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Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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Well...
My doctor said my triglycerides are way up, and so I'm making the move to low-carb eating. Since my favorite food is Asian, I'd like to know how to reduce the carbs in my recipes. Any suggestions? One thing: Any low-carb substitutes for corn starch? How about noodles? How 'bout cha siu bow or melon cakes? ![]() Any suggestions are greatly appreciated. Arsenio |
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Hi Arsenio!
.. > My doctor said my triglycerides are way up, and so I'm making the move > to low-carb eating. I'd better suggest low-fat since triglycerides are part of any fat-molecule, but I'm not your doctor ... > Any suggestions are greatly appreciated. Less fat meat, less butter, cream, fat cheese etc. No or little alcohol. Low-carb in Asian cooking? Forget it ... You can switch to whole-grain, but that's it. No alcohol. Bye, Sanne. |
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sanne wrote:
> > Low-carb in Asian cooking? Forget it ... High carb eating is only a habit. You can e.g. make chicken stir fry with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND NOODLES, and serve salad instead. The cornstarch used in sauces etc are negligible amounts of carb; we're not talking NO-carb cooking. Of course some dishes are out of the question, like sushi (switch to sashimi), tempura (no substitute!) pad thai etc. But you can always find dishes without a lot of starch, or ignore the starch that comes with some of them (e.g. have mu shu pork without the pancake.) |
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Salut/Hi sanne,
It's obvious you're not a doctor!! le/on 30 Jun 2005 00:42:29 -0700, tu disais/you said:- >> My doctor said my triglycerides are way up, and so I'm making the move >> to low-carb eating. > >I'd better suggest low-fat since triglycerides are part of any >fat-molecule, but I'm not your doctor ... But you know, the body is perfectly capable of synthesising triglycerides from starches and sugars. I know, because that's my case. >> Any suggestions are greatly appreciated. Well, try using lots of stir fried vegetables instead of rice. Your body is the one that will tell you what you need to do, but if you eat _less_ rice - perhaps 2/3 of what you ate before, you may find that this is enough. I have to say that since the beginning of January when I weighed 99 Kg (that's 15½ stone or 218 pounds for those still living in the dark ages for weight measurements) I was able to lose about 10kg on a diet of almost exclusively chinese and thai food with a few indian dishes along the way. We cooked about 60 gms rice per person per meal instead of the 90 gms we'd done before and ate less meat and more vegetables. With fewer desserts as well, this weight loss was relatively fast for me, and although since the beginning of May I've gone back to more "western" eating, I've been able to consolidate my weight loss by never having second helpings! But really the best way of reducing your triglycerides is to eat less and exercise more. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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Cutting back on the rice is a big one. I used to always have a second
bowl of rice with dinner, now I try to limit myself to one small portion. Sometimes at restaurants I don't even ask for a bowl of rice (or go with Brown rice). I second all of what Tippi said. I can't speak to your situation exactly, but you don't need to cut out the rice and noodles completely, but they shouldn't be the main part of the meal either. Regards, FM |
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forrestmouth wrote:
> Sometimes at restaurants I don't even ask for a bowl of rice When I first started going low-carb and ask for no rice at the restaurent or take-out, they looked at me like I was speaking swahili. But now almost everyone understands this new lifestyle and sometimes would suggest "salad instead?" etc. However just last month I was at a Japanese restaurent, they gave me a heaping bowl of rice. I asked for less, the waitress came back with still a full bowl, I had to ask again. Then when she came back she said "well be sure to let us know if you need more!" - I didn't even finish all of it. |
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Tippi wrote:
> sanne wrote: > >>Low-carb in Asian cooking? Forget it ... > > > High carb eating is only a habit. You can e.g. make chicken stir fry > with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND > NOODLES, and serve salad instead. Well...as an Asian (American) rice and noodles are ingrained habit. I'll try to cut down. I've heard of tofu noodles, though I've not seen them. I'm guessing these might be good substitutes? Have you tried them, and what are they like? I think I'll have to go to brown rice. But it's not the same as the fluffy white rice I've enjoyed since I was a child. Arsenio. |
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Arsenio Oloroso wrote:
> Well... > My doctor said my triglycerides are way up, and so I'm making the move > to low-carb eating. > > Since my favorite food is Asian, I'd like to know how to reduce the > carbs in my recipes. Any suggestions? > > One thing: Any low-carb substitutes for corn starch? How about noodles? > How 'bout cha siu bow or melon cakes? ![]() > > Any suggestions are greatly appreciated. > > Arsenio Some dishes are fine on, for example, Romaine Lettuce, instead of rice. Also, try recording the gross weight of your fully-loaded plate each night, and gradually reducing it once you know what your average plate-weight is. Fish probably beats meat, poultry, and pork, too. Ian |
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Arsenio Oloroso wrote:
> I've heard of tofu noodles, by typing "low carb noodles" into good old Google, here is the first thing that came up, a recipe that uses soy flour http://www.lowcarbluxury.com/recipes...e-pasta02.html Also, I don't know how good this would work: take a cabbage and slice it and separate into thin lengths like noodles, cook them first then use as noodles. |
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Wow...
