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Emping melinjo
Melinjo nut crackers
Thin, slightly bitter melinjo-nut crackers for Lebaran opor
Emping are pale, crisp crackers from Banten and Java, made by cracking melinjo nuts, flattening them with a hammer and drying them; at Lebaran a bowl of fried emping sits beside the opor ayam and ketupat. They taste lightly bitter and nutty, and a sweet-spicy coating is popular for the snack jars. Most cooks buy dried raw emping and fry them at home, which is what this recipe does, with the hand-pressing method for anyone who finds fresh nuts. Chef's tip: fry only a handful at a time and lift them out the moment they puff; emping go from perfect to burnt in seconds.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the crackers
- 3 ¼ cups vegetable oil
- ½ tsp fine salt
For the sweet-spicy coating
- 2 ⅞ oz palm sugargrated
- 1 tsp chilli flakes
- 1 tsp tamarind paste
- 2 tbsp water
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Method
0/5 doneStep 1: If making them from fresh melinjo nuts, roast the shelled nuts in a dry pan for 10 minutes, crack off the hard shell and flatten each hot kernel with a hammer into a thin disc, then sun-dry the discs until brittle. Otherwise start with the bought 9 oz raw dried emping melinjo crackers.
5 minStep 2: Heat 3 ¼ cups vegetable oil to 350°F. Fry a handful of 9 oz raw dried emping melinjo crackers for 10–15 seconds, stirring, until they puff and turn a shade paler; they should not brown.
15 minStep 3: Drain on paper and sprinkle with ½ tsp fine salt while hot.
5 minStep 4: For the coating, melt 2 ⅞ oz palm sugar with 1 tsp tamarind paste, 1 tsp chilli flakes and 2 tbsp water in a wide pan over a medium heat until it bubbles and turns syrupy and thick.
10 minStep 5: Toss half the fried emping in the syrup off the heat until coated, then spread on a tray to cool and harden. A common mistake is coating them while the syrup is too thin, which makes them soggy.
5 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 3 g
- Carbs
- 15 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does emping melinjo take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of palm sugar?
- Caster sugar, same amount.
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