How To Make KERAK TELOR Homemade – Jakarta Traditional Food – Food that has flavor of savory and legit when you eat is indeed since long been the pride of the citizens of Jakarta. the famous culinary delicious of this even during the colonial Netherlands became a prima donna in the city formerly known as Batavia.
The crust of egg (Kerak Telor) can be said as his fast food citizens. No need to take a long time to compile, it only takes less than 15 minutes then you can eat the crust egg warm delights.
Culinary frequently sold while the existence of Pekan Raya Jakarta is made from materials such as, white, glutinous rice chicken egg/duck, ebi (dried shrimp marinated) are dry roasted peanuts plus fried onions, and spices are mixed in the form of Roasted coconut, Cayenne, ginger, galingale, pepper granules, salt and granulated sugar.
There is a unique way of cooking egg crust. Egg is inserted into the Pan without the use of oils, when half-cooked egg, then the Pan will be behind the hot coals from the anglo-facing and then left to become crust.
After the surface of the egg is a bit charred, crust lifted egg and spices then ready served. Crust egg (kerak telor) simply does not use a stove, but anglo and charcoal. How to cook with anglo is used to keep the flavors typical of a savory egg crust and legit.
Although now a lot of fast food that is present in Jakarta, the crust egg still has a place in the hearts of citizens of Jakarta. This is proved whenever there are big events in Jakarta as Pekan Raya Jakarta, best-selling sweet egg crust always be fine dining invaded the citizens who were present there.
- 100 gr of white glutinous rice, wash until clean, soak it in water for 24 hours (over night) to make it soft.
- 1 tablespoon of wet Serundeng
- 1 teaspoon of dried shrimp powder
- 1 duck egg
- ½ teaspoon of salt and spices mixed together
- ½ teaspoon of pepper powder
- Dried Serundeng
- Fried onions
How To Make Kerak Telor:
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.
Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder.
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.
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.