Emping is a common kind of various crispy chips in Indonesia. Emping is slightly different from “krupuk” (prawn crackers/shrimp crackers). Common krupuk are deep fried crackers made of prawns and starch. Krupuk can also be made of various other sea foods. The other variations of krupuk are made of fruits, nuts, tubers, and vegetables. But these kinds of krupuk are most commonly called as “keripik” (crispy chips). Emping is one of these nuts-made crispy chips. Emping is made of melinjo (Gnetum gnemon) nuts.
Just like krupuk as well, Emping is often served as complementary side dish for some cuisine recipes, such as Gado-gado, Karedok, Ketoprak, porridges, etc. Emping is crispy, slightly bitter and salty tasted. It has typical, almond-like aroma. Its typical taste can neutralize the salty or spicy tastes of the other cuisines. Emping are also served as the exclusive snacks, usually in “emping balado” form. Emping taste can be varied into salty, sweet, or spicy. Emping balado is the spicy one.
Emping is made by crushing the key ingredient, i.e. melinjo nuts and drying it in the sun. Before doing this, it needs to soak melinjo fruits until their shells get peeled off. Then melinjo nuts are dried, fried without oil, and crushed using a sort of hammer to make them thin, and then these flattened emping are sun-dried again. After all is done, emping are ready to fry. It needs about 3 days to finish the whole making process of emping.
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