Pickled mustard green is a traditional and popular fermented vegetable, excellent as it is without cooking. The brine can be used in sour soup, it can also be sautéd with shrimp, beaten egg, garlic, tomato, and onions.
Ginisang Hipon sa Burong Mustasa
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Amount Per Serving
Calories from Fat 15
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 4g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- PICKLED MUSTARD GREEN
- 2 mustard mustard green
- 4 cups rice water
- 1/2 cup salt
- SAUTÉ SHRIMP
- 2-3 Cups of pickled green mustard
- 1/2 Lbs shrimp
- 1 Onion
- 1 Tomato
- 1 Garlic
- 1 Cup shrimp stock
- 1 Egg
- For pickled green mustard
- Leave fresh leaves of mustard to wilt under the sun for two hours or at room temperature.
- Arrange leaves in layers on a jar or any glass container with cover.
- Pour rice water until it cover the layers of leaves.
- Add the salt, use about 1/2 cup salt for every kilo of leaves.
- Cover and set aside in a cool, dry place. Let stand for seven days,
- It is then ready for consumption when rice water is sour.
- * Salt can be sprinkled on top of each leaf or directly added to the bottle as we prepared.
- For sauté shrimp in mustard green
- In a large skillet over medium high heat, sauté garlic, onion, tomato and shrimp.
- Add chopped pickled greens to the pan, let it simmer in oil for a few minutes.
- Pour a cup of shrimp stock, extract from pounded shrimp shell and heads.
- Keep stirring in medium high heat until boil, season with salt.
- Simmer for another few minutes then add beaten egg.
- *Season in small amount of salt since pickled mustard are salty.
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