Ang MAGGI Magic Sarap is an all-in-one seasoning that is perfect for transforming food from good to great. It is made with fresh onion, garlic, real meat, brown sugar, pepper, and other spices that give it a distinct taste and aroma. The iconic MAGGI® MAGIC SARAP® is an all-around seasoning that adds great flavor to any meal, making it suitable for stir-fry, meatball soup, and fried fish.
Magic Sarap is used in meatloaf, sprinkled on chicken thighs before and after roasting, and scrambled. It is an essential ingredient in many Filipino dishes, from soups and stews to rice and noodles. The blend of spices, including onion, garlic, and bay leaves, creates a depth of flavor that can elevate even the simplest of meals. The perfect balance of salt, sweetness, and umami makes Maggi Magic Sarap an essential ingredient in many Filipino dishes.
The ingredients of MAGGI Magic Sarap include iodiezed salt, monosodium, glutate, sugar, chicken fat, flavor sahancer, onion, garlic, spices, and natural flavors. To use, simply sprinkle an ample amount of magic sarap on your dishes. The original All-in-One Seasoning Granules (32 sachets x 8g) are also available, made with fresh onion, garlic, and other spices.
Magic Magic Sarap is a versatile seasoning that blends into various dishes and adds a new dimension of flavor. It is made from a savory blend of spices, including salt, monosodium glutamate, sugar, brown sugar, palm kernel oil, disodium gumylate, disodium inosinate, garlic, onion, and natural and artificial flavors.
📹 COOKING TIME, FRIED CHICKEN USING MAGIC SARAP SEASONING | J4 Vlogs
COOKING TIME, MY VERY OWN STYLE COOKING OF FRIED CHICKEN MAGIC SARAP LANG MASARAP NA ULAM.. #Cooking …
Is MSG and Magic Sarap the same?
Magic Sarap contains a variety of ingredients, including salt, MSG, sugar, chicken fat, and flavor enhancers, which collectively contribute to a more delectable cooking experience. It is comparable to Ajinomoto’s flavor enhancer MSG, but contains a greater number of ingredients, rendering it appropriate for both novice and experienced cooks.
Is Magic Sarap allowed in the US?
The US regulates food products without proper import registration, particularly those containing meat. MAGGI MAGIC SARAP, a chicken meat product, is not registered for sale in the US and is subject to standard customs regulations. However, a US FDA-approved meat-free version of MAGGI MAGIC SARAP is now available and distributed by Nestlé USA. Nestlé prioritizes the safety, quality, and welfare of its consumers, ensuring the safety and quality of its products.
Is MSG unhealthy?
Monosodium glutamate (MSG) is a flavor enhancer that is commonly utilized in a variety of food products, including restaurant fare, canned vegetables, soups, and deli meats. The Food and Drug Administration (FDA) has classified MSG as a generally recognized safe food ingredient.
Can you bring canned food from Philippines to USA?
The importation of canned goods and vacuum-packed jars, with the exception of meat and poultry products, is generally permitted for personal use.
What are the benefits of Magic Sarap?
This product has the capacity to enhance flavor in a multitude of culinary applications, including stir-fried dishes, meat and fish rubs, soups and stews, dressings, sauces, and gravies. It is recommended that the product be stored in a cool, dry place.
What does MSG do to your body?
Monosodium Glutamate (MSG) is a widely used food additive found in various ingredients and processed foods, giving a unique aroma known as “savoury” in Japanese. It is also known as “China salt” in many countries. MSG has been associated with various forms of toxicity, including obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects, and detrimental effects on reproductive organs.
MSG acts on glutamate receptors, which release neurotransmitters that play a vital role in normal physiological and pathological processes. These receptor types are present across the central nervous system, particularly in the hypothalamus, hippocampus, and amygdala, where they control autonomic and metabolic activities. Studies have shown that even the lowest dose of MSG has toxic effects, potentially disrupting neurons and having adverse effects on behavior.
Neonatal MSG consumption sets a precedent for the development of obesity later on, with insulin resistance and reduced glucose tolerance in rodents due to MSG consumption raising concerns about the development of obesity in MSG-consuming humans. MSG intake causes a disrupted energy balance by increasing the palatability of food and disturbing the leptin-mediated hypothalamus signaling cascade, potentially leading to obesity.
