Hot Chinese Mustard
Dean Cortez | May 12, 2012 | Comments 0
Linda asks…
How do i make Hot Mustard – Chinese Style Hot?
I have (2) 1.76 Oz. bags of ground mustard seed and a Bottle of Wasabi extract/Rapeseed oil, how do i make really hot mustard from this? Or do i need more ingredients than that? If someone could post a recipe, it would be greatly appreciated!
**I DO NOT want the wimpy vinegar diluted store kind recipe, i want it to burn all the way up in my face through my sinuses… that kind of “hot“.
Nevermind, i just had to let the mixture sit for an hour, burned my eyes opening the jar….
Dean Cortez answers:
I’m SOOOO glad you asked this question. I LOVE chinese style hot mustard, but its so expensive for those little bottles at the store. I got some Colman’s mustard powder and learned how to make it myself. It only takes about 15min.
3 tsp Hot mustard powder
3 tsp cold water
Mix dry mustard with cold water to form a paste. Let sit for 10-15 min until it is at its most pungent. (It gets hotter the longer you let it sit) To make larger amounts, keep the water and mustard powder ratios constant.
Another way i make it (when i don’t have dry mustard) is to take 1/2 cup of prepared mustard in the bottle and mix about 2 tbsp of hot sauce in it (my preference is Texas Pete). Its quick and i don’t have to run to the store.
Krystan
Donna asks…
What is chinese hot mustard?
Dean Cortez answers:
Chinese hot mustard is a mixture of ground brown mustard seeds and salt and oil. It isn’t too difficult to make.
Mary asks…
Does anyone have the Chinese Restaurant recipe for the red dipping sauce provided with the hot yellow mustard?
(I’m re-asking because I couldn’t edit my previous question and folks thought it was sweet and sour or one of the thin dipping sauces.)
Does anyone have the Chinese Restaurant recipe for the red dipping sauce provided with the hot yellow mustard?
I’ve tried ketchup and corn syrup. I’ve tried ketchup, corn syrup and horseradish, which made a passable cocktail sauce. Something’s missing. I make really good homemade BBQ pork and the yellow mustard is no problem, but how I long for the red sauce!
…this isn’t a sweet and sour sauce and it’s not thin and transparent. It looks like ketchup. It tastes like ketchup magically enhanced and the recipe seems to be the same everywhere. It’s the consistency of ketchup. I know different restaurants serve different sauces, but this one seems to always come with the BBQ pork slices.
Dean Cortez answers:
Http://en.wikipedia.org/wiki/Char_siu
is it the char siu sauce?>
Sharon asks…
What is the red dipping sauce that you get at chinese restaurants with the drop of hot mustard on top?
I always get this sauce with fried shrimp. I’m trying to find a recipe for it, but don’t know what it’s called.
Dean Cortez answers:
Some restaurants serve plum sauce that way, or sweet and sour. I’m betting on plum, though
Depending on the restaurant and the brand, the plum sauce can be brownish, or sort of red in color.
Ruth asks…
Do you like that spicy-hot mustard you put on egg rolls at Chinese restaurants?
It must be loaded with horseradish.
Dean Cortez answers:
The kind that brings tears to your eyes if you use too much?? You bet!!!!!!!!!!!!!!!!!! I put it on everything…….including the spicy dishes…………I think you can buy it in the store….it is dry mustard, usually in a bottle in powder form that you add water too…i think it is a one tablespoon powder and one tablespoon water mix. And a small bottle last for a long time……if you can’t find it,,,,,and want some………ask the manager for a small container………most will give it free……..some charge 50 cents or so………keep it in your fridge, it will last……….and keep its hotness……….so you can spice up any dish your heart desires!!!!!!!!!!!!!!!!!
Ken asks…
LOOKING FOR THE SERIOUS HOT mustard they have in chinese rest….?
not the crap in the packs at take out, but the small dish of hot stuff at the tables that makes your eyes water!!! where can i buy it??? is it from a powder??? wal mart aint got it…!!!
p.s.
i live in south georgia… they dont even have a spicy version of the bible, so specialty markets are not an option, but the idea was there…ps… used to live in nyc, so this IS culture shock!!!!
Dean Cortez answers:
It’s easy and you can do it in your neighborhood.
In any grocery store they sell dry, powdered mustard in the spice rack in the baking aisle. You just mix some of that with water to the desired consistency.
Now here’s the secret. Use hot water, and you’ll get yellow mustard American style. Use cold water, and it’s hot Chinese style.
You could add a dab of horseradish (if there’s an oriental section of your supermarket, they might have powdered Chinese horseradish there, or it might already be mixed up and called wasabi). But I’d try the plain mustard first and see how you like it before turning up the heat in other ways.
Betty asks…
Why is dujon so similar to chinese mustard?
The basic flavour is similar, except chinese mustard is so much more potent. Also its a different kind of “hot” that affects the palette, why does it clear the sinuses so thoroughly?
Filed Under: Asian Women
