HOW TO MAKE BURONG MUSTASA -Mustard Green or Mustasa in Filipino is a leafy vegetable commonly used in making vegatable salad and stews. This vegetable is very abundant in the Philippines especially during the months of October and November. There is almost endless possibilities for this vegetable to be cooked and prepared. One of these dishes is Burong Mustasa or Pickled Mustard Green. This dish is very similar to Burong Mangga and Kimchee of the Koreans. This dish is very easy to make but requires longer time for the preparation because the fermentation process is needed. The ingredients for Burong Mustasa are not hard to find, in fact, you will only need four but container jar is needed for the fermentation process. Here is the recipe.
HOW TO MAKE BURONG MUSTASA
INGREDIENTS
1 kilo raw Mustard Green (Mustasa)
2 cups cooked rice
6 cups water
salt
4-5 jars with cap or lid
STEP BY STEP PROCEDURE AND DIRECTIONS
1. Wash the mustard with running water. Expose the Mustard in an open sunlight for the whole day.
2. In a pot, boil 6 cups water. Add the rice and simmer for 5 minutes while stirring.
3. Using a colander, separate the liquid from the rice. Set aside to cool down.
4. Clean the jars thoroughly.
5. Fill the jars with Mustard. Add 1 table of salt for every jar.
6. Fill the jars with rice water. Put the lid and seal.
7. Store the jars in a cool and dry place for 5 days.
8. Best serve with fried fish.
HOW TO MAKE BURONG MUSTASA
HOW TO MAKE BURONG MUSTASA
INGREDIENTS
1 kilo raw Mustard Green (Mustasa)
2 cups cooked rice
6 cups water
salt
4-5 jars with cap or lid
STEP BY STEP PROCEDURE AND DIRECTIONS
1. Wash the mustard with running water. Expose the Mustard in an open sunlight for the whole day.
2. In a pot, boil 6 cups water. Add the rice and simmer for 5 minutes while stirring.
3. Using a colander, separate the liquid from the rice. Set aside to cool down.
4. Clean the jars thoroughly.
5. Fill the jars with Mustard. Add 1 table of salt for every jar.
6. Fill the jars with rice water. Put the lid and seal.
7. Store the jars in a cool and dry place for 5 days.
8. Best serve with fried fish.
HOW TO MAKE BURONG MUSTASA
