Thursday, October 6, 2011

Keropok Lekor (Malay Fish Sausage)

Besides my own mum, my mother in law is a great cook in her own right. She is currently visiting and as usual I love learning to make traditional dishes from her. One of which is the Malay fish sausage or better known as keropok lekor.

It can be boiled or fried and best eaten with sweet chili sauce. Its made purely of fish and tapioca starch to bind the fish together. Keropok lekor is a favourite afternoon or breakfast snack.

2 kg fresh sardines (selayang) or pilchard(tamban)
filleted and cleaned
tapioca flour
salt to taste (1 teaspoon works for me)


Once all fish is filleted and cleaned, weigh or measure with a salad bowl. 2 kg of fillets will normally yield 2 salad bowls, so you will need 1 bowl of tapioca starch. so always remember whatever measurement of the fillet, the flour is always 2:1.

Mix fillet, flour and salt in a bowl. Blend in a food processor until fine. Tip onto a floured surface and roll into sausages.

Prepare boiling water. Once water is boiled, add sausages and once they float up to the surface, you can start fishing them out.

These boiled sausages can be kept frozen until you need to fry of just re-boil them.

Serve hot with sweet chili sauce.

I found a good chili sauce recipe on the net, tweaked it and here it is...

Chili sauce:

1 cup blended chili (cili boh)
1 cup tamarind juice (tamarind flesh soaked in 1 cup water)
1 cup sugar
1 piece palm sugar (gula melaka)
1 cup water
a pinch of salt

Mix the all the above and simmer on medium heat until the liquid turns thick in consistency.
Cool and serve.

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