Kerak telor
General Information
One of another culinary dish originally from Indonesia is Kerak Telor. Specifically, it is from Betawinese dishes where mainly populating Jakarta and also the surrounding area as the native residents. So, basically it is a is a Betawi traditional spicy omelette dish in Indonesian cuisine. In English, telor is spelling as egg and in english, kerak telor’s name will be Egg crust. According to Wikipedia, it is made from glutinous rice cooked with egg and served with serundeng. Serundeng itself is a name for fried shredded coconut, fried shallots and dried shrimp as topping. Actually, kerak telor is suitable as a snack and not as a main dish.
Ingredients
Still retrieving the information from Wikipedia where the process for preparing the portion is in a specific order using the ingredients. So, there are several steps on making kerak telor. Actually, the kerak telor vendor puts a small amount of ketan or it is a sticky rice in english on a small wok pan and heats it on the charcoal fire. Usually after that, the kerak telor vendor then adds an egg chicken or duck egg. While duck eggs according to several preferences are more delicious.
Furthermore, after adding the egg, the kerak telor vendor will add some spices and mix it. Finally, in the processing step, frying all of those ingredients on a wok without any cooking oil. It will make the omelette stick on the wok and enable to put it upside down straight against charcoal fire until it is cooked. Finally, the last step is sprinkling the spicy serundeng (sweet grated coconut granule) with ebi (dried salted shrimp) and fried shallots later on the omelette.
Where to find
Nowadays, since it is original place of kerak telor is in Jakarta where Betawinese are the original residents, basically it exist in Jakarta and its surronding areas. Normally, kerak telor exist in the form of travelling street vendors. But it actually available also in certain restaurant having the Betawinese dishes as one of its menu. Moreover, 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.