Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 4 shallots, minced
- 4 red chilies, minced
- 4 salted eggs, peeled and mashed
- 1/2 cup grated cheddar cheese
- 1/4 cup fried shallots
- 1/4 cup chopped scallions
Special equipment needed:
- Non-stick pan
- Steamer
Step-by-step instructions:
1. Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Drain the rice and place it in a steamer basket. Steam the rice for 20-25 minutes or until cooked.
3. In a non-stick pan, heat the vegetable oil over medium heat. Add the garlic, shallots, and red chilies. Cook until fragrant.
4. Add the salted eggs and stir until well combined.
5. Add the cooked glutinous rice to the pan and stir until well combined.
6. Add the grated cheddar cheese and stir until melted.
7. Transfer the kerak telor to a serving plate and sprinkle with fried shallots and chopped scallions.
- Time:
Preparation time: 4 hours (soaking time) + 10 minutes (preparation time)
- Cooking time: 25 minutes
5. Temperature:
- Steamer: Medium heat
- Non-stick pan: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 12g
- Sodium: 650mg
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice or jasmine rice.
- Salted eggs can be substituted with regular eggs.
- Cheddar cheese can be substituted with any type of cheese.
Variations:
- Kerak telor can be topped with other ingredients such as shredded chicken, beef floss, or dried shrimp.
- The amount of red chilies can be adjusted to taste.
Tips and tricks:
- Soaking the glutinous rice overnight will result in a softer texture.
- Use a non-stick pan to prevent the kerak telor from sticking to the bottom.
Storage instructions:
- Kerak telor can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Kerak telor can be reheated in the microwave or on a non-stick pan over low heat.
Presentation ideas:
- Serve kerak telor on a banana leaf for a traditional Indonesian presentation.
Garnishes:
- Fried shallots and chopped scallions
Pairings:
- Indonesian tea or coffee
Suggested side dishes:
- Indonesian satay or gado-gado salad
Troubleshooting advice:
- If the kerak telor is too dry, add a splash of water or coconut milk to the pan.
Food safety advice:
- Make sure to cook the glutinous rice thoroughly to prevent foodborne illness.
Food history:
- Kerak telor is a traditional Indonesian street food that originated in Jakarta.
Flavor profiles:
- Salty, spicy, and cheesy
Serving suggestions:
- Serve kerak telor as a snack or appetizer.
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Region: Indonesian