original crackers typical of Aceh that has a high flavor.

eurupuk mulieng is the aceh language of kering kering. Crackers derived from raw material melinjo is widely produced in Aceh, especially in Pidie and Pidie Jaya District. Typically, this one snack is produced by small and medium entrepreneurs where the manufacturing process is traditionally maintained so that the taste does not change. Keturupuk mulieng raw material from melinjo.Emping melinjo including one food with a long duration of storage because the preservation process has been done ranging from penggonggsengan to drying. After the emping finished dried and dried, then the next process is packing and can be directly fried to taste the flavor of the chips. Melinjo fruit that has been matured peeled outer shell continues menggongseng (roasted) until melinjo look almost cooked. After that melinjo lifted and peeled hard skin to leave a cream-colored inner color like the emping in general. then flattened, by repeatedly pounded with a wooden hammer with wood so that it becomes a form of crackers in the form of thin round slabs. Only after this melinjo is dried in the sun to dry. Usually, the drying takes about 2-3 hours in a really sunny weather. It turns out, mulieng keurupuk not just ordinary snacks or food decorations that will be eaten solely. According to research that has been done on melinjo showed that melinjo have antioxidant compounds. This antioxidant activity is obtained from high protein concentration, 9 - 10% in each seed melinjo. Its own role is very effective to ward off free radicals that often cause various diseases. Well, for you fans mulieng keurupuk or want to try it makes sure you buy original emping without mixed materials. Because now emping maker sometimes mixing other materials such as getuk in the process of making it. It could be because it wants to save manufacturing capital, accelerate the process of making and get profit as much as possible. From all parts of the plant melinjo, ranging from leaves, bark, roots, to seeds, it turns out the most potential protein derived from seeds. Well this protein also serves as a natural food preservative. Nevertheless, although tasty and delicious, preferably keiupuk mulieng not consumed in excess because of its purine content is known to cause increased uric acid. After all that is not good right? This mulieng kerurupuk have a crispy taste, savory with the salty taste that fits. Suitable eaten as a snack. In addition to snacks, mulieng keurupuk also often served along with other foods, such as chicken porridge, aceh noodles, fried rice, fat rice and many other foods. In fact, not infrequently keringuk chips present decorate the dining table or buffet in places that take place celebration. The mulieng mulieng fits well for additional side dishes at mealtimes. Although simple, mulieng keurupuk make eating becomes more tasteful. The following few tips may be you can use in distinguishing the original emping melinjo with a mixture. When viewed from the color, the original melinjo chips are usually yellowish white and there are fine strokes on the surface. While the emping of the mixture is pure white. In terms of shape, the original chips are irregular and the edges are jagged because the manufacturing process uses a special hammer for making the chips. Emping mixture has a nearly round shape and also flat. You also distinguish it from taste. The original melinjo chips flavor is bitter because the original is made from melinjo seeds.