Terengganu Roadside Snack · Fried Fish Sausage
Keropok Lekor
Photo: Jpatokal / Wikimedia Commons · CC BY-SA 4.0
The same fish-and-sago dough, sliced thin and sun-dried, becomes keropok keping — the crisp crackers Terengganu also sells by the bag.
Ground fish is kneaded with sago or tapioca starch into a paste, rolled into long sausage shapes, then deep-fried until the outside turns chewy-crisp while the inside stays soft, usually sliced and served with a Terengganu-style chilli dip. Roadside stalls up and down Terengganu's coast fry it fresh in huge batches, especially near the Perhentian Islands ferry jetties.
Why it's made this way: Terengganu's fishing communities developed it as a way to use their plentiful catch of small fish such as ikan tamban, and it remains the state's best-known snack.
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