In a study into the inflammatory profile of MSG induced obesity, it was found that MSG triggers micro-RNA expression of interleukin-6 (IL-6), tumour necrosis factor-alpha (TNF-α), resistin, and leptin in visceral adipose tissue, leading to enhanced insulin, resistin, and leptin concentrations in the circulation and impaired glucose tolerance.
Chinese Restaurant Syndrome (CRS) was first used over four decades ago, with symptoms such as burning sensation at the back of the neck, blistering on both arms and occasionally on the anterior thorax, general weakness, fatigue, and palpitations occurring 20 minutes after consumption of a meal rich in MSG. Other symptoms may appear later, including flushing, dizziness, syncope, and facial pressure.
In a study exploring the negative dietary effects of MSG, double blind and placebo-controlled trials were performed, comparing MSG administration with NaCl administration. MSG administration resulted in muscle pain, headache, tenderness of the pericranial muscles, and elevated systolic blood pressure. It is not well understood if MSG is correlated with complex cases of CRS.
Is Magic Sarap healthy or unhealthy?
MAGGI MAGIC SARAP is a safe and quality food product that adheres to the Philippine Food and Drug Administration and Nestlé’s food safety, quality, and regulatory standards. Nestlé has been manufacturing and distributing food products for 149 years, ensuring the safety and integrity of its ingredients, ensuring that consumers worldwide can enjoy the nutritional benefits of their products.
Do Filipinos use MSG?
MSG, also known as “vetsin”, is a widely used seasoning in the Philippines to enhance the natural flavors of food. Filipino cuisine is known for its diverse selection of savory flavors, making MSG a key ingredient in capturing these essences. Ajinomoto, the leading MSG brand in the Philippines, produces “AJI-NO-MOTO® Umami Seasoning”, which is made up of sodium and glutamate, an amino acid found in animals and plants. Professor Kikunae Ikeda discovered the unique taste of “umami” from MSG, which is distinct from the sweet, sour, salty, and bitter taste categories.
What is Magic Sarap made of?
The recipe comprises iodized salt, flavor enhancers, sugar, garlic, chicken fat, onion, spices, nature-identical flavoring, chicken meat, and egg yolk. The percentage RENI values are based on the FNRI reference adult requirement for males aged 19-29.
Why is MSG banned in the UK?
The Co-operative Group has become the inaugural supermarket to prohibit a selection of commonly utilized colors and monosodium glutamate in its entirety of proprietary foodstuffs, due to purported correlations with food intolerance and concerns pertaining to children’s dietary habits. The results of independent research conducted on behalf of the Co-op among parents indicate that these ingredients may contribute to the development of food intolerance and have an adverse impact on children’s diets.
Is MSG worse for you than salt?
MSG, a common ingredient, contains one-third the amount of sodium as table salt. It can be used as a substitute for salt in a low sodium diet, but it should be limited. The FDA requires foods containing MSG to include it on the label, especially for those who may be sensitive. It is recommended to check food labels and avoid excessive MSG consumption in one sitting. The Clinical Nutrition Department at University Hospitals offers comprehensive nutrition services to improve health and quality of life for patients.
📹 We tried the SAUCE that makes EVERYTHING Better!
They call this the secret seasoning that makes all food taste better. You asked me to give it a try on some steaks, I did that and …
Hey, my mom in-law was German and used Maggi Sauce in her cucumber salad. If you want some other recipes to use that sauce on, definitely try this one: Two cucumbers, peeled, 1/2 tblsp neutral oil (I use vegetable oil), tsp salt, Maggi, and about a tblsp of apple cider vinegar. She never gave me measurements, and I don’t ever measure, so these are approximate amounts. I always prepare this to taste. Slice the cucumbers on thinnest setting on mandolin. Super thin. Add salt, oil. Shake about 5 or so of the Maggi. Add vinegar a little at a time, stirring and tasting until they are the right tanginess. If you can’t taste the Maggi very much, add a couple more shakes in there. And that’s it! the best cucumber salad you will ever taste! Another tip. If it is winter and the cucumbers are a little bitter, add a little sugar in there as well.
