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| Saturday, 30-Jun-2007 14:29 |
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Mminak ke dengang Kkepok Lekor kawang?
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Kepada yang ingin menikmati keenakan Keropok Lekor ni, saya boleh menolong anda.
Saya menjual keropok lekor terengganu.Dibuat di Kemaman dan rasa nya sangat sedap.
Bagi Keropok Lekor, terdapat 2(Dua) saiz.
Saiz 1 : Panjang 40cm
Diameter ~ 2cm
Saiz 2 : Panjang 70cm
Diameter ~ 2cm
Kuantiti : 5pcs/pek
Harga : RM4
Cara tempahan : Hanya email kepada azmi3@yahoo.com . Berikan butiran lanjut seperti kuantiti yang ingin dibeli dan cara kutipan.
Buat masa sekarang saya hanya menerima tempahan dari Lembah Klang sahaja. Ini kerana kos penghantaran POS sangat mahal(secara matematik nya,harga keropok ni akan jadi lebih mahal) dan tempoh masa yang diambil utk penghantaran akan menjejaskan kualiti rasa keropok itu sendiri.
P/S : saya tidak menyimpan stok jualan,hanya sedikit sebagai sampel jika ada yang berminat. Saya hanya membawa keropok lekor ni setiap minggu berdasarkan pesanan. Ini kerana keropok lekor tidak tahan lama(paling lama 4 minggu,jika disimpan di dalam peti sejuk).
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| Friday, 15-Jun-2007 02:55 |
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Keropok lekor lagi
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Along the coastal road between Kuantan and Terengganu, there are rows of stall selling this Malaysian snack.
Fish sausages or keropok lekor, as it is commonly known in Malaysia is a popular snack from the East Coast. It is made of minced fish meat mixed together with sago/tapioca starch, salt and sugar.......
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| Wednesday, 30-May-2007 13:27 |
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Some info about Keropok Lekor (for those never tasted this marvellous creation of Terengganu old school):
"Keropok Lekor merupakan sejenis makanan traditional pantai timur, khususnya di Terengganu yang terkenal. Keropok diperbuat daripada isi ikan laut dan campuran sagu dan sedikit garam. Terdapat juga keropok yang dicampurkan dengan tepong kanji. Keseluruhan ramuan tersebut akan diuli dan digentel panjang bertali, sebelum direbus didalam air panas.
Kandungan ikan yang tinggi menjadikan keropok lekor sebagai makanan berprotin tinggi yang kaya dengan iodin semulajadi.
Keropok lekor boleh dimakan segar sabaik sahaja diangkat dengan dicicah air lada (sos cili) yang pedas. Pada masa ini, pembuatan keropok lekor telah pun tersohor kebeberapa negeri lain.
Keropok lekor biasanya tidak tahan lama. Bagaimanapun, sekiranya hendak disimpan dengan lebih lama, keropok lekor hendaklah dibalut dengan plastik dan diletakkan ditempat air batu bagi mengelakkan baunya mencemar makanan lain. Apabila hendak dimakan, ianya perlu dibasuh dan direbus semula dengan air yang dicampurkan sedikit garam.
Selain daripada dimakan segar, keropok lekor juga boleh dipotong pendek dan digoreng sekali lagi bagi menghasilkan keropok yang lebih rangup. Keropok lekor yang dicampur dengan tepong kanji biasanya lebih rangup apabila digoreng, tetapi akan bertukar menjadi liat apabila sudah sejuk. Keropok lekor yang menggunakan campuran sagu tidak akan menjadi liat walaupun ia sudah sejuk selepas digoreng.
Keropok lekor juga boleh diproses dengan lebih lanjut untuk dijadikan keropok keping. Keropok lekor yang telah direbus akan dipotong nipis-nipis dan dijemur untuk dijadikan kepingan-kepingan keropok kering yang dikenali sebagai keropok keping. Keropok keping ini akan menjadi kembang apabila digoreng dalam minyak yang panas dan ianya amat sedap apabila dimakan dengan sos cili."
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| Tuesday, 29-May-2007 18:39 |
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Fish sausages
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Fish sausages
ALIAS MOHAMED
Long, grey and unappetising. They smell fishy too but ALIAS MOHAMED finds plenty to rave about when it comes to keropok lekor
THEY don’t look very appetising. In fact, at a glance, one might feel reluctant to try a bite of what some people call “sausages of the East Coast”.
The dull grey, slimy look can be a turn-off for first-timers, especially foreign visitors.
But to many Malaysians, especially those from the East Coast, keropok lekor is a tasty delicacy that’s full of flavour and prized for its strong ‘fishy’ taste. It’s especially delicious when deep-fried and eaten with a chilli dip.
A war veteran, back home in Kuala Terengganu after serving several years overseas, said: “Once you’ve tried keropok lekor, you’ll never forget it. The taste and smell will always be there in your mind.”
Well, perhaps not everyone is equally passionate about keropok lekor, but it cannot be denied that it’s a favourite snack with many.
One might think that making keropok lekor is very easy. But make no mistake. Even in Terengganu and Kelantan, not many people know how to make good keropok lekor.
