What is …?
Lekor is a traditional Malay fish cracker snack originating from the state of Terengganu, Malaysia. It is made from fish and sago flour and seasoned with salt and sugar. 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 lekor which are the lekor goring (fried) and lekor keeping (slices or strips) – the former are shaped like sausages with a chewy texture whereas the latter is cut into slices prior to frying, giving its crispier texture.
The snack is eaten with a special homemade chilli blend that is particular to Terengganu and sold there. Modern innovations like adding mayonnaise and cheese sauce (the combination known locally as “lekor cheese”) may also be available.
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