Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup grated coconut
- 1/4 cup dried shrimp, finely chopped
- 1/4 cup fried shallots, plus extra for garnish
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon turmeric powder
- 1/2 cup water
- 2 eggs, beaten
Special equipment needed:
- Non-stick pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, grated coconut, dried shrimp, fried shallots, vegetable oil, salt, sugar, and turmeric powder.
2. Gradually add water while stirring until the mixture becomes a thick batter.
3. Heat a non-stick pan over medium heat.
4. Pour a ladleful of the batter onto the pan and spread it out into a thin layer.
5. Drizzle a tablespoon of beaten egg on top of the batter.
6. Cook until the edges of the kerak telor start to brown and the egg is set.
7. Fold the kerak telor in half and remove from the pan.
8. Repeat steps 4-7 until all the batter is used up.
9. Serve the kerak telor hot, garnished with extra fried shallots.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 3g
Cholesterol: 110mg
Sodium: 420mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Dried shrimp can be substituted with dried anchovies or omitted for a vegetarian version.
- Fried shallots can be substituted with sliced scallions or chopped onions.
Variations:
- Add chopped chilies or chili flakes for a spicy version.
- Add shredded chicken or beef for a protein-packed version.
Tips and tricks:
- Use a non-stick pan to prevent the kerak telor from sticking.
- Spread the batter thinly to ensure even cooking.
- Drizzle the beaten egg on top of the batter to prevent it from sticking to the pan.
Storage instructions:
Store leftover kerak telor in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover kerak telor in the microwave or on a non-stick pan over low heat until heated through.
Presentation ideas:
Serve the kerak telor on a banana leaf or a small plate.
Garnishes:
Garnish the kerak telor with extra fried shallots or sliced scallions.
Pairings:
Serve the kerak telor with a cup of hot tea or coffee.
Suggested side dishes:
Serve the kerak telor with a side of pickled vegetables or a bowl of soup.
Troubleshooting advice:
- If the kerak telor sticks to the pan, use a spatula to gently loosen it from the pan.
- If the kerak telor is too thick, add more water to the batter.
- If the kerak telor is too thin, add more glutinous rice flour to the batter.
Food safety advice:
Make sure to cook the kerak telor thoroughly to prevent any foodborne illnesses.
Food history:
Kerak telor is a traditional Indonesian snack that originated in Jakarta. It is commonly sold by street vendors and is often enjoyed during festivals and celebrations.
Flavor profiles:
Kerak telor has a savory and slightly sweet flavor with a crispy texture from the fried shallots.
Serving suggestions:
Serve the kerak telor as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian