Kesum Leaf Cracker ‘Keropok Laila’ Has Potential To Penetrate Overseas Market

KOTA BHARU, Sept 26 (Bernama) -- A fisherman’s inspiration while out at sea more than 40 years ago has evolved into a Kelantan snack known as ‘keropok daun kesum’ (Vietnamese coriander crackers) or ‘Keropok Laila’. 

Today, the crispy snack is gaining attention and has the potential to break into international markets, despite challenges in production and location.

Entrepreneur Ummi Nur Nadia Hassan, 29, said the special recipe was passed down from her father, Hassan Bakar, 61, who has preserved the traditional fisherman family method in Kampung Kuala Besar here.

“The origins of the keropok can be traced back to a simple dish prepared by fishermen at sea using fresh fish, kesum leaves, onions, and chilies. From there, this unique keropok was born and has been known as Keropok Laila to this day.

“As for the name Laila, it could have been the name of the person who created the recipe, but for us, it is a mark of appreciation for the legacy of fishermen who came up with the idea over four decades ago,” she told Bernama when met at the Kuala Besar jetty here recently.

The thin, round crackers have a taste similar to ‘satar’ but are fried until crispy, making them convenient to be eaten as a snack or paired with a dipping sauce.

According to Ummi Nur Nadia, the main ingredients consist of fresh ‘selayang’ fish, starch, onions, chilies, and kesum leaves. For every five kilogrammes of fish, about 200 grams of chilies and two bundles of kesum leaves are used as the key ingredients.

“The mixture is kneaded and shaped by hand into round pieces. The mixture is then turned into frozen keropok, which are briefly fried before being frozen, and ‘keropok panas’ (freshly fried keropok), which are usually in high demand on weekends when tourists stop by the jetty before heading to Pulau Suri in Tumpat,” she said.

Demand for Keropok Laila is very high, at times reaching 8,000 packets a day, with orders as high as 10,000 packets, including from Sabah.

“However, we cannot meet the demand due to limited manpower and equipment,” she said.

Two of her workers, Rosmilawati Mohd Norwi, 45, and Rosnani Ibrahim, 42, admitted that making the keropok requires physical endurance as the entire process is done manually.

“This job requires long hours of standing, quickly shaping the mixture, and frying it in hot oil. You can’t slack around because the mixture spoils easily,” Rosmilawati said.

Hassan said the keropok cannot be made using machines, as the texture would not be the same as the handmade version.

“The market is wide and we have already sent our products to Sabah and Sarawak. However, for overseas export, we are still limited because we don’t have land for a bigger facility and proper equipment,” he said.

Ummi Nur Nadia added that the Fisheries Department has provided guidance and advice, but she hopes to get additional support to expand production capacity and take the local snack to the global market.

In addition to being sold at the jetty, the frozen keropok is also sold online, attracting regular customers from Kuala Lumpur, Johor, Kedah, Penang, and Perak, with daily sales averaging RM1,000.

“Alhamdulillah, many people like it because the taste is unique and different from ordinary keropok. I hope one day Keropok Laila will be famous not only in Malaysia but also abroad,” she said.

-- BERNAMA