Kerak Telor Recipe – A Traditional Betawi Recipe

Kerak Telor Recipe – A Traditional Betawi Recipe:
By: Rani Yunus

Indonesia has a rich culinary tradition where every region offers its own traditional food. The Betawi, as the natives of Jakarta are called, have many popular cuisines such as the Ketoprak, Gado-Gado, Kerak Telor, Soto Betawi, Nasi Uduk, Nasi Ulam, and many more. And I’m here to share with you one of the traditional Betawi delicacies: Kerak Telor—roughly translated as ‘Egg Crust.’

Kerak telor ready to eat, By: Rani Yunus

Simply put, Kerak Telor is an omelet made from Ketan Putih (glutinous rice) cooked with (preferably) duck or chicken egg, Ebi (dried salted shrimp), Serundeng (sweet grated coconut granules); there are 2 types of Serundeng (wet-Serundeng and dry-Serundeng), and some seasoning, like salt, spices, and pepper. In the streets of Jakarta, it costs around Rp13.000 for a chicken egg Kerak Telor, and Rp15.000.00 for a duck egg version.

It’s very simple to make Kerak Telor as you only need a small pan to cook (as Kerak Telor is always served as a single portion), and you don’t need oil to cook it. Here is the recipe to make Kerak Telor, which is very simple to make and has ingredients that are easy to obtain.

Mr. Teguh (50), who has been selling Kerak Telor at Monas in Jakarta for 30 years, By: Rani Yunus

Kerak Telor Recipe

Ingredients:

• 100gr 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

1. 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.
2. Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder.
3. 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.
4. 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.

Enjoy with rice or on its own!