There, I said it before and I’ll say it again.
But this time, I’m professing my love for the Kerupuk Ubi that I used to have as a kid, which only just last week re-emerged in my life.
As a little boy, I used to look forward to the trip to the filling station in Keriam, because they sold this kerupuk that was made by a poor single-mother with many children, so it became their source of income. But as a kid, such humanitarian sentiments were very much absent from my mind, although I was aware of that story behind it.
The kerupuk ubi was interesting to me because it looked like crumpled A4 sheets of paper that had been ironed out, but its clean taste of ubi kayu was unmistakeable.
So imagine my glee when I came across this old friend again after our long estrangement.
I don’t think these were made my the same old lady whose air tangan it was that I loved so much. But these were just as satisfying, bringing back that old ubi kayu umami I’d been missing. I wonder if that was made possible by the fact that the kerupuk was concocted simply out of ubi kisar, salt, chili, and some flour and then fried. I don’t know if that’s actually the process or recipe, but my point is that, the simplicity of ingredients has made the taste recognizable, no matter who made it. And the same goes for the other ‘simple foods’ that have endured time.
Just hope that old lady lived a happy life since I last saw her carrying her basket at the station.