cirebon cullinary Cirebon is a city in West Java which directly borders with Indramayu to the north, and Kuningan to the south. Cirebon has variety cultures, historical places, and the most important, special dishes. So many special dishes from Cirebon that are familiar to Indonesian people, such as Empal Gentong and Sego Jamblang. In addition to the main dishes, Cirebon also has many typical snacks, one of which is Emping Melinjo.
How to Make Emping Melinjo?
Emping Melinjo is one of Cirebon’s snacks that made from melinjo fruit. To become a delicious snack, melinjo must go through several processes. The first is to peel the melinjo fruit, make sure only the seed that look like nut coated with a hard shell are left. Leave it for 1-2 days, so that the water can be reduced. Then, roast the melinjo until blackish brown.
After that, punch the melinjo one by one to separate the soft nut from the hard shell. Then flatten the soft nut of melinjo which is brownish white in color. In this process, we can set the size of the Emping Melinjo that we will make. If foodies want a large size, foodies can combine 3-4 melinjo, then flatten them. However, if foodies want a small size, just combine 2-3 melinjo.
Place the flattened melinjo in a place exposed to sunlight directly. Leave it for 2-3 days, untilthe melinjo is completely dry. After all, menlinjo can fried. The original taste of Emping Melinjo is savory, because it is the taste of melinjo itself without adding the flavorings. However, if foodies want more variety flavour, foodies can add spices as foodies want to.
Besides its delicious taste, Emping Melinjo also has various health benefits. Melinjo is high in antioxidants, shich are beneficial for immunity and skin health. And then, melinjo has high fiber and is also low calories, making it very suitable to help lose weight. Therefore, Emping Melinjo is one of the Cirebon’s snacks that foodies must-to try!
