Keropok / Lekor my way (fried fish snack)

One of the snacks I miss very much from Malaysia is Lekor or Keropok (fried fish snack).  It takes a long time and a lot of work to make this the traditional way, plus I have never seen sago flour at the local Asian markets. This is fast and easy. Hope you like this.

1 cup All Purpose Flour (use a spoon and loosely sift the flour into the cup, do not press the flour into the cup, the measurement will be different)
1/2 tsp baking powder

1/4 full tsp salt 
1 can (5 oz/142 gm) tuna in water/oil
3 tbsp water

Oil for deep frying 


In a medium bowl, add together all purpose flour, baking powder and salt. Mix well and set aside.

*Separate tuna from water/oil. Pour the tuna meat into a small bowl, use a fork to mash it into small pieces and add into the flour mixture. Use your hand or fork to mix them together, it will be crumbly and dry. Once it is done, pour in the tuna water/oil and water, mix until just combined. Over mixing will cause the dough to be chewy. The dough will appear sticky. Let rest for 15 minutes.

Heat oil to 375°F. Scoop dough into the oil 1 teaspoon at a time and fry until golden brown, about 5 minutes, turning from time to time. Once done, remove the keropok from oil and drain on paper towels. Serve warm. 

*Note: Adding the tuna with its' water/oil together into the flour mixture required longer time to get it combined and the end result will be the keropok becoming chewy.

Steamed fish wrapped in wax paper

Today is Friday. Our main course for dinner is fish. Instead of pan frying the fish, I had it steamed. I first learned this recipe from my older brother. He often cooked this during his university days. He wrapped the fish, salt and butter with aluminum foil and cooked it in the oven and had the lemon juice squeezed on the fish right before eating. The taste is simply delicious.

We bought a bottle of McCormick Lemon spice (with no MSG and no artificial flavor) a couple of weeks ago, no regrets, the spice is not only good on fish, it is also good with chicken and salad. I use the Mc Comick Lemon Spice instead of lemon juice. Additionally I added some cheese and parsley. 

3 pcs Fish, I used whiting fish fillet

3 tsp Lemon Spice, I sprinkled directly from the bottle

2 tbsp Butter, divided and cut into slices instead of cubes for easy arrangement

2 tbsp Shredded Cheese, I used Kraft Italian 6 cheese

2 pcs Waxed paper, enough to wrap the two portions of fish

Cut two pieces of waxed paper 12" x 12" or enough to wrap the fish. 

In a frying pan pour in about 1 inch of water. Cover and let boil on medium heat.

Wash and cut each piece of the fish into half for easy wrapping. Divide the fish into two portions and set aside. 

In the middle of the waxed paper, place a few slices of the butter. Sprinkle some lemon spice. Place the first piece of the fish on the butter and sprinkle some lemon spice. Repeat with other pieces. Sprinkle some more lemon spice on top of the last piece, then follow with cheese, butter and parsley (optional, I ran out of parsley). See picture on the right.

  

To wrap the fish, fold together the waxed paper, press to secure the fold. On the two ends, fold tightly as shown in the picture. You have to seal it tightly to avoid the water from the pan going into the pocket. Repeat the second portion in the same way. See picture on the left.

The water in the pan should be boiling by now. Place the two wrapped fish into it and cover. Depending on the size of your fish, steam for 5 to 8 minutes. Serve hot.