Kerupuk Lekor

Introduction to Kerupuk Lekor

Kerupuk Lekor, also known simply as "Lekor," is a traditional Malaysian snack that hails from the northeastern state of Terengganu and its neighboring regions. This delightful treat is made from a combination of fish and sago flour, deep-fried to create a chewy and flavorsome snack. It is often compared to fish sausages or fish crackers, owing to its unique texture and taste.

Historically, Kerupuk Lekor is believed to have been developed by the coastal communities who had access to abundant fresh fish. This dish was a means to preserve fish and to create a delicious snack that could be enjoyed at any time of the day. Today, Kerupuk Lekor is not only popular in Malaysia but has also gained fans in neighboring countries due to its addictive taste.

Ingredients

• Fish - preferably mackerel or sardines (500g)
• Sago flour (200g)
• Salt (1 teaspoon)
• Sugar (1 tablespoon)
• Water (as needed)
• Oil for deep-frying

Preparation

Cleaning the Fish

Begin by cleaning the fish. Regardless of whether you use mackerel, sardines, or any other type of fish, ensure that the scales, head, and guts are removed. Rinse the fish thoroughly under cold water to remove any remaining impurities.

Creating the Fish Paste

Once cleaned, fillet the fish and remove the bones. Use a food processor to blend the fillets into a fine paste. If the mixture seems too dry, add a little water to help achieve a smooth consistency.

Mixing with Sago Flour

In a large mixing bowl, combine the fish paste with sago flour. Add in salt and sugar, mixing well to form a smooth and pliable dough. The dough should not be sticky; if it is, gradually add more sago flour until the desired texture is achieved.

Cooking Procedure

Shaping and Boiling

Divide the dough into sections and roll each section into long, cylindrical shapes. Use your preferred thickness, but traditionally, they are about the diameter of a finger. In a large pot, boil enough water to submerge the rolled pieces completely. Once the water is boiling, add the rolls and cook until they float to the surface.

Slicing and Deep-frying

Remove the cooked rolls from water and allow them to cool slightly before slicing. Cut them into thin discs, about half a centimeter thick. Heat oil in a deep fryer or wok. When the oil is hot, carefully add the sliced pieces and fry until golden brown. This process should take a few minutes per batch, depending on the oil temperature. For more precision, use a cooking timer to ensure consistent frying times.

How to Enjoy Kerupuk Lekor

Kerupuk Lekor is typically enjoyed hot and fresh from the fryer. Serve it with a side of sweet chili sauce or sambal for an irresistible combination of flavors. It pairs beautifully with tea, coffee, or a cold refreshing drink, making it a versatile snack for any occasion.

While Kerupuk Lekor is delightful on its own, it can also be served as part of a larger traditional Malaysian meal, complementing other dishes with its savory taste and chewy texture.