Brussels Sprouts (5 cups)
with cool water, pat dry, trim off any stems and cut each one in half. Also dice the
Garlic (3 cloves)
Pimiento Pepper (1)
Olive Oil (2 Tbsp)
on a medium flame and add the onion and garlic. Reduce the heat to low and cook for 3 minutes.
Now add the
Salted Fish (3/4 cup)
and cook for another 3 minutes.
Toss in the seasoning pepper and
Red Bird's Eye Chili Pepper (2)
and cook or 1 minute to release its wonderful oil, then add in the Brussel sprouts and
Curry Powder (1/2 tsp)
and give it a good stir. With your heat still on low, cook for 12-15 minutes. You will get some golden edges on the brussels sprouts, that’s what we want.
Taste and adjust for salt if needed. Squeeze in the
Lemon Juice (1 tsp)
at the end to brighten up the entire dish and serve warm.