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Monosodium glutamate (MSG)
A white crystalline powder, the sodium salt of glutamic acid, that boosts the umami taste, for soups, stocks, sauces and Asian cuisine.
Monosodium glutamate (MSG, E621) is a white crystalline powder, the sodium salt of glutamic acid, without a pronounced smell of its own, that boosts the fifth taste — umami (meaty, brothy). It is added in pinches to soups, stocks, sauces, marinades, mince, main dishes, snacks and Asian cuisine, often together with salt, for a fuller and richer taste.
Recipes with this ingredient
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
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4
45
The recipe is taken from the book "Seafood. Very simple.
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2
30
The recipe is taken from the book "Seafood. Very simple.
8
2
30
The recipe is taken from the book "Seafood. Very Simple.
8
2
30
Stuffed trepang is an exquisite dish of Russian cuisine that carefully preserves echoes of Far Eastern traditions. These seafood delicacies, filled with tender minced chicken and fish infused with ginger and sake aroma, captivate with their refined taste. The velvety texture of the trepang combined with the soft filling creates a harmony of tenderness and depth of flavor. The dish is steamed, allowing the ingredients' juiciness to be preserved and their natural taste to be revealed. Stuffed trepangs are traditionally served with a rich broth sauce that complements the richness of flavors. This dish is perfect for a festive dinner or special occasion, offering unforgettable gastronomic experiences.
14
2
45
The recipe was shared with us by the chef of the restaurant "Chinese News" Ruslan Magomedsharipov.
22
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30
Pho bo is a gem of Vietnamese cuisine, embodying cozy family meals and street cafes in Hanoi. Its history dates back to the early 20th century when French and Chinese culinary traditions intertwined with local cuisine. This aromatic broth with hints of cinnamon, star anise, and cloves captivates with its rich flavor. Fish sauce adds a distinctive spiciness to the soup, while fresh herbs and lemon juice refresh its presentation. Thinly sliced beef, tender pho noodles, and crunchy bean sprouts make the dish harmonious and balanced. Pho bo is enjoyed hot, with lime, chili, and additional herbs to taste. It’s not just food — it’s a tradition that connects generations and cultures over a bowl of fragrant soup.
21
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120
The recipe was shared by Li Shan, a chef at the Turandot restaurant.
12
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60
Tom Yum with seafood is a true gem of Thai cuisine, infused with vibrant aromas and rich flavors. Originating from Thailand, this soup is famous for its harmonious blend of sour-spicy notes and coconut softness. Lime leaves and lemongrass add freshness, while Tom Yum paste and chili pepper provide fiery spice. Tender shrimp and squid make it an exquisite and nutritious dish. Tom Yum not only satisfies hunger but also warms and invigorates, offering a sense of comfort. It is served with rice or as a standalone dish, with cilantro and shiitake mushrooms adding the final touch of sophistication. This soup is not just food; it's a culinary journey to the heart of Thailand where traditions intertwine with rich flavors to create an unforgettable gastronomic experience.
14
8
130
Tom Yum Goong is the king of Thai soups, famous for its vibrant and rich flavor. This aromatic broth combines the spiciness of chili, the citrus freshness of lime, and the umami depth from shrimp and fish sauce. The dish's history dates back to ancient Thailand, where local fishermen used simple ingredients to create a warming soup. Today, Tom Yum Goong is an integral part of Thai cuisine that captivates food lovers worldwide. Perfect for cold days, it invigorates and awakens the appetite. The combination of mushrooms, galangal, and lemongrass creates a unique harmony of flavors, while cilantro adds a fresh accent. This dish not only warms you up but transports you to the soulful atmosphere of Thai street markets where every sip is a small journey into exoticism.
13
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15