Kak Yah Keropok Lekor @ Losong

Keropok is cracker made of fish which is ground to a paste then mixed with sago before it is steamed and later deep fried. It is the snack instead of a proper meal and sometimes is served as the snack before meal.
Keropok is easily found elsewhere in Kuala Terengganu, from the stalls beside the road to restaurants or market. If you wish to bring home some, go to the Central Market for dried keropok or fresh in Losong who is famous with largest Museum in Malaysia and its keropok.
Kak Yah’s stall is the most popular at Losong, prof of that is Kak Yah magnificents house located next to her stall. (Information from Terengganu tourism)It can be eaten either when it is steamed or deep fried, both give different taste. The long chewy ones are called keropok lekor while the thin crispy are called keping, means slice. Both the keropok is usually eaten with chili dip.Kak Yah’s stall is so famous that they came out with come commercialize packeted specialties from Terengganu, such as ready to eat keropok, salted fish and dry sate fish.Pictures are stricly prohibited beyond the processing area. They used to process and pack the keropoks at a small corner of the store front. Now that they have gain their fame and expanded so much, they shall keep the procedures and processes to themselves. Keropok can almost resembles terengganu now, let it be fried lekor or steamed lekor, white coloured lekor or gray coloured lekor.