QUESTION AND ANSWER

Question & Answer

1.What makes KHDG keropok lekor special ?

-           -: KHDG Crackers are full with fish and good to eat with it’s special chilli ketchup

2.What the most loved keropok lekor by customers ?

-           -:  All of our product get attention from the customers, but sardin fish is the most popular


      3.How you promote your product ?


       :- through social network and advertisement


       4.Do you give discount to your regular customer ?


        :- yes, they must buy in bulk quantity (50 & above)

CONTACT

CONTACT  US

CONTACT US FOR MORE INFORMATION

ADDRESS :  KILANG PEMPROSESAN KEROPOK KHDG

MDD 156, KAMPUNG KUALA ABANG

23050, DUNGUN

TERENGGANU DARUL IMAN

MALAYSIA

WEB SITE :  http://keropolekor.blogspot.com

E-MAIL      :    hanglekiu90@gmail.com

PHONE     :    MOHD AMIRUL – PENGURUS BESAR 012-9149414

                        MOHD KAMAL   - P.PENGURUS  012-87244808

FACEBOOK:KEROPOK HOUSE DUNGUN ORIGINAL

TWITTER:    @KEROPOKHDO

recognition of the business

recognition of the business:

1. product get recognition from  JAKIM STATE.

2. first place in department cleanest 2013.

3. third place in PREMISES STATE cleanest  2013.

4. recognition UMT PUBLICATION OF PART OF BOOK PUBLISHING

   TERENGGANU nugget inaugurated by HRH SULTANAH TERENGGANU.

RESIPE KEROPOK LEKOR

RECIPE KEROPOK LEKOR

Ingredients 

1 . 1 kg fish (ikan parang or ikan kembong)
2 . 500g sago flour
3 . Salt to taste
4 . 125ml water
5 . Some ice-cubes

Method

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

2) 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.

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

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

5) Boil a potful of water. Drop the keropok lekor into the boiling water.

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

7) Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.

FIRST STEP WITH PICTURE

SECOND STEP

THIRD STEP

FOURTH

Chilli dipped (S0S) nugget

MATERIALS

1 cup tamarind water

2 cups dried chillies finished machined

1 cup granulated sugar

4 pieces of palm sugar or brown sugar

HOW TO PREPARE

1 . Combine all ingredients in a mixing bowl.

2 . Bring to a boil and sticky chilli sauce / sauce.

3 . For a spicy sauce reduce sugar or palm sugar.

Business products

FISH AND MARINE

1.KEROPOK nugget [TRADITION / nugget FROZEN / nugget CHEESE]

2.KEROPOK FISH [sardines]

3.KEROPOK squid

4.KEROPOK SHRIMP

5.SOS dipping crackers

KEROPOK LEKOR STEVIA SEJUK BEKU

Retail Price :-

RM 32.00/kg

Wholesales price [package packaging] :-

RM 28.00/kg

Wholesale price [bulk package] :-

RM 26.00/kg

KEROPOK IKAN STEVIA [Tamban]

Retail Price :-

RM 34.00 / kg

Wholesale Prices [package packaging] :-

RM 30.00 / kg 

Wholesale Prices [bulk packages] :-

RM 28.00 / kg

SOS crackers STEVIA

market Price :-

Of RM 6.00 a bottle

Wholesale Prices :-

RM 4.00 a bottle

We guarantee that out product is 100% halal and clean

OUR PRODUCT

           Lekor or Keropok lekor is a traditional fish snack for the Malay people in the county of Terengganu, Malaysia. It is also called fish sausage, fish stick, or fish fritters.

           It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour and tastes fishy. The fishy smell increases when it cools down.

            It is usually made by grinding fish or vegetables into a paste, mixing it 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.

            There are two types of Keropok Lekor; Keropok Lekor Goreng and Keropok Lekor Keping. Keropok Lekor Goreng is shaped into sausage size and tastes more chewy,

            Whereas Keropok Lekor Keping is shaped into slices and has crispier texture. Keropok Lekor is eaten with Terengganu’s homemade chili sauce.

KEROPOK HOUSE DUNGUN GALLERY

             KEROPOK HOUSE DUNGUN established by 6 Young Entrepreneurs led by Asnizan Ahmad, the chief executive, Nik Mohd Zulhilmi bin Mohamad Nawi as a manager, Siti Rafidah binti Mohamed Pabilah as assistant manager, Nur Amalina binti Mohamad Dorizaki as marketing officer, Norsazwani binti Mohd Salleh as auditors and Fidelia Johny as secretary.

             To set up a company, KHD made bank loan of RM 100,000.00 through AGRO BANK and result storage partners. 

 KEROPOK HOUSE DUNGUN name selected because it is located at Dungun Terengganu. It started operations 3 years ago on January 1, 2011 after approval by the Registrar of Business, and to gain the confidence of consumers, we received approval from JAKIM.

             KHD choose keropok lekor as the products because they are more likeable and favored to market. keropok lekor is not only good to eat when appropriate relaxation but also served at breakfast and afternoon tea. 

              keropok lekor has a high protein content using fresh fish as the main ingredient and thus introduce this traditional food to the people, especially foreign tourists

                                                                                   

business name  :

KEROPOK HOUSE DUNGUN GALLERY [KHDG]

registration no` :

TR 0070161-K

business address :

KILANG PEMPROSESAN KEROPOK KHDG

MDD 156, KAMPUNG KUALA ABANG

23050, DUNGUN

TERENGGANU DARUL IMAN

MALAYSIA

type of business :

PARTNERSHIP [ENTERPRISE]