Ingredients with Measurements:
- 500g keropok lekor (fish sausage)
- 2 tbsp chili powder
- 1 tbsp turmeric powder
- 1 tbsp salt
- 1 cup water
- 1 cup oil for frying
For the Sambal:
- 10 red chili peppers, seeded and chopped
- 5 shallots, chopped
- 3 cloves garlic, chopped
- 1 tbsp tamarind paste
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup water
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. In a large bowl, mix together the keropok lekor, chili powder, turmeric powder, salt, and water until well combined.
2. Heat the oil in a deep frying pan over medium heat.
3. Using your hands, shape the keropok lekor mixture into small logs or balls.
4. Carefully drop the keropok lekor into the hot oil and fry until golden brown, about 5-7 minutes.
5. Remove the keropok lekor from the oil and drain on paper towels.
6. To make the sambal, combine the chili peppers, shallots, garlic, tamarind paste, sugar, salt, and water in a food processor or blender. Blend until smooth.
7. Serve the keropok lekor hot with the sambal on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of fish sausage or fish cake in place of keropok lekor.
- If you don't have tamarind paste, you can use lime juice instead.
Variations:
- You can add chopped herbs like cilantro or parsley to the sambal for extra flavor.
- You can also add chopped peanuts or cashews to the sambal for a crunchy texture.
Tips and Tricks:
- Make sure the oil is hot enough before frying the keropok lekor to ensure a crispy texture.
- You can make the sambal ahead of time and store it in the fridge for up to a week.
Storage Instructions:
- Store any leftover keropok lekor in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- To reheat the keropok lekor, place them 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 the sambal in a small bowl on the side.
Garnishes:
- Garnish the keropok lekor with chopped scallions or cilantro for a pop of color.
Pairings:
- This dish pairs well with a cold beer or a refreshing limeade.
Suggested Side Dishes:
- Serve the keropok lekor with steamed white rice and a side of stir-fried vegetables.
Troubleshooting Advice:
- If the keropok lekor is not crispy enough, try frying them for a few more minutes.
Food Safety Advice:
- Make sure the keropok lekor is cooked all the way through before serving.
Food History:
- Keropok lekor is a traditional Malay snack made from fish paste and sago flour. It originated from the state of Terengganu in Malaysia.
Flavor Profiles:
- This dish is spicy, savory, and slightly tangy from the sambal.
Serving Suggestions:
- Serve this dish 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