Unique sensation of putusibau wet crackers

THE name of ‘kerupuk basah’ (Indonesian for ‘wet crackers’) sounds contradictive. Usually, a crackers is identic with something fried crisp. But that is the name given by people in Putusibau, West Kalimantan to their delicacy. In Kapuas Hulu, West Kalimantan, the local people call the delicacy ‘temet’. The delicacy is famous for its roll shape and unique taste.

The wet crackers is the first thing comes to the local people’s mind when treating guests from out of town. If you visit Kapuas Hulu, you will find a row of stalls that selling wet crackers along Jalan Lintas Selatan (South Causeway), Kedamin, and Putusibau. One of the famous stalls is Kerupuk Basah Aisyah, which is located on the main road, which connecting Pontianak (the capital of West Kalimantan) with Putusibau. You will definitely pass this area if you are heading Pontianak through Putusibau Airport. It takes 30 minutes to reach this stall from Putusibau Airport.

The stall of Kerupuk Basah Aisyah is always crowded by customers, mainly during weekend. In the peak time, many customers have to queue only to get one portion of wet crackers. It is normal, as many customers even buy the crackers for souvenirs.

Fortunately, the stall has sufficient parking spaces so that the customers, who drive car or motor cycle will not struggle to find parking places. Actually, the owners has modified the front yard of the quiet pretentious house to be a stall.

The stall has comfy and clean features with around 40 seats. The owners also provide additional chairs and tables beside the stall so that the space becomes favorite place for youngsters for hang out while enjoying the crackers.

When you come to the stall, the waitress will greet you and ask for order. The stall has two menu options, wet and fried crackers. A portion of hot wet crackers will be cut into small pieces and served on a plate. Just in a moment, the waitress will serve a plate of crackers, a small plate of special paste, and bamboo picks to prick the crackers. The paste itself is made with bird’s eye chilies finely grounded along with fried peanut, salt, and sugar.

The wet crackers has a dominant fish flavor mixed with garlic, salt, and other seasonings, resulting a unique taste. The crackers itself has a little bit chewy texture, but is still soft and easy to chew.

The wet crackers remains soft, even though it is fried, because it mainly consists of fish rather than the flour.
Unlike the delicacy of Palembang pempek ( a kind of fish cake) that is made with sea fish, wet crackers is made with freshwater fish from lakes and rivers in Kapuas Hulu.

A customer from Jakarta, Imelda said that a portion of crackers served with gravy came to her mind when hearing the words of ‘wet crackers’. However, the image ws gone as she tasted the dish. “The wet crackers is more chewy. The fish flavor becomes stronger when mixed with peanut paste. I prefer to have the fried one, it is crispier”, she said.

Toman fish

Aisyah, the owner of Kerupuk Basah stall said that each wet crackers stall in along the Jalan Lintas Selatan, Kedamin has its own loyal customers. Because, wet crackers in each stall has its specific taste. “The special ingredients and specific recipe will have resulted in diferent tastes”, she said.
Aside of the secret recipes, Aisyah added that the Kapuas Hulu wet crackers has its specialty in its main ingredient, namely belida fish (Notopetrus chitala).

Unfortunately the fish has become scarce so that the price becomes more expensive. Recently, the wet crackers makers have replaced belida fish with snakehead fish or toman fish. This endemic fish of Kapuas Hulu belongs to the family of cork fish. “The fish is as delicious as belida fish. We have sufficient supplies of the fish, as they are cultivated in lakes and rivers (in the area)”, Aisyah said.

Aisyah told that once she had tried to use mackerel as the main ingredient, but the taste was not good. The wet crackers has to process with a special technique. The special technique includes the selection and composition of the dough ingredients, including snakehead fish, tapioca flour, and seasonings. Subsequently, the dough should be steamed, not simmered, under certain temperature and amount of time. “Simmering causes the dough slimy and easy to spoil, as we use no preservatives”, Aisyah said.

According to the wearing-hijab lady, wet crackers can last until three days. But it can last few months if stored in refrigerator. To date, every day Aisyah produces dozens kilogram of wet crackers. “Every day we can sell up to 50 kilogram wet crackers”, said Aisyah.

If you have plan to visit Kapuas Hulu, do take time to stop by the stall of Kerupuk Basah Aisyah, which is open every day from 8am to 9pm. A portion of wet crackers only costs you IDR20,000-IDR30,000 or IDR10,000-IDR15,000. You can make order by phone if you don’t have time to stop by.

Kedai Kerupuk Basah Aisyah
Jalan Lintas Selatan, Kedamin Hilir, Putusibau,
West Kalimantan
Phone: 085654585442

(MUHAMMAD FARID/Translator)