Global Dialysis

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Most Decilious Recipe For Diabetic Part 4

ENJOYS

IKAN GARAM ASAM (SERVES 4 - 6)

Ingredients

400g of ikan kurau or snapper steaks
1 tbsp of tamarind paste
5-6 cups of water
1 tbsp salt to taste
1 tbsp sugar to taste
2 brinjals, thickly sliced

Spice paste - to be ground

1tbsp of berlachan or prawn paste
5 red chillies
10 shalots
1/2 thumb-size piece of tumeric
4 slices of galangal/lengkuas
5 candlenuts/buah keras
1 stalk lemon grass - crushed

Method

1) Clean the fish, season with salt. Keep covered untill needed.

2) Grind chillies, prawn paste, shallots, candlenuts, galangal and fresh tumeric into paste.

3) Heat 1 tbsp canola oil into a pan, fry the spice paste and lemon paste till fragrant, sprinkling some water time to time to prevent burning.

4) Add water to tamarind paste, strain jiuces into the pot. Bring it to a boil and add fish steaks and brinjal slices Cook gentlly till brinjals are tender and fish is just done..

5) Serve with rich.

HEALTHY CHICKEN RICE (SERVES 6 PEOPLE)

Ingredients

1 spring chicken - whole(remove skin after cooking)
2 stalks of celery - cut
1 carrot - cut
1 tbsp of sesame oil
1 dtbsp of light soya sauce
1/2 of salt
3 pandan leaves#
1 thumb size ginger - slice
1 cup Basmati rice (uncooked)

Method

1) Wash the chicken thoroughly - Bring to a boil a pot of water. Place the whole chicken in the boiling water. Turn the fire to the smallest and turn it off after 5 minutes. Do not open the pot. Let the chicken simmer for another 30 minutes.

2) Take the chicken out. Remove the skin, chopped the chicken into serving portions. Sprinkle it with light soya sauce and sesame oil. Garnish with parsley and sring onions.

3) Skim off the fats from the chicken stock. Bring the soup to boil again and add celery and carrots. Boil the soup for another 20 minutes.

4) Place the rice and 4 cups of the soup in the rice cooker. Add the pandan leaves, garlic, ginger and salt and start the rice cooker.

To prepare the chili

3 red chillies
2 small limes
6 pips garlic
1/2 tbsp of salt

Blend the chillies, garlic together and squeeze the limes on the blended items

To prepare the ginger sauce

1/2 palm size giner
1/2 tbsp of salt
3 tbsps chicken stock (made earlier)

Blend the ginger, add the salt and pour the chicken stock over the blended ginger.

Advice By My Dietitian

I got a visit by NKF Dietitian at my Dialysis Centre.......Well I thought it will be a great news to me about my blood results, but I was wrong. I was being advice firmly on my blood result of protein and phospate. Sit tightly on my dialysis chair and listenening well to her.

From my last blood result, my priotein level result was quite low and my phospate level was quite high. Every three month, blood samples will be taken from all dialysis patients.

Protein
The main function is to build muscles and improve body's immune system and if do not take it, the body will break down tissue and muscle which will leads to muscles loss and increase risk to infection

It is important for me to eat a right amount of protein as my kidneys are weak. Overheating it will cause accumulation of waste products in my body which cause mucles weakness, tired, short of breath and lose appetite.

My Current Protein Level is 31 g/L ( Ideal range = 35-40 g/l).
My Curenbt Intake Of Protein is 4 portions a day.
I Will Need 9 portions of protein a day.

I were advice to take more meat, fish, white eggs or others food that contains alot of proteins

Since then, I have consumed a lot of white eggs, meat and fish thrice a week For beverages, I mix with Propass.

ProPass® is another high quality product available from Hormel Health Labs. ProPass® is a source concentrated, high density, high quality protein product for patients with increased protein needs. ProPass® will stay dispersed in liquids without settling out or clumping and does not lose its Protein value when baked.

ProPass® may be used with oral diets or tube feeding. When used under medical supervision, ProPass® may be added to tube feeding formulas and many foods and beverages without changing the taste.

Phosphate

Beside protein level which are low, my phospate level do also increases which means I am having a high lev. High level phosphate will attract calcium from bone leading to weak and bittle bones. The hard phosphate mwill settle in the soft tissues which causes itchiness, muscle aches, calcification of the heart, skin, joints and blood vessels.

