Thursday, July 18, 2013

Lekor / Fish Roll

Lekor comes ready in packets and if you travel to the north eat of the Peninsular of Malaysia, especially Terengganu and Kelantan, there are many stalls selling uncooked and cooked lekor. There are basically two types, the fried ones and the steamed ones. I personally like the fried ones as I like the crunch when I bite into it. The steamed ones are good as well, but it tends to smell a little bit fishy. Nevertheless, I wouldn't be surprise if I see many opt for the steamed ones as most people are very health concious today. So, how to cook these lekors? Find out below.


  • Lekor - of course
  • Oil


  1. If you are cooking the fried ones, remember to dry it under the sun for at least 2 hours, making sure all that moist doesn't accumulate in the lekor - otherwise, you will have oil splashing all over you. Now, you wouldn't want that do you.
  2. Next, heat up the oil in a wok. Make sure that the oil is really hot and immediately place the lekor in.
  3. If the lekor is frying nicely, then you know you've got the heat right. Once you have your lekor in, reduce the heat to the smallest fire, so that your lekor doesn't get burned. After tossing a while, remove the lekor and place them on a kitchen towel.
  4. Serve with chilli sauce.

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