The Authentic of ‘Keropok Lekor’ Process

This paper attempts to study the authentic of ‘Keropok Lekor’ making process where this is one of the heritage value that should be preserved and documented. The making process of ‘Keropok Lekor’ is documented in five main steps which are preparing fish flesh, preparing dough, kneading and rolling, boiling and cooking. The making process was documented in details the traditional and new way of process. The study of this culture will be one of the factors that will be considered in designing spaces for the ‘Rumah Lekor Setiu’. The material used and the characteristics of ingredients have been generated the culture of making process. Keywords: ‘Keropok Lekor’; traditional snack of Terengganu; fish fritter or fish sausage which is chewy one