Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup grated coconut
- 1/4 cup dried shrimp, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 cup water
- 1/2 cup coconut milk
- 2 tbsp vegetable oil
- 2 eggs
- 1/4 cup fried shallots, for garnish
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, grated coconut, dried shrimp, shallots, garlic, salt, white pepper, turmeric powder, coriander powder, and cumin powder.
2. Add water and coconut milk to the mixture and whisk until well combined.
3. Heat a non-stick pan over medium heat and add vegetable oil.
4. Pour 1/4 cup of the mixture into the pan and spread it evenly.
5. Crack an egg on top of the mixture and spread it evenly.
6. Cook until the bottom is golden brown and the egg is set, about 3-4 minutes.
7. Fold the kerak telor in half and transfer it to a serving plate.
8. Repeat the process with the remaining mixture and eggs.
9. Garnish with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 31g
Protein: 8g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour.
- Dried shrimp can be substituted with dried anchovies or omitted for a vegetarian version.
- Shallots and garlic can be substituted with onion and garlic powder.
Variations:
- Add chopped scallions or chives to the mixture for extra flavor.
- Top with sliced red chili for a spicy kick.
- Use quail eggs instead of chicken eggs for a bite-sized version.
Tips and tricks:
- Make sure the pan is hot before pouring the mixture to prevent sticking.
- Use a non-stick pan to ensure the kerak telor doesn't break apart.
- Don't flip the kerak telor, as it will break the egg yolk.
Storage instructions:
Kerak telor can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kerak telor in a non-stick pan over low heat until heated through.
Presentation ideas:
Serve kerak telor on a banana leaf for a traditional touch.
Garnishes:
Fried shallots
Pairings:
- Indonesian sweet soy sauce (kecap manis)
- Sambal oelek (Indonesian chili paste)
- Indonesian pickles (acar)
Suggested side dishes:
- Indonesian beef rendang
- Gado-gado (Indonesian salad with peanut sauce)
- Nasi goreng (Indonesian fried rice)
Troubleshooting advice:
- If the kerak telor breaks apart, add more glutinous rice flour to the mixture to thicken it.
- If the kerak telor is too dry, add more water or coconut milk to the mixture.
Food safety advice:
- Make sure the eggs are fresh and not cracked before using them.
- Wash hands and utensils thoroughly before and after handling raw eggs.
Food history:
Kerak telor is a traditional Indonesian snack that originated from Jakarta. It is made from glutinous rice flour, coconut milk, and eggs, and is usually sold by street vendors during festivals and celebrations.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve kerak telor as a snack or appetizer.
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Region: Indonesian