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.
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