Keropok Lekor Homemade | Rahsia Supaya Tak Keras & Tak Liat
Resepi keropok lekor homemade ala Terengganu — lembut, kenyal dan rasa ikanmemang padu. Kalau keropok lekor yang korang buat selalu jadi keras atau liat,
masalahnya selalunya pada sukatan tepung dan cara rebus. Dalam video ni Che Nom
kongsi sukatan tepat 500g isi ikan : 125g tepung ubi, teknik uli dan rebus yang
betul, serta cara masak sos keropok lekor yang pekat, gelap dan berkilat.
Keropok lekor sendiri lagi berbaloi — boleh letak lebih isi ikan, dan paling
sedap dimakan panas-panas terus dari kuali.
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BAHAN-BAHAN
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Bahan Keropok:
• 500g isi ikan (selayang / tamban / kembung)
• 125g (1 cawan) tepung ubi — atau tepung sagu untuk tekstur lebih lembut
• 1 sudu kecil serbuk penaik
• 1½ sudu kecil garam
• 1 sudu kecil serbuk perasa
• 125ml (½ cawan) air ais
• Sedikit tepung ubi (untuk taburan)
• Minyak (untuk sapu tangan, gris talam & menggoreng)
Bahan Sos:
• 15 tangkai cili kering (rebus dahulu)
• 2–3 keping gula nisan
• 1 sudu besar gula merah serbuk
• Air asam jawa
• ¼ cawan (60ml) cuka makan
• ½ sudu kecil garam
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INGREDIENTS (ENGLISH)
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For the Keropok:
• 500g fish fillet (round scad / sardinella / Indian mackerel)
• 125g (1 cup) tapioca starch — or sago flour for a softer texture
• 1 tsp baking powder
• 1½ tsp salt
• 1 tsp seasoning powder
• 125ml (½ cup) ice water
• A little tapioca starch (for dusting)
• Cooking oil (for greasing hands, the tray & for frying)
For the Sauce:
• 15 dried chillies (boiled first)
• 2–3 pieces palm sugar (gula nisan)
• 1 tbsp brown sugar
• Tamarind juice
• ¼ cup (60ml) vinegar
• ½ tsp salt
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TIPS PENTING
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1. Buang semua tulang dan kulit keras dengan bersih sebelum isi ikan dikisar.
2. Masukkan tepung ubi sedikit demi sedikit. Jangan terlebih tepung — itu punca
keropok jadi keras.
3. Adunan memang melekit, itu biasa. Sapu sedikit minyak pada tangan, jangan
tambah tepung sesuka hati.
4. Selepas keropok timbul ke permukaan, rebus lagi 2–3 minit supaya masak
sepenuhnya.
5. Jangan rebus terlalu banyak serentak — suhu air kena kekal panas supaya
masak sekata.
6. Masak sos lebih lama atas api perlahan sampai gelap, berkilat dan pekat.
7. Goreng dengan api sederhana. Api besar buat luar hangus sebelum dalam panas.
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KEY TIPS (ENGLISH)
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1. Remove all bones and tough skin before blending the fish.
2. Add the tapioca starch gradually. Too much starch is what makes keropok hard.
3. A sticky dough is normal — oil your hands instead of adding more flour.
4. Once the keropok floats, keep boiling for another 2–3 minutes to cook through.
5. Don't crowd the pot — the water must stay at a rolling boil for even cooking.
6. Simmer the sauce longer on low heat until dark, glossy and thick.
7. Fry on medium heat. High heat burns the outside before the inside heats up.
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