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Maggi Sauce... out of curiosity (moved from LA)

Besides thai pad kee mow, are there any dishes that actually use this wonderful sauce from Switzerland? or is it simple a condiment for the home diner. if you go into a thai market, they have something called soya bean seasoning sauce. it doesn't taste like soy sauce, it tastes like Maggi Sauce.

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  1. Isn't it usually put on bahn mi sandwiches?

    1 Reply
    1. re: Chowpatty

      oh yeah that's right. i only had one for lunch today ha.

    2. I don't know how it is used, but a lot of African stores carry it. Given that they also carry a lot of British food because many African countries were British colonies, I would guess some British dishes use it.

      1. For some reasons it can work really well with Chinese food. A couple of dashes can revive a listless plate of fried rice.

        1. We use it a lot in Mexico. People put it in a lot of stews, on pizza, and of course, the most important use is to flavor micheladas: beer with lime, chili, salt, and... MAGGI!
          At home we use it in our hamburger and meat loaf recipes.
          We also add it to cream with a bit of parmesan to make a nice and flavorful dip that goes well with chips.
          In comparing with other international friends, we found that Maggi, like Milo, has been absorbed into many developing countries cuisines. =)

          1 Reply
          1. re: mirilara

            oh no wonder! i was once eating pozole stew and i said to my gf... "there has got to be maggi in here." she's like "no way."

            1. re: Oh Robin

              Maggi is MSG. It is used in a lot of Senegalese dishes. For instance, chicken yassa, mafe, and thieboudienne all typically include a hearty dash of Maggi (which is available in liquid or cubes). It makes a big difference in flavor, though I'll admit to being a bit leary of the possible health impact of the stuff.

            2. I was surprised when I started seeing it in Asian stores. I grew up in a German family and I remember bringing it back from Germany back in the day. I can't remember exactly what we used it for - I think my mom put a few dashes in potato salad.

              1. Maggi's introduction in Vietnam is widely believed to have taken place during the French colonial era and it's often considered indispensible in the preparation of the Franco-Viet beefsteak innovations, bo luc lac (shaking beef) and bo bit tet (grilled beefsteak). Similarly, Maggi frequently makes an appearance in all manner of banh mi (Franco-Viet baguette sandwiches) and European-style noodle dishes.

                At any rate, many Vietnamese (and Thai) people that I know here in the US consider Maggi Sauce to be a "luxury" ingredient and relish the relatively cheap price that they pay for it here. Such is/was not the case back home.

                Personally, I love the stuff, and its one of the only condiments that I can't live without. Drizzled on a bowl of hot steamed rice and fried eggs, oh, man.


                2 Replies
                1. re: Erik M

                  hey erikM! how's it going?

                  i cannot live w/o maggi as well. my favorite comfort food is fried eggs with a few dashes of Maggi and Sriracha hot sauce.

                  1. re: eatdrinknbmerry

                    I'm jiggy, D.

                    You know, here in Chicago, there are very few Asian/SEA restaurants which actually furnish Maggi as a table condiment. Funny enough, it's only really common in Eastern European restaurants, and, even so, only in knock-off form.

                    Like, Przyprawy from Winiary, for example:


                    Anyway, what do you think about the Calamansi lime-flavoured Maggi? I like that stuff too, even though it tastes fake-as-hell. LOL!



                2. In Oaxaca, it is used in sangrita,(or at least in some versions) a drink made w/tomato juice, lime & orange juices, sparkling water, hot sauce used as a chaser after a shot of tequila

                  1. My sister and I both have a running argument over the finer points about non-soy soya sauce. My favorite brand is called Golden Mountain. Same general taste as Maggi, but "brighter" (the only way that I can describe their differences).

                    Also, there are a lot of different kinds of Maggi that you'll see in stores. One I think is European, and the ones that you'll see in the "oriental" (hahaha) sections of Ralph's and Von's isn't of the same calibre. Maybe they're from different sources, maybe they're different recipes. Also probably important to note is that when you're buying these sauces, it's best to buy in the SMALLEST BOTTLE POSSIBLE! once this sauce starts getting exposed to air, the degradation of flavor begins.

                    Best way to do a taste comparison is probably on rice. Or eggs and rice, like Erik M. noted below.

