Dried Fish Crackers (Keropok) Terengganu
Dried fish crackers are made in the coastal state of Terengganu, in West Malaysia. It is full of fresh fish flavour in every bite and is very popular among Malaysians. Can be eaten after frying with sauces of your choice. This savoury deep fried snack is enjoyed in Malaysia as an afternoon snack, as a light side dish with rice meals, as toppings on creamy soups and porridge. Great too for gatherings or while watching your favourite movie.
Let’s Make Cheesy Lloaded Fish Crackers (Nacho Style)
- 1 pound (450g) Ground Beef
- 1 bag Dried fish crackers (Keropok) Terengganu (Deep fried and drained of excess oil. Use as many crackers to layer in this recipe. The balance crackers can be stored in an air tight container for later use.)
- 1 Shallot, diced
- Olive Oil
- 1 tablespoon Chilli Powder
- 1/2 teaspoon Smoked Paprika
- Garlic Salt
- Black Pepper
- Cooking Spray
- 1 1/2 cups Shredded Cheese ( cheddar & mozzarella)
- 2 ripe Avocados
- 1 Tomato, seeded & diced (use 1/2 in the guacamole & other 1/2 for topping)
- 1 Shallot, diced
- 1 tablespoon freshly squeezed Lime Juice
- Garlic Salt & Pepper to taste
- Green Onion, diced
- Tomato, diced
- Salsa (on the side is good but optional)
- Sour Cream
- In a large saucepan heat the olive oil and diced shallot over medium high heat. Stir and cook until slightly browned and fragrant. Add the ground beef, mix in seasonings. Be sure to break up the beef as you cook it. Season with chili powder & smoked paprika. Cook until done. Season with garlic salt and pepper to taste.
- Guacamole: In a bowl, mash the avocado with a fork. Mix in the lime juice. Next mix in the diced shallot and tomato. Season with garlic salt and pepper to taste.
- Assemble the nachos: Spray a microwave safe baking dish with cooking spray. Layer in the fried fish crackers, then the cooked chopped meat and then the cheese. Microwave on high until the cheese is melted, hot and gooey. Top with the guacamole, tomatoes & green onion. Serve with salsa & sour cream.