Burong Mustasa Recipe

INGREDIENTS:

• 1 Kilo of Fresh Mustard leaves
• 2-3 cups of rice water
• rock salt or iodized salt
• 1 piece of ginger cut into small strips

INSTRUCTIONS:

1. Wash the Mustard leaves thoroughly and ensure there are no insects. Cut the roots and old leaves. 
2. After washing, dry it to remove excess water and cut into 2 in. strips. Brush the leaves and stem with salt and press it with squeezing motion wherein some of the juices may come out. 
3. Place the mustasa leaves and stem in a clean and dry jar alternating it with ginger strips so the flavor will be evenly spread. 
4. Pour the rice water into the jar until totally immersed in water leaving 2 in. of space in the top of the jar without water. 
5. Cover the jar tightly and store in a cool and dry place for 5-7 days.

Source: Kiko's Kitchen

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