Tumis Kulit Melinjo
Stir-fried Gnetum Gnemon Peel
Yes, keto as served. About 5g net carbs per serving, lower than 6 in 10 Indonesian dishes.
What it is
A simple yet flavorful stir-fry made from the reddish-orange peels of the 'melinjo' fruit (Gnetum gnemon). The peels have a unique chewy texture and are stir-fried with garlic, shallots, chili, and sometimes a touch of 'ebi' (dried shrimp) or 'teri' (anchovies) for umami. A naturally low-carb vegetable side dish.
Key ingredients
Melinjo peels, cooking oil, shallots, garlic, red chili, bird's eye chili, 'ebi' (dried shrimp) or 'teri' (anchovies) (optional), salt, pepper.
Optional tweaks
Request no added sugar (kecap manis or palm sugar) which can sometimes be used in Indonesian stir-fries. Ensure no high-carb additions like corn or potatoes.
Say this to the waiter (Indonesian)
Tumis Kulit Melinjo, tolong jangan pakai gula (kecap manis/gula merah). Dan jangan tambahkan jagung atau kentang ya.
For Tumis Kulit Melinjo, please no added sugar like kecap manis or palm sugar. And no high-carb additions like corn or potatoes.
Watch out for
Hidden sugar or kecap manis (sweet soy sauce) in seasoning, often served with plain rice (must be omitted).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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