As a child and coming from a Kapampangan family (mother side), I learned how to eat and eventually love foods commonly prepared and eaten in Pampanga. One of which is Burong Mustasa (or Fermented Mustard Leaves). Burong Mustasa is a perfect side dish for fried food like fish because it is not only healthy but also refreshing and removes the fishy smell or taste of the food.
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
Wash the Mustard leaves thoroughly and ensure there are no insects. Cut the roots and old leaves. 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. Place the mustasa leaves and stem in a clean and dry jar alternating it with ginger strips so the flavor will be evenly spread. 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. Cover the jar tightly and store in a cool and dry place for 5-7 days.
When serving, make sure you use a dry serving spoon to get the mustasa leaves and some juice in the jar to avoid spoiling. I usually serve it with sliced tomatoes and salted egg as optional item. See what a hearty meal I got in the picture below…Yummm…