True Asia hotdog with coconut mustard

Preparation time

30 min

Serves

Preparation time

30 min

Serves

Ingredients

10 Royal Durum hotdog buns
10 Grilled frankfurter sausage

Coconut mustard:

400ml. coconut milk
1 clove garlic
3 tablespoon Colman’s mustard powder
1 teaspoon mustard seeds
5 fresh sage leaves

Pickled bok choy:

4 bok choy, roughly chopped
¾ cup vinegar
200g. sugar
1 small fresh chili, finely chopped
1 teaspoon salt

Mango salsa:

2 mangos, diced in cubes of 5x5 mm.
1 clove garlic
2 tablespoon honey
1 teaspoon tarragon, chopped
1/2dl vinegar
Salt & pepper

Sweet, sharp, simple and delicious with a strong coconut mustard, pickled bok choy and spicy mango salad on top. Perfect to served with a classic, grilled frankfurter in our Royal Durum bun.

Instructions

Cooking time

30 min

Coconut mustard:

In a pot, mix together all ingredients except from mustard powder and let it boil until it is reduced to half quantity.
Filter the coconut milk mixture, stir in the mustard powder and let it sit in the fridge for at least 3 hours.

Pickled bok choy:

Mix sugar, salt and vinegar and let it boil for 10 minutes.
Put the bok choy and chili in a container and pour the brine over – hot or cooled off.
If poured while still hot, the pickled bok choy should rest for 1 hour. If it has cooled off, it should sit for at least 3 hours.

Mango salsa:

Mix all ingredients except from mango and let it boil up. Add half of the mango cubes and let it simmer for 10 minutes.
Add the other half of the mango and let the salsa cool off.

True Asia hotdog with coconut mustard

Ingredients

Instructions

Coconut mustard:

Pickled bok choy:

Mango salsa:

Hot Dog toppings

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