Pinoy in Singapore

I encountered this interesting article on MSG a few days ago.  Monosodium Gultamate or MSG or probably better known in the Philippines by the brand name Ajinomoto has always been believed to be harmful to your health.  I’ve seen many restaurants display a “No MSG” sign.  So what’s the real deal on MSG?

Well according to the article, there haven’t been studies that would support the claims that MSG is bad for your health.  In fact, a lot of chefs use it in their cooking to enhance flavor.  And though you are probably not aware, most of the foods you enjoy probably contain MSG or some form of it found under assumed names like hydrolized proteins.  Yet, a lot of people still believe that MSG is bad for your health.  Some even claim that MSG is responsible for a number of serious neurological and physiological disorders. 

Personally, I would eat food whether it has MSG or not as long as it’s delicious.  I think of MSG as more like a tool for cheating if you can’t really cook that good.  MSG instantly brings flavor to any food.  Though I wouldn’t condemn anyone for using MSG, I’d certainly be more impressed with those who can cook great meals without it. 

I agree with the article though, that MSG is widely used in Asia.  I actually believe that the distinct smell you get a whiff of when there’s a hawker centre nearby is the smell of MSG.  That’s why whether the stall is serving Indian, Chinese, or whatever cuisine, they mostly all smell the same.  Heck, they even serve plain MSG (yeah, like a small plate of MSG crystals maybe mixed with sugar or salt) with roasted chicken in some restaurants!  Even that delicious bread pudding from La Cocina de Tita Moning’s contain MSG.  (The recipe was featured in the local Philippine Good Housekeeping December 2006 issue with Melanie Marquez on the cover ) 

As for my cooking, though I don’t really use MSG, I know that it’s in the sinigang mix that I use.  I’ve never really tried cooking sinigang using real tamarinds.  And I love the taste of beef (actually, anything) that’s cooked with Knorr Seasoning.

*My personal tried and tested sinigang tip:  Use the soft bones pork cut you find in the groceries (in Singapore).  It makes for good sinigang specially when you pressure cook the pork.  People will eat even the cartilage and the bones. 

But contrary to the article, which says that Maggi Savor is extemely popular in the Philippines, my favorite source of MSG is still Knorr Seasoning! (which I have yet to find in stores other than those in Lucky Plaza)