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.

Fried Kow Choy 九菜 (Chinese Garlic Chives) with Shrimp

This is one of the afternoon snacks my mother made for us when we where young. It is also one of our favorites. You can replace the dried shrimp with shrimp or chicken bouillon. I bought the shrimp bouillon in a Mexican supermarket, the dried shrimps can be found there too. I bought mine in an Asian market. As for Chinese Garlic Chives most Asian supermarkets have it. I cannot cook this as often as I would like, as it will stink up the whole house, besides that it is not a health food.

2 cups all purpose flour
2/4 tsp baking power
2 tbsp dried shrimp, chopped
1/2 Ib Chinese Garlic Chives
1 small red onion, chopped
2 tsp salt, omit if using shrimp or chicken bouillon
1 cube shrimp or chicken bouillon, add more salt if not using this 

3/4 cups water

Oil for deep frying

Wash the Chinese Garlic Chives carefully, especially towards the white part of the leaves, to remove dirt. Cut into 1/2" length and set aside.

If you are using chicken or shrimp bouillon either melt it with warm water or use a knife to chop it into small pieces. I used a chef knife to chop.

In a big mixing bowl, mix together all the ingredients except water and oil: all purpose flour, baking powder, shrimp or chicken bouillon/salt and mix well. Then add water and stir until just combined. Do not over stir or the dough will become hard. Let rest for 15 minutes.

Heat oil to 375°F, scoop the batter one table spoon at a time into the hot oil and fry until golden brown. Serve warm.