Mar 14, 2009

Resipi Keropok Lekor / Malaysian Fish Crunch

Ramuan ini di sediakan dalam Bahasa English/ for those outside Malaysian

Basically, there are two types of keropok. The first one is a tube-shaped that resembles sausages called "Keropok Lekor" and the second one is the cracker-shaped called "Keropok Keping" (sliced keropok). Keropok Lekor is what Terengganu is famous for.

They are made up of fish, flour and other ingredients. For Keropok Lekor, you can eat it 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 boiled one will have some fishy smell, especially when they are no longer hot. However, some like it boiled as it doesn't require oil to cook.

The Keropok Keping is also made up of larger tube-shaped keropok being sliced into very thin slices. Then they are dried under the sun to make it storagable. Then you need to fried it before consumption. It is nice to be eaten alone or dipping with the local chili sauce.

1 kg fish (ikan parang or ikan kembong)
500g sago flour
Salt to taste
125ml water
Some ice-cubes
1 or 2 pandan leaves


Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.

Make 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 a soft dough.

Dip your hand in the sago flour and roll the dough into a cylindrical shape.

Boil a potful of water. Add in one or two knotted pandan leaves. Drop the keropok lekor into the boiling water.

Wait for it to float and remove with a slotted spoon. Set aside to cool.

Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.

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