Recipe Keropok Lekor

Keropok Lekor is a traditional Malaysian snack, popular in the coastal regions of the country, especially in the states of Terengganu and Kelantan. This savory delicacy is made primarily from fish paste and sago flour, creating a chewy yet crispy texture that delights the taste buds. With this simple recipe, you can recreate the authentic flavor of Keropok Lekor right in your own kitchen.

Ingredients:

  • 500g of fish fillets (any firm white fish such as mackerel or cod will work)
  • 200g of sago flour
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1 teaspoon of white pepper
  • Water for boiling
  • Oil for frying

Instructions:

  1. Prepare the Fish: Clean the fish fillets thoroughly, removing any bones and skin. Cut the fish into smaller pieces for easier blending.

  2. Blend the Fish: In a blender or food processor, blend the fish fillets until you achieve a smooth paste-like consistency.

  3. Mix the Ingredients: In a large mixing bowl, combine the fish paste, minced garlic, salt, white pepper, and sago flour. Knead the mixture until everything is well incorporated and forms a smooth dough.

  4. Shape the Dough: Take a small portion of the dough and roll it into a cylindrical shape, about 10-12cm long and 2-3cm in diameter. Repeat this process until all the dough is used up.

  5. Boil the Keropok Lekor: In a large pot, bring water to a boil. Gently drop the shaped dough into the boiling water and cook until they float to the surface, indicating they are done. Remove them from the water and let them cool slightly.

  6. Fry the Keropok Lekor: Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully add the boiled Keropok Lekor in batches and fry until they turn golden brown and crispy, about 5-7 minutes. Remove them from the oil and drain on paper towels to remove excess oil.

  7. Serve and Enjoy: Serve the freshly fried Keropok Lekor with your favorite dipping sauce, such as sweet chili sauce or spicy peanut sauce. Enjoy them as a snack or appetizer.

Tips:

  • For a more flavorful Keropok Lekor, you can add additional seasonings such as chopped spring onions, grated ginger, or even a dash of fish sauce.
  • Make sure the oil is hot enough before frying to ensure that the Keropok Lekor cooks evenly and becomes crispy.
  • Store any leftover Keropok Lekor in an airtight container once they have cooled completely to maintain their crispiness.

Variations:

  • Instead of frying, you can also grill the shaped dough for a healthier alternative.
  • Experiment with different types of fish to create unique flavor profiles for your Keropok Lekor, such as using tuna or salmon.

Nutritional Information:

  • The calorie content of Keropok Lekor can vary depending on factors such as the type of fish used and the amount of oil absorbed during frying. On average, a serving of Keropok Lekor (about 3 pieces) contains approximately 150-200 calories.

Conclusion:

Keropok Lekor is not just a delicious snack, but also a cultural icon in Malaysia, beloved by locals and visitors alike. With this homemade recipe, you can experience the authentic taste of Keropok Lekor right at home. Whether enjoyed on its own or paired with your favorite dipping sauce, this crispy treat is sure to delight your taste buds and transport you to the vibrant streets of Malaysia.

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