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Kerak telor
Sticky rice and egg omelette
Kerak telor: Jakarta's crisp sticky-rice and egg omelette with spiced toasted coconut
Kerak telor is the Betawi snack of Jakarta, cooked over charcoal by vendors at the Jakarta Fair and around Monas: a little soaked sticky rice is cooked in a tiny wok, an egg cracked on top, then the wok is turned upside down over the coals so the bottom forms a crust. It is finished with serundeng, a spiced toasted coconut, and fried shallots. Vendors usually add dried shrimp to the coconut; this version doesn't. Chef's tip: soak the sticky rice overnight; half-soaked grains stay hard in the middle.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 2
Ingredients
For the rice
- 3 ½ oz glutinous ricesoaked overnight and drained
- ¼ cup water
- 2 eggsduck eggs if you can get them
- 1 tbsp vegetable oil
For the serundeng
- 2 ⅛ oz desiccated or grated coconut
- 3 shallots
- 1 clove garlic
- ⅜ in kencur or ginger
- 1 tsp palm sugar
- ½ tsp salt
- ¼ tsp white pepper
To serve
- 3 tbsp fried shallots
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Method
0/5 doneStep 1: Pound 3 shallots, 1 clove garlic, 1 red chilli and ⅜ in kencur or ginger to a paste. Toast 2 ⅛ oz desiccated or grated coconut in a dry wok over a medium-low heat, stirring constantly, for 6–8 minutes, until evenly golden brown and toasty. Add the paste, 1 tsp palm sugar, ½ tsp salt and ¼ tsp white pepper and stir 2 minutes more, until dry and crumbly. Set aside.
10 minStep 2: Heat a small non-stick pan (about 18 cm) over a medium heat with half the 1 tbsp vegetable oil. Add half the 3 ½ oz glutinous rice and a few tablespoons of the ¼ cup water. Cover and cook for 5–6 minutes, until the water is absorbed and the grains look translucent.
6 minStep 3: Crack in one of the 2 eggs, add a spoonful of serundeng and stir with a fork, then spread flat into a thin round. Cook 2 minutes, until the edges set.
3 minStep 4: Now crisp the top: flip it with a plate and cook the other side for 2 minutes, or put the pan under a hot grill for 2–3 minutes, until the surface looks dry and golden. Common mistake: lifting it too soon; it should release with a crackle and hold together as a crust.
3 minStep 5: Slide onto a plate, scatter with more serundeng and 3 tbsp fried shallots. Repeat for the second one and eat hot.
6 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 13 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kerak telor take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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