Step into the world of Malaysian snacking with Keropok Lekor, a traditional fish cracker that is as much a part of Malaysia’s cultural fabric as it is a beloved snack. Hailing from the east coast state of Terengganu, Keropok Lekor is a unique and tasty treat made from fresh fish, sago flour and salt, which is then boiled and deep-fried to perfection. The result is a deliciously chewy, fishy snack that is often dipped in spicy chili sauce. It’s a taste that lingers, much like the fond memories of Malaysia’s vibrant food culture.
Ingredients
- 500 grams of fresh fish fillets
- 200 grams of sago flour
- 1 teaspoon of salt
- Water, as needed
- Oil for deep frying
Cooking Steps
- Clean the fish fillets and blend them in a food processor until it forms a paste.
- Combine the fish paste, sago flour, and salt in a bowl. Gradually add water and knead the mixture until it forms a dough.
- Divide the dough into small portions and roll them into sausage-like shapes.
- Boil a pot of water and cook the fish sausages for about 15 minutes or until they float to the surface.
- Remove the boiled Keropok Lekor and drain them. At this point, you can store them for future use or proceed to the next step.
- Heat oil in a deep frying pan and fry the Keropok Lekor until they turn golden brown. Serve with a spicy chili sauce.
In conclusion, Keropok Lekor is not just a tasty snack, but it also offers a wealth of nutritional benefits. The fish provides a good source of protein and omega-3 fatty acids, while sago flour is gluten-free and easy to digest. When selecting ingredients for Keropok Lekor, always choose fresh fish for the best flavor and texture. The quality of your sago flour will also affect the texture of the crackers, so opt for a good quality brand. Enjoy the process of making these traditional fish crackers and savor a piece of Malaysia’s rich culinary heritage with each bite.
