TERENGGANU MALAY TRADITIONAL FOOD


KEROPOK LEKOR

-A crunchy,fishy and yummy popular traditional snack.


                                                   1) The history behind the creations




  • Some call them fish fritters,fish sausages or fish sticks but in Terengganu,they are called " keropok lekor " .There are three types of keropok,mainly keropok lekor ( resembling sausage , boiled chewy ones ) , keropok goreng ( also resembling sausage but fried chewy ones ) amd keropok keping ( sliced, sun-dried and fried ).It`s slightly greyish colour,ground fish mixed with sago flour,is sliced into chunky sized-bits before frying into a warm,golden hue.


2) The ingredients used and process making

  • `Keropok lekor ` are actually made from processed fish meat mixed with salt and sagoo flour.This mixture is then hand rolled into sausage shape around 6 to 10 inches long and immediately cooked.
  • They are made up to fish,flour and other ingredients.
  • The keropok Keping is also made up of larger tube-shaped keropok being thinly and dried under the sun to make it last longer.Then you need to fry it before eating.
  • Ingredients that needed are de-boned fish such as ikan selayang ( decapterus rusellii). Ikan selayang is popular as the fish has a sweet taste or ikan kembong also can be use to make the keropok ( crackers ) , also not forgotten sago flour,salt,water,ice-cubes and pandan leaves.
  • The first thing to do is to clean the fish thoroughly,remove its intestines and chop off its head and tail,leaving the body intact.
  • Makes slits along both sides of the fish,then scrape off the meat;  discard the bones.Pound,chop or mince the meat finely.adding salt to taste.
  • Add some ice cubes and continue mincing the fish meat. Add sago flour and water.Stir the mixture until it becomes soft dough.
  • Did you hand in the sago flour and roll the dough into a cylindrical shape.
  • Cut the pieces diagonally into thin slices. Dry in the sun thoroughly,then deep-fry in hot oil.






                                                 3) The uniqueness and specialty of this food

  • For Keropok Lekor, it can be eaten in two ways. Deep fried or boiled . If you don`t really like the fishy smell, then better to take the deep fried as sometime the boled one will have some fishy smell,especially when they are no longer hot.
  • It is a great afternoon snack normally dipped in Terengganu`s equally famous chili sauce,
  • Keropok lekor is a heavenly indulgence with its crunchy, slightly fishy taste , a popular treat among locals.



https://www.youtube.com/results?search_query=keropok+lekor+terengganu


                                                                                                         
                                                                                                                    Written By : Siti Hajar

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