Kerak telor ( en, Egg crust) is a Betawi traditional spicy

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

dish in

Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...

. It is made from

glutinous rice Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amyl ...

cooked with egg and served with

serundeng Serundeng refers to a side dish or condiment to accompany rice in Indonesian and Malay languages. Serundeng may taste sweet, or hot and spicy according to recipe variants. Its best known variant is an Indonesian preparation of sautéed grated ...

(fried shredded coconut), fried

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...

s and

dried shrimp Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The fla ...

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 method

Each of the portion is made by order. The kerak telor vendor puts a small amount of ''ketan'' ( en, sticky rice) on a small wok pan and heats it on the charcoal fire. He then adds an egg (

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form ...

, but duck eggs are considered more delicious), and some spices and mix it. The dish is fried on a wok without any cooking oil so the omelette will stick on the wok and enable to put it upside down straight against charcoal fire until it is cooked. The spicy ''serundeng'' (sweet grated coconut granule) with ''ebi'' (dried salted shrimp) and fried

s are sprinkled upon the omelette.

History

In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi. According to gastronomy expert Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. In modern day, kerak telor vendors no longer dominated by native Jakartans, some of them come from

Padang Padang () is the capital and largest city of the Indonesian province of West Sumatra. With a Census population of 1,015,000 as of 2022, it is the 16th most populous city in Indonesia and the most populous city on the west coast of Sumatra. Th ...

, Tegal, Garut and

Cimahi Cimahi () is a landlocked city located immediately west of the larger city of Bandung, in West Java Province, Indonesia and within the Bandung Metropolitan Area. It covers an area of 40.37 km2 and had a population at the 2010 Census of 541,1 ...

References

External links

Kerak telor recipe
on cookingrecipesguide.org
Interview with Kerak telor vendor

Kerak telor making on Youtube
Indonesian cuisine Omelettes Betawi cuisine Foods containing coconut Street food in Indonesia Rice dishes {{Indonesia-cuisine-stub

Ingredients and method

History

See also

References

External links