In order for me to control my phosphate level, I should avoid or reduces the frequency by consuming a small amount.

• All sorts of seafood and sardines, anchovies (ikan bilis), dried shrimp paste
• Dairy products e.g. milk, cheese, yogurt
• Bean products e.g. all forms of nuts, seeds, bean soup
• Malted drinks e.g. Milo, Horlick
• Oats, cereals
• Chocolate
• Organ meats e.g. liver, intestine
• Bone-based soups e.g. chicken feet and pork bone
• Colas
  

An Important Tip that I and all kidney patients shall Take..........Don't forget to take our phosphate binders (calcium tablet) with our meals and snacks.These is to help in reducing the phosphate absorbed from the food

Currently I am taking 9 tablets of Phosphate binder a day.

Most Delicious Recipe For Diabetic Part 3

This is the next episode of all recipes for you all to try it out.

ENJOYS

FRIED SEAFOOD BEE HOON (SERVES 8 - 10 PEOPLE)

Ingredients

600g dried brown rice vermicelli (bee hoon)
300g clams, scrubbed well
300g medium-sized prawns. peeled
1 tbsp of chopped garlic
1 tbsp of vegetable oil
200g scallops
1 cup Chinese cabbage, shredded
1 stalk chye sim
Flowering mustard leaves, torn into pieces
1 carrot, sliced
1 cup homemade vegetable(ikan bilis/chicken stock(boiled in 2 cups of water and cooked till liquid reduced into 1 cup)
1/2 tbsp salt
1 tbsp light soya sauce
1 tbsp rice wine (optional)
White pepper to taste
Fresh corriander leaves
Red chillied, sliced

Method

1) Soak dried bee hoon in a cold water about 15 minutes-til soft. Remove and drain immediately. Leave aside.

2) Scrub the clams well and soak in water tp allow sand and grit to flow out.

3) Peeled the prawns and reserve the meat.

4) Brown garlic in remaining oil til fragrant. Add the prawns, clams and scallops, then add the vegetable, cabbage and chye sim.

5) Add a splash of rice wine and season with light soya sauce and salt to taste.

6) Pour over stock on water, bring it to a boil and cover it for a few minutes to allow the clams to steam.

7) When the clams opened, add the drained bee hoo.

8) Stir fry over high heat. Add white pepper to taste

8( Serve immediately, garnished with corriander leaves and red chilles.

NASI LEMAK ( SERVES 6 PEOPLE)

Ingredients

Coconut Rice

3 cups of uncooked basmati rice
3 cups of water
1/2 tbsp of salt
1 pandan leaf, knotted
2 tnsp of coconut cream

Method

1) Wash and drain 3 cups of rice.

2) Cook rice with water,, salt and knotted pandan leaf in a rice cooker till liquid is absorbed.

3) Stir in the coconut cream, cover and allow the rice to absorb its fragrance.

4) Use a fork to fluff up rice grains before serving.

5) Serve with sambal ikan bilis with a slice of raw cucumber and grilled tamarind fish.

Ingredients

Sambal IKan Bilis

2 tbsp of vegetablamoil
1 cup of anchovies (ikan bilis to be without head and stomach)
1 purple onion, peeled
1 clove garlic, peeled
4 dried red chillies, soak it till solften
1 tbsp belacan (shrimp paste)
1 articial sweetener

Method

1) Heat 1 tbsp of oil in a wok

2) Fry the dried anchovies over medium heat till they are crisp.

3) Remove the anchovies from the wok and drain on kitchen towels.

4) Process softened chillies, galic, onion mand belacan to make a paste.

5) Wipe clean the wok with kitchen towels..

6) Heat 1 tbsp of oil in wok.

7) Fry chilli paste till brown and fragrant.

8) Return ikan bilis in the wok.

9) When redy to serve, add artificial sweetener and mix everything together.

10) To assemble the diah, ladle some rice on the plate, serve with sambal ikan bilis, grilled tamarind fish and slice of fresh cucumber.

Ingredients

Grilled Tamarind Fish

4 slices of batang fish. Marinade
1 tbsp tamarind paste

Method

1) Make a puree of tamarind paste with little water. Rub it over the fish and leaves it about 15 minutes.

2) Heat a grill pan and rub a light coating of oil over the surface. When hot, sear the fish on one side and the other for abut 15 minutes in all

3) Serve withn the rice.