Keropok is cracker made of fish which is ground to a paste then mixed with sago before it is steamed and later deep fried. It is the snack instead of a proper meal and sometimes is served as the snack before meal. It can be eaten either when it is steamed or deep fried, both give different taste. The long chewy ones are called keropok lekor while the thin crispy are called keping, means slice. Both the keropok is usually eaten with chili dip.Keropok is easily found elsewhere in Kuala Terengganu, from the stalls beside the road to restaurants or market. If you wish to bring home some, go to the Central Market for dried keropok or fresh in Losong who is famous with largest Museum in Malaysia and its keropok. Kak Yah's stall is the most popular at Losong, prof of that is Kak Yah magnificents house located next to her stall. Some say stall 007 near Floating Mosque is the best among this, well, find it out yourself.
keropok keping
keropok lekor
Keropok Lekor is actually fermented fishes and tiny prawns originated from Terengganu. The types of fish mainly used are the ikan parang, tamban and selayang. Its only available in Kuala Terengganu. Orders can be made via phone call or you can pay a visit Kuala Terengganu Hawker Center. Please take note that they wouldn't be selling during monsoon season as fish supply is inadequate
(edited from kampungboycitygal.blogspot.com)
FISH SAUSAGE (another name for keropok lekor)
Long, grey and unappetising. They smell fishy too but finds plenty to rave about when it comes to keropok lekor
THEY don’t look very appetising. In fact, at a glance, one might feel reluctant to try a bite of what some people call “sausages of the East Coast”.
The dull grey, slimy look can be a turn-off for first-timers, especially foreign visitors.
But to many Malaysians, especially those from the East Coast, keropok lekor is a tasty delicacy that’s full of flavour and prized for its strong ‘fishy’ taste. It’s especially delicious when deep-fried and eaten with a chilli dip.
A war veteran, back home in Kuala Terengganu after serving several years overseas, said: “Once you’ve tried keropok lekor, you’ll never forget it. The taste and smell will always be there in your mind.”
Well, perhaps not everyone is equally passionate about keropok lekor, but it cannot be denied that it’s a favourite snack with many.
One might think that making keropok lekor is very easy. But make no mistake. Even in Terengganu and Kelantan, not many people know how to make good keropok lekor.
“I’ve been cooking keropok lekor since I was a young girl,” said 57-year-old Fatimah Salma Sulung, a keropok lekor seller in Kampung Losong, Kuala Terengganu.
“During that time, a girl must be able to cook and learn to prepare special dishes like keropok lekor before she could get married,” she said.
Losong is well known for delicious keropok lekor. Each long keropok lekor is sold for RM1. The shorter ones are sold at RM1 for a pack of five rolls.
The ingredients are simple — just fish (preferably selayang and tamban), sago, salt and water. Once the fish is cleaned and deboned, it is mixed with sago, salt and water and then put through the grinder.
The mixture is then rolled and boiled for 15 minutes. You can eat it in that form or you can cut them into pieces and deep-fry them.
Besides keropok lekor, you can slice the roll into thin slivers and dry them in the sun to make keropok keping or crackers. Each packet of crackers costs between RM10 and RM15 for 1kg, according to the quality or the types of ingredients used.
To know more about keropok, visit Fatimah’s stall in Kampung Losong, Kuala Terengganu, or call her at 09-6313 884.
(edited from jemiey04.fotopages.com)
Do you know how famous and important keropok lekor is in Terengganu?
You would think that the keropok lekor is as famous as the other local products such as batik and kain songket. You’re wrong. And if you think that turtles eggs are more well-known compared to keropok lekor, you’re also wrong.
Keropok lekor has been placed a rank higher than all other local products, but how do we tell?
By this (see picture below):
(edited from chenpn.com)
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