Kerak Telor

Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. It is considered as a snack and not as a main dish. The vendors of kerak telor are easily the most ubiquitous during annual Jakarta Fair and it has also become a must-have menu item for visitors at the event.

Ingredients and seasonings

• 1 duck eggs
• 150 grams of glutinous rice, soaked 1 night
• 50 grams of dried shrimp, soaked, mashed, roasted
• 50 grams of fried onion
• Topping Ingredients
• 400 grams coarsely grated coconut and a half old
• 4 teaspoons of sugar
• Subtle Seasonings
• 4 pieces of curly red chili
• ½ teaspoon of salt
• 2 teaspoons of sugar
• ½ teaspoon pepper

How to make Topping

1. Toasted coconut and dried spices and seasonings to permeate. Add sugar. Stir well.

How To Make Kerak Telor

1. Heat a frying pan until quite hot. Add 2 tablespoons of white glutinous rice that has been soaked with water and flattened out. Cook for about 1-2 minutes.
2. Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder.
3. Add 1 duck egg onto the sticky rice and add some mixed seasoning (½ teaspoon of salt and spices and ½ teaspoon of pepper powder). Flatten and stir well. Cover and cook over low heat until slightly dry.
4. After a couple of minutes, turn over the egg crust and transfer from the pan to a plate. Spread some dried Serundeng and fried onions on top as a finishing touch. Voila, Kerak Telor is ready to be served.

Categories: Savory Snacks