keropok lekor

Traditional keropok lekor( is also called kpok gete in Terengannu) is made of fish meat, sago, and a bit of salt, and sago flour  too. The concoction is then made into unsightly phallic shape that is then boiled and optionally fried.
The keropok is usually served with chili sauce. In Terengganu, it’s home made goodness instead.


I have tried making it using Good ole Dori but in comparison the Macackerel would be a good less bones, choice. and color too,

Here a recipe I managed to get from another blogger

What you need:

~ 400g mackarel (saba) meat, bones and skin removed

~ 8 T heapful tapioca flour, you may not need to use all

some water

2-3 ice cubes (added during mincing to give the fish a bit of bounce)

salt to taste

a pot of boiling water

What you do:

1. Put the fish meat into the blender and start mincing it, add ice and continue blending it

2. Add flour 2 tablespoons at a time followed by 1 tablespoon of water to ensure the mixture is well blended

3. Continue adding the flour until the mixture becomes a soft dough and comes of the sides of the blender, make sure you stop adding the flour at this stage

4. Remove the fish paste into a clean bowl, with hands coated in flour, divide the dough into 8 pcs and roll them into a cylindrical shape

5. Boil a pot of water, when the water is boiling, drop the keropok lekor into the pot

6. Once it floats, remove it with a slotted spoon and set it aside to cool

7. Once cool, cut into whatever shape that you like and deep fry in hot oil, you can also freeze them at this stage too.