Melinjo or belinjo seeds are used to make a type of Indonesian chips Emping (Keropok melinjau) These seeds can also be eaten as dessert nuts.
The seed is covered by a fleshy skin, which is green or red-orange. Remove that skin and you will see another layer of dark brown skin that is thinner, more brittle and striped, protecting the cream-coloured nut within.
In this video I will show you how to cook the melinjo seeds for eating as a snack. It has a tint of bitterness but nice flavour.
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- 300 g melinjo seeds
- 1 tsp salt
- Water enough to cover the seeds for boiling
Pluck seeds from stem and wash. Put the seeds in a pot of water and bring to a boil.
Add salt and boil until seeds have softened.
There are 2 layers of skin to remove.
The outer skin is soft and easy to remove
The softer outer skin and the harder inner skin/shell are peeled off by hand.
Only the cream coloured nut inside can be eaten.