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Chinese Restaurant Mustard

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

    2 Replies
    1. re: paulj

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

      1. re: paulj

        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. 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

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

        2. 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

            Deviled eggs...that sounds awesome!

          2. 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

              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. 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. 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

                  you've heard of "mustard plasters"?

                    1. re: joonjoon

                      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.

                  1. re: joonjoon

                    @ 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.

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

                        2 Replies
                        1. re: alkapal

                          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

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