Diet types

The low calorie diet

As most people know, a low calorie weight loss regime depends on the fact that if you want to get rid of some fat, the most important step is to injest less calories than you use.

So what is a calorie?
The calorie is the unit used for measuring the amount of energy in food. A calorie is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If a food has more calories, then it will gives you more energy to use when your body burns it.

Low-cal foods include cauliflower, cucumbers, melon, steaks, burgers and chilis, and bamboo shoots.













Pad Phed Pladuk (Hot & Spicy Catfish). Recipe
Pad Phed Pladuk (Hot & Spicy Catfish). Category Spicy Recipes 
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Ingredients And Procedures

10 1/2 oz Grated Coconut (unsweetened)

2 1/4 lb Catfish fillet.

3 T Finely sliced lemongrass.

1 T Galanga, sliced thin.

1 T Kaffir lime rind, sliced.

2 T Cillantro roots.

2 T Krachai, finely sliced.

20 Fresh very hot Thai chilli.

20 Peppercorns

1/2 t Salt.

4 Onions, medium size.

8 Cloves of garlics.

9 Dry red chilli, remove seeds

1/2 t Coliander seeds.

1/2 t Cumin.

3 Mace.

2 Cardamom

1/2 t Nutmeg.

4 Kaffir lime leaves.

1. Use the grated coconut to make 1-1/4 cups of coconut milk, by adding

1/2 cup of very hot water, and working the mixture thouroughly and

squeezing out the coconut milk. You may also substitute an equivalent amount of canned (unsweetened) coconut milk. 2. Cut the catfish fillet into medium size cubes (about 2" x 2").

3. Discard seeds from the dry chilli, and soak in cold water for at least

a half hour. 4. Separate about 1/2 cup of "cream" from the coconut milk, and heat in a

frying pan. Fry the catfish pieces in the coconut "cream" till just cooked and put aside. 5. Put the following ingredients in a motar: salt, peppercorns, cumin,

coriander seeds, mace, cardamon, nutmeg. Pound till well mixed into a fine pulp. Drain the dried chilli (discarding the water) and add to the paste in motar. Continue pounding till the chilli pieces are mixed in. Add lemongrass, galanga, kaffir lime rind, cillantro roots, krachai, and fresh Thai chilli. Continue pounding until it's a fine well mixed paste. (NOTE: You may substitute with an equivalent amount of premade Thai "Red Curry Paste"). 6. Take the above curry paste with the remaining coconutmilk, and

fry over high heat till boiling. Lower heat to medium and continue frying, with stiring, till oil starts to form on top of the mixture. Add the cooked fish pieces and the coconut "cream" mixture. Lower the heat to low, and gently cook till thouroughly heated. Adjust tastes with fish sauce and a little sugar (just to have a very slight sweet taste). Add several kaffir lime leaves and cooked for a little while longer. 7. Remove to a serving platter and garnish with slices of fresh red chilli

peppers. Serve with plain boiled white rice.

 
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