                    5 Replies
                    1. re: ysb

                      Yeah, Golden Mountain is *very* popular, especially for use in the Thai and Vietnamese home/restaurant kitchens in America where the price diference is a significant issue. Anyway, are you comparing Golden Mountain with its Asian-made Maggi counterparts or with the original Swiss formula from Europe? From what I understand, just like Golden Mountain, the Asian Maggi products contain MSG and artificial flavourings whereas the original EuroMaggi does not.


                      BTW, it's important to note that you will often find both types of Maggi sauce on the shelves at Asian ethnic grocers in America, and, to me, the difference is noticeable.


                      1. re: Erik M

                        It's getting tough to find the European Maggi. Even in the German pork store (Karl Ehmer's) all the Maggi is the product from China/Asia.
                        And yes it is a completely different taste from the European variety.

                        1. re: Erik M

                          Well, when I'm in the states I just buy the small (~150mL) bottles of Golden Mountain because it looks the same as the ones in the supermarts in Thailand. I never buy Maggi here because I can't tell any of them apart label-wise. too much variation compared to trusty GM.

                          The one-liter bottles of Golden Mountain have a completely different label. It has a green cap rather than the familiar red and yellow.

                          And when you say that Asian Maggi has MSG, you mean *added* MSG, right?

                          have you seen this blogpost? (I had virtually the same response on there as "v" I love to jump into any conversation regarding soya sauces!)


                          1. re: ysb

                            "And when you say that Asian Maggi has MSG, you mean *added* MSG, right?"

                            Technically, yes, I do mean that because it is clearly indicated on the label. And, its not that I am MSG-phobic by any means, but with some of these soya-based sauces the MSG-derived "brightness" you describe is far too harsh for my tastes. In that way, it reminds me of the Mexican bouillon/seasoning agents which are used in such abundance here in America, like Goya's Sazon.

                            Anyway, thanks for the link!


                            1. re: Erik M

                              Goya Sazon has a generous amount of MSG also. But its great, I admit it. I dont worry about it much but I do notice that I get migraines from packaged ramen noodles and wonder if its the msg thats doing it. Yet, if I put a couple dashes of Accent in my sausage gravy, its perfectly fine. I dont feel it at all. Maybe its the amount of it that does it? Hmmmm... It does seem to be the beef flavor though.

                      2. Just a brief note... I've made many different versions of pad kee mow, which is one of my all time favourite Thai dishes, and I've never seen one call for Maggi sauce (which is essentially MSG). Thai people generally seem to be very MSG conscious and avoid it at all costs. The cookbooks I used to rely on when I was a Thai cooking newbie all strongly suggest reading labels carefully, especially on ingredients like oyster sauce, to make sure that there is no MSG.

                        2 Replies
                        1. re: vorpal

                          "Just a brief note... I've made many different versions of pad kee mow, which is one of my all time favourite Thai dishes, and I've never seen one call for Maggi sauce (which is essentially MSG)."

                          I certainly wouldn't use Maggi to make kuaytiaw phat khii mao either, but you must recognize that eatdrinknbmerry likes to be a little "different." LOL!!

                          "Thai people generally seem to be very MSG conscious and avoid it at all costs."

                          Where do you live?

                          I have intimate knowledge of *several* Thai home and restaurant kitchens here in Chicago--even cooking/working for periods of time in a few of them--and I can tell you that *every* single one of them uses MSG outright, i.e., powder form, or uses a number of products which contain MSG. Will they admit to it if asked? No, not usually. They are acutely aware of how such info. might hurt their bottom line.


                          1. re: vorpal

                            That's wierd. When I visited Thailand and was staying in a small guesthouse on an island not particularly popular with tourists, when I asked the owner whether or not Thai cuisine involved msg, he responded: "my wife is a good cook, but she'd be lost without msg".

                          2. I grew up putting it in my chicken noodle soup.

                            It's only recently that I realized that Maggi wasn't actually/only(?) Eastern European. It was always around in my house.

                            1. I am a chef in corporate dining and use Maggi in vegetarian dishes. It boost the flavor of dishes that may otherwise be bland or monotonous. It lends a pleasant "meaty" taste.

                              1. I've seen it as an ingredient in recipes in my Russian cook books.