Advertisement
Emping
Appears in
By Sri Owen
Published 1980
Emping have a dry, slightly nutty flavour and in Indonesia are used to garnish dishes like Nasi Goreng, Gado-Gado, or Tahu Campur. They are made from melinjo nuts, crushed and dried, and you can buy packets of Emping in the shops or market-place.
To cook them, drop a few at a time into hot oil in a wok and let them sizzle for just a few seconds. They will become bigger, but not dramatically so. Take them out, drain them and sprinkle a little salt on them. Let them cool and serve them. Uncooked Emping will keep for several months in an airtight jar; cooked ones in a sealed jar will stay crisp for two to three days.