Ingredients with Measurements:
- 2 cups of tapioca flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of cooking oil
- 2 cups of water
- 1 cup of fish flakes
- 1 cup of shredded coconut
- Oil for deep frying
Special Equipment Needed:
- Large bowl
- Wooden spoon
- Rolling pin
- Knife
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the tapioca flour, salt, sugar, cooking oil and water until a dough forms.
2. Knead the dough for 5 minutes until it is smooth and pliable.
3. Divide the dough into small balls.
4. Roll out each ball into a thin sheet.
5. Cut the sheet into thin strips.
6. Heat oil in a frying pan over medium heat.
7. Fry the strips in batches until golden brown and crispy.
8. Remove from the pan and drain on paper towels.
9. In a separate bowl, mix together the fish flakes and shredded coconut.
10. Roll the fried strips in the fish and coconut mixture.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 5g
Substitutions for Ingredients
- Tapioca flour can be substituted with all-purpose flour.
- Fish flakes can be substituted with dried shrimp.
- Shredded coconut can be substituted with desiccated coconut.
Variations:
- The dough can be flavored with garlic, chili, or other herbs and spices.
- The fish and coconut mixture can be substituted with other ingredients such as sesame seeds, chopped peanuts, or chopped onions.
Tips and Tricks:
- The dough should be kneaded until it is smooth and pliable.
- The strips should be fried in batches to ensure even cooking.
- The strips should be fried over medium heat to ensure they are cooked through.
Storage Instructions:
The fried keropok lekor can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The fried keropok lekor can be reheated in a preheated oven at 350°F (175°C) for 5 minutes.
Presentation Ideas:
The fried keropok lekor can be served with a dipping sauce such as sweet chili sauce or soy sauce.
Garnishes:
The fried keropok lekor can be garnished with chopped spring onions or cilantro.
Pairings:
The fried keropok lekor can be served with a side of steamed rice or noodles.
Suggested Side Dishes:
The fried keropok lekor can be served with a side of stir-fried vegetables or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more tapioca flour.
Food Safety Advice:
- The frying pan should be kept clean and free of debris.
- The oil should be changed regularly to prevent it from becoming rancid.
Food History:
Keropok lekor is a traditional snack from Malaysia that is made from tapioca flour, fish, and shredded coconut. It is usually served with a dipping sauce such as sweet chili sauce or soy sauce.
Flavor Profiles:
The fried keropok lekor has a savory and slightly sweet flavor with a hint of fish and coconut.
Serving Suggestions:
The fried keropok lekor can be served as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian