View source for Lekor

{{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=[[National Department for Culture and Arts|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 = [[Malaysian Malays|Malay]]
| type = [[Snack]]
| served = Hot
| main_ingredient = [[Fish]], [[sago|sago flour]]
| variations = 
| calories = 
| other = 
}}

'''Keropok lekor''' ({{IPA|ms|kəropoʔ lekor}}; [[Jawi script|Jawi]]: {{Script/Arabic|‏كروڤوق ليكور}}) is a traditional [[Malaysian Malays|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 }}</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 [[grinder (milling)|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 which are the ''keropok lekor goreng'' and ''keropok lekor rebus'' - the former are shaped like sausages with a chewy texture and fried whereas the latter is boiled. Keropok lekor should not be confused with keropok keping. 

The snack is eaten with special homemade [[chili sauce|chili blends]] that are particular to Terengganu and sold there;<ref name="lekor"/> though modern innovations like adding [[mayonnaise]] and [[processed cheese|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}}

[[Category:Malaysian snack foods]]
[[Category:Surimi]]


{{Malaysia-cuisine-stub}}