I smell something fishy..

One of the things I look forward to eat whenever I go home is the KEROPOK LEKOR they sell at a weekly pasar malam(night market) near my house every Wednesday.

(and there’s also this other favorite treat I always buy; a killer Tau Foo Fah, but that’s for another story)


Now, the perks of living soooooo far away from home (and loving to cook) is that you can put yourself to the test of creating the food from home that you oh-so-long to eat. Oh, and I have a thing for making things from scratch so trying to cook keropok lekor is just something I couldn’t say no to.

A brief history of keropok lekor; from what I know, this fried( or boiled) fish stick is particularly famous in the east coast area of the Peninsular. You’ll get the best keropok lekor in Terengganu. So what is keropok lekor made of? Fish meat grounded with sago and a bit of salt, rolled and then boiled in lots of water. Some prefer to have them simply boiled and dipped in chilly sauce, while others find them tastier fried. Like me :)

So, attending to my cravings of keropok lekor I decided to make them at home.


2 whole scad/mackerel fish, cleaned, washed, bones taken out and mashed (a blender will do just fine)

+ 100g sago flour + 1 tsp of salt kneaded into the fish meat. (less sago flour will result in a chewier keropok lekor, and you can sub the sago flour with tapioca flour too)

When kneading throw in a couple of ice cubes as well.

Roll the fish dough into thin, long logs. Dust your workboard with some sago flour to keep the dough from sticking.

Dunk the logs in boiling water and boil them until they sort of start to float in the pot.

You can eat them just fine at this point but I gave them a nice dip in hot oil after boiling them

to get that nice, crispy keropok lekor I just loooove!

Then dip, dip, dip in some sweet chilly sauce like Lingham’s

 This is how the logs look like right after being boiled.













それで、このLingham’s Hot Sauceみたいな甘辛い~ソースにつけて食べると…








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