Garlic emping

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Garlic emping is a simple but very effective way to give plain melinjo crackers more savoury depth. The seasoning happens before frying, so the garlic flavour settles into the emping instead of sitting only on the outside.

Serves: 8 people

Preparation time: 120+ min

Ingredients

• Raw emping melinjo – 1 kg
• Garlic – 5 cloves
• Salt – 3 tbsp
• Stock powder – 1 tbsp
• Warm water – as needed to submerge
• Oil, for frying – as needed

Method

1. Crush the garlic very finely.
2. Fill a large bowl with enough warm water to submerge the emping.
3. Stir the garlic, salt and stock powder into the warm water until the seasoning is well distributed.
4. Soak the emping for about 30 minutes so it takes on the savoury garlic flavour.
5. Lift the emping out carefully and spread it out in a single layer.
6. Dry it in the sun for about 1 day, until it is properly dry again and no longer feels damp.
7. Fry in hot oil until crisp, then drain well.
8. Let cool before storing airtight.