KEROPOK LEKOR

KEROPOK LEKOR. I was raised in Kuala Terengganu (KT) between 1973 to 1976. The three iconic things about Kuala Terengganu (KT) that I know best are beautiful islands, beautiful beach and keropok lekor!

According to Wikipedia, keropok lekor is a traditional Malay fish cracker snack originated from the state of Terengganu, Malaysia. It is also called fish sausage, fish stick, or fish fritters. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour and tastes fishy. The fishy smell increases when it cools down. The origin of the word "Lekor" is said to derived from Terengganu Malay which means "roll".

It is usually made by grinding fish or vegetables into a paste, mixing it with sago and then deep-frying it. It comes in three main forms: lekor (which is long and chewy), losong (steamed) and keping (which is thin and crispy). It is frequently served with dipping sauces.

There are two types of Keropok Lekor; Keropok Lekor Goreng and Keropok Lekor Keping. Keropok Lekor Goreng is shaped into sausage size and tastes more chewy, whereas Keropok Lekor Keping is shaped into slices and has crispier texture.

Yummyyyy ...

How to make keropok lekor or fish crackers

1. Add salt to fish and minced till fine. 

2 . Add ice cubes, water and sago flour to fish and knead to a soft dough. 

3. Floured your hands with sago flour and divide fish dough onto several balls, Roll each balls into a 1 or 2 feet long sausage like shape about the size of a hotdog thickness. 

4. Drop into boiling water and wait till it float to the surface of the water .

5. Scoop out and drain well. Cool. 

6 . Slice in diagonal or just cut 1 inch lenght and deep fry in oil on medium heat till golden brown for about 10 mins. 

7 . Drain on kitchen towel and serve hot with chilly sauce.

NOTE:

Deep fry when you need to eat , because its taste better when serve hot. When it cool it will become chewy. The remain of the dough which has been poached , keep in freezer till needed