The lemongrass and kaffir lime/limau purut leaves were excellent in bringing out the extra zing, all the more the distinctive citrus-y aroma. A power packed Malaysian style side dish and best served only with rice.
2 potatoes (about 300g) - boiled, cubed and fried
150g salt fish - soaked for 10 mins and cubed
2 lemongrass - bruised
3-4 kaffir lime leaves - tear into smaller pieces
4 tbsp oil
1 tbsp lemon juice
Salt and sugar to taste
10 dried red chillies (or as per taste)
1 medium size onion
When oil is heated, fry salt fish till crispy, remove and keep aside
Into the same oil, add the blended/grounded ingredients and lemongrass.
Stir-fry until fragrant and the oil floats.
Add in the fried potatoes, salt fish, lemon juice, sugar and salt to taste.
Stir all together for a couple of mins.
Lastly add the lime leaves, one good stir and remove from heat.