Langkawi

Langkawi is an archipelago of 99 islands in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia. The islands are a part of Malaysia’s Kedah state, but are adjacent to the Thai border. By far the largest of the islands is the eponymous Pulau Langkawi with a population of about 45,000. The island is a declared duty-free zone.

The peak season is from December to March when moonson at the eastcoast shuts down most of the Islands there (Perhentian etc.). This makes Langkawi a good island alternative during that time period. Generally though, Langkawi can be visited all year around.

Pulau Redang

Pulau Redang (or Redang Island)  is a beautiful tropical island off the east coast of peninsular Malaysia in the state of Terengganu. Most travellers visiting Redang come on pre-booked packages from one of the resorts on the island. It is a more up-market destination than Perhentian Islands.

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Kek Lok Si Temple in Penang

Keropok Lekor

The easiest way to describe Keropok Lekor is to call it fish sausage. It is the specialty from Terengganu, a state at the east coast and omnipresent in the streets and villages and very much a part of the live of the people there. Here are some pictures from one of the most popular Keropok Lekor stalls or shall I say factory, in Kuala Terengganu.

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The mixture is being hand-rolled into a sausage form. Ingredients of the mixture: Fish (Ikan Parang or Ikan Kembong), Sago Flour, Salt, Water, Ice Cubes, Pandan Leaves. There are some basic machines at the back of the house to do the mixing processing.


The sausages are thrown into boiling water for a few minutes until they are cooked and ready to be sold. This stall is so popular that the sausages are sold freshly right from the pot with people waiting patiently in a long queue.


At home, the huge and long sausages are cut into smaller pieces and thrown into the pan to be deep-fried until they turn crispy gold. Another option to take Keropok Lekor is to just steam it. This gives it a fishier flavor but tastes as good as the crispy ones according to some people. A completely different kind of Keropok is Keropok Keping and it comes in different flavours : fish, squid and prawn. Here, the Keropok is shaped into even bigger tubes and cut into thin slices to let it dry in the sun. (They are sold in packets and consumers will have to fry them and they are taken as crackers. During frying, it is entertaining to see the pieces of Keropok expand to bigger pieces when they hit the hot oil.)


Keropok Lekor ready to be served with their chili sauce, or with own home-made chili sauce if one prefers or shrimp-based sauce is also common. You get the best of it if you take it right after frying when it is still hot, crispy on the outside and tender at the inside. Definitely a must-try if you want to experience the Malay culture from the east coast in Terengganu and its diversity in food is one of the ultimate elements of the culture.
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