{{Short description|Malaysian snack}} {{Infobox food | name = Keropok Lekor <br/> {{lang|ms|{{Script|Arab|كروڤوق ليكور}}}} | image = Keropok Lekor Perhentians.jpg | image_size = 250px | caption = Deep-fried ''keropok lekor'' served with a dipping sauce | alternate_name = Keropok lekor | country = Malaysia | region = Terengganu<ref>{{cite web|url=http://www.jkkn.gov.my/pemetaan/?avada_portfolio=keropok-lekor|title=Keropok Lekor|publisher=JKKN|year=2016|archive-url=https://web.archive.org/web/20171208231537/http://www.jkkn.gov.my/pemetaan/?avada_portfolio=keropok-lekor|access-date=8 December 2017|archive-date=2017-12-08}}</ref> | creator = Malay | type = Snack | served = Hot | main_ingredient = Fish, sago flour | variations = | calories = | other = }}
'''Keropok lekor''' ({{IPA|ms|kəropoʔ lekor}}; Jawi: {{Script/Arabic|كروڤوق ليكور}}) is a traditional Malay fish cracker snack originating from the state of Terengganu, Malaysia.<ref name="lekor">{{cite web|url=http://tourism.terengganu.gov.my/index.php?option=com_content&id=378&Itemid=265&lang=en |title=Keropok Lekor |publisher=Tourism Terengganu |access-date=20 August 2013 |url-status=dead |archive-url=https://web.archive.org/web/20140306231043/http://tourism.terengganu.gov.my/index.php?option=com_content&id=378&Itemid=265&lang=en |archive-date=6 March 2014 }}</ref><ref>{{cite web|url=http://www.dof.gov.my/en/fish-crackers1 |title=Lekor |publisher=dof.gov.my |access-date=22 May 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140816074239/http://www.dof.gov.my/en/fish-crackers1 |archive-date=16 August 2014 }}</ref> It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish and gives off a fishy taste<ref>{{cite web |url=http://blog.tourism.gov.my/keropok-lekor-anyone/ |title=Keropok Anyone |publisher=Malaysia Footsteps |access-date=22 May 2014 |date=2009-06-22 |archive-date=2014-05-22 |archive-url=https://web.archive.org/web/20140522052029/http://blog.tourism.gov.my/keropok-lekor-anyone/ |url-status=dead }}</ref> and smell which becomes more prominent as it cools down after frying. The word ''lekor'' is said to be derived from a Terengganu Malay word meaning "to roll".
It is usually made by grinding fish or vegetables into a paste, mixing it with sago, and then deep-frying it. It comes in three main forms: ''lekor'' (long and chewy), ''rebus'' (steamed), and ''keping'' (thin and crispy).
There are two types of keropok lekor: ''keropok lekor goreng'' and ''keropok lekor rebus''. The former are sausage-shaped and fried, with a chewy texture, whereas the latter is boiled. Keropok lekor should not be confused with keropok keping.
The snack is eaten with special homemade chili blends that are particular to Terengganu and sold there;<ref name="lekor"/> though modern innovations like adding mayonnaise and cheese sauce (the combination known locally as "keropok cheese") may also be available.
== Gallery == <gallery> File:Keropok lekor in Terengganu, Malaysia.jpg|Freshly fried ''lekor'' being sold at a ''gerai'' (Malay traditional stalls) File:Keropok Lekor MYR1 for 3 each - Kuantan Mini Zoo.jpg|A plate of ''lekor'' with a dipping sauce. </gallery>
== See also == * Ngo hiang * Otak-otak * Pempek
== References == <references/>
{{Malaysian cuisine}} {{Street food}}
Category:Malaysian snack foods Category:Surimi
{{Malaysia-cuisine-stub}}