Tuesday, April 7, 2009

Keropok Lekor (Fried Mackerel Cracker)

I love keropok lekor (fish cracker) that sell at night market (pasar malam) . Last year when I was back in Malaysia, the first thing I asked my mom is where and when is the nearest night market. When I arrived at the night market,the first stall I went is fried snack stall which sell keropok lekor,fried banana and etc. I always want to make my own keropok lekor here coz we don't have night market stall selling this type of snack in US. Furthermore,the cracker sold here are pre-packed in box not the semi-dry like keropok lekor. I found few keropok lekor recipes from"MyResipe " and make some adapated to suit me. Now I would like to share this simple Keropok Lekor recipe with you:)

Ingredients for Dough:

2 clean mackerel fish (request the seller to clean the gills),then de-bone about 800 gm

400 tapioca flour (tepung sagu) seive,plus some for dusting

1 tbsp baking powder

150 ml cold water

1 tbsp fine salt

enough water for boiling
enough oil for frying


1:De-bone mackerel fish and then use a metal spoon to remove the meat from the fillet into a bowl.

2:Combine fish meat,salt,tapioca flour and water into a blender. Blend all the ingredients until fine.Use pulse to blend.

3: Then divide the dough into 5 small portion,roll each individual dough into oblong shape.If necessary use some flour to sprinkle counter top before roll the dough.Or rub some oil on your hands to roll the dough.
Set aside in a large tray.

4: Prepare enough water in a large wok at high heat. When water rolling boil,place all the oblong shape dough into it and boil for 15 minutes or until the dough floated on the surface.Then remove dough from wok,set aside to cool down..(boiled dough have longer shelf life in fridge)
Some recipe out there doesn't boil the dough first.

5: When the oblong shape dough cool down completely,use a sharp knife to slice it.( I let it cool down over night)

6: Prepare fryer with enough oil at medium high heat,fry sliced keropok (cracker) until floated or cook,then dish out and drain over paper towel.Do not overcrowded the frying wok or pot with sliced keropok(cracker).Make sure the heat is not too low or high.Serve with garlic chili sauce .

de-bone mackerel
oblong shape dough in rolling boil water
ready to scoop out: it's floating on the surface
dish out and let's it cool down completely
sliced keropok lekor,ready to fry
ready to serve:P

I think the fish flavor is not strong enough,maybe mackerel I used have different taste or flavor.I should reduce the tapioca flour and add more fish meat instead.


Little Corner of Mine said...

Hmmm...not sure I have seen this before. :P

Mei said...

Urm, just want to clarify that sago flour (tepung sago) is not the same as tapioca flour. Sago flour is made from the sago palm while tapioca flour is made from the tapioc tuber. :)

Still, this keropok lekor looks different. How ever do you cook it? I boil mine (I like mine in sausage form), then deep fry it. :)

Mei said...

I am blind - I missed out the link to the method and note! Oops. (And apologies for the typo error in my comment as well!)

ICook4Fun said...

You are really terror!! Keropok Lekor also you made :)

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Beachlover's Kitchen said...

this snack are malay snack which sell in pasar malam..usually we dip into chili sauce..yummy!!

thanks for the infomation..I see some ppls like sausage size shape but I like mine 1/2 crispy not too doughy ..I think I prefer the fried version than just boiled one..why my color is white rather than grey color,isn't the fish I used?

oh...Gert I'm dying to have keropok lekor but mine one is not really taste like the one sell at pasar malam..wish I can get ikan kembung here..

thanks for the compliments:) i will check it out your site soon:P

Lynn_Roey^^ said...

Great, I'm from T'ganu and wish to cook keropok myself.. I will try this out.. thx for sharing.. :)

Anonymous said...

my comment is a question ,May i know why the keropok lekor turn up keras dan berat apabila sudah di rebut ,then after di goreng ,it turn up too hard ,is it bc i used the ikan tenggiri too mmuch or too much tepong jagong ?pls help .i hv wasted 25rm cost of good ikan ,pls help .thank you .

Unknown said...

Eating is really one of my hobby i mean part of my life and cooking is my passion.
I also love going to a place and at the same time taste their delicious and most wanted food.
I want to taste something that is new to my palate. Thanks for sharing your article with us.



Unknown said...

Here's a tip- if you want more fish flavour without adding more fish, simply replace 1-2 tablespoons of the water with Thai fish sauce when mixing the dough. Or you can crumble in an ikan bilis stock cube. No need to add salt.

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.