These are Kelantanese fish crackers. The texture and color of Keropok in Kelantan are noticeably rougher and darker than the usual variety found on the West Coast of Malaysia. The crackers are influenced by Thai cooking and give a sharper, saltier taste.
Kelantanese fish crackers – Keropok
Keropok Gote are referred as Kelantanese fish sausages. Made by combining fish flesh and sago, Keropok Gote is rolled into long firm sticks and then steamed or boiled. To enjoy it, one has to cut it into desired bite sized and deep fried. Different from Terengganu’s keropok lekor, the Kelantan variety is thicker and longer in size and has to be fried to be eaten. Keropok Gote is probably the one snack which all Kelantanese children grow up with. It is a must at all school canteens.
Tepung Pelita is based on flour, coconut milk, and brown sugar. It has two layers: the upper layer is made up of coconut milk; while the lower layer is a mixture of flour and brown sugar. It is served in a banana leaves container.
Kelantan food: Tepung Pelita
Tepung Pasung is similar to Tepung Pelita, but it is wrapped with banana leaves in a cone shape.
Kelantan food: Tepung Pasung
Lempok Durian can also be referred to as durian cake. It is made with durian flesh and sugar. It is a seasonal food, very much dependent on the seasonal availability of the durian fruits.
Kelantanese Durian Cake – Lempok Durian
Keropok lekor is a type of crackers that made up of fish and added with some salt. Keropek Lekor is quite famous along beach side of Malaysia, especially East side. It can be further processed into Keropok keping, which is fish crackers.