Keropok Lekor which literally means "rolled crackers" in Terengganu Malay originates from the Malay Peninsula east coast but is enjoyed throughout Malaysia.
Keropok Lekor stalls are ubiquitous in Malaysian night markets (pasar malam), Ramadan bazaars, etc., and also in Pattani Thailand but is not as often found in other neighbouring countries.
Keropok Lekor is seen as a Peninsula Malaysia east coast dish, most associated with Terengganu. It is also found in coastal Pahang, Kelantan, and Pattani (Thailand), just north of Kelantan.
Keropok Lekor production has a footprint limited to the Malay Peninsula east coast from Pattani through Kelantan to Terengganu and Pahang.
From here, Keropok Lekor is sent around the country, including to East Malaysia. It is a good, affordable source of protein, calcium, and carbs.
It probably grew out of the abundance of scad fishes such as ikan selayang fish at the Malay Peninsula's east coast. An efficient way to monetise the bountiful harvest of scad fish, marketing it as Keropok Lekor throughout the country.
The scads are beheaded, gutted, and the meat mashed with bones and scales into a paste. Sago flour, eggs, salt, and sugar are mixed together with the grounded fish. Nowadays, other starch such as tapioca flour, industrial seasoning are also added.
The resulting fish and flour mash is kneaded into short or foot long rolls, hence it is often called fish sausage in English. I personally prefer the term fish roll (because it isn't a sausage).
The fish mash rolls are cooked by boiling in water. These are then scooped out, drained, then greased with oil to prevent the starchy fish rolls from sticking together when packed.
(Alternatively, the boiled fish rolls are sliced into thin slices and sun dried. These are then deep fried in oil to make crispy fish crackers.)
The fish rolls are simply stacked in plastic bags and sent to fried Keropok Lekor vendors across the country. The extensive road and air networks allow Keropok Lekor to travel easily throughout Malaysia from Terengannu / Kelantan to Perlis, Johor and even Sabah and Sarawak.
The foot long rolls are cut into bite size pieces and deep fried in oil. The fried fish roll is chewy, the outside slightly leathery. It is savoury salty from the salt and seasoning, and a slight taste of fish.
The fried fish roll / crackers are eaten with a spicy sour dip made with chili paste and vinegar.
Keropok Lekor is a simple fish cracker unique to Malaysia (and Pattani Thailand).
References:
One of my favourite snacks, this is very addictive, hard to stop once you start chewing on one ...
ReplyDelete