Keropok lekor(Malay pronunciation:[kəropoʔlekor];Jawi:كروڤوق ليكور) is a traditionalMalayfish crackersnackoriginating from the state ofTerengganu,Malaysia.[2][3]It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish and gives off a fishy taste[4]and smell which becomes more prominent as it cools down after frying. The wordlekoris said to be derived from aTerengganu Malayword meaning "to roll".
 Deep-friedkeropok lekorserved with a dipping sauce | |
| Alternative names | Keropok lekor |
|---|---|
| Type | Snack |
| Place of origin | Malaysia |
| Region or state | Terengganu[1] |
| Created by | Malay |
| Serving temperature | Hot |
| Main ingredients | Fish,sago flour |
| |
It is usually made bygrindingfish or vegetables into a paste, mixing it withsago,and then deep-frying it. It comes in three main forms:lekor(long and chewy),rebus(steamed), andkeping(thin and crispy).
There are two types of keropok lekor which are thekeropok lekor gorengandkeropok lekor rebus- the former are shaped like sausages with a chewy texture and fried whereas the latter is boiled. Keropok lekor should not be confused with keropok keping.
The snack is eaten with special homemadechili blendsthat are particular to Terengganu and sold there;[2]though modern innovations like addingmayonnaiseandcheese sauce(the combination known locally as "keropok cheese" ) may also be available.
Gallery
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Freshly friedlekorbeing sold at agerai(Malay traditional stalls) -
A plate oflekorwith adipping sauce.
References
edit- ^"Keropok Lekor".JKKN.2016. Archived fromthe originalon 2017-12-08.Retrieved8 December2017.
- ^ab"Keropok Lekor".Tourism Terengganu. Archived fromthe originalon 6 March 2014.Retrieved20 August2013.
- ^"Lekor".dof.gov.my. Archived fromthe originalon 16 August 2014.Retrieved22 May2014.
- ^"Keropok Anyone".Malaysia Footsteps. 2009-06-22.Retrieved22 May2014.
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