[2][3] It is made from fish and sago flour and seasoned with salt and sugar.

It is slightly greyish and gives off a fishy taste[4] and smell which becomes more prominent as it cools down after frying.

It is usually made by grinding fish or vegetables into a paste, mixing it with sago, and then deep-frying it.

It comes in three main forms: lekor (long and chewy), rebus (steamed), and keping (thin and crispy).

The snack is eaten with special homemade chili blends that are particular to Terengganu and sold there;[2] though modern innovations like adding mayonnaise and cheese sauce (the combination known locally as "keropok cheese") may also be available.