Melinjo

Gnetum gnemon (also belinjo). This is a big tree, up to about 20 metres tall, which produces small, round, red or yellow fruit. The soft husks can be cut and peeled off and are occasionally used in cooking, though personally I find them too chewy to be attractive. The nut inside, which looks like an acorn, can in turn be cracked open to reveal a small white kernel, buah melinjo, which is added to certain vegetable dishes, particularly Sayur Asam. Its most important use, however, is in making Emping , a delicious nutty-flavoured crisp. The kernels are beaten out flat, dried in the sun, and fried. All Europeans love emping; they go well with drinks, or with the meal itself, and are the accustomed garnish for Gado-Gado. The young leaves of this tree are also eaten, as the main ingredient of Sayur Asam.