Umami, The fifth taste (A.k.a. MSG)

Our tongue has been used to foods that are sweet, salty, bitter, sour and also spicy. We even learned that our tongue has different areas of taste maps. Technically, there were only 4 (spicy being a sensation) but a fifth taste emerged, referred to as Umami, Japanese for 'beautiful flavor' or 'good taste.'

Umami taste can be found in many foods such as walnuts, grapes, broccoli, tomatoes, mushrooms, seaweed and parmesan cheese. But the most common we are familiar of is Monosodium Glutamate (MSG) or Vetsin. It is also in soy sauce, fish sauce and ketchup.

In 1907, Professor Kikunae Ikeda of Tokyo Imperial University started his experiments regarding the taste apart from the 4 common flavors known to man. He knew that umami can be tasted in dashi stock (soup out of kelp which is used as base for many Japanese dishes). Prof. Ikeda extracted glutamic acid (glutamate) from the konbu broth, crystallized it and called it 'umami,' coined from the Japanese word umai (delicious).

(photo and other info courtesy of http://www.glutamate.org/media/discovery_of_glutamate.asp)

Contrary to popular belief that MSG is unhealthy or full of chemicals, glutamate is in fact an amino acid which plays an important role in the body's metabolism. MSG enhances the flavor of food, so if raw food contains saltiness and you added MSG, it becomes saltier naturally. No need for salt which contains 1/3 more of sodium, a mineral linked to certain health risks.

Nutritionists recommend that we eat foods that are low on fat and sodium, that means less salt...so next time you cook consider omitting salt, don't worry that food will taste bland, all you need is a dash of MSG!

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Beef, broccoli and mushroom

Beef, Broccoli and Mushroom

When cooking dishes, I keep in mind that the kids will like it best. This dish is a hit because soft mushroom is Alexie's fave while brocolli is the veggie that Charlie eats most. As for Daniel, well he eats almost anything (lol), so this is for him too.





Ingredients:
Mushroom buttons
Broccoli head
Beef
onions
water
Soy sauce
Oyster sauce
pepper

How to:



1. Cut the beef into cubes. Braise them for a few minutes. Add a little water and some soy sauce afterwards and leave in the pan on low heat.

2. Peel and chop the onions, cut mushrooms and brocolli into serving sizes.

3. . Throw in the onions and let them cook, leaving the onions with the beef will allow it to be tender faster.

4. Put then the veggies and season with pepper, add oyster sauce and some more water, cover. Turn off the stove as the veggies get crispy-cooked because of the heat. Best served when the beef are really tender almost falling off...





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Side dish: Word for the day

Mushroom(n): Champignon (cham-pi-nyon)

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Burger King 1st District

At a glimpse of this photo, you might think that this is a Burger King branch somewhere in Manila...everyone has that familiar, welcomely smile! Yes, they are Pinoys too!

This Burger King Branch is located at Annagasse 3, 1st district, the heart of Vienna. Though this certain area of Vienna is full of tourists, the street where BK is located is not crowded. Since the crew are mostly Pinoys, it is always pleasant to visit once in a while, I feel as though I am one step closer to home.

Sadat Pela, one of the manager, who has been working with them for almost 3 years sums up how the Pinoys work into one word: Supppeerrr!!!

Well, that's no surprise, considering the hospitable and cheery nature of us pinoys, add to that the dedication and willingness to work, right?

Though I do not bring the kids often since they like japfoods and homecooking...they always finish a whole meal. They like the burgers here better than the others. Charlie likes the onion rings too and Alex always has a banana split-shake.

As for me, I prefer their Long Chicken with cheese. This is really a big serving, enough for me (even without the fries and drinks).

The chicken is soft to bite and the cheese adds a certain kick to it too...considering that it is not the usual round burger, its not messy to eat.

Here is what's left of it in a while.














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Oh! Check out the interiors too. One will easily recognize that this was an old building once integrated with modern architecture. I was surprised to see the intricate details on the ceiling and pillars...

So don't forget to drop by once you happen to find yourself in Vienna.

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Salmon Feast

I used to prefer Tilapia, Bangus and Galunggong (fat, dried ones) over other fishes...Everytime I buy (or order) from the Asia shop, they were always on the list.

But the past year, we started with Salmon cravings from uncooked sushi, to grilled steaks from smoked strips to baked fillets, then it eventually became an all-time favorite!

Here are two of the easiest Salmon recipes I have but I' d be posting more for sure.

Grilled Salmon Teriyaki

Sugar
Sesame oil
Garlic, minced

Ginger, crushed

Soy Sauce

Vinegar

Salmon Steaks

In a shallow dish, combine the first 6 ingredients. Marinate the steaks into the mixture at minimum 1.5 hours. Grill over charcoal (or any griller you have) turning once after 9-12 minutes then cook the other side for another 10 minutes...serve!

Salmon Taco

Smoked Salmon Strips

Lettuce

Taco Wraps

Mayonnaise

Simply put in the ingredients (except mayo) inside the wrapper...yeap, that easy! Heat it up in your bread toaster and your good to go! You can also add onions, tomatoes and other taco stuffing but this simple recipe is enough for me though.

It is the smoked taste of the salmon that I really like, gives this that unique hint of mystery in every bite...(What was that?)

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Side dish: Word for the day

Salmon (n): Lachs (German)

Sake (Japanese)

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