Keropok lekor
Ingredients
2kg of fish
1kg sago flour
Salt to taste
A cup of water
Ice cubes
Note: The amount of ingredients are adjustable, based on estimation where the more fish meat you add, the tastier the keropok lekor will be. The recipe above could produce about 100 15-centimetre-long (with a diameter of five centimetres keropok lekor.)
Chilli sauce:
500g chilli boh
250g white sugar
100g asam jawa
2 pieces gula kerek or gula Melaka
5 cups water
Note: The amount of ingredients again depends on individual preference.
Method
1. Clean the fish thoroughly and cut open the stomach to remove the intestine.
2. Chop off the head and tail leaving the body, which will then be sliced on both sides to take the meat. Discard the bones.
3. Pound, chop or mince the fishmeat finely, together with salt.
4. Put in some ice cubes and continue mincing the meat.
5. Add sago flour and water and stir the mixture until it becomes a soft dough.
6. Dipping your hand in the sago flour, shape the dough into desirable cylindrical sizes by rolling it on a chopping board.
7. Boil water, with a pandan leaf added to it, before putting in the cylindrical keropok lekor.
8. Wait until it floats before taking out for serving.
Note: The boiled keropok lekor can also be fried in hot oil until golden brown.
Cut the keropok cylinders diagonally and make incisions if the size is too big to ensure it is really cooked.
To make keropok keping, the dough should be shaped around 15cm in diameter and 30cm long. After boiling, the keropok lekor is sliced diagonally before drying.
Chilli sauce:
1. Mix all the ingredients in a bowl and cook in a pan until the sauce boils.
Let it cool down before serving with keropok lekor or keropok keping.
Note: To make the sauce thicker, lenga or bijan can be added to the mixture.
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