 | |
| 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 withserundeng coconut granules and fried shallots |
Kerak telor (English:Egg crust) is aBetawi traditional spicyomelette dish from Indonesia. It is made fromglutinous rice cooked with egg and served withserundeng (fried shredded coconut), friedshallots, anddried shrimp as toppings.[1] Kerak telor is considered a snack and not a main dish. The dish has become popular at the annualJakarta Fair.[2]
Kerak telor is made freshly in front of customers. A small amount ofglutinous rice is placed on a smallwok and heated over a charcoal fire. Then, an egg (eitherchicken orduck[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 friedshallots are sprinkled on top.[2][3]
Kerak telor originates from theDutch colonial era, when the quality of glutinous rice was poor, and eggs and other toppings were added to make it more palatable.[1]
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