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Thursday March 6, 2014 MYT 12:00:00 AM
Thursday March 6, 2014 MYT 1:22:48 PM
An employee at Pak Soh's 'keropok lekor' stall frying the fish cakes.
Pak Soh Corner in Kuantan, Pahang, prepares this fried fish cake with a difference.
YOUR road trip to the east coast would not be complete without a pit stop at the kedai keropok lekor.
Dotted along Jalan Berserah near Kuantan in Pahang are rows of stalls offering fried fish cakes (lekor) and during teatime, these makan places are usually packed to the brim.
It is the norm to see such stalls along the east coast stretching from Kuantan, Pahang to Kota Baru, Kelantan.
I was introduced to one such place by my brother in-law, Vincent Lau, during a recent road trip to Kuantan.
He said the keropok lekor in Pahang is somehow “different” compared to the ones in Terengganu and Kelantan.
“Preparation is the key factor in this matter.
“Instead of frying the lekor immediately after slicing them, the Pahang variety is kneaded with flour and the end result is you get a crispy outer layer with a soft and fluffy inner core,” explained Vincent.
We found this to be the case at a makan stall called Pak Soh (N 03 54.139, E 103 21.847) off Jalan Berserah, about 15 minutes drive from Kuantan town.
This stall was already packed with the teatime crowd when we arrived and our main agenda here was to give the sata (roasted fish cake with grated coconut) a try. Unfortunately, this east coast delicacy was already sold out.
Nevertheless, we settled for a plate of keropok lekor (RM4 a plate) which turned out to be a real treat.
And as Vincent had described earlier, the keropok lekor experience at Pak Soh was like having a Krispy Kreme doughnut made of fish and flour.
On the Samo-scale, I would rate Pak Soh’s tasty fried fish cakes an eight out of 10.
Apart from keropok lekor, this stall also specialises in sata and the keropok ikan kering.
It opens daily for lunch and tea except on public holidays like Hari Raya Aidil Fitri and Aidil Adha.
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