Comments on: Mustasa Salad with Bagoong & Kalamansi Dressing

By: lorena

lorena — Thu, 20 Aug 2009 10:51:03 +0000

i want to know how to make burong mustasa.can you please send me the recipe..we have too much mustasa here and i dont know what to do.please advice

By: ivy maratas

ivy maratas — Fri, 23 Nov 2007 01:50:18 +0000

hi i like to see some recipes of mustasa i hope you send me at my email add.i hope soon its very important.

By: kc

kc — Mon, 18 Sep 2006 20:05:26 +0000

hey! u should try the mustasa wasabi salad at Grilla has a real bite! m not sure if they still have it, havnt gone there in ages…hmmmm

By: Sandra

Sandra — Sun, 17 Sep 2006 04:41:21 +0000

I can eat this menu for lunch everyday! Ka namit!

By: alilay

alilay — Mon, 13 Feb 2006 06:42:45 +0000

we also make burong mustasa but i remember them to be smaller and the stems thinner. its almost like arugula, my mom would blanch it and then put it in a jar with vinegar and salt . very good with sinaing na tulingan, tagalog na sibuyas (newly harvested) and bagoong balayan. haay sarap but i also use the same mustasa in your picture when i feel like eating it here in l.a.

By: gemma asis

gemma asis — Sat, 24 Sep 2005 22:33:21 +0000

I tried the fresh mustasa leaves “sawsawan” with my fried talakitok and it was superb. Thank you marketman, tho at first i thought it will be too bitter pero hindi naman pala.

By: bogchief

bogchief — Thu, 22 Sep 2005 13:22:41 +0000

Fresh mustasa leaves with burong kanin (fermented rice with fish/shrimp) as a side dish to grilled hito. You take the mustasa leaves and use it to scoop up the buro. Like Marketman says, the bitter and sharp mustasa goes well with something sour and salty which in this case is the buro.

By: bugsybee

bugsybee — Thu, 22 Sep 2005 12:21:48 +0000

Delicious! Now, how can I sleep thinking about this? But, truth is, it’s very hard to get mustasa here without the bug bites so I will have to wait till I get to Manila to buy mustasa the way you specified here.

By: Marketman

Marketman — Thu, 22 Sep 2005 08:13:54 +0000

Thanks for that recipe Butch! Ann, the salad is best described as “bracing” and highly flavorful. The slightly bitter, sharp peppery mustasa is strongly supported by the wickedly sour and salty dressing.

By: Butch

Butch — Thu, 22 Sep 2005 08:02:02 +0000

It’s sold in public markets in Pampanga but I have not seen it in Manila. My grandmother used to make it and I had to call my mother to ask her how it was done. Break the “heads” of mustasa, wash to remove the dirt in between stalks and stems, hang the leaves to dry. Once dried, collect the leaves in a bowl, sprinkle a reasonable amount rock salt, then mash the mustasa by hand, breaking the “stems and stalks”. When everything is mashed, roll each of the leaves separately and arrange them in a bottle. Pour some of the “mashed mustasa juice” in the bottle and add a slice of ginger. Store in the ref and it should be good to eat after 48 hours.