrzanej patelni z łyżeczką sosu słodko- kwaśnego chili. 

Nastawiam wodę na nudle i od wrzenia gotuję 5 minut w lekko osolonej wodzie. 

Posiekany czosnek i imbir szybko smażę, dodaję cebulę, paprykę, pędy bambusa i pokrojoną kapustę. Podlewam dwiema łyżkami sosu sojowego. 

W zasadzie wszystko robię równocześnie, a potem: 

  • dodaję owoce morza do warzyw
  • podsmażam nudle na oddzielnej patelni
  • dokładam na talerzu nudle i warzywa
  • dekoruję surową marchewką.

W zasadzie mogłabym razem usmażyć marchewkę, ale warzywa po obróbce cieplnej mają wyższy indeks glikemiczny, czyli szybciej podbijają glukozę. Wolę więc chrupać do tego dania słupki surowej marchewki. 

Proszę, pamiętaj o tym, żeby nie smażyć zbyt długo. Papryka powinna być chrupka a nudle aldente. 

Glukoza przed posiłkiem: 122 mg/dL

Insulina doposiłkowa Novorapid: 7 jednostek

Glukoza dwie godziny po posiłku: 97 mg/dL

Azja (w mojej modyfikacji)  uspokaja szalony cukier 🙂

Post Views: 495

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