As a Dutchy, Maggi was part of my diet when growing up.. Every Sunday we had soup at our grandmothers place and Maggi was always there next to an open tin of tomato puree. I think it’s literally one of the only flavours that gives me nostalgic feelings to my childhood. Nowadays there is always a bottle in my cupboard to spice up things like packet noodle soups or canned soups on lazy days. Also works great as an ingredient when hiking: just some pasta, bacon, onion, maggi and black pepper. Simple, flavourful and it gets you through the day. I also remember sometime in Langenhagen at a swimming competition I had German noodles with ground beef that had a taste like Maggi was added. Had it once when I was around 14, was brilliant and still looking for a recipe of some sort or even the name of the dish..
Maggi Sauce is very popular in Germany. It has a nice taste and fits a lot of dishes. The only problem is: Everything you season with Maggi Sauce only tastes like Maggi Sauce. It is so powerful that even if you only put a little bit into your dish you can clearly taste it. I mostly see a lot of people using it who can not cook/ season properly and just put Maggi Sauce to it. Bu t in my opinion you are better off using different spices to create a unique taste instead of using Maggi Sauce. Maggi Sauce is like the Microwave of seasoning, it works if you are lazy, but you definitely can do better than that.
I’ve been perusal your website for a while, mouth watering with every amazing article. When I saw this article, I really got curious and had to know what it was like. I just pan-seared some thinner steaks on my cast iron using this sauce, and also made the cream sauce you featured, and it was amazing! We plan on using that cream sauce with chicken soon, and I’ve very curious about using the maggi sauce as part of my homemade jerky marinade. Thank you so much for all your work, and I look forward to seeing what other amazing dishes you come up with.
My Oma taught me a sauce very similar to the one you made but with far less maggi seasoning sauce. For chicken 1-2 teaspoons or 5ml, for pork 2 teaspoons or 10ml, for beef 3 teaspoons / 1 table spoon or 15ml for each 500ml of sauce, this was the base level she taught me and you use common sense to add more or less for your desired results. Adding herbs and spice to the sauce/gravy can alter the way the maggi seasoning flavour tastes, i would suggest looking up German and Polish recipes that use maggi seasoning liquid, google translate. Adding maggi seasoning liquid to soups or stews works great, from adding just a hint to going full on smack you between the eye flavour bomb, as always the choice is yours. Maggi also make mini stock cubes with the same flavour profile. Thank you for making these recipes i especially look forward to the pasta dish, take care, God bless one and all.
Chicken livers, chicken hearts, chicken gizzards. Clean the gizzards from the yellow membrane, boil them with the hearts in salty water for 30 min. Put all of the meats in an oven tray ( or those heat resistant glass pots). Chop up 1 big red onion & cook it abit with butter, maggi sauce,1 tea spoon of paprika and some white wine. Mix it up with the meat, add 100-150 ml beer, cover it with aluminum foil and cook for 90 min on 180 ° C. Make it as a side dish.
Here’s something I don’t think you’ve tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I’d be interested to see if you’re down for trying, Guga.🤔
I know you ended up picking the control with the side sauce as the best one, but the final steak, the one with the sauce applied beforehand, looks like a completely different grade of beef than the other two. It’s got noticeably better marbling and looks like it shouldn’t even be compared to the others as equals.
Hi Guga. Here is a article idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I’m not sure what ratio/blend of MSG, DSI, and DSG is needed, but I’m sure you can find it somewhere. America’s Test Kitchen + Kenji Lopez Alt have a article that discusses some of the science behind it. I was thinking the experiment could be this: 1. Steak + SPG (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI + DSG Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it’s up to you. Anyways, I hope you give it a shot!
Maggi is just the liquid form of a natural herb called “Lovage” a few leaves in any stew or soup is all one needs. It grows like a weed, 5 feet tall and needs no care. It’s one of the first plants to sprout leaves in the spring. In the fall, I pick the fresh leaves and freeze them to use when required during the winter. It’s called “lovage” because it’s considered to be an aphrodisiac.
