What is…?
It is a favourite snack in Malaysia and its neighbouring countries, and there are several fish cracker producers that are operating in the coastal areas of Kelantan, Terengganu, Pahang, Johor, Kedah, Sabah and Sarawak. The types of fish that normally used to process these fish crackers are the Wolf herring (Ikan parang), Sardines (Ikan tamban), Round scad (Ikan selayang), Threadfin bream (Ikan kerisi), Ox-eyed scad (Ikan lolong bara), Goatfish (Ikan biji nangka), Lizardfish (Ikan Conor) and many others.
Historically, Mukah town in Sarawak is known as a fishing town for the making of fish crackers.
Malaysians never need a second invite to indulge in Fish Crackers (keropok). A typical Malaysian dish, quality fish crackers are made from a carefully balanced mixture of sago or tapioca flour and pounded premium fish. This mixture is then dried until it becomes hard and brittle. But the magic happens only when it is fried in oil. It blooms like a sea flower (see video below). Once drained and left to cool, it is usually served with a hot chilli dip.
While you can have them as a snack any time of the day. Usually eaten as an afternoon snack in South East Asia.
Cooking option: Deep-fryer or Air-fryer.
Ingredients: Sardines, Sago Flour, Tapioca Flour, Sugar, Salt, Monosodium, Glutamate(MSG)
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