All about Belinjo Cracker
How is it made?
Belinjo crackers are traditionally handmade in a labour intensive process which includes in a process that requires smashing of the seeds into a thin layer before sun-drying it. The concentration of belinjo seed, thickness and dryness of the belinjo crackers will affect the taste and texture of the belinjo cracker.
How Indonesian eat it?
Indonesian eat belinjo crackers as a snack or with other Indonesia local dishes such as Mee Soto, lontong sayur and nasi goreng. Some people also eat it with Indonesian Sambal chilli or local chilli sauce.
Our Recommendation to enjoy it
We love the authentic taste of the belinjo cracker as it is, but if you are up to some challenge, you can top it up with some sambal chilli.
Creative Ways to eat it
The restaurant Siri House at Dempsey Hill came out with Belinjo Crackers with Crab Fat! It’s described by Class 95 “The bitter sweet cracker goes so wonderfully with the luscious crab fat which has a very intense crab flavour and is absolutely umami.” “It’s a wonderful combination of textures and flavours familiar yet different. Super yummy!!”
Special Flavour
Other than our original belinjo cracker, there is a special spicy belinjo cracker that you consider. If you like something sweeter with a mild spicy taste, you should give this flavour a try!
