Lekor

Lekor is a traditional Malaysian snack that originates from the state of Terengganu. It is also popular in other regions such as Kelantan and Pahang. Lekor is a type of fish sausage made from fish meat, sago flour, and salt. It is then boiled or deep-fried and served with a special chili sauce.

History

The history of Lekor dates back to the 19th century when it was introduced by fishermen in Terengganu. The snack was initially made from leftover fish meat, which was then mixed with sago flour and salt to create a dough. This dough was then shaped into sausages and boiled or deep-fried.

Preparation

The preparation of Lekor involves several steps. First, the fish meat is finely ground and mixed with sago flour and salt. This mixture is then shaped into long, thin sausages. These sausages are then boiled or deep-fried until they become golden brown. The final product is a chewy and savory snack that is often served with a special chili sauce.

Varieties

There are two main varieties of Lekor: the boiled version (Lekor rebus) and the deep-fried version (Lekor goreng). The boiled version is softer and chewier, while the deep-fried version is crispier and has a more intense flavor.

Cultural Significance

Lekor is not just a snack, but also a significant part of the cultural heritage of Terengganu. It is often served during special occasions and festivals. Moreover, the making of Lekor is a traditional craft that has been passed down through generations.

See Also

• Malaysian cuisine
• Terengganu
• Fish sausage

This Malaysia-food related article is a stub. You can help WikiMD by expanding it.

This article is a stub related to food. You can help WikiMD by expanding it!