Emping melinjo

Emping melinjo

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South East Asian Food

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Smaller, finer and more delicate than kerupuk, emping come in thin, semi-transparent medallions about 3 cm in diameter. The batter for this cracker is made from the melinjo nut from the tree whose leaves and fruit are used in Sayur Asam. Emping slices are readily available in Asian food shops with a South East Asian bias and are prepared in the same way as kerupuk.
  2. Other crackers, for example kerupuk ikan (fish crackers) or tapioca crackers, are also often available in Asian food stores. All are prepared in the same way.
  3. Another favourite crunchy, Keripik tempé, is often available in packets in ready-to-eat form in some Asian food stores. It is made from slices of tempé (a special Javanese soya bean cake that contains whole fermented beans) spiced with garlic and coriander, dried in the sun and then fried.
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