Burong Mustasa Recipe

  • 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

Burong Mustasa Recipe


  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.

Share It To Your Friends!

Share to Facebook