This, of course, extends to their cuisine, and some of Malaysia’s best seafood dishes hail from these parts of the country.

Among these delicacies is a snack most Malaysians know, given that it’s a mainstay at most roadside snack stalls nationwide.

Whether boiled or fried, keropok lekor is a versatile treat enjoyed by many, especially with a dash of homemade chilli sauce.

While the Klang Valley does have its fair share of famous keropok lekor stalls, the best places to snack at are definitely located on the eastern half of the peninsular.

By the way, ever wondered what “lekor” means? It’s actually a Terengganu slang, meaning “to roll”. It refers to how keropok is rolled into sausage-like pieces before being boiled.

In Johor’s seaside town of Mersing, there’s a keropok manufactory that’s become the go-to for hungry townsfolk.

Located on Jalan Abdullah, Keropok Haji Putih (sometimes spelt Puteh) is often a pitstop for tourists passing through the sleepy coastal town.

It makes perfect sense; the place has been around since the 1980s and one can find all sorts of seafood treats here.

Hence, tourist buses are often parked by the roadside here as passengers snatch up as much keropok as possible for the long journey home.

Keropok Haji Putih is operated and owned by Osman Puteh, 67, who is the namesake of the establishment.

FMT Lifestyle was given the opportunity to see how the factory is run and how these sinfully delicious seafood snacks are made.

“Here, we only use high quality sardines and herrings to make our keropok,” he told FMT Lifestyle. “We don’t compromise on the quality, because it will directly affect the taste of the keropok.”

Each piece of keropok begins its life as a rather unsightly mixture of grounded fish, with an understandably fishy smell to match.

Afterwards, the fish is coated with sago flour and mixed with salt before being tossed into an industrial mixer and left to churn for about 10 minutes.

“If the mixture is too soft, we add a bit of flour to ‘toughen’ it up,” said Osman, adding that no one enjoys eating a limp-looking keropok.

Once well combined, the mixture is cut into small sausage-like pieces, small enough to fit in the palm of one’s hand.

Afterwards, these fishy sausages are left to boil in hot water for several minutes. How do they know when the keropok lekor is cooked? “They will float to the top,” said Osman.

The boiling part is a rather time-sensitive process; leave the sausages in the water too long and you will have a soggy mess.

Hence, as soon as the keropok lekor floats to the surface, they are scooped out and hung on a line to dry, with excess water dripping off each piece.

According to Osman, locals love keropok lekor rebus as it has a soft, chewy texture.

Out-of-towners and foreign tourists, on the other hand, prefer fried keropok lekor, indulging in the treat while it’s still hot and served with a dash of chilli sauce.

“Some people think that keropok lekor rebus is hard to keep fresh. Nonsense! Just freeze it and you should be able to bring it home no problem.”

So, the next time you’re passing through Mersing, make a pitstop at Keropok Haji Putih to get yourself a fishy, tasty treat for the drive home.

Keropok Haji Putih
37, Jalan Abdullah
Mersing Kanan
86800 Mersing
Johor Darul Takzim

Business hours: 8am-9pm daily

Contact: 017-8844959/017-6868659