1. Nuar taking 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 are packing 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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4 Comments
At November 30, 2015, Aliza Sara wrote:
Never knew how its made, but now i know! Great information right here
At November 30, 2015, Syafiera yamin wrote:
Mak aih sedapnya keropok lekor.. sambil makan sambil tengok tv hihi
At November 30, 2015, Miriam wrote:
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
At November 30, 2015, FiSh wrote:
wah...looks like there are plenty of work involved to make the slices :) no wonder those from terengganu taste so good!