Melinjo

FruitNutEmping

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Melinjo

FruitNutEmping

Technically a seed (nut). Famous for the crispy chip 'Emping' made by flattening and frying the seed. The fruit and leaves are used in dishes like Sayur Asem (sour soup).

Melinjo isn't strictly a fruit but the seed of the Gnetum gnemon tree, a type of gymnosperm. However, in Indonesia, it's sold in markets alongside fruits and is deeply integrated into the culinary landscape. Peeling the thin, brightly colored red or yellow shell reveals a nut-like kernel resembling a ginkgo nut. Processed into crispy chips called 'Emping,' these kernels are a beloved staple, serving as an essential accompaniment in Indonesian cuisine.

Making the Chip 'Emping'

The most iconic way to consume melinjo is in the form of Emping chips. First, the melinjo seeds are heated, either by roasting in hot sand or boiling. While still hot, the shells are removed, and each kernel is pounded flat with a hammer-like tool. This flattening process is repeated several times until the kernel is paper-thin. These flattened kernels are then sun-dried before being deep-fried, resulting in Emping—crispy chips with a distinctive, slightly bitter, nutty flavor. This labor-intensive traditional method is key to achieving their unique texture and taste.

How Emping is Eaten and its Role

Emping often plays a role similar to pickles or condiments in Indonesian meals. It's served alongside dishes like Nasi Goreng, Gado-gado, and Soto Ayam, adding textural contrast and a pleasant bitterness. Emping is also commonly eaten on its own as a snack, pairing particularly well with beer. Variations like 'Emping Balado,' coated in a sweet and spicy chili glaze, are also popular. It's safe to say you'll almost always find a container of Emping on tables in Indonesian homes and restaurants.

A Versatile Plant: Leaves and Flowers Also Edible

Melinjo is a remarkably sustainable plant, as not only the seeds but also the young leaves and flowers are used as food. The leaves and seeds are essential ingredients in 'Sayur Asem,' a tangy vegetable soup. The young leaves have a mild flavor and are versatile enough to be used in stir-fries and other dishes. Melinjo truly exemplifies a plant where nearly every part can be utilized, making it an integral part of Indonesian life and diet.