Seems like a lot of work. Maybe I need a pasta machine. Thanks for the tip Arsenio Tippi wrote: > Arsenio Oloroso wrote: > >>I've heard of tofu noodles, > > > by typing "low carb noodles" into good old Google, here is the first > thing that came up, a recipe that uses soy flour > > http://www.lowcarbluxury.com/recipes...e-pasta02.html > > Also, I don't know how good this would work: take a cabbage and slice > it and separate into thin lengths like noodles, cook them first then > use as noodles. > |
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![]() "sanne" > wrote in message ups.com... > Hi Arsenio! > . > > My doctor said my triglycerides are way up, and so I'm making the move > > to low-carb eating. > > I'd better suggest low-fat since triglycerides are part of any > fat-molecule, but I'm not your doctor ... This is a good suggestion [but I am not your doctor either]. I would be going back to the doctor and asking for clarification. The OP may be heading in the wrong dietary direction completely. David |
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I'm in the same boat. After a while you get used to it. I think back to
when I used to have 2+ bowls of rice for dinner every night and wonder how I did it. Slowing metabolisms suck. Sometimes I mix short grain and brown rice but cooking times can be tricky since they have different cooking times. Tofu noodles? I've never heard of that one. There are Bean curd sticks (Chinese: fu jook pin; Japanese: yuba), but I wouldn't quite describe them as noodle-like. Konnyaku noodles (aka ito-konnyaku or shirataki) is very healthy but just not the same. -FM |
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In oups.com,
forrestmouth > typed: > Tofu noodles? I've never heard of that one. There are Bean curd > sticks > (Chinese: fu jook pin; Japanese: yuba), but I wouldn't quite > describe > them as noodle-like. I've eaten what the owner of a Chinese restaurant I used to frequent called "bean sheet." This was noodle-like, and perhaps what was meant. -- Ken Blake Please reply to the newsgroup |
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Bean Curd Sheets and sticks are basically the same thing. The sheets
forms as a sort of film on the top of heated soymilk. Sticks are simply sheets that are gathered up and hung in the stick shape while drying. You may be familiar with the sheet form as a wrapper in some dim sum dishes, while the sticks are often used in braised dishes. Either way, I find the texture chewier than egg or wheat noodles and taste is definitely different. -FM |
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Hi Ian,
> But you know, the body is perfectly capable of synthesising > triglycerides from starches and sugars. I know, because that's my case. Of course. But then the diet shouldn't be only low-carb, but also low-fat ... > But really the best way of reducing your triglycerides is to eat > less and exercise more. Well - that should've been what the doctor said ... @op: Try Korean food (but not the deep-fried dishes)! I lost over 30 kg within a few months that way - and haven't gained that weight again. Bye, Sanne. |
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forrestmouth wrote:
> I'm in the same boat. After a while you get used to it. I think back to > when I used to have 2+ bowls of rice for dinner every night and wonder > how I did it. Slowing metabolisms suck. > > Sometimes I mix short grain and brown rice but cooking times can be > tricky since they have different cooking times. > > Tofu noodles? I've never heard of that one. There are Bean curd sticks > (Chinese: fu jook pin; Japanese: yuba), but I wouldn't quite describe > them as noodle-like. > > Konnyaku noodles (aka ito-konnyaku or shirataki) is very healthy but > just not the same. > > -FM > Shirataki is a decent substitute for bean thread.... I have seen the tofu noodles in Japanese markets--they are packed like shirataki, in tubes with water. I have not yet worked up to trying them. Some folks use cauliflower shards (grated?) as a rice substitute. Depending on whether you find Dreamfields a pro or a con, one could probably break that up to approximate rice/orzo. I wish they would make orzo, which I think would sell VERY well. Last time I checked, their contact url didn't work.... -- Jean B. |