Hey Guga, thanks for your great articles. After perusal your articles, I have three requests for future articles: – Please try some other cattle breeds than wagyu and American beef. – How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? – Please cook a foie gras in a terrine using sous vide. And yes I’ll repeat those requests often. 😉
Thanks for the article! I live in the german region Saarland, right next to France and Luxembourg and not to far a way from Switzerland, where Maggi originated. Today we use the most Maggi – 3.4 cups (812ml) per housold per year. We have a really hearty and full workers kitchen. One of my favourite meals is “Gefillde (Klöße)”, boiled poptate Dumplings (Raspeballs?) filled with Leberwurst (liver sausage) with a dices bacon-cream sauce. It is not unusual to put just a little bit of Maggi Würze on the Kloß sitting at the table. Another Great meal is “Mehlknödel” often as “Verheirade” – cooked wheat-flour dumplings “married” with sliced bloiled potatoes, with a similar sauce – often a bit more fluid. It is important that the sauce contains browned butter. There you can add a lot of Maggi Würze and it is absolutly great. Only problem is that lots of people get overweight here. Food is to great, also we are not too happy here.
Gonna comment this again just because I don’t want to be left alone with this. I’ve been using Beef Stock paste on my steaks before I sous vide them. All I do is use about 1-2 Tbsp of a good beef stock paste, spread a nice coating over the steak before I bag it. Cook it at 132 F for about 1-2 hrs depending on thickness. Then after it’s cooked, I dry it, throw in some black pepper, and a very light coating of garlic and salt. You can for sure skip the salt because it’s going to be salted with the paste, but it’s your call. Then slam it on a cast iron, frying pan, flame thrower or whatever your choice is for a crust. It adds a very different layer of beef with the steak. It’s wild and I love it
When I was a young gringo I used to steal soda and chips from this Mexican cantina, and one day the owner caught me and beat the shit out of me & called my mom who was Irish Catholic which is another way of saying light skin Mexican! When my mom found out she was so mad she made me show up everyday to this guy’s taqueria to work for free. And this is where I learned my first culinary lesson that would lead me to culinary school! Wow at culinary school I learned that best restaurants were ran by Greeks and Latinos the majority of which were Mexican and right out of school I got my first job at a restaurant 10 ft from the border of Arizona and Mexico! And that’s where I learned that America’s melting pot starts in the kitchen! I love these guys even with all my training I learned so many things from perusal this website!
Some clarification (and fun facts) from the homeland of Maggi: Yes, the Maggi sauce was invented in Switzerland, as a poor man´s ingredient to make soups with little or no meat taste from a lot of meat. As such, it is meant to be used by the drop, not spoon. Otherwise, it is massively overpowering. Putting it on meat is weird – it makes meat taste like meat… Yes, it is still popular in Europe, but seen as very old school or old fashioned. Among professional chefs, it has become a no-go, it is even seen a some kind of pathetic display. Yes, the brand is owned by Nestlé, but this is hardly a recent change, It happened in the late 1940s. No, it is not made from lovage, never has been. Yes, it contains a LOT of salt (and msg). So much salt that it is considered to be a health hazard in Africa. So putting it on meat AND seasoning with salt is way over the top. (That said, the amount of seasoning, particularly salt and garlic, Guga uses in his recipes is obscene anyway imho. Still gotta like him 🙂 ) (And as a side note: Having pasta with meat as a side dish seems – mmh – interesting.
german here, and even worse, almost saarland-german. live at the border and the “saarlanders” are famous for their big and i mean BIG love for maggi(-sauce). the herb this sauce is made of is lovage, and its easily growth in pots, i have it in my garden and its way less overwhelming with a fresher taste and veeeeery fertile and can be used the same way like the sauce (only without the saltyness of course).
Haitians love Maggi products. We usually use the chicken bullion or the chicken powdered bullion. But what I have noticed with all of their products is that they’re extremely high in sodium and you only need little of it. I would use very minimal salt or check for seasoning before I add salt if you use Maggi.
It’s probably worth to mention that Maggi was invented in Switzerland, by Julius Maggi (1846-1912). Other famous invention is the broth cube. With the acquisition by Nestlé, the product is now produced world-wide, with local adaptations concerning taste and marketing. By the way, the pronunciation of this Italian-origin last name is like “Margie”, just without the “r”.
This brings some memories. There use to be a Maggi factory in Amsterdam nearby where I lived. I still remember the smell and taste. Maggi used to be very popular in the Netherlands, mostly we used it to spice up our soup. Back in the days I thought we had only three flavors, salt, peper and maggi. But I can’t remember when I used it in my cooking.
