Keropok Lekor

This time, I will highlight the snacks of Terengganu. Let me start with the ever-popular Kerepok Lekor, which is readily available anywhere in Malaysia. But of course, the tastier Keropok Lekor comes from Terengganu, found in a proper restaurant or small stall along the roadside that also sells Satar, salted fish and fish crackers.

Keropok Lekor is actually made from processed fish meat, preferable from ikan tamban or ikan selayang or sardine fish due to its sweetness, mixed with salt and sago flour. This mixture is then kneaded into a dough and hand rolled into sausage-shaped around 6 to 10 inches long and immediately boiled.

The keropok lekor dough is rolled.

Freshly boiled keropok lekor

Uncooked keropok lekors are sold at Pasar Payang and roadside stalls

There are three types of Keropok Lekor; boiled chewy ones, fried chewy ones and sun dried fried ones, all best eaten dipped in chilli sauce. If you don’t like the fishy smell, then it is better to eat the deep fried ones because the boiled ones will have some fishy smell when they are no longer hot.

The boiled chewy, fried chewy and sun dried fried Keropok Lekor

 One of the restaurants in Terengganu that sells Keropok Lekor, Otak-otak, Satar and Ikan Pais.

Warung Otak-Otak Che Wan in Kemaman, Terengganu

Price of 1 big plate of Keropok Lekor