Lekor

Lekor is a type of savory cracker or biscuit originating from Malaysia, particularly popular in the states of Kelantan and Terengganu. It is traditionally made from fish paste, tapioca starch, and salt, which are then thinly sliced and fried until crispy. The primary flavor comes from the fish, giving lekor a distinct seafood taste.

The production of lekor typically involves several steps. Fresh fish, commonly mackerel or scad, is deboned and ground into a paste. This paste is then mixed with sago flour or tapioca starch and seasoned with salt. The mixture is kneaded and shaped into long rolls or flattened sheets. These are then cut into bite-sized pieces. The uncooked lekor can be sold fresh, or it can be fried until golden brown and crispy before being packaged.

Lekor is often enjoyed as a snack, either on its own or served with various dipping sauces. Common accompaniments include chili sauce, sweet soy sauce, or a spicy peanut sauce. It is a popular item at local markets and stalls, and is also widely available in supermarkets and convenience stores across Malaysia. Variations of lekor exist, with some producers adding other ingredients for different textures or flavors. The crispiness and savory taste make it a sought-after treat.