Text 4217, 65 rader
Skriven 2008-03-23 09:09:38 av Glen Jamieson
     Kommentar till en text av Björn Forsström
Ärende: JAPANESE SUGAR 80323
============================
 -=> Quoting Björn Forsström to Glen Jamieson <=-

 BF>> Looked up vetsin and found it so now I know what it is but it says
 BF>> Ajinomoto on the bag.
 GJ> The Ajimoto brand is the most common, and as it is usually the only
 GJ> recognisable name on the package, MSG is usually just known by that name.
 GJ> Just add it to stews, stir-fries and similar to give a greater depth of
 GJ> flavour.

 BF> I think you're right. Tasted it and it was very salt with some other
 BF> taste I can't
 BF> tell but nothing like the MSG we're used to here.

There are plenty of recipes which use MSG, so you can experiment with
it.  Usually it is used as a flavour enhancer.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Siopao (Steamed buns)
 Categories: Appetizers, Asian, Filipino
      Yield: 30 Pieces
 
           Dough:
  4 1/2 c  All purpose flour
      3 t  Yeast
  1 1/2 c  Warm water
      4 T  Sugar
    1/2 c  Pork lard or vegetable
           - shortening
           -
           Filling:
    1/2 kg Pork, chopped
      2    Onions, quartered
    1/4 c  Soy sauce
    1/2 c  Water
      2 t  Sugar
    1/2 t  Vietsin (MSG)
      6    Hardboiled eggs, sliced
 
  Dough: Dissolve yeast in lukewarm water. When dissolved, add sugar
  and 2 1/2 c. flour to make a soft sponge.  Beat thouroughly with a
  wooden spoon. Set aside to rise until double in bulk (about 30-40
  minutes), add remaining flour and 1/4 c. fat to sponge and mix well.
  Turn onto a slightly greased board using remaining 1/4 c. fat (pork
  lard for greasing is preferable) and knead until smooth.  Divide
  dough into 24 to 36 pieces depending on desired size.  Form into
  balls.  Flatten one ball of dough with the heel of the hand and put
  filling in the center. Gather the edges together and seal. Lay soipao
  on square piece of paper (sealed side under) and set aside to rise
  for 20 to 30 minutes.
  
  Filling: Mix together soy sauce, water, sugar, salt, onions and pork.
  Cook over low fire until tender.  Remove pork from sauce.  Use to
  fill siopao. Add egg slices and steam for 30 minutes or until done.
  Serve left over sauce with siopao.
  
  :       Recipe from "Philippine Cuisine" by Nora & Mariles Daza
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)