Recipe

Ingredients:
1 kg fish (ikan parang or ikan kembong)
500g sago flour
Salt to taste
125ml water
Some ice-cubes
1 or 2 pandan leaves

Method:
Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.

Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.

Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir the mixture until it becomes a soft dough.

Dip your hand in the sago flour and roll the dough into a cylindrical shape.

Boil a potful of water. Add in one or two knotted pandan leaves. Drop the keropok lekor into the boiling water.

Wait for it to float and remove with a slotted spoon. Set aside to cool.

Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.
Kuala Kampung Losong
Terengganu 007 Stall (Near Floating Mosque)

Pengadang Baru Weekend Market (Tuesday)
Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Alongside Marang Road
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday), s s sChukai (Tuesday)
besut Kuala Besut