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One never knows these days what a day's crop of e-mails and faxes will bring forth when you're publishing websites like diabetic-lifestyle and diabetic-recipes. Recently it brought notes from a recent journey that my sister-in-law and brother-in-law Gloria and Robert Giedt took to Myanmar (Burma), Cambodia, and Thailand.
Gloria has type 2 diabetes and wrote an article earlier this year (April) about her safari in Africa. Like Bonnie and myself, she doesn't let her disease keep her from enjoying her love of traveling. She keeps in good control 24/7 whether at home or living out of a suitcase. She does take precautions in making sure she carries plenty of her medication (double what she'd normally use), testing supplies, carb snacks, and bottled water with her in her carry on. She watches her diet keeping to her meal plan both at home and away, and exercises regularly so she's ready for the extra exertion of walking while touring the world.
On long airline flights-the flight back to Los Angeles took 15 1/2 hours in the air with a 2-hour layover in Hong Kong, which gave time to get off and walk-she moves around the plane as much as possible. Gloria and Robert use frequent flyer miles to upgrade to first class whenever available to give her more space to stretch her legs, and if she's fortunate enough to be flying on a 747, she can make frequent trips up the stairs to the lounge as extra exercise.
The part of the trip Gloria particularly wanted to share with you is their time in Bangkok. Situated in the heart of the Caho Phraya River Basin in Central Thailand, Bangkok has served as the nation's capital since the late 18th century. Highlights of the tour they took there were the Grand Place, the Chian Rai (a sitting Buddha made of genuine diamonds), and the only walking Buddha in the world-in Old City.
After the tour, they departed by water taxi for the home of a Thai cooking instructor, Chef Lee, who teaches from her home along a canal in suburban Bangkok. Chef Lee and her husband graciously opened their home to them. After a tour of their home, Chef Lee began the lesson that resulted in a sumptuous lunch, all the time explaining the different ingredients and her cooking techniques.
Chef Lee sent along some of her recipes to share with you.
Red Curry with Chicken and Bamboo Shoots
(makes 4 servings)
| 1 | tablespoon peanut oil |
| 1 | tablespoon Thai Red Curry Paste |
| 2 | cups (480 ml) light coconut milk |
| 16 | ounces (480 g) boneless, skinless chicken breast, cut into strips |
| 10 | ounces (300 g) fresh or canned bamboo shoots, sliced lengthwise |
| 2 | tablespoons Thai fish sauce |
| 1 | tablespoon sugar |
| 1/2 | cup (28 g) fresh basil leaves |
| 1 | fresh red Thai (or serrano) chile pepper, sliced lengthwise into strips |
- In a wok, heat the oil. Add the red curry paste and stir well. Add half of the coconut milk, stirring constantly. Add the chicken and cook until the chicken is done, about 5 minutes.
- Add the bamboo shoots, fish sauce, sugar, and the remaining coconut milk. Bring slowly to a boil.
- Add the basil and chile. Remove from the heat and serve.
| Per serving: | 274 calories (38% calories from fat), 29 g protein, 11 g total fat (5.0 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 66 mg cholesterol, 963 mg sodium*, 717 mg potassium |
| Diabetic exchanges: | 3 very low-fat protein, 1 carbohydrate (1/2 bread/starch, 1 vegetable), 1 1/2 fat |
*not appropriate for low-sodium diets; use only 1 tablespoon fish sauce for a reduction of 394 mg sodium
Chicken with Ginger
(makes 4 servings)
| 1 1/2 | tablespoons peanut oil |
| 2 | cloves garlic, finely chopped |
| 3/4 | pound (360 g) boneless, skinless chicken breast, thinly sliced |
| 2 | cups (385 g) finely slivered fresh ginger |
| 1 | tablespoon Thai fish sauce |
| 1/2 | tablespoon sugar |
| 6 | pieces of dried mushroom, soaked in warm water |
| 1/2 | small onion, slivered |
| 1 | scallion, cut into 1-inch (2.5 cm) lengths |
| 1 | fresh red Thai (or serrano) chile, sliced lengthwise into strips |
- Heat the oil in a wok. Add the garlic and sauté until golden brown.
- Add the chicken, stirring, and cook for 1 or 2 minutes, until the chicken is opaque. Add the ginger and continue to stir-fry.
- Add the fish sauce and sugar. Drain the mushroom and cut into strips. Add the mushroom to the wok along with the onion, scallion, and chile. Cook a few seconds more then transfer to a serving dish.
| Per serving: | 217 calories (28% calories from fat), 23 g protein, 7 g total fat (1.3 g saturated fat), 16 g carbohydrates, 3 g dietary fiber, 49 mg cholesterol, 394 mg sodium, 503 mg potassium |
| Diabetic exchanges: | 2 1/2 very low-fat protein, 1 carbohydrate (3 vegetable), 1 fat |
Cucumber Relish
(makes 4 servings)
| 4 | cucumbers |
| 2 | shallots, peeled |
| 1 | red Thai (or serrano) chile pepper |
| 1/3 | cup vinegar |
| 2 | teaspoons sugar |
| 1/2 | teaspoon salt |
| 1 | tablespoon chopped coriander (cilantro) |
- Wash the cucumbers and cut in half lengthwise. Cut crosswise into thin slices. Cut the shallots and chile pepper into thin slices. Place the vegetables in a bowl.
- In a small saucepan, heat the vinegar, sugar, and salt, stirring constantly until the sugar dissolves. When the mixture comes to a boil, remove from the heat and cool.
- Add to the cucumber mixture and stir in coriander (cilantro).
| Per serving: | 64 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 15 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 297 mg sodium, 501 mg potassium |
| Diabetic exchanges: | 1 carbohydrate (3 vegetable) |
FTG
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