Keropok Lekor: The Popular Fish Snack from Terengganu
Keropok Lekor is a popular snack originated from the state of Terengganu in Malaysia, home to the fishing industry. The origins of Keropok Lekor began over 30-40 years ago, when fishermen returning back from the seas would come home with an overabundance of fish caught during their regular fishing trips. The excess in fish led to many of the villagers living near the beach to create a new snack.
Fish paste are normally ground together with sago flour and seasoned with salt and sugar. The fish used is normally herring, ikan tamban, ikan kerisi, or ikan selayang. The contents are then mixed together, kneaded and formed into long, sausage-like shapes. There are different ways to enjoy Keropok Lekor. It can be fried in its rolled form and the result will be chewy. It can be thinly sliced and fried, and it will be crispy like chips. It can also be boiled or steamed so it will be soft like eating fish balls. All of these types actually taste slightly different from each other, although they are made from the exact same ingredients. Also, they can be eaten just like that or dipped in chilli sauce.
“Keropok” came from the word “krupuk”, which means fried side dish (made of flour, mixed with other ingredients) in Javanese. The “lekor” part of the name comes from the word “lingkar” (the action of rolling in English) but spoken in the Terengganu accent.
Due to its popularity and simplicity, Keropok Lekor is now available at all corners in Malaysia, but it’s worth the trip to the East Coast to experience the original taste of Keropok Lekor.