:09pm

http://cyberwarez.info/forum/

In Malaysia, krupuk are usually made by grinding fish or prawns or squid or vegetables into a paste,
mixing with sago and then deep-frying it. It comes in three main forms: keropok lekor which is long and
chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with
dipping sauces.[4][5]

Prawn based krupuk are the most widely available in the west, and are white or light brown in colour.
Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most
common form is the Indonesian krupuk udang, made with dried shrimpand hence a light shade of pink.
Some consumers have noted that the quality of krupuk has dropped over the years, with manufacturers
using sago as a cheap filler for fish krupuk

Tasty, crunchy, fishy, yummy are likely some of the words you’ll come across by Malaysians and visitors
alike, in describing the popular traditional snack, keropok lekor.

Keropok lekor, a specialty of the state of Terengganu and states situated along the east coast Peninsular
Malaysia is a heavenly indulgence with its crunchy, slightly fishy taste, a popular treat among locals.

It’s slightly greyish colour, ground fish mixed with sago flour, is sliced into chunky sized- bits before frying
into a warm, golden hue. It is best eaten, hot off the wok.

The fragrant smell of the keropok, simmering gently in a wok, awakens the senses. Forkeropok
lekor enthusiasts, it is a refreshing smell, and instantly makes one hungry!

De-boned fish such as ikan selayang (decapterus russellii), ikan tamban (sardine-like fish),ikan parang
(herring) or ikan kerisi is used to make the keropok (crackers). Ikan selayang is popular as the fish has a
sweet taste. Mixed with sago flour, it is kneaded into long dough, cut, and boiled for several hours.

There are two ways to make keropok lekor. The first is to dry the (newly) boiled dough under the sun.
Once dried, it will be sliced thinly to make pre-fried keropok lekor or known as keropol lekor keeping
(slices).

The other variety is to cut the boiled dough and deep-fry it into a heated wok. This is favoured by many,
as this preserves the excellent taste of the keropok. (Make you sure you don’t make the mistake of
washing the boiled fish, as this most certainly kills the taste!)

Eaten freshly fried from the wok with some special chilli sauce dipping, it is certainly a popular snack time
choice!