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Soup |
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Salad |
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Main Dish |
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Dessert |
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Preserved |
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Sauce | Dips |
Preserved Mustard Green
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When I make this, I would do a bucket full as they do last for quite sometime if properly stored in the fridge. So the amount of Mustard Green and the mixture will vary. This dish goes well with grill or fried fish and other meats and plain rice porridge (congee). Before I serve it, I would dress it up with a little bit of chop garlic, sugar, slice chilies and some lime juice to balance the saltiness
(as picture above).
Ingredients
6 lb of Mustard Green
50 cups of water (yes, I had to pour it cup by cup to get this count)
1 3/4 cup of salt
3 tbs MSG (optional)
NOTE: If there isn't enough salt, the greens might turn out rotten. Salt does speeds up the process. Personally, I would wash my preserve green before I prepare them therefore, I tend to add a lot of salt to this and rinse them later.
Method
1. Wash green thoroughly and let hang dry so all the moisture drips away. (Some people hang dry them in sunlight for several hours)
2. Arrange it in a container.
3. Bring water, salt, and MSG to a boil.
4. Let cool down a bit (this is especially important if using a plastic container because hot liquid will just melt the plastic).
NOTE: Once cool, pour it into the container. If the green floats, you may use a heavy clean object (sauce pan with a mortar on top) to press it down.
5. Continue with the cooling process. Do not close the lid right away. Doing so will make the green very bitter.
6. Once lid is tightly close, store in a warm place for about 1 week until ready. A good way to find out if it's ready, taste it.
