I can't believe I made Terengganu Lekor !!! Inspired by Kathy of Small Kucing and Kristy of My Little Space....I took some from Kathy's and some from Kristy and guess what, I got a good combination and the lekor turned out wonderful. I thought the making entails lot of work but actually it was the washing up that is tiring :) but it was worth all the efforts. It was really a delicious snack and what more homemade ones are much more healthier . Homemade ones are not so fishy as to the one being sold by the traders, reason being those sold ones, they use all kinds of fishes thus giving them the unique taste and aroma :p I suppose it is the unique taste and aroma that people prefers those sold ones.
I used Ikan Mambong thus my lekor doesn't have that unique fishy aroma but the texture is almost the same. Infact I prefer the texture of my homemade ones...has a springy feel that is perfect for me and hubby. Too chewy , it will be hard for us to chew on. On the whole, I give myself 8/10 rating :p
For my overseas readers who have not heard of this Lekor, here is an excerpt taken from Wikipedia for your information.
Lekor or Keropok lekor is a traditional Malay fish cracker snack originated from the state of Terengganu, Malaysia. It is also called fish sausage, fish stick, or fish fritters. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour and tastes fishy. The fishy smell increases when it cools down. The origin of the word "Lekor" is said to be derived from Terengganu Malay which means "roll".
It is usually made by grinding fish or vegetables into a paste, mixing it with sago and then deep-frying it. It comes in three main forms: lekor (which is long and chewy), losong (steamed) and keping (which is thin and crispy). It is frequently served with dipping sauces.
There are two types of Keropok Lekor; Keropok Lekor Goreng and Keropok Lekor Keping. Keropok Lekor Goreng is shaped into sausage size and tastes more chewy, whereas Keropok Lekor Keping is shaped into slices and has crispier texture. Keropok Lekor is eaten with Terengganu’s homemade chili sauce.
step 1 - remove guts , wash and slice two sides of the fish
step 2: use spoon to scrape off meat from the bone and fish skin
step 3: place fish meat in blender, add in salt and pepper and a few pieces of ice
and blend into smooth paste, take out the fish paste and put into a mixing bowl
add in the flour mixture and knead until the fish paste leaves the side of the bowl
step 4: Divide fish dough into several portions
roll them into rope shape and coat them with cooking oil ( I used rice bran oil )
arrange them on greased pan.
step 5: Cook them in boiling water and once they float up, they are done,
coat with cooking oil to prevent sticking. Frozen them for future use
You can eat them either boiled or deep fried. I tried both method and
it was GOOD eating them boiled or deep fried.
crispy on the outside and springy chewy on the inside...YUMMZ!
Keropok Lekor Terengganu - from Kathy and Kristy
400 gm fish meat from1 kg of Ikan Mambong
120 gm sago flour
60 gm tapioca flour
20 gm all purpose flour
2 tsp of salt
1 tsp ikan bilis granules
1 tsp pepper
4-5 pieces of ice blocks ( 3/4inch X 3/4inch )
Please refer to steps from pictures above