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Chinese Restaurant Mustard

bigskymind Feb 12, 2011 03:57 PM

I love the little packets of Chinese mustard that accompany my Chinese delivery. I'm sure there are also brands and types I can buy. However, I'm wondering if people have used or have ideas on how to incorporate these in my home cooking. Maybe something a bit healthier than using it to dip fried food in. Thoughts???

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  1. paulj RE: bigskymind Feb 12, 2011 05:30 PM

    You can make it by just combining Colman's dry mustard powder with some water.

    2 Replies
    1. re: paulj
      hill food RE: paulj Feb 14, 2011 12:31 AM

      my reaction exactly, easy as... well I'll keep it clean.

      1. re: paulj
        r
        rockycat RE: paulj Feb 14, 2011 05:45 AM

        I would do the same with the Colman's but, if you prefer, Penzeys has an "Oriental Mustard Powder."
        http://www.penzeys.com/cgi-bin/penzey...

      2. scoopG RE: bigskymind Feb 12, 2011 05:55 PM

        Traditionally only used as dipping sauce at dim sum. You'll not find it used anywhere else as far as I am aware of. Interesting idea all the same: Chinese Restaurant Mustard Ice Cream, CR Mustard Jelly or CR Mustard Butter perhaps?

        1 Reply
        1. re: scoopG
          bigskymind RE: scoopG Feb 13, 2011 03:19 AM

          I'm going to try the mustard butter. I bet that would be really good with some pretzel bread, in particular. Thanks!

        2. enbell RE: bigskymind Feb 12, 2011 09:34 PM

          Try making your own spring rolls http://fatfreevegan.com/blog/2010/02/...
          Mustard is a great flavor component to macaroni and cheese
          Also used in deviled eggs
          Home made vinegarette
          Epicurious search with keyword: mustard
          http://www.epicurious.com/tools/searc...

          1 Reply
          1. re: enbell
            bigskymind RE: enbell Feb 13, 2011 03:18 AM

            Deviled eggs...that sounds awesome!

          2. eclecticsynergy RE: bigskymind Feb 14, 2011 12:23 AM

            It's also good in potato salad, egg salad, and BBQ sauce.

            And you can use it to make a mustard cream sauce, with a little dill for fish or a little sage for chicken.

            Makes a great hot honey mustard for a ham sandwich too; I'll use that on one slice of bread and mayo on the other- you get sweet, spicy, creamy. smoky and salty in each bite...

            1 Reply
            1. re: eclecticsynergy
              alkapal RE: eclecticsynergy Feb 14, 2011 03:49 PM

              riffing on the hot honey mustard, you can add a fine mango chutney to that for a wonderful sandwich spread -- with smoked turkey or ham -- and a nice cheese (maybe brie, if you're being wicked).

            2. JungMann RE: bigskymind Feb 14, 2011 06:45 AM

              I use Oriental hot mustard to make cheese sauces when I want some added pungency as well as a seasoning for pork or meatloaf.

              1 Reply
              1. re: JungMann
                bigskymind RE: JungMann Apr 6, 2011 06:23 PM

                Great idea!

              2. j
                joonjoon RE: bigskymind Feb 14, 2011 01:39 PM

                Amazing...I was just about to ask almost this exact question. But mine is:

                What are you supposed to do with the mustard at Chinese restaurants? I know I can have it with whatever, but what is its intended purpose?

                4 Replies
                1. re: joonjoon
                  alkapal RE: joonjoon Feb 14, 2011 03:50 PM

                  you've heard of "mustard plasters"?

                  1. re: alkapal
                    j
                    joonjoon RE: alkapal Feb 14, 2011 09:25 PM

                    No...what's that?

                    1. re: joonjoon
                      hill food RE: joonjoon Feb 14, 2011 09:36 PM

                      alka's just teasing, but it's a home remedy for respiratory ailments. smeared on the chest with the idea the aromatic sharpness helps clear breathing passages.

                      some older ones swear by it, same idea behind Vick's Vapo-Rub.

                  2. re: joonjoon
                    rcallner RE: joonjoon Feb 15, 2011 12:50 PM

                    @ Joonjoon: Depends on what you're eating - but - mustard is almost always good mixed into a stir fried noodle dish. If you're having dim sum dumplings, it's very good mixed in with some soy sauce as a dipping sauce for the dumplings.

                  3. a
                    AdamD RE: bigskymind Feb 14, 2011 01:43 PM

                    I use Japanese hot mustard, but it is similar.
                    I most often use it as a condiment to simple boiled greens (baby bok choy, spinach etc..) and
                    I mix it in with the rice when I make fried rice. I also add it to my marinades when I want some kick and the recipe calls for mustard rather than chiles.

                    1. hill food RE: bigskymind Feb 14, 2011 09:41 PM

                      personally I get really fussy about which type of mustard goes on what and I like 'Chinese' mustard on sweet juicy pork sausage, like a half-smoke.

                      1. alkapal RE: bigskymind Feb 15, 2011 03:47 AM

                        combine it with orange marmalade or apricot jam for a baked ham glaze.

                        2 Replies
                        1. re: alkapal
                          t
                          teflontom RE: alkapal Feb 15, 2011 01:02 PM

                          When I saw the suggestion for deviled eggs it reminded me of a recipe I recently tried. The orginal didn't have chinese mustard in it, so I just added some (keep in mind it already has sriracha and wasabi in it)

                          http://www.foodandwine.com/recipes/sr...

                          1. re: teflontom
                            paulj RE: teflontom Feb 15, 2011 02:15 PM

                            Deviled egg recipes quite often call for a bit of dry mustard, as other classic salad dressings. Could it be that with the elevation of Dijon mustard, that we have forgotten the usefulness of dry mustard? I don't have any in my pantry. Chinese mustard, in the little packets, is close to dry mustard, except it is wet.

                        2. Rooner RE: bigskymind Feb 16, 2011 11:22 AM

                          Chinese mustard is fantastic stirred into Wonton soup...adds flavor and spice!

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