Emping
Emping, a beloved Indonesian snack, is a delightfully light and crispy treat made from melinjo seeds. This traditional recipe takes you through the process of transforming the nutty seeds into thin, golden crackers with a perfect crunch. Carefully boiled, flattened, sun-dried, and deep-fried, emping offers a unique combination of earthy flavors and airy texture, subtly enhanced with a touch of salt. Ideal as a standalone snack or a crunchy side to accompany your favorite dishes, these addictive chips are an irresistible addition to any meal. With just three simple ingredients and straightforward techniques, you’ll have a homemade version of this pantry staple that stays crisp in airtight storage. Perfect for savory appetizers or snacking throughout the day, emping is a must-try for fans of authentic Indonesian cuisine!
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Recipe Information
Ingredients
- 500 grams Melinjo seeds
- 1 liter Vegetable oil
- 1 teaspoon Salt
Instructions
Start by cleaning the melinjo seeds thoroughly under running water to remove any dirt or debris.
Once cleaned, place the seeds in a pot and cover them with water. Boil the seeds for about 30 minutes until they are soft but not mushy.
Drain the cooked melinjo seeds and allow them to cool slightly until they are comfortable to handle.
Use a heavy object like a pestle or a rolling pin to lightly pound each seed until flat, forming thin, circular discs. Be gentle to avoid breaking the seeds.
Lay the flattened melinjo seeds on a clean cloth or tray in a single layer and sprinkle them lightly with salt. Allow them to air dry for at least 2-3 hours, or until they are completely dry.
Heat the vegetable oil in a deep frying pan over medium heat until it reaches about 180°C (350°F). You can test if the oil is ready by placing a small piece of emping into the oil; it should sizzle and expand immediately.
Carefully add the dried melinjo discs to the hot oil in batches, ensuring not to overcrowd the pan. Fry them for about 1-2 minutes on each side until they are golden brown and crispy.
Remove the emping from the oil using a slotted spoon and transfer them to a paper towel-lined tray to drain any excess oil.
Repeat the frying process with the remaining melinjo discs.
Once all the emping are fried and drained, let them cool completely before serving. Store any leftovers in an airtight container to keep them crisp.
Nutrition Facts
Calories |
9734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 936.2 g | 1200% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 361.0 g | 131% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 0.0 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