“I’ve been cooking keropok lekor since I was a young girl,” said 57-year-old Fatimah Salma Sulung, a keropok lekor seller in Kampung Losong, Kuala Terengganu.
“During that time, a girl must be able to cook and learn to prepare special dishes like keropok lekor before she could get married,” she said.
Losong is well known for delicious keropok lekor. Each long keropok lekor is sold for RM1. The shorter ones are sold at RM1 for a pack of five rolls.
The ingredients are simple — just fish (preferably selayang and tamban), sago, salt and water. Once the fish is cleaned and deboned, it is mixed with sago, salt and water and then put through the grinder.
The mixture is then rolled and boiled for 15 minutes. You can eat it in that form or you can cut them into pieces and deep-fry them.
Besides keropok lekor, you can slice the roll into thin slivers and dry them in the sun to make keropok keping or crackers. Each packet of crackers costs between RM10 and RM15 for 1kg, according to the quality or the types of ingredients used.
To know more about keropok, visit Fatimah’s stall in Kampung Losong, Kuala Terengganu, or call her at 09-6313 884.
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| Tuesday, 29-May-2007 18:26 |
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Yummy Terengganu
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Yummy Terengganu
By ANTHONY TAN
Senyum Sokmo: these words can be found on T-shirts, souvenirs and car stickers in Terengganu, and they simply mean “Smile Always” in the local Malay dialect.
The East Coast state will certainly bring smiles to your face with its unhurried, stress-free lifestyle, endless kilometres of coastline, pristine islands and fresh seafood.
Freshly fried keropok lekor being sold in Kampung Losong, Kuala Terengganu.
Visitors from the West Coast will find some of the local words unfamiliar as they are peculiar to the East Coast.
When you go shopping, traders may quote the prices as “se ya” which means RM1 or “dua ya” for RM2, and so on. If you hear someone say “mek”, they are probably addressing a woman or girl.
Two food items that visitors must try here are the keropok lekor and nasi dagang. Keropok lekor (fish sticks) is a popular snack made from fish ground with sago and salt. It is then shaped into long tubes, deep fried, steamed or boiled and eaten with chilli sauce. Kampung Losong in Kuala Terengganu is famous for its keropok lekor.
Nasi dagang is a rice speciality of Terengganu. Normal rice is mixed with glutinous rice and coconut milk, then cooked. It is eaten with its own signature side dishes of tuna curry and vegetable pickle.
Penang folk can visit a different kind of Pulau Pinang off the Terengganu coast. Terangganu’s Pulau Pinang is one of the nine islands in the Redang Island Marine Park archipelago. It is where the marine park centre is located.
Travelling to Terengganu is now faster for Penangites and people from Kedah, Perak and Perlis, thanks to Firefly’s daily direct flights from Penang to Kuala Terengganu.
In conjunction with the inaugural flight in April, the Terengganu state government hosted a group of media representatives for a two-night stay in Kuala Terengganu and one night on Redang. While the trip to Redang was the highlight of the tour, we found there were ample attractions to keep us occupied in Kuala Terengganu.
The state boasts the largest museum in the country in Bukit Losong, near the state capital. The Terengganu State Museum (www.muzium.terengganu.gov.my), sprawled over 27ha, with a floor space of 75,075sq m, consists of the main museum (four blocks), a maritime museum, five traditional houses and a landscaped garden.
At the Islamic Gallery you will find the Batu Bersurat (Inscribed Stone), which was found in 1887 in Kuala Berang, on display. The Textile Gallery is interesting because it records the types and manufacturing processes involved in such local textiles as the songket, limar, batik, pelangi, cindai, gerus and telepuk.
If you visit the museum, be sure to look out for a display on a local tradition called melenggang perut, a traditional method involving a coconut that is used to determine the sex of a baby when the expectant mother is seven months pregnant.
Although predominantly Malay, Terengganu’s capital boasts a Chinatown complete with a welcome arch. Here, you will find an old well in Kampung Tiong called Low Tiey’s Well. It was dug by the Lim clan who came to Kuala Terengganu some 300 years ago from China.
The oval-shaped well has separate bathing chambers for men and women. During a long drought in 1875, the well did not dry up and provided water to the town folk.
If you like horseback riding by the sea, go to the Terengganu Equestrian Resort (www.ter.com.my) in Kuala Ibai, reportedly the only world-class seaside equestrian park and resort in the country. Nearby is the Tengku Tengah Zaharah Mosque, named after the late Sultan Mahmud Al-Muktafi Billah Shah’s mother. Built in a lagoon, it looks like a floating mosque at high tide.
For shopping, the Kedai Payang Central Market in Kuala Terengganu is the place to go to. Besides housing a wet market where fresh seafood and fruits are on offer, it also has numerous stalls selling handicrafts, souvenirs, brassware, clothes made of batik and songket, as well as keropok lekor and fish crackers, both raw and ready-to-eat.
One of the modes of transport in Kuala Terengganu is the trishaw. Some of the newer trishaws have rechargeable batteries, which is handy especially when going uphill. But then, there is no hurry when you are in leisurely Terengganu, where you can watch the sun rising every morning.
Related Story:
A thrilling time in Terengganu
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SUKA KEK TAK?? 
