Diet types

The low calorie diet

Rather obviously, the low-cal diet says that if you intend to reduce weight, it is important to consume fewer calories than you actually use.

The calorie defined?
The calorie is the unit used for measuring the amount of energy in food. The calorie is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If your meal has higher calories, then it will provide your body with more energy when it is eaten.

Low-cal food types include green beans, tomatoes, apricots, steaks and burgers, and bamboo shoots.











Spicy Egg Noodles(Bamee Haeng) Recipe
Spicy Egg Noodles(Bamee Haeng) Category Spicy Recipes 
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Ingredients And Procedures

Stephen Ceideburg 3 oz Fresh whole egg noodles

-(bamee) 1 tb Garlic Oil (see recipe)

2 tb Fish sauce (nam pla), or to

-taste 2 tb Kwan's Sweet and Sour Sauce

-(see recipe) Dried hot chile flakes, to -taste 1 Handful bean sprouts

1/4 c Shredded barbecued pork,

-cooked chicken, beef or -shrimp Chopped green onions for -garnish Fresh coriander leaves 1 t Ground peanuts

Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,

sweet and sour sauce and dried chile flakes (if you like it hot). Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts. Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste. PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

 
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