Kerak telor

Kerak Telor

Course	Snack
Place of origin	Indonesia
Region or state	Greater Jakarta
Serving temperature	Hot
Main ingredients	Spicy omelette of duck or chicken egg mixed with glutinous rice, sprinkled with serundeng coconut granules and fried shallots
Media: Kerak Telor

Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish from Indonesia. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots, and dried shrimp as toppings. ^[1] Kerak telor is considered a snack and not a main dish. The dish has become popular at the annual Jakarta Fair. ^[2]

Preparation

Kerak telor vendor in Jakarta, Indonesia

Kerak telor is made freshly in front of customers. A small amount of glutinous rice is placed on a small wok and heated over a charcoal fire. Then, an egg (either chicken or duck ^[2] ) is added and mixed in with spices. No cooking oil is used, so the omelette sticks to the wok and allows the vendor to hold it upside down toward the fire, until it is cooked. Afterward, serundeng, dried salted shrimp, and fried shallots are sprinkled on top. ^{[2] [3]}

History

Kerak telor originates from the Dutch colonial era, when the quality of glutinous rice was poor, and eggs and other toppings were added to make it more palatable. ^[1]

See also

• Food portal
• Indonesia portal

• List of Indonesian dishes

References

1. Hulupi, Maria Endah (22 June 2003). "Betawi cuisine, a culinary journey through history". The Jakarta Post. Archived from the original on 14 September 2015.
2. "Rows of 'kerak telor' at fair". The Jakarta Post. 3 July 2009. Retrieved 7 July 2011.
3. Wahyudi S., Leo (1 July 2002). "'Kerak telor', a traditional Jakarta snack tries to survive". The Jakarta Post. Archived from the original on 11 October 2012. Retrieved 7 July 2011.

External links

• Kerak telor preparation on Youtube