Keropok Losong

Some call them fish fritters, fish sausages or fish sticks but in Terengganu, they are called ‘keropok’. There are three types of keropok, mainly keropok lekor (resembling sausage, boiled chewy ones), keropok goreng (also resembling sausage but fried chewy ones) and keropok keping (sliced, sun-dried and fried). All districts produce their own keropok but the famous ones are none better than those found in Kampong Losong in Kuala Terengganu. ‘Keropok lekor’ are actually made from processed fish meat mixed with salt and sagoo flour. This mixture is then hand rolled into sausage shaped around 6 to 10 inches long and immediately cooked. It is a great afternoon snack normally dipped in Terengganu’s equally famous chili sauce.

They are made up of fish, flour and other ingredients. For Keropok Lekor, you can eat it in two ways. Deep fried or boiled. If you don't really like the fishy smell, then better to take the deep fried as sometime the boiled one will have some fishy smell, especially when they are no longer hot.
The Keropok Keping is also made up of larger tube-shaped keropok being thinly and dried under the sun to make it last longer. Then you need to fry it before eating. Its a great afternoon snack and nice to be eaten with fried noodles or dipping it with the Terengganu’s home made chili sauce.

 

Ingredients (15 stems (15 cm))

• 2 pieces mackerel / scad (length 30 cm)
• 100 gm flour
• 30 g flour
• 1 1/2 tsp salt
• little Ajinomoto
• *** For sauce: ***
• 3 tablespoons chili blend
• a little sugar
• 1 teaspoon tamarind paste (mixed with water)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vinegar
• 1 tablespoon of cornstarch for thickening sauces
• 2/3 cup water

Ways

• Clean the fish.

• Remove fish skin with skin tore dr head to tail. Take the fish alone.

• Cut the fish so easy for the blend. Blend the fish to death

• After all the fish blend, add flour  dip fish  former self. Mix well until all the flour abyssal.

• Add salt and Ajinomoto.

• Take some crackers and pellet mixture on papan. Little flour on a board that does not stick to the board. Repeat until exhausted.

• Heat water in a pot. Enter crackers after boiling water.

• Pick crackers as they arise on the surface. (When arising mark'm cooking) can stewed crackers durable strainer in the refrigerator.

Crackers unheard can also be fried boiled directly without first boil (terengganu style).
For the sauce: add water to the pot with self slow fire. Enter blend chili, palm sugar and tamarind juice. when already boiling, add salt, sugar and Ajinomoto. enter vinegar ... finally enter the cornstarch mixture for sauce.