Description
ROTARY PADI OAT CRACKERS
Melinjo is native to Indonesia and widely used in Indonesian cuisine. The seeds are used for sayur asem (sour vegetables soup) and also, made into emping/raw chips that later need to be deep-fried as crackers (emping, a type of krupuk). The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes. The leaves are also commonly used for vegetables dishes in Indonesia!
INGREDIENTS:
Gnetum gnemon (Padi Oat).
DIRECTIONS:
Directions for frying: Pour enough frying oil into pan and wait until it is suffciently hot, about 160C. Drop in the Padi Oat crackers and press continusly till it expands. Take out of the frying pan and lay on absorbent paper. Ready to Serve. Store in a cool dry place.
Ingredients
Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible with them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.
