PenangTime.com: Recipe Guide
KEROPOK LEKOR
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Dough: 500g Fish Paste (Ikan Kembung/Selayang), 250g Sago Flour, 1 tsp Salt, 1 tsp Sugar, Ice water (if needed).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Mix: Knead fish paste with salt and sugar. Gradually add sago flour. Knead until a non-sticky dough forms.
- Shape: Roll dough into long cylindrical logs (sausage shape).
- Boil: Drop logs into boiling water. When they float, they are cooked. Remove and drain.
- Eat/Fry: Can be eaten boiled (with sauce) or sliced and deep-fried until crispy.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- High ratio of fish to flour yields softer, tastier keropok. Too much flour makes it hard.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Keropok Lekor in Penang and compare flavour profiles.