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
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
2 cloves garlic
1 medium sized onion
1/4 kilos ground pork
1 medium sized Puso ng Saging (Banana Blossom)
AJINOMOTO UMAMI SEASONING
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.