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Dennis wrote:
> In article >, says... > >>Tippi wrote: >> >> >>>sanne wrote: >>> >>> >>>>Low-carb in Asian cooking? Forget it ... >>> >>> >>>High carb eating is only a habit. You can e.g. make chicken stir fry >>>with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND >>>NOODLES, and serve salad instead. >> >>Well...as an Asian (American) rice and noodles are ingrained habit. I'll >>try to cut down. >> Thanks. I'll check it out. In your opinion, are they an acceptable substitute for regular noodles, in flavor and texture? What do you mean "in the form of ... shrimp, scallops, and squid"? >>I've heard of tofu noodles, though I've not seen them. I'm guessing >>these might be good substitutes? Have you tried them, and what are they >>like? >> >>I think I'll have to go to brown rice. But it's not the same as the >>fluffy white rice I've enjoyed since I was a child. >> >>Arsenio. >> > > Have you checked the Shirataki, also known Konnyaku noodles sold in Asian > groceries? They are made from Konjac flour, and are extremely low carb. I > have only found refrigerated 240g packs in the form of noodles, shrimp, > scallops, and squid in my local stores. Google Shirataki and you will > find online sellers as well. > > Dennis |
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we are looking for low carb Asian recipes at
http://www.atkinsdietbulletinboard.com can you please post some there? "Arsenio Oloroso" > wrote in message ... > Well... > My doctor said my triglycerides are way up, and so I'm making the move to > low-carb eating. > > Since my favorite food is Asian, I'd like to know how to reduce the carbs > in my recipes. Any suggestions? > > One thing: Any low-carb substitutes for corn starch? How about noodles? > How 'bout cha siu bow or melon cakes? ![]() > > Any suggestions are greatly appreciated. > > Arsenio |
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sanne wrote:
> Hi Ian, > > >>But you know, the body is perfectly capable of synthesising What sorts of Korean food? My favorite is Bib bim bop. I'm not sure that low carb. >>triglycerides from starches and sugars. I know, because that's my case. > > > Of course. But then the diet shouldn't be only low-carb, but also > low-fat ... > > >>But really the best way of reducing your triglycerides is to eat >>less and exercise more. > > > Well - that should've been what the doctor said ... > > @op: Try Korean food (but not the deep-fried dishes)! I lost over 30 kg > within a few months that way - and haven't gained that weight again. > > Bye, Sanne. > |
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Hi Arsenio!
> What sorts of Korean food? Any, but nothing deep-fried. Nearly all the side-dishes, avoid anything with a clearly sweet taste to it and the red sauces (contain sugar and starch) - and just take small amounts of rice. Fish, meat, dubu - that's ok, guk, chongol, but no chorim! (usually much soysauce with loads of sugar - and soy-sauce is often sweetened nowadays. Sometimes with fructosis, so, if there's no problem - take that kind.) > My favorite is Bib bim bop. I'm not sure that low carb. I'm sure it isn't - but it's low-fat. As I said, I only avoid the deep-fried stuff (most of the time ;-)) and enjoy all the other dishes as I don't have any problems with carbs. Ciao, Sanne. |
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Charmane Solomon wrote a low carb Asian cook book you may want to check
out if you can find it. I borrowed mine from the local library several years ago. lori |
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Lori LO wrote:
> Charmane Solomon wrote a low carb Asian cook book you may want to check > out if you can find it. I borrowed mine from the local library several > years ago. > lori > Thank you Lori. I'll see. I just recently bought a bag of tofu noodles (6 grams of carbohydrates per serving.) Now looking for directions on how to prepare it, along with good recipes. |
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