1 kilo mustasa leaves
2 to 3 cups rice water
1/4 cup coarse salt
Cooking
Instructions
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.
Compliments of Ely M. Bonner,
editor of All-time Favourite Filipino Dishes.
