Chinese hot mustard
07-21-2010, 07:03 AM
#1
Super Member
Thread Starter
Join Date: Apr 2010
Location: playing with fabric in Louisiana
Posts: 3,246
Oh, this is absolutely one of the easiest recipes I know.
Two ingredients : Dry Mustard and Water
Remember a little goes a long way.
Take a couple teaspoons of powdered yellow mustard in a shallow bowl. Add water about 1/4 tsp tsp at a time. The "secret" is in the stirring! Stir with the bottom of a spoon sort of macerating it as you blend the water in. The more you stir the paste the hotter it becomes. Be careful not to add too much water.
That's it!
Two ingredients : Dry Mustard and Water
Remember a little goes a long way.
Take a couple teaspoons of powdered yellow mustard in a shallow bowl. Add water about 1/4 tsp tsp at a time. The "secret" is in the stirring! Stir with the bottom of a spoon sort of macerating it as you blend the water in. The more you stir the paste the hotter it becomes. Be careful not to add too much water.
That's it!
07-22-2010, 01:15 PM
#6
Super Member
Join Date: Nov 2006
Location: Bar Harbor, ME.
Posts: 2,911
Originally Posted by sweet
Oh, this is absolutely one of the easiest recipes I know.
Two ingredients : Dry Mustard and Water
Remember a little goes a long way.
Take a couple teaspoons of powdered yellow mustard in a shallow bowl. Add water about 1/4 tsp tsp at a time. The "secret" is in the stirring! Stir with the bottom of a spoon sort of macerating it as you blend the water in. The more you stir the paste the hotter it becomes. Be careful not to add too much water.
That's it!
Two ingredients : Dry Mustard and Water
Remember a little goes a long way.
Take a couple teaspoons of powdered yellow mustard in a shallow bowl. Add water about 1/4 tsp tsp at a time. The "secret" is in the stirring! Stir with the bottom of a spoon sort of macerating it as you blend the water in. The more you stir the paste the hotter it becomes. Be careful not to add too much water.
That's it!
07-22-2010, 03:10 PM
#8
Super Member
Join Date: May 2009
Location: La Pine Oregon, USA
Posts: 5,907
Oooookay!!! YUM. The chinese restaurant I used to go to (while growing up) makes a shrimp sauce. NOT the red sauce you see now...but almost a combination of mustard and red sauce. Maybe THIS will be the "secret ingredient"!!!!! Thanks!
07-22-2010, 04:18 PM
#9
Member
Join Date: Jun 2010
Location: Canada but live in China
Posts: 35
Huh!!! My Mom use to make a cataplast, or hot compress, for the chest with this if you had bronchitis or just a really bad chest cold!!! Brings back so many memories, but I never dreamt of eating the stuff.. : )
07-23-2010, 02:49 PM
#10
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by Polina
Huh!!! My Mom use to make a cataplast, or hot compress, for the chest with this if you had bronchitis or just a really bad chest cold!!! Brings back so many memories, but I never dreamt of eating the stuff.. : )
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