Ingredients

1 kilo mustasa leaves
2 to 3 cups rice water
1/4 cup coarse salt

Procedure

1. Wash mustasa leaves very well in running water.

2. Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)

3. Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.

4. Squeeze out the sap and place liquidless mustasa leaves in a clean jar.

5. Boil rice water with the remaining salt and allow to cool to body temperature.

6. Pour this rice water over the mustasa leaves until totally immersed.

7. Cover the jar and store at room temperature. This is ready for use in about 2 days.

Mustard plant

Updated: 10 December 2009

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> Ampalaya Chutney
> Bagisara (Clam and Squash Soup)
> Burong Mustasa
> Chicken Soup (Sopa de Pollo)
> Crab Meat Soup
> Mayonnaise
> Molo Soup
> Papaya Atsara
> Sweet Sour Sauce
> Vegetable Loaf
Total recipes in this category = 11