Keropok lekor is a popular Malaysian snack made from fish meat and sago flour. It is often eaten as a light breakfast or snack and can be found at local markets, food stalls, and even in some high-end restaurants. This article will explore the history of keropok lekor, its ingredients and preparation, and the different types of keropok lekor that can be found in Malaysia.
History of Keropok Lekor
The origins of keropok lekor are not entirely clear, but it is believed to have originated from the coastal state of Terengganu in eastern Malaysia. The name “keropok” is derived from the Malay word “keropok-keropok,” which means crackers or chips. It is believed that keropok lekor was first created as a way to preserve fish during the monsoon season when fishing was not possible. The fish was mixed with sago flour, shaped into long sticks, and then sun-dried. Today, keropok lekor is a beloved snack all over Malaysia and is often enjoyed with chilli sauce or peanut sauce.
Ingredients and Preparation
Keropok lekor is made from a combination of fish meat, sago flour, and seasoning. The type of fish used can vary, but it is typically mackerel or a type of local fish called “tenggiri.” The fish is cleaned, deboned, and then blended into a paste. Sago flour is then added to the paste to create a dough-like mixture. Seasoning is added, which usually includes salt, sugar, and pepper.
The dough is then shaped into long sticks, which are either boiled or deep-fried. Boiling is the traditional method of cooking keropok lekor, but deep-frying has become more popular in recent years. After cooking, the keropok lekor is sliced into thin pieces and served with chilli sauce or peanut sauce.
Types of Keropok Lekor
There are several different types of keropok lekor that can be found in Malaysia. The most common type is the original keropok lekor, which is made from fish meat, sago flour, and seasoning. There is also a version of keropok lekor called “keropok lekor cheese,” which includes a filling of melted cheese. Another variation is called “keropok lekor goreng,” which is the deep-fried version of the snack.
In addition to these variations, there are also regional differences in the way that keropok lekor is prepared. In the state of Terengganu, for example, keropok lekor is often served with a special dipping sauce called “kuah lada.” This sauce is made from chili, garlic, and vinegar and is slightly sour and spicy.
Conclusion
Keropok lekor is a beloved snack in Malaysia, known for its chewy texture and savoury flavour. Its origins are believed to be in the coastal state of Terengganu, where it was created as a way to preserve fish during the monsoon season. Today, keropok lekor can be found all over Malaysia, and there are several different variations of the snack. Whether you prefer the original version or a more modern take on this classic snack, keropok lekor is a must-try for anyone visiting Malaysia.
Article curated by Lavanyah Magenthiran
