KERAK TELOR


 

Kerak telor is a traditional Betawi (native Jakarta) dish in Indonesia, made primarily from glutinous rice, duck or chicken eggs, dried shrimp, and shredded coconut. It's a flavorful and aromatic street food dish typically enjoyed during festivals or special occasions. Here's a recipe for making kerak telor:

Ingredients:

  • 200g glutinous rice (sticky rice)
  • 3 duck or chicken eggs
  • 50g dried shrimp, soaked in warm water for 10 minutes and drained
  • 50g roasted unsalted peanuts, finely chopped
  • 50g shredded coconut (fresh or desiccated)
  • 3 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 red chili peppers, thinly sliced (optional)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Cooking oil

Instructions:

  1. Prepare the Glutinous Rice:

    • Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain well before using.

  2. Cook the Glutinous Rice:

    • Place the soaked and drained glutinous rice in a steamer lined with cheesecloth or a clean kitchen towel. Steam over medium heat for about 20-25 minutes, or until the rice is cooked and tender. Remove from the steamer and set aside.

  3. Prepare the Toppings:

    • In a dry skillet, toast the shredded coconut over medium heat until golden brown and fragrant. Set aside.
    • In the same skillet, heat a little oil over medium heat. Add the sliced shallots and minced garlic. Sauté until fragrant and golden brown.
    • Add the soaked dried shrimp to the skillet and cook for a few minutes until they are slightly crispy.
    • Add the ground coriander, ground turmeric, salt, and sugar to the skillet. Stir well to combine and cook for another minute. Remove from heat and set aside.

  4. Prepare the Eggs:

    • In a bowl, beat the duck or chicken eggs until well combined.

  5. Cooking Kerak Telor:

    • Heat a non-stick skillet or a traditional clay pan (kepang) over medium heat. Grease the skillet lightly with oil.
    • Pour a portion of the beaten eggs onto the skillet, spreading it evenly to form a thin omelette-like layer.
    • Sprinkle a portion of the cooked glutinous rice evenly over the egg layer, followed by a portion of the prepared shrimp and spice mixture, chopped peanuts, and toasted shredded coconut.
    • Cook until the bottom is golden brown and crispy, and the egg is set.
    • Carefully fold the kerak telor in half or roll it up.
    • Repeat the process with the remaining ingredients to make additional kerak telor.

  6. Serve:

    • Serve the kerak telor hot, garnished with extra shredded coconut, sliced chili peppers (if using), and a squeeze of lime juice if desired.

Enjoy your homemade kerak telor!

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