Burong Mustasa (preserved mustard greens)

This recipe “burong mustasa” is my wife specialty. Actually, it was originated from her grand mother…  It is excellent as it is without cooking but you can also add salted egg, onions & chillies.  Great as a side dish and best paired wirh fried dishes such as fish, pork or chicken.

Did you know that mustard greens are low in calories and contain a large amount of antioxidants. They provide an excellent source of
vitamins B6, C, and E, folic acid, calcium, carotenes,  manganese, copper, and fiber.  Their high content of nutrients is also supportive of bone health.


•1 kl mustard greens, washed and dried
•3 cups rice water
•1/2 cup seasalt


  • Leave mustard greens at room temperature or under the sun until limp-dry but not yellow.
  • Place greens in a colander and then sprinkle with salt.  Heat rice water until just boiling.  Remove from heat and let cool.
  • Place greens in a jar or any glass container with cover.  Pour  rice water until it covers the greens.
    Cover and set aside in a cool, dry place.
  • Mustard greens are ready when rice water is sour. (approximately 3 – 4 days)



About nors

a simple person who loves to cook!! .....so ride with me as we explore ........"a journey to different cuisines"

Posted on June 24, 2011, in Appetizers, Vegetable dishes and tagged , , . Bookmark the permalink. 1 Comment.

  1. wow….i love this…it reminds me of my grandma….really great with fried fish, chicken or pork…. yum,yum,yum…..

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