You are what you eat. Being health conscious is what I’m trying to live by this year and the years to come.
Since the start of 2013, my goal is to make sure that my family eats more nutritious food. I am learning to cook variety of veggie dishes for them to enjoy.
I want them to practice eating less red meat and take fish instead because it has less saturated fat and is also a good source of protein. Besides, vegetables and fish are more cheaper than meat.
To make our veggie meal palatable, I use Ajinomoto Umami Seasoning, just like my grandmother and mom too. Yes, my family is using Umami Seasoning for several years now. Why? Because of the unique taste it gives to food.
To prove this, I am sharing my simple Umamilicious recipes. My Umami Yummy Healthy and Budget-Friendly Ulam – Adobong Puso ng Saging at Daing na Bangus!
Ingredients for Daing na Bangus
1 kilo Bangus (Milkfish) in butterfly cut
190 ml Vinegar
Pepper
One head Garlic crushed
AJINOMOTO UMAMI SEASONING
Oil for frying
Preparation and Cooking Procedure:
1. Mix vinegar, garlic, pepper.
2. Arrange the Bangus (Milkfish) in a container.
3. Add the mixture plus a pinch of AJINOMOTO UMAMI SEASONING.
4. Cover and refrigerate or let it be marinated in an hour.
5. Fry in oil until golden brown.
You will only spend P135.00 for this viand. It includes 1 kilo of Milkfish for P110.00 (approximately 4 to 5 pieces small size) and 25 pesos for garlic, pepper, Umami Seasoning, oil and vinegar.
Health and Nutrition:
Milkfish is low in Sodium. It is also a good source of Vitamin B6, Phosphorus and Selenium, and a very good source of Protein, Niacin and Vitamin B12 according to Nutrition Data.
Ingredients for Adobong Puso ng Saging
Oil
2 cloves garlic
1 medium sized onion
1/4 kilos ground pork
Soy Sauce
Vinegar
Pepper
Water
1 medium sized Puso ng Saging (Banana Blossom)
AJINOMOTO UMAMI SEASONING
Cooking Procedure:
1. Heat pan. Add oil and saute garlic and onion.
2. Add 1/4 kilos of ground pork and mix well until it turned a little brown.
3. Add soy sauce, vinegar, a pinch of pepper and AJINOMOTO UMAMI SEASONING to taste.
4. Put the thinly sliced Banana Blossom and mix well.
5. Add water and let it boil until the Banana Blossom is cooked.
Eat Well, Live Well, this is how Ajinomoto Umami Seasoning reminds me about good health.
Join me in my journey to learn more nutritious recipes by attending AJINOMOTO Umami Culinary Challenge 2013 on February 2, 2013 at the SMX Convention Center, Mall of Asia Complex Pasay City. Read more about the event HERE.
Learn more about Monosodium Glutamate or MSG.
What is glutamate?
Glutamate is an amino acid that exists naturally in all living things. It is found in protein as one of its building blocks and it can also be found in a “free form” not bound to other molecules. This “free form” of glutamate is the source of Umami taste and it exists naturally and in the highest quantity in delicious foods. This is the reason that foods such as meats, tomatoes, mushrooms, and cheeses taste so delicious. They all have a high content of “free” glutamate.
What is monosodium glutamate?
Monosodium glutamate (MSG) is an Umami Seasoning which gives the Umami Taste in Food. MSG is a flavor enhancer which has been used effectively for nearly a century to bring out the best flavor of foods. When MSG is added to foods, it provides a similar flavoring function as the glutamate that occurs naturally in food. MSG is comprised of water, sodium and glutamate. When eaten, MSG is separated by the body into a small amount of sodium and glutamate.
Is MSG safe?
Yes. Research in Europe, the United States and Asia clearly shows that MSG used in prepared foods or as a condiment is safe for humans of all ages.
Must try!
Daing na bangus is easy to make pala! I just always buy the marinated ones in the grocery. I’ll give this a try one of these days.
Like you, Mmy Olga, I also used to buy the marinated daing na bangus in the market but I learned how to prepare it myself and now I can adjust the flavor the way my kids will enjoy the fish.
I’m not really fond of using MSG when I cook. I still wonder why many use MSG. I think it mask the real flavor of the dish. But in any case, I know in Chinese cooking they use MSG always.
mmmmmm… i already tried preparing/cooking daing na bangus at home..but haven’t tried myself the puso ng saging…though this’ ain’t new to me coz mom used to prepare one for us before, i will try to cook this one…allow me to grab your recipe 🙂
WOW, puso ng saging and fish, healthy food. i love puso ng saging, my mother always cook it always.
I think I should also try reducing my red meat intake and go for seafoods and vegetables.
I love milkfish especially when cook in daing style. Sometimes I am unfortunate that I bought bangus with “gilik” smell and taste.
When I read ‘umami,” I immediately got reminded of Rosebud’s segment on a TV show talking about cooking 10-minute recipes that are easy to do. This one is a must try. Thanks. 😀
already tried doing daing na bangus before. heheh. masarap sya pag matagal nababad before ifry kasi nasipsip na yung suka. Thank you for the Adobong Puso ng Saging recipe. I need that para di naman paulit ulit ulam namin 🙂
this sounds and looks very yummy! Though we dont use MSG at home, I shud give this a try next time! xx
I like daing na bangus crispy done. Puso ng saging na recipe mo, seems a nice one to try.
Miss ko yan puso ng saging sis. Hmmm… naaamoy ko luto mo! Yumm!
I love to eat daing na bangus for breakfast. Marinated in vinegar and garlic then salted egg. That will surely complete my day.
It is fine with me to use seasoning but just do not overdo that because anything in excess is harmful, right?
Niiiice. I don’t really cook but this gives me an idea to start doing some cooking. Bangus is definitely my third favorite. The second is Flying Fish and the first is.. well. Knick Knacks, Milk. 😉
My family loves eating daing na bangus. It is very easy to prepare and can be eaten on breakfast, lunch, or dinner.
I just had daing na bangus at max’s kanina, then I craved again when I saw your post 😉
i’m not into aji because of my dad’s teaching, he used to work in a resto and they don’t use aji there but i have heard good reviews about it. yummy viands.
I think MSG is really safe.. I don’t know why people are afraid to use it.. and Ajinomoto is one of my favorite seasonings.. it makes the dish more exciting! 🙂
i don’t know why despite some chef promoting ajinomoto, i still can’t find myself cooking with it. have you tried cooking without it? i suggest you try and compare 🙂
taste good! miss ko na daing na bangus and puso ng saging! parang since nagkabalita dati na masama ang ajinomoto sa katawan e hindi na ulit kmi gumamit.. maybe you can do away with it too.. for sure masarap pa din luto mo!:)
We are not using MSG in our food. That is why when we go outside to eat, we could barely choose.