February 5, 2011

Mustard Leaf Salad | Recipe

This no-cook mustard leaf recipe is so easy.  Instead of the usual lumpia wrapper, you're using mustard leaves, so pick the broad ones for hassle-free wrapping.

Mustard leaf, (choose the broad leaves)
Dragon fruit (or mango), cut into strips
Red bell pepper, cut into strips
Onion, minced
Green finger chili, minced
Sweet corn kernels
Egg, boiled and sliced
Salt and pepper
Cheese, optional

1. Wash mustard leaf well.

2. Spoon the ingredients onto the leaf, putting the slice of boiled egg last.  Leave ample room at the edges.

3. Season with salt and pepper.

4. Wrap and secure with a clean string.

5. Serve with soy sauce or sweet and sour sauce. 

Many of us know mustard leaves as the leaves you put in the very Pinoy sinigang sa miso.

There, the mustard leaves are always cooked-to-death, so that we have forgotten (or have no idea in the first place) what raw dahon ng mustasa tastes like.

Back in Cabiao, we'd put a dollop of buro onto a leaf of mustard, wrap and roll it, then eat it like plain good old-fashioned lumpia.  Yum.  Surprisingly enough, raw mustard leaves are not at all that hot on the tongue.  

They're tangy and sharp and pungent--sort of like chilis but more tolerable.  (Occasionally, you'll get the mustard leaf that's too sharp it shoots up your nostrils, just like wasabi--but then wasabi is made of mustard.  You're only recourse is to reach for your glass of water and start all over again.  Or suffer gracefully--because that's where the fun in eating mustard leaves lie.

Mustard leaves nutrients info:
Rich in: selenium, tryptophan (an amino acid), omega 3 fatty acids, phosphorus, manganese, magnesium, and dietary fiber.

1 comment:

Sachi Goripanda said...

thank you for this recipe! i had been wondering if i can eat mustasa raw. ^^; and i like your other recipes too! keep it up! ^^