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Brief Overview
Keropok Lekor is a snack that carries the spirit of Malaysia’s East Coast, particularly Terengganu, where coastal life, fishing traditions and home grown flavours come together in every chewy bite.
It’s the kind of food you find steaming hot at roadside stalls, dipped in sweet chilli sauce, surrounded by the hum of motorbikes and the scent of sea breeze. More than just a snack, Keropok Lekor is a cultural staple, comfort food for locals and a delicious discovery for visitors drawn in by its unmistakable aroma.
What Is Keropok Lekor?
Keropok Lekor is a type of fish cracker, but don’t let the word ‘cracker’ mislead you. Unlike the crispy, dry versions you might associate with the term, the traditional Keropok Lekor is soft, thick, and often served freshly fried or boiled.
It’s shaped like long, greyish sausages, sliced before serving and enjoyed hot, often paired with a sticky, spicy sweet dipping sauce that completes the experience. There are two main types: lekor basah, which is soft and chewy, and lekor kering, which is thinner, crispier, and more like the familiar crackers you might expect.
While both have their fans, it’s the thick, chewy variety that captures the essence of traditional preparation and is most commonly found at local stalls throughout Terengganu.
Ingredients and Taste
The heart of Keropok Lekor lies in its humble ingredients; freshly ground fish, typically mackerel or sardine, mixed with sago flour and a bit of salt. The mixture is kneaded into a dough like consistency, rolled into logs, and then boiled until cooked. From there, it can be sliced and deep fried, giving it a light, golden crust while the inside remains soft and elastic.
Taste wise, Keropok Lekor offers something quite distinct. It’s savoury with a strong hit of fishiness, balanced by the neutral bite of sago. The fried version adds a satisfying outer crunch while retaining that signature chew inside.
Paired with its signature sauce; thick, tangy, and just spicy enough, it becomes addictive. It’s the kind of snack that invites you back for just one more bite, again and again.
A Taste of History
Keropok Lekor has its roots in the coastal villages of Terengganu, where fishing has long been a way of life. In communities where preserving fish was a necessity, locals found ingenious ways to extend the shelf life of their daily catch.
Grinding fish into a paste and combining it with sago flour allowed for a flexible, transportable snack that could be stored or served fresh. The result was a dish that not only fed families but brought neighbours together.
Over time, Keropok Lekor became more than a practical solution, it evolved into a culinary symbol of the region. Today, it’s sold everywhere from beachside stalls to school canteens and even in packaged form for those craving a taste of home.
Yet the soul of the dish remains rooted in its original context: fresh fish, simple preparation, and a deep connection to Malaysia’s east coast traditions. Eating Keropok Lekor is not just about enjoying a snack. It’s about tasting a piece of heritage, shaped by the tides, carried through generations, and proudly shared with anyone curious enough to try.
How To Make Keropok Leko
Ingredients:
- 400g fresh mackerel or sardines (deboned and skinned)
- 200g tapioca flour (plus extra for dusting)
- 1½ tsp fine sea salt
- ½ tsp ground white pepper
- 1 tsp sugar
- 1–2 tbsp cold water (as needed)
- Oil for deep frying
- Sweet chilli sauce or homemade sambal (for serving)
Instructions:
Step 1/10
To begin, prepare the fish by ensuring it is thoroughly cleaned, deboned, and skinned. Roughly chop the fish into smaller chunks. Using a food processor, blend until it becomes a smooth paste. Avoid adding water at this stage to retain flavour concentration. Transfer to a large mixing bowl.
Step 2/10
Add the tapioca flour, salt, ground white pepper, and sugar to the fish paste. Mix using your hands or a sturdy spatula, pressing and folding until a sticky, cohesive dough forms. If the dough is too dry or crumbly, add 1 tablespoon of cold water at a time to bring it together without making it too wet.
Step 3/10
Lightly dust your hands and work surface with tapioca flour. Divide the dough into 8 equal portions. Roll each portion into logs roughly 15cm long and about 2cm in diameter. Uniformity helps with even cooking and texture.
Step 4/10
Bring a large pot of water to a boil. Gently lower the fish logs into the water in batches, ensuring they don’t touch to avoid sticking. Reduce to a simmer to prevent them from splitting.
