Keropok Lekor

Keropok Lekor is a traditional food for the east coast of Peninsular Malaysia.It is one of the unique foods that are a specialty of Terengganu. There are many stalls in Terengganu that sell this delicacy. The easiest way to describe Keropok Lekor is to call it fish sausage. Basically, there are two types of keropok lekor. The first one is a tube-shaped that resembles sausages called "Keropok Lekor" and the other one is the cracker-shaped called "Keropok Keping" or sliced keropok.Keropok keping usually come in different flavours : fish, squid and prawn. Usually keropok lekor is made up of sea fish whether Ikan Parang or Ikan Kembong and sago mixture and a little salt . There are also other ingredients like starch mixed with flour. It is nice to be eaten alone or dipping with the local chili sauce.

Ingredients to make Keropok Lekor:
1 kg fish (ikan parang or ikan kembong)
500g sago flour
Salt to taste
125ml water
some ice-cubes
1 or 2 pandan leaves