MUKAH: This coastal town continues to strengthen its reputation as one of Sarawak’s key producers of traditional keropok, a beloved seafood cracker snack deeply rooted in local culture and community enterprise.
Known widely as Keropok Mukah, the product is primarily made from fresh fish and prawns sourced from the rich waters along the South China Sea coastline.
The most common varieties include keropok ikan (fish crackers) and keropok udang (prawn crackers), although other flavours such as squid and taro have also been produced over the years.
Typically sold in uncooked form, the crackers are deep-fried before serving, producing a light, crispy texture with a distinctive savoury seafood taste.
The keropok-making tradition in Mukah dates back to the 1950s, when early small-scale producers began commercial production. Over the decades, the industry expanded beyond its original family-based operations.
By the 1980s, brands such as Jen Yuan Keropok helped distribute the product more widely across Sarawak, elevating Mukah’s reputation as a quality keropok hub.
Today, more than 20 small and medium-scale producers operate in and around Mukah, with participation from various local communities, including Melanau families who have embraced and continued the craft.
The industry not only preserves culinary heritage but also supports local livelihoods and small-business growth within the region.
Keropok Mukah has become a popular festive treat and souvenir, especially during major celebrations such as Chinese New Year, Hari Gawai, and Christmas. Its growing recognition across Sarawak highlights Mukah’s role as both a cultural and economic contributor to the state’s traditional food sector.
With continued demand and strong local identity, Mukah’s keropok industry stands as a testament to the town’s entrepreneurial spirit and rich coastal heritage.