Guga I have a expirement for you to try!! Dry age a steak in bee pollen. I know you’ve done honey but I think this would bring a completely different profile to the steak. The bee pollen is collected from the bee through a special little device the brushes it off them as they enter the hive. This bee pollen is filled with vitamins and nutrients. And the taste is something else. To me it tastes like toasted nuts with a lingering honey fragrance in the back of your mouth. It can be added into many foods and drinks to enhance flavor and nutrition. I think this would be a interesting experiment to see how the pollen effects the dry aging experience. Guga your website is amazing. After my brother is done with his cancer treatment I told him I’d make him God of pasta and the God of steak. Thank you for what you do guga.
Subscribed! I have never tried Sous Vide, but I will definitely do so. You had me trapped at the realization that you were using Maggi. Ah, yes, my favorite. My family is from Holland. Kroketjes and Maggi!! Yes! I have learned that its taste is a natural for steaks. Period. I love to cook over real mesquite, this is my sear. I am really interested in your sauce, this is brilliant. I am definitely going to do the side dish! That was inspired. For the conclusion, I am glad you agree. Maggi is pure joy.
The flavour that is so familiar is most likely that of lovage. Looks a bit like celery leaves and was used a lot more in the olden days. I had, funny enough, the same conversation yesterday with an English chef who also commented that the flavour is so familiar. It was used quite a lot in old style soups, stews and sauces but nowadays it is hard to find.
A very good burger: Blend 2 tomatoes, 1/4th of a medium onion, one garlic piece, two leaves of spinach, salt and pepper, half a teaspoon of soy sauce, a soft pinch of lemon and at the end add pickled jalapinio, and add some cinnamon at the end too, then make it into a paste, cook it until the color changes darker after adding a small cube of butter and teaspoon of olive oil (add one tablespoon of beef broth if any), then take it out and mix it with 80/20 minced beef and form patties mixing them well together (You can use dry aged somehow, my suggestion would be to mince it, but idk how it’d turn out with dry age, so try it with and without) then cook them on charcoal. The cheese prepared would be a mix of American cheese and mozzarella and a small cube of butter, mixed in with a few slices of pickled jalapinio (You don’t want to cook the pickled jalapinio much at all, so adding all this at the end is the key) of course the cheese has to have the jalapinio blended into it and mixed. Use the flamethrower on it ontop of a grill. The buns should have some egg yolk brushed over them with a tiny bit of butter and melted over the buns. And there you have it, a very savory burger. I personally call it “Turkish hybrid”
We had this in the house all of the time growing up. I just assumed it was Asian product … until I married a Swiss person. She made sure that I knew this is a Swiss product … every time I put it on anything. Eggs … You’re welcome from Switzerland. Rice and butter … You’re welcome from Switzerland. I get her back with you loving that Air Conditioning … You’re welcome from Ohio USA!
It‘s extremely common in Austria for decades. You usually put it in beef, chicken or vegetable based soups that taste fuckin bland or imho to make great soups even a little bit better. Moderation is key though. I thougt for years people used it just because they didn’t have the money/time to make a proper beef or chicken broth that simmers a day, to make the soup interesting after all. But it can be magical if used properly.
There is MSG in that sauce, it doesn’t really matter if it is added as a pure chemical or as a component of natural ingredients like yeast. It’s very much the same effect you get with Marmite. Normally not a problem at all, it may cause trouble to some people who react intensely on MSG and should try to avoid it.
what if i tell you, that maggi taste the same like water down marmite. And yea Maggi is popular in Europe and its our version of soy sauce, liquid marmite and liquid msg. Funny thing is i use Kikkoman soy sauce, Ajinomoto MSG and Marmite (sadly its quite hard to find these days and expensive) but not Maggy because its too salty. Contain almost double the salt as soy sauce (and 3x as less salt version) and it taste more bitter.
Maggi is for people that have no knowledge of applying ingredients. My grandma made the best vegetable & beef soup ever, with a preparation that took 2 days. As in a test, she did put a bottle of maggi on the table. Anyone that added that to their bowl of soup before even trying it as it was would get a proper scolding.
Probably worth to check what flavor enhancers are and particularly Monosodium Glutamate or MSG? It’s the main reason why this sauce tastes as it tastes. There are a lot of attempts from the trillion-dollars food industry to present this as a harmless enhancer, but the fact alone that there are so many discussions around the topic should ring the bell. MSG is used in lots of foods nowadays and anyone who thinks this is a naturally tasting sauce should check their information better.