Marinade
Mustard helps spices cling to chicken, pork, fish and vegetables before grilling or pan-frying.
Digital cookbook
Mustard belongs in the Filipino kitchen.
In the Philippines, mustard is still unfamiliar for many home cooks. This cookbook makes it practical: use it as a marinade, glaze, dip, dressing and sauce base for food people already love.
How to think about mustard
It is not just a hotdog topping. It is a cooking tool.
Glaze
A little sweetness plus mustard turns into a glossy finish for barbecue, belly, wings and skewers.
Dip
Mix mustard with mayo, yogurt, honey, mango or calamansi for quick sauces that feel familiar but brighter.
Dressing
Mustard binds oil and acid, so salads, slaws and rice bowls taste more complete instead of watery.
Good first jars
Start gentle, then build the bite.
For Filipino palates that are new to mustard, begin with fruit, sweetness and familiar grill flavors. Then move into stronger Dijon-style tang and horseradish heat.
Fruity & sweet
Mindoro Mango
Handcrafted mango mustard with tropical sweetness, freshly ground spices and a clean mustard snap. No preservatives, full flavor.
Bavarian sweet
Bavarian Sweet
Handcrafted Bavarian-style sweet mustard with freshly ground spices, no preservatives, and a smooth old-world flavor.
Classic & bold
Grainy Dijon 240g
Handcrafted grainy Dijon-style mustard with rustic texture, freshly ground spices and no preservatives.
Recipes
Six easy ways to cook with mustard.
Calamansi Mustard Chicken Inasal Glaze
A familiar grilled chicken idea with a golden mustard-calamansi finish.
Ingredients
- chicken thighs or skewers
- 2 tbsp mustard
- 3 tbsp calamansi juice
- 1 tbsp soy sauce
- 1 tbsp honey
- garlic
- black pepper
Method
- Mix the glaze.
- Brush over chicken during the last minutes of grilling.
- Serve with rice and extra calamansi.
Mango Mustard Dip for Fried Food
A fast dip for lumpia, fried chicken, fries, fish fingers or grilled prawns.
Ingredients
- 2 tbsp Mindoro Mango Mustard
- 2 tbsp mayonnaise
- 1 tsp calamansi juice
- pinch of salt
- optional chili flakes
Method
- Stir everything until smooth.
- Taste for salt and acidity.
- Chill for 10 minutes if you want it thicker.
Nashville Mustard Pork BBQ Skewers
Sweet, smoky and spicy enough to make pork barbecue taste new without losing its Filipino soul.
Ingredients
- pork shoulder or belly strips
- 2 tbsp Nashville Hot Mustard
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- garlic
- black pepper
Method
- Marinate pork for at least 30 minutes.
- Skewer and grill over medium heat.
- Brush with more mustard glaze before serving.
Bavarian Sweet Mustard Potato Salad
Creamy, tangy and friendly for people who are trying mustard for the first time.
Ingredients
- boiled potatoes
- 2 tbsp Bavarian Sweet Mustard
- 2 tbsp mayonnaise
- spring onion
- pickle or cucumber
- salt
- pepper
Method
- Cut potatoes while warm.
- Fold with mustard, mayo and vegetables.
- Rest 15 minutes so the flavor settles.
Horse Kick Roast Beef or Tapa Sandwich
For beef, strong bread and people who want a real bite.
Ingredients
- toasted bread
- roast beef or tapa
- 1 tbsp Horse Kick Mustard
- tomato
- onion
- cheese or lettuce
Method
- Spread mustard thinly on both bread sides.
- Layer beef and vegetables.
- Press, slice and serve hot.
Mustard Calamansi Vinaigrette
The easiest way to show why cooks love mustard: it turns oil and citrus into a real dressing.
Ingredients
- 1 tbsp Grainy Dijon
- 3 tbsp olive oil
- 2 tbsp calamansi juice
- 1 tsp honey
- salt
- pepper
Method
- Whisk mustard and calamansi first.
- Slowly whisk in oil.
- Use on salads, grilled fish, slaw or rice bowls.