1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2\" cubes.
2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process.
3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer.
Notes:
All spoons are full mounded measurements, but ...
ombine the water, salt and MSG for the marinade in a
ou prefer not to use MSG, you may substitute an additional
ombine the water, salt and MSG for the marinade in a
pepper, granulated garlic, and optional MSG.
Cook until browned, continuing
easpoons of Cayenne pepper and MSG to the bowl. Individuals who
3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and
ombine the water, salt and MSG for the marinade in a
Sprinkle chicken breast with 2 cloves garlic, soy sauce, sugar, 1/2 teaspoon MSG (optional), parsley to taste and dash of salt and pepper. Marinate 30 minutes.
pinach mixture.
Stir in MSG and salt.
Simmer 10
Boil all ingredients except for salt and Aji No Moto (MSG).
Lower heat and simmer covered for 2 hours.
Add salt and Aji No Moto (MSG).
Strain broth if desired.
To serve add cooked saimin/ramen noodles and garnish as desired.
(Fish cake, green onions, roasted pork slices, sliced spam a local favorite, or anything else you would like).
arge pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon
he flour, salt, pepper and MSG.
When oil is hot
nd add chili powder, cumin, MSG, garlic and chopped onion.
lend in the mustard, flour, msg, milk, and cheese.
Stir
Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.
br>Add the oyster sauce, msg, and rice to the vegetables
Wash the fungus in warm water, drain, and cover with 2 cups boiling water.
Let soak until soft (15-20 minutes).
Drain the fungus and remove any stems or hard areas.
Wash in warm water and rinse 3 times.
Place in serving dish.
Combine stock, wine, soy sauce, and MSG (if using) in a pot over medium heat.
Bring to boil.
Ladle 1 cup of broth over the fungus and l0 minutes, then drain.
Reheat the remaining stock, add to the fungus, and serve.
Shred green papaya (it makes it really juicy!).
Using a large Mortar and Pestle, pound the garlic, peppers, shrimp paste, crab paste, and 1/2 tablespoon of sugar.
Half the tomatoes and add to the mortar and pestle along with the half of the cucumber.
Pound and mix the contents of the mortar and pestle.
Add the rest of the papaya, sugar, fish sauce, msg (optional), pa-dak (optional), and squeeze the lime juice in there.
Continue pounding and mixing the contents of the mortal and pestle.
Ready to serve.
oup plate. Add wine and MSG to drained liquid and mix