The dim sum shown below was offered by a Chinese Restaurant in Singapore. The chef gave the buns a twist with a nice presentation.
Researchers at the School of Public Health at the University of Washington in Seattle said that their study indicated that Calcium di-glutamate (CDG) could partly replace sodium chloride “at constant levels of liking and pleasantness.”
CDG is one of the five glutamate salts internationally accepted as food flavour enhancers.
According to the World Health Organisation (WHO), the current sodium chloride daily intake in western countries ranges between 9 and 12 grams per day (and has been reported to be as high as 16 grams per day in the USA). The current recommendations are to reduce this level to around 5 grams per day.
However a decrease in sodium content is often associated with a decreased consumer acceptance. It is therefore important for industry to compensate for the sensory effects of salt as they reformulate lower sodium products.
The FDA standard for the product label ‘low sodium’ is 140 mg or less sodium per serving.
10 oz beans mix (red beans, mung beans, kidney beans and black-eyed peas)
8 cups water
100 g taro
100 g sweet potato
150 to 200 g palm sugar
1 cup coconut milk
2 tbsp evaporated milk
Source: Hong Kong magazine