Over here in Sarawak, when people talk about keropok – fish, prawn or sotong (cuttlefish) crackers, that is, it has got to be the ones from Mukah, and even there, one would need to know where to get the better and tastier ones. I used to have a teacher from there in my SPM English marking team and each year, we would place our orders and have her bring them over from the town.
This year, I did not have any Mukah keropok though…but my daughter’s friend from Trengganu, Soleha, gave us a whole lot when I met her in KL in mid-January. To make sure that your keropok is crispy and crackling when you eat them, you will have to dry them in the sun…
Owing to the presence of straycats in my neighbourhood, I had to string them up and hang them on the clothesline.
To fry them, heat an adequate amount of oil in the wok and just throw in the pieces. They will expand and end up looking like this…
Make sure that once the keropok has cooled, store them in a dry, airtight tin or container.
The best way to eat keropok is of course with acar timun (pickled cucumber)…
Just place a bit on the keropok like this…
…and into your mouth it goes! Yum! Yum!!!
And for your mid-week boost and entertainment, if you know the song, perhaps you would like to sing along…
…and get your spirits up high! Take it away, maestro! LOL!!!
...STILL CRAZY AFTER ALL THESE YEARS! 