Stir-fried Melinjo

Cut the melinjo skin into 2-4 parts and wash thoroughly. Squeeze the melinjo skin while soaking it in salt water. Rinse with clean water.
Boil/steam the melinjo skin until tender, then drain.
Soak Teri Medan with hot water for 5-10 minutes to reduce the salt content. Drainfry until half cooked, and set aside.
Sauté garlic until fragrant. Add shallots, bird's eye chillies, and red chilli. Add the Teri Medan into the stir-fry followed by the melinjo skin. Add a dash of salt and sugar if needed. Stir well until the melinjo skin slightly dries and do a taste test.
Stir-fried Melinjo is ready to be served.
Did you know that while melinjo fruit is often associated with triggering uric acid, its peel has the potential to prevent uric acid build-up? Furthermore, melinjo skin is rich in calcium and phosphorus which are good for bones and teeth. Melinjo skin also contains protein, vitamin C, lycopene and essential minerals like zinc, beta-carotene, and copper, which are beneficial for children's growth. (Source: Information from an article by Dr. Arina Heidyana on klikdokter.com)

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