Keropok lekor is the signature snack of Terengganu — a fish sausage made from pounded white fish (typically ikan parang or ikan kembung) mixed with sago flour, then either boiled and sliced (the soft version) or deep-fried to a crisp. The soft version has a chewy, fish-cake texture; the fried version is crispy outside and dense inside. Both are eaten with a chili-based dipping sauce and cost almost nothing.
Stalls selling keropok lekor can be found throughout Kuala Terengganu, but the greatest concentration is along the waterfront near the central market and on the road toward Batu Buruk beach. The best stalls fry to order, so you get them fresh and hot. This is not refined food — it is the kind of thing you eat standing at a stall, watching the river go by — but it is one of those genuinely regional specialities that tastes entirely different from anything sold in Kuala Lumpur, and leaving Terengganu without trying it would be a small waste.