Ingredients with Measurements:
- 500g keropok lekor
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon fennel powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Deep fryer or wok
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine all the spices (curry powder, salt, sugar, chili powder, turmeric powder, cumin powder, coriander powder, fennel powder, mustard powder, and black pepper) with 1/2 cup of water. Mix well to form a smooth paste.
2. Cut the keropok lekor into bite-size pieces.
3. Heat the oil in a deep fryer or wok over medium heat.
4. Dip the keropok lekor pieces into the spice paste, making sure they are well coated.
5. Carefully place the keropok lekor pieces into the hot oil and fry until golden brown, about 3-4 minutes.
6. Use a slotted spoon to remove the keropok lekor from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- If you don't have all the spices listed, you can use a pre-made curry powder blend instead.
- You can use vegetable oil or any other type of oil for frying.
Variations:
- You can add shredded coconut to the spice paste for a more tropical flavor.
- You can also add chopped fresh herbs like cilantro or parsley for a pop of color and freshness.
Tips and tricks:
- Make sure the oil is hot enough before frying the keropok lekor to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the fryer or wok with too many keropok lekor pieces at once, as this can cause the oil temperature to drop and result in greasy, soggy keropok lekor.
- Serve the keropok lekor with a spicy dipping sauce like sambal or chili garlic sauce for extra flavor.
Storage instructions:
- Store any leftover keropok lekor in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the keropok lekor, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the keropok lekor on a platter with a variety of dipping sauces for guests to choose from.
- Garnish with chopped fresh herbs or sliced chili peppers for a pop of color.
Pairings:
- Serve with a refreshing cucumber salad or coleslaw to balance out the spicy flavors.
Suggested side dishes:
- Steamed rice or fried rice would make a great side dish to complement the keropok lekor.
Troubleshooting advice:
- If the keropok lekor is too dry, add a little more water to the spice paste to make it more liquid.
- If the keropok lekor is too greasy, let them drain on a paper towel-lined plate for a few minutes before serving.
Food safety advice:
- Make sure the keropok lekor is cooked all the way through before serving to avoid any foodborne illnesses.
Food history:
- Keropok lekor is a popular Malaysian snack made from fish and sago flour. It is believed to have originated from the state of Terengganu.
Flavor profiles:
- The keropok lekor is savory and slightly spicy, with a crispy texture on the outside and a chewy texture on the inside.
Serving suggestions:
- Serve the keropok lekor as an appetizer or snack, or as part of a larger meal.
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Region: Malaysian