Galay Recipes: Burong Mustasa

While the Galays have a wide array of buro (pickle) recipes, making buro out of mustasa (mustard leaves) is unique to my branch of the family, as my mother cooked it more often than her siblings and my grandmother does not remember cooking it. Over time my aunts and uncle would learn to love the dish too.

Part of the reason why this is a distinctly Galay-David dish is the fact that my mother’s original source of burong mustasa in Kidapawan was the father of her friend, tita Elaine Palo, who sold vegetables in Kidapawan’s Mega Market. The Palos are a Kapampangan family,  making this dish one of the many cultural influences on our mostly Tagalog family cuisine. When tita Elaine’s father died, my mother lost her only source of the stuff. So with what little descriptions of the process she can remember and with a lot of help from the internet, she successfully tried her hand at making buro. Today she is the only member of the family, and probably one of the few from Kidapawan, who can make burong mustasa.

Here is how she makes the stuff.



Mustasa (mustard leaves)


Rice wash





Cooking oil





Making Buro

  1. Wash mustasa leaves and separate each leaf stalk. Optional: Dry leaves under the sun briefly
  2. Rub each leaf with salt
  3. Arrange leaves carefully inside a clean, empty bottle
  4. (Optional: Add crushed garlic)
  5. Fill the bottle with rice wash (My mother’s innovation: boil glutinous rice and drain liquid. Allow this liquid to cool down before pouring it into the bottle instead of rice wash)
  6. Allow the leaves to pickle to desired duration (3 days to 2 weeks)




Cooking Buro

  1. Take the pickled mustasa leaves out of the bottle and drain.
  2. Wash the leaves thoroughly and squeeze to prevent it from being too salty
  3. Chop the pickled leaves into small pieces
  4. On a hot frying pan, sauté garlic, onion, and tomatoes on cooking oil
  5. Add the chopped pickled leaves on the sautéed mixture. Leave on heat for a while
  6. Add beaten egg on the mixture just before turning the fire off. Mix thoroughly to coat the mixture in egg.
  7. Add salt and seasoning to taste
  8. Serve

Traditional sawsawan and partners

This is a very versatile side dish with no usual sawsawan, so it works well with almost any other dish. But usually we eat it with the following dishes:


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