Ingredients with Measurements:
- 500g keropok lekor
- 3 cups of water
- 1 cup of cornstarch
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 2 cloves of garlic, minced
- 2 red chili peppers, chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of vinegar
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Blender or food processor
- Small saucepan
Step-by-step instructions:
1. In a large pot, bring 3 cups of water to a boil.
2. Add keropok lekor to the boiling water and cook for 10-15 minutes or until they float to the surface.
3. Remove the keropok lekor from the pot and let them cool.
4. Cut the keropok lekor into bite-sized pieces.
5. In a mixing bowl, combine cornstarch, salt, and white pepper.
6. Coat the keropok lekor pieces with the cornstarch mixture.
7. Heat vegetable oil in a frying pan over medium heat.
8. Fry the keropok lekor pieces until golden brown and crispy.
9. Remove from heat and set aside.
Chili Garlic Sauce:
1. In a blender or food processor, blend garlic and red chili peppers until finely chopped.
2. In a small saucepan, combine soy sauce, vinegar, and sugar.
3. Heat the mixture over low heat until the sugar dissolves.
4. Add the garlic and chili pepper mixture to the saucepan and stir well.
5. Simmer the sauce for 5-10 minutes or until it thickens.
6. Remove from heat and let it cool.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 8g
Sodium: 500mg
Substitutions for ingredients:
- Cornstarch can be substituted with tapioca starch or potato starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- White pepper can be substituted with black pepper.
Variations:
- Add chopped scallions or cilantro to the chili garlic sauce for extra flavor.
- Serve with sweet chili sauce or peanut sauce instead of chili garlic sauce.
Tips and tricks:
- Make sure to dry the keropok lekor pieces before coating them with the cornstarch mixture to ensure they are crispy.
- Fry the keropok lekor in small batches to avoid overcrowding the pan.
- Use a slotted spoon to remove the keropok lekor from the frying pan to drain excess oil.
Storage instructions:
Store leftover keropok lekor in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the keropok lekor in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the keropok lekor pieces on a serving platter and drizzle the chili garlic sauce over them.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the cornstarch mixture is not sticking to the keropok lekor, try adding a little bit of water to the mixture to make it more paste-like.
- If the chili garlic sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the keropok lekor thoroughly to avoid any foodborne illnesses.
- Store leftover keropok lekor in the refrigerator and consume within 3 days.
Food history:
Keropok lekor is a traditional Malaysian snack made from fish and sago flour. It is a popular street food in Malaysia and is often served with chili sauce.
Flavor profiles:
Keropok lekor has a chewy texture and a savory flavor. The chili garlic sauce adds a spicy and tangy flavor to the dish.
Serving suggestions:
Serve keropok lekor with chili garlic sauce as an appetizer or snack. It can also be served as a main dish with a side of steamed rice or noodles.
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Region: Malaysian