Kerak telor
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Kerak Telor
Kerak telor |
Origin |
Place of origin |
Indonesia |
Region or state |
Jakarta |
Details |
Course |
snack |
Serving temperature |
hot |
Main ingredient(s) |
Spicy omelette of duck or chicken egg mixed with glutinous rice sprinkled with serundeng coconut granules and fried shallots |
Kerak telor vendor on Jakarta street.
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.
[1] 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.
[2]
Ingredients and method
Each of the portion is made by order. The kerak telor vendor puts a small amount of
ketan (English:
sticky rice) on a small wok pan and heats it on the charcoal fire. Add an
egg (
chicken or
duck, but duck eggs are considered more delicious
[2]),
and add some spices and mix it. The dish is fried on a 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 is cooked. The spicy
serundeng (sweet grated coconut granule) with
ebi (dried salted shrimp) and fried
shallots are sprinkled upon the omelette.
[3]
History
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.
[1] In modern day, kerak telor vendors no longer dominated by native Jakartans, some of them come from
Padang,
Tegal,
Garut and
Cimahi.
[2]
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