Terengganu Fish Crackers (Keropok Keping)
Nov 30,2015 Author:Emily| Filed under:Goodie Foodie,Photos - Panasonic DMC-FZ150,Travel
1. Nuar takes a bite of the crunchy fish cracker
It is said that if you are in Tererngganu and do not try all of their special delicacies, your visit is not valid. What are the delicacies, you may ask. Top off my head is Nasi Dagang, then there is Keropok Lekor and of course, Keropok Keping.
2. preparing the fish by cleaning (top right) and deboning (bottom right)
3. fish flesh is mixed in the grinder
In my previous two posts yesterday and the day before, I wrote about the two economic contributors of KODESAL, or Koperasi Desa Alor Limbat. This Keropok Keping cottage business is also one of their economic activities.
4. flour is added into the pot
5. kneading the dough
I had the opportunity to visit their mini factory recently and witnessed for myself the entire process of making both types of Keropok Keping – fried and boiled.
6. 2kg blocks of fish crackers
7. blocks of fish crackers are placed into the boiler to be boiled
Obviously, fried crackers are everyone’s favourite because the boiled version is a taste to be acquired over time. Not everyone has a liking for it but those who know how to appreciate it can’t live without it.
8. 2kg blocks of fish crackers
9. slicing crackers using a machine
During my recent trip to Terengganu, I brought home with me FOUR large packets of Keropok Keping…. to be fried and savoured at home in Ipoh, imagining myself by the beach of Redang.
10. arranging the slices of fish crackers to be sun dried
11. arranging the slices of fish crackers to be sun dried
Keropok Keping is just not the same as our prawn crackers – one is made from fish, the other is made from the essence of prawns. Yes, I know. 🙂
12. local women pack the fish crackers into plastics bags to be sold
13. fish crackers produced by Koperasi Desa Alor Limat, Terengganu
Besides fish that has been deboned, other ingredients used to make Keropok Keping are sago flour, salt, ice and Monosodium Glutamate (MSG). Oh, yes! As you can see, it is not for everyone!
Koperasi Desa Alor Limbat Marang Berhad (KODESAL)
Add: No. 4, Tingkat Bawah, Dataran Sri Limbat, Kampung Alor Limbat, 21400 Marang, Terengganu.
Tel: 09-6193060
Email: kodesal12@gmail.com
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Tags: fish crackers, Gaya Travel, Gaya Travel Magazine, JJK Terengganu 2015, Jom Jelajah Koperasi Terengganu 2015, Jom Jelejah Koperasi, Kampung Alor Limbat, keropok keping, Kg Alor Limbat, KODESAL, Koperasi Desa Alor Limbat Marang Berhad, Marang, Terengganu
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9 Responses for "Terengganu Fish Crackers (Keropok Keping)"
Never knew how its made, but now i know! Great information right here
Mak aih sedapnya keropok lekor.. sambil makan sambil tengok tv hihi
I actually quite like the boiled version because am not a fan of fried food. I love love love keropok from Terengganu and Kelantan! So yummy
wah…looks like there are plenty of work involved to make the slices 🙂 no wonder those from terengganu taste so good!
Oh yums! Love crackers which uses real meat and not those processed/fake ones. Looks like a lot of hard work but bet it’s yummy!
My childhood memory. It’s always my favourite snack during the old times. 😀
I grew up in Terengganu and this is my absolutely favourite food! Keropok. Do you know there is chinese keropok in terengganu too? its steamed and is served with belachan.
I like original Terengganu keropok unlike some that taste like only flour without much fish.
nice! good to know there is alternative choice for non-fried food lover like me. haha.
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