Authentic Filipino Burong Mustasa Recipe: A Guide to Making Pickled Mustard Leaves at Home

Ingredients

  • 2 bundles of Mustasa (Mustard Greens)
  • 2 cups of cooked rice
  • 1 cup of rock salt
  • 4 cloves of garlic
  • 1 large onion
  • 1 piece red chili pepper (optional)
  • 3 cups of water
  • 1 sterilized jar

Steps and instructions

  1. Clean the Mustasa by cutting off the roots and rinsing thoroughly under running water.
  2. Blanch the Mustasa by placing them in boiling water for about 30 seconds then quickly transfer into a bowl with ice water.
  3. Drain the Mustasa and set aside.
  4. In a separate bowl, mix the cooked rice, rock salt, chopped garlic, chopped onion, and sliced red chili pepper.
  5. Prep the sterilized jar by layering it with a quarter of the rice mixture, then pack it with a layer of the Mustasa.
  6. Repeat these layers until the jar is filled, finishing off with a final layer of the rice mixture.
  7. Pour water into the jar until it's filled to about an inch from the top.
  8. Cover the jar tightly and let it ferment for 3-5 days at room temperature.
  9. After fermentation, store the jar in the refrigerator.
  10. The Burong Mustasa is ready to eat after one week of refrigeration.

Tools for making

  • Knife - For cutting the roots of the Mustasa and chopping the garlic and onion.
  • Bowl - To mix the cooked rice with the other ingredients.
  • Boiling Pot - To blanch the Mustasa.
  • Bowl of Ice Water - To cool down the blanched Mustasa quickly.
  • Sterilized Jar - To store and ferment the Burong Mustasa.
  • Measuring Cup - To measure the amount of rock salt and water needed.
  • Spoon - To pack the rice mixture and Mustasa into the jar.

Recipe variations

  • Add shredded carrots or julienned green papaya for added crunch and flavor.
  • Include sliced bell peppers or tomatoes for a colorful twist.
  • Replace the rock salt with fish sauce or soy sauce for a different savory taste.
  • Add ginger or turmeric for an extra kick of flavor.
  • Experiment with different types of greens such as spinach or kale.
  • For a spicier version, add more red chili peppers or chili flakes.
  • Include grated cheese on top for a creamy and cheesy twist.
  • For a vegetarian option, omit any meat or seafood ingredients.
  • Try using different types of vinegar or citrus juices for a tangier flavor.
  • Add fermented shrimp paste (bagoong alamang) for a more intense umami taste.

Recipe overview

Burong Mustasa, also known as pickled mustard greens, is a traditional Filipino condiment often served with fried or grilled dishes. This dish utilizes the fermentation process to create a sour, pungent, and very satisfying taste. It's a simple recipe that requires few ingredients, but it does require patience as you will need to let the Mustasa ferment for 3-5 days at room temperature, and then refrigerate for an additional week. Once done, it's definitely worth the wait. Enjoy the bold flavors of this unique Filipino condiment as it takes your meals to a whole new level!

Common questions

  1. Can I use other types of greens instead of Mustasa?
  2. Yes, you can use other leafy greens such as spinach or kangkong as a substitute for Mustasa.
  3. How long does it take for the Mustasa to ferment?
  4. The Mustasa typically takes 3-5 days to ferment at room temperature.
  5. Can I adjust the amount of rock salt used?
  6. Yes, you can adjust the amount of rock salt based on your preference. However, keep in mind that salt helps with the fermentation process and adding too little salt may result in spoilage.
  7. Is the red chili pepper necessary?
  8. No, the red chili pepper is optional. It adds a bit of spiciness to the Burong Mustasa, but you can omit it if you prefer a milder flavor.
  9. How long does the Burong Mustasa need to refrigerate before it is ready to eat?
  10. The Burong Mustasa is ready to eat after one week of refrigeration. This allows the flavors to develop and the fermentation process to complete.

Serving dishes and utensils

  • Knife - For cutting and preparing the Mustasa.
  • Cutting board - To provide a safe and stable surface for cutting the ingredients.
  • Bowl - To mix the rice, rock salt, garlic, onion, and chili pepper.
  • Sterilized jar - To store and ferment the Burong Mustasa.
  • Spoon or spatula - For layering the rice mixture and Mustasa in the jar.
  • Boiling pot - To blanch the Mustasa quickly.
  • Bowl of ice water - To shock the blanched Mustasa and stop the cooking process.

Origin stories

Burong Mustasa, a beloved Filipino dish, showcases the country's fondness for pickled and fermented foods. Its sour notes are a staple in Filipino cuisine, reflective of the island nation's tropical climate. This dish was born out of necessity, as the art of pickling and fermenting was commonly used to preserve the abundance of the harvest and ensure there was enough food during leaner times. Today, Burong Mustasa is not just a product of practicality, but a treasured component of the Filipino culinary heritage, enjoyed for its unique tangy flavor and its ability to complement a variety of dishes. Its preparation is a labor of love, requiring patience and anticipation as the mustard greens take their time to ferment and reach their full flavor potential. This process makes every jar of Burong Mustasa a celebration of Filipino tradition and resourcefulness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.