Lekor
From Wikipedia, the free encyclopedia
Lekor | |
---|---|
Snack | |
Lekor, made from selected fish. | |
Place of origin: | |
Malaysia | |
Region or state: | |
Terengganu | |
Creator(s): | |
Malay | |
Serving temperature: | |
Hot | |
Main ingredient(s): | |
Fish, sago flour | |
Recipes at Wikibooks: | |
Lekor | |
Media at Wikimedia Commons: | |
Lekor |
Lekor or Keropok lekor is a traditional fish snack for the Malay people in Terengganu, Malaysia.[1] It is usually made by grinding fish or vegetables into a paste, mixing with sago and then deep-frying it. It comes in three main forms: lekor which is long and chewy, losong (steamed) and keping which is thin and crispy. It is frequently served with dipping sauces.[1]
Gallery
-
Lekor with sauce.
References
- ↑ 1.0 1.1 "Keropok Lekor". Tourism Terengganu. Retrieved 20 August 2013.
|
This article is issued from Wikipedia. The text is available under the Creative Commons Attribution/Share Alike; additional terms may apply for the media files.