 Deep-friedkeropok lekor served 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 |
| |
Keropok lekor (Malay pronunciation:[kəropoʔlekor];Jawi:كروڤوق ليكور) is a traditionalMalayfish crackersnack originating 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 wordlekor is said to be derived from aTerengganu Malay word meaning "to roll".
It is usually made bygrinding fish 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 goreng andkeropok 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 blends that are particular to Terengganu and sold there;[2] though modern innovations like addingmayonnaise andcheese sauce (the combination known locally as "keropok cheese") may also be available.
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