LEKOR (MALAYSIAN FISH SAUSAGE OR FISH STICK)
Introducing “KEROPOK LEKOR” the famous local snack food from the state of Terengganu, Peninsula Malaysia. Some call them fish sausage or fish stick. Lekor are made from fish meat of ikan parang (mackerel) or ikan kembong (herring) with a combination of salt and dough also known as sago flour. This mixture will be hand rolled into sausage shaped and immediately cooked deep fried or boiled.
It is the snack instead of a proper meal and sometimes is served as the snack before meal. Lekor can be eaten in two ways, it can be eaten either when it is steamed or deep fried, both give different taste. Sometime the boiled one will have fishy smell when they are no longer hot. If you don’t really like the smell, then better to eat it deep fried.
Boiled Lekor are boiled in water for a few minutes until they are cooked while the deep fry are thrown into a pan with boiling cooking oil and to deep-fried it until they turn crispy gold.
Lekor are usually served with their chili sauce, or with own home-made chili sauce. You get the best of it if you take it right after frying when it is still hot, crispy on the outside and tender at the inside.