Saturday, June 25, 2011

Lekor Ikan!

*note* this is the same post as strawbunny's :)

So miss bunny's blog is like, what? dead? what else is new? BORING.

So what's on the plate here? Lekor Ikan ! it's this yummylicious malaysian kinda fat fish cracker and here is my (actually wilson's but whatevs) first foray into lekor ikan !

Apparently, according to the site where we lifted this recipe off, this is famous foods from Terengganu, Malaysia.

  • 1/2 kg fish (the recipe calls for mackerel but we don't have mackerels handy here so we settled for pink ling fillets)
  • 200g sago flour (we substituted with tapioca flour... is that the same thing?)
  • Salt to taste
  • 50ml water
  • Some ice-cubes
  1. Clean the fish and remove its intestines. Chop off its head and tail, leaving the body intact. Carefully, scrape off the fish meat; discard the bones.
    Or if you used fillets like we did, just omit this step and save heaps of time.
  2. Pound, chop or mince the meat finely, adding salt to taste.
  3. Add some ice cubes and continue mincing the fish meat.
  4. Add sago flour and water. Stir the mixture until it becomes a soft dough.

  5. Roll the dough into a cylindrical shape. Make it like a sausage size. Here, they ended up looking like sushi rolls, haha !

  6. Boil a potful of water. Drop the keropok lekor into the boiling water.
  7. Wait for it to float and remove with a slotted spoon. Set aside to cool.
  8. Then deep-fry in hot oil.
And wahlah ! lekor ikan ! yum yum! just get out some sweet-ish chilli sauce, and you're all ready to go !

terrorist bear bear will be back for more posts soon ! fruit cheese tarts up next ! :D

toodles !

recipe lifted off: