FISH SAUSAGE

Sunday, February 17, 2008

5 comments:

Anonymous said...: alip.. blanje kopok lekor sepuluh dozennn!!; February 18, 2008 at 8:26 PM
(rYnE) said...: alip..
aku pun nak gak kepok...
xnak beli
tp nak free
hehe; February 18, 2008 at 8:31 PM
Mohammad Aliff Izham Bin Ismail said...: kepada sesiapa yg betul2 nak tempah keropok sahaja yang bleh comment, plz.....
huhuhuhu....; March 10, 2008 at 1:05 AM
Anonymous said...: Salam,

Kalau order dari JB boleh ke? Berapa kos penghantaran dan apa syarat2 lain?

Terima kasih.; March 23, 2011 at 2:28 AM
Anonymous said...: do u still selling this keropok? how much per pck/kg n postage? thks; January 13, 2012 at 2:12 AM

Nice Story About Keropok Lekor, read this.......

A war vateren, back home in Kuala Terenggannnu after serving several years overseas, said: "Once you've tried keropok lekor, you'll never forget it. The taste and smell will always be there in your mind."

Well, perhaps not everyone is equally passionate about keropok lekor, but it cannot be denied that it's a favourite snack with many.

One might think that making keropk lekor is very easy.But make no mistake. Even in Terengganu and Kelantan, not many people know how to make good keropok lekor.

For example.......
"I've been cooking keropok lekor since I was a young girl," said 57-year-old Fatimah Salma, a keropok lekor seller and producer in Kampung Losong, Kuala Terengganu.

INGREDIENTS for Keropok Lekor:

KEROPOK LEKOR aka KEPOK GENTEL :

- 500 gm selayang fish/parang/tamban
- 500 gm sago
- enough salt
- enough water

HOW TO MAKE KEPOK GENTEL (Malay):

1) Ambil/kikis isi ikan, buang tulangnya
2) Tumbuk atau blend halus isi ikan sambil dibubuh garam
3) Capur juga sedikit kiub ais semasa melakukan proses ini
4) Bubuh tepung sagu secukupnya sambil diuli menjadi kental
5) Ambil sebuku kecil adunan ini dan kepalkan
6) Gelekkan supaya menjadi seperti sebatang kayu
7) Jerang air sehingga mendidih dan masukkan keropok ke dalamnya
8) Bila keropok timbul, angkat ddan sejatkan di dalam penyejat
9) Biar sejuk sebelum dipotong pendek dan digoreng di dalam minyak panas

SIMPLE PROCESS :

The ingrediants are simple - just fish (preferabiy selayang, parang / tamban), sago, salt and water. Once the fish is clean an deboned, it is mixed with sago, salt and water and then put through the grinder.
The mixture is then rolled and boiledd for 15 minutes. You can eat it in that form or you can cut them into pieces and deep-fry them.

More Info :

Besides keropok lekor, you can slice the rool into thin sliver and dry them in the sun to make keropok keping or crakers. Eack packet of crakers costs between RM 10 and RM 15 for i kg, according to the quality or types of ingredients used.

To know more and more about keropok lekor, visits ALIFF stall in Kampung Kuala Besut......or call him at TEL : 09 6973579

FUTURE TECHNOLOGY IN PRODUCTION OF KEROPOK LEKOR

CARTRIDGE SYSTEM FOR PRODUCTION OF KEROPOK LEKOR

The prototype keropok lekor machine consist of a stainless steel cartridge measuring 34mm length x 75mm diameter for holding about 750g keropok lekor dough. This cartridge will be inserted at the inlet of the mincer/extruder and when activated will extrude the dough through the spout. A continuous cylindrical dough will be extruded and cut to a desired length to form a uniform size keropok lekor. The cutter is controlled by a timer, hence the length of keropok lekor is determined by the timer speed as well as the belt speed.

Production of keropok lekor using this machine offers the following advantages:

1. Uniform product size & shape
2. Better material control,
3. Simple operation, hence does not require skill labour
4. Easy to clean, thus better control on hygiene & sanitation
5. Low production cost
6. Reduce handling

Perhaps, the most notable feature of this machine is that a franchise system for production of keropok lekor can be easily implemented. The franchaisor will set-up a central kitchen where the dough will be produced and inserted into the cartridge. The central kitchen will be set-up such that it will meet HACCP requirement and professionally managed, hence quality & hygienic product is ensured. The cartridge, in chilled form, will then be delivered to the franchaisee who operates an outlet, complete with a specially designed kiost. The number of cartridges delivered to the outlet will depend on the volume of daily sale. At the outlet, the cartridge will be inserted to the machine as described above. Fresh keropok lekor will be extruded out and fried immediately thus ready to be served or for sale. This system will enable quality and fresh keropok lekor be made available throughout the country.

Machine characteristics are as follows:

• Product spec : 15 mm (diameter) X 100 mm (Length)
• Length and product diameter can vary
• Capacity : 1400 / hr
• Belt : variable speed
• Cutter : timer controlled
• All stainless steel and food grade materials
• Easy to clean and handle
• Power: 240VAC, single phase

Keropok lekor machine Keropok lekor in tray Cartridge being inserted onto machine
Economic evaluation shows that the production cost/piece is 0.37 cents compared to 0.77 cents by manual or traditional method. The suggested retail price of the machine in only RM10000, hence most keropok lekor producer can afford to own this machine.

MORE INFORMATION ABOUT TERENGGANU AND SPECIAL THING IN TERENGGANU......

Senyum Sokmo: these words can be found on T-shirts, souvenirs and car stickers in Terengganu, and they simply mean "Smile Always" in the local Malay dialect.

The East Coast state will certainly bring smiles to your face with its unhurried, stress-free lifestyle, endless kilometres of coastline, pristine islands and fresh seafood.
Freshly fried keropok lekor being sold in Kampung Losong, Kuala Terengganu.

Visitors from the West Coast will find some of the local words unfamiliar as they are peculiar to the East Coast.

When you go shopping, traders may quote the prices as "se ya" which means RM1 or "dua ya" for RM2, and so on. If you hear someone say "mek", they are probably addressing a woman or girl.

Two food items that visitors must try here are the keropok lekor and nasi dagang. Keropok lekor (fish sticks) is a popular snack made from fish ground with sago and salt. It is then shaped into long tubes, deep fried, steamed or boiled and eaten with chilli sauce. Kampung Losong in Kuala Terengganu is famous for its keropok lekor.

Nasi dagang is a rice speciality of Terengganu. Normal rice is mixed with glutinous rice and coconut milk, then cooked. It is eaten with its own signature side dishes of tuna curry and vegetable pickle.

Penang folk can visit a different kind of Pulau Pinang off the Terengganu coast. Terangganu's Pulau Pinang is one of the nine islands in the Redang Island Marine Park archipelago. It is where the marine park centre is located.

Travelling to Terengganu is now faster for Penangites and people from Kedah, Perak and Perlis, thanks to Firefly's daily direct flights from Penang to Kuala Terengganu.

In conjunction with the inaugural flight in April, the Terengganu state government hosted a group of media representatives for a two-night stay in Kuala Terengganu and one night on Redang. While the trip to Redang was the highlight of the tour, we found there were ample attractions to keep us occupied in Kuala Terengganu.

The state boasts the largest museum in the country in Bukit Losong, near the state capital. The Terengganu State Museum (
www.muzium.terengganu.gov.my), sprawled over 27ha, with a floor space of 75,075sq m, consists of the main museum (four blocks), a maritime museum, five traditional houses and a landscaped garden.

At the Islamic Gallery you will find the Batu Bersurat (Inscribed Stone), which was found in 1887 in Kuala Berang, on display. The Textile Gallery is interesting because it records the types and manufacturing processes involved in such local textiles as the songket, limar, batik, pelangi, cindai, gerus and telepuk.

If you visit the museum, be sure to look out for a display on a local tradition called melenggang perut, a traditional method involving a coconut that is used to determine the sex of a baby when the expectant mother is seven months pregnant.

Although predominantly Malay, Terengganu's capital boasts a Chinatown complete with a welcome arch. Here, you will find an old well in Kampung Tiong called Low Tiey's Well. It was dug by the Lim clan who came to Kuala Terengganu some 300 years ago from China.

The oval-shaped well has separate bathing chambers for men and women. During a long drought in 1875, the well did not dry up and provided water to the town folk.

If you like horseback riding by the sea, go to the Terengganu Equestrian Resort (
www.ter.com.my) in Kuala Ibai, reportedly the only world-class seaside equestrian park and resort in the country. Nearby is the Tengku Tengah Zaharah Mosque, named after the late Sultan Mahmud Al-Muktafi Billah Shah's mother. Built in a lagoon, it looks like a floating mosque at high tide.

For shopping, the Kedai Payang Central Market in Kuala Terengganu is the place to go to. Besides housing a wet market where fresh seafood and fruits are on offer, it also has numerous stalls selling handicrafts, souvenirs, brassware, clothes made of batik and songket, as well as keropok lekor and fish crackers, both raw and ready-to-eat.

One of the modes of transport in Kuala Terengganu is the trishaw. Some of the newer trishaws have rechargeable batteries, which is handy especially when going uphill. But then, there is no hurry when you are in leisurely Terengganu, where you can watch the sun rising every morning.

Sunday, February 17, 2008

5 comments:

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Size Of Our Keropok Lekor........

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Example Of koropok Packaging....

Nice Story About Keropok Lekor, read this.......

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INGREDIENTS for Keropok Lekor:

Fish

Mixture and Rolled

Boiled (15 minutes)

Ready To Eat

New Product Of Keropok...

FUTURE TECHNOLOGY IN PRODUCTION OF KEROPOK LEKOR

MORE INFORMATION ABOUT TERENGGANU AND SPECIAL THING IN TERENGGANU......