Thursday, October 4, 2012

Recipe: Keropok Lekor

I've been craving keropok lekor since we were still in Malaysia but we don't know where to find the good one in Subang. So I came across this recipe from and we just give it a go this morning. But we tweaked a bit to suit our preferences.

Note that, we can't really find ikan kembung or ikan selayang here, so we opt for tuna instead. But fret not, the flavour is still there, the consistency is perfect. And it's very easy to make and tasted better than the store-bought or so called keropok lekor that you can normally find in pasar malam or what ever (exceptional to authentic and genuine keropok lekor losong btw).

So here's the recipe and do give it a go! :)

Homemade Keropok Lekor


425g (1 can) canned tuna chunks in spring water
cold water/ ice-cube + water (agak-agak)
1 1/4 cups of tapioca flour 
(but it would be better to use sago starch instead)
1/4 cup of plain flour
salt to taste 
(but you might wanna add it a bit more than to your preference so that when you fry it, it will taste better)


1. Start by thoroughly draining the whole can of tuna
2. Mash the tuna chunks to smaller flakes with cold water or ice cube
3. Add tapioca flour and plain flour to the mashed tuna
4. Add salt and cold water (if needed)
5. Boil a pot of water
6. Roll the tuna + flour mix like a shape of log/uncooked keropok lekor
7. When the water has boiled, add in the uncooked keropok lekor
8. Let it sit several minutes in the pot, until the keropok lekor floats in the water (fully cooked) *UPDATED!
9. Once cooked, take it out before you fry it with oil

*Note: You might wanna coat it with oil so that it won't stick around