Step 5/10
Simmer the logs for 8–10 minutes, or until they float to the surface and feel slightly firm. This indicates they are cooked through. Remove with a slotted spoon and allow to cool on a tray lined with paper towels.
Step 6/10
Once the boiled lekor logs are cool to the touch, you may refrigerate or freeze them if storing. If frying immediately, cut each log into diagonal slices roughly 1cm thick for traditional bite sized pieces.
Step 7/10
Heat oil in a deep frying pan or wok over medium high heat until it reaches 170°C. To test, drop a small piece of dough, if it sizzles immediately and rises, the oil is ready.
Step 8/10
Fry the lekor slices in batches, taking care not to overcrowd the pan. Stir occasionally to ensure even browning. Fry for 3–5 minutes or until they are golden brown and puffed slightly.
Step 9/10
Remove the crackers with a slotted spoon and drain on a wire rack or paper towel. Let them rest briefly, this helps them crisp up without going hard.
Final Step/10
Serve the keropok lekor hot with a side of sweet chilli sauce or traditional sambal hitam. Arrange them in a rustic basket or on banana leaf for authenticity. These are best enjoyed fresh, with steam rising and the scent of fried fish lingering.
Cooking Tips for Perfect Keropok Lekor
- Use fresh fish: Avoid frozen fillets if possible. Fresh mackerel or sardines give the best flavour and texture.
- Keep the dough sticky, not wet: Too much moisture leads to a gummy texture. Add water cautiously.
- Simmer gently: Boiling too rapidly can cause the logs to crack. A low simmer ensures even cooking.
- Double fry for crispiness: For extra crunch, you can fry once, let rest, then fry again briefly before serving.
- Serve immediately: Keropok lekor is best within minutes of frying, when it’s still warm and chewy with a crisp edge.
Malaysian Keropok Lekor (Fish Crackers)
Ingredients
- 400 g fresh mackerel or sardines deboned and skinned
- 200 g tapioca flour plus extra for dusting
- 1½ tsp fine sea salt
- ½ tsp ground white pepper
- 1 tsp sugar
- 1 –2 tbsp cold water as needed
- Oil for deep frying
- Sweet chilli sauce or homemade sambal for serving
Instructions
- To begin, prepare the fish by ensuring it is thoroughly cleaned, deboned, and skinned. Roughly chop the fish into smaller chunks. Using a food processor, blend until it becomes a smooth paste. Avoid adding water at this stage to retain flavour concentration. Transfer to a large mixing bowl.
- Add the tapioca flour, salt, ground white pepper, and sugar to the fish paste. Mix using your hands or a sturdy spatula, pressing and folding until a sticky, cohesive dough forms. If the dough is too dry or crumbly, add 1 tablespoon of cold water at a time to bring it together without making it too wet.
- Lightly dust your hands and work surface with tapioca flour. Divide the dough into 8 equal portions. Roll each portion into logs roughly 15cm long and about 2cm in diameter. Uniformity helps with even cooking and texture.
- Bring a large pot of water to a boil. Gently lower the fish logs into the water in batches, ensuring they don’t touch to avoid sticking. Reduce to a simmer to prevent them from splitting.
- Simmer the logs for 8–10 minutes, or until they float to the surface and feel slightly firm. This indicates they are cooked through. Remove with a slotted spoon and allow to cool on a tray lined with paper towels.
- Once the boiled lekor logs are cool to the touch, you may refrigerate or freeze them if storing. If frying immediately, cut each log into diagonal slices roughly 1cm thick for traditional bite sized pieces.
- Heat oil in a deep frying pan or wok over medium high heat until it reaches 170°C. To test, drop a small piece of dough, if it sizzles immediately and rises, the oil is ready.
- Fry the lekor slices in batches, taking care not to overcrowd the pan. Stir occasionally to ensure even browning. Fry for 3–5 minutes or until they are golden brown and puffed slightly.
- Remove the crackers with a slotted spoon and drain on a wire rack or paper towel. Let them rest briefly, this helps them crisp up without going hard.
- Serve the keropok lekor hot with a side of sweet chilli sauce or traditional sambal hitam. Arrange them in a rustic basket or on banana leaf for authenticity. These are best enjoyed fresh, with steam rising and the scent of fried fish lingering.
