Lekor

Lekor, also known as keropok lekor or fish sausage, is a cherished traditional snack originating from Terengganu, Malaysia. It is made from a mixture of fish, sago flour, salt, and sugar, giving it a distinctive greyish hue and a pronounced fishy taste and aroma. The term "lekor" is believed to derive from a local Terengganu Malay word meaning "to roll."

To prepare lekor, fish or vegetables are ground into a paste, mixed with sago flour, and then deep-fried. There are three primary varieties of this snack: the long and chewy lekor, the steamed rebus, and the thin and crispy keping.

Keropok lekor is typically categorized into two main types: keropok lekor goreng, which are shaped like sausages and have a chewy texture, and keropok lekor keping, which are sliced thin before frying to achieve a crispier texture. Traditionally, lekor is enjoyed with homemade chili sauces unique to Terengganu. However, modern adaptations such as adding mayonnaise and cheese sauce—referred to as "keropok cheese"—have also gained popularity.