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 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.

Each of the portion is made by order. The kerak telor vendor put a small amount of ketan (English: sticky rice) on a small wok pan and heated it on the charcoal fire. Add an egg (chicken or duck, but duck eggs are considered more delicious, and add some spices and mix it. The dish is fry on 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 cooked. The spicy serundeng (sweet grated coconut granule) with ebi (dried salted shrimp) and fried shallots is sprinkled upon the omelette.

In the Colonial era, kerak telor was a privileged food and was served in big parties for 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, Tegal, Garut and Cimahi.

Ingredients:

* 100 gr of white glutinous rice, and soaked with water less than 2 hours
* 4 duck eggs
* 4 tablespoons fried onions
* 4 tablespoons grated coconut is roasted
* 4 pieces chili pepper, thinly sliced
* 2 teaspoons salt
* 1 teaspoon ground pepper
* 1 teaspoon sugar
* 4 tablespoons dried shrimp powder
Method :

1. Heat a frying pan until quite hot crust egg
2. Put one tablespoon of vegetable glutinous rice that has been soaked with water was approximately 50 grams of the lid and cook for about 2-3 minutes
3. Open the lid, then give 2 eggs, 2 tablespoons onion, 2 tablespoons of roasted grated coconut, 2 tablespoons dried shrimp, two of hot pepper sauce, 1 teaspoon salt, ½ teaspoon pepper powder and ½ teaspoon sugar, stir well
4. Flatten the side of the frying ± 20 cm in diameter, cover and cook until fragrant again
5. Turn the egg to pan crust and the upper surface exposed to the fire burning fragrant

Source: wikipedia & cooking receipeguides