Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 cups of water
- 1 tsp salt
- 4 eggs
- 1/2 cup of grated coconut
- 1/4 cup of fried shallots
- 1/4 cup of peanuts, roasted and crushed
- 1/4 cup of dried shrimp, soaked and chopped
- 1/4 cup of palm sugar, grated
- 1/4 cup of vegetable oil
- 1 stalk of lemongrass, thinly sliced
- 5 kaffir lime leaves, thinly sliced
- 5 bird's eye chilies, thinly sliced
- 2 shallots, thinly sliced
- 1 tbsp of tamarind paste
- 1 tbsp of water
- Salt and sugar to taste
Special equipment needed:
- Rice cooker
- Mortar and pestle
Step-by-step instructions:
1. Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 2 hours.
2. Drain the rice and place it in a rice cooker with 2 cups of water and 1 tsp of salt. Cook the rice until it's done.
3. While the rice is cooking, prepare the sambal matah. In a mortar and pestle, pound the lemongrass, kaffir lime leaves, bird's eye chilies, and shallots until they become a paste.
4. In a small bowl, mix the tamarind paste with 1 tbsp of water until it dissolves. Add the paste to the sambal matah and mix well. Season with salt and sugar to taste.
5. In a pan, heat the vegetable oil over medium heat. Add the grated coconut and fry until it turns golden brown. Add the dried shrimp and fry for another minute. Add the palm sugar and stir until it melts. Add the cooked rice and mix well.
6. Crack the eggs into the pan and stir until the eggs are cooked. Add the fried shallots and peanuts and mix well.
7. Serve the kerak telor hot with the sambal matah on top.
- Time:
Preparation time: 2 hours (for soaking the rice)
- Cooking time: 30 minutes
5. Temperature:
- Rice cooker: high heat
- Pan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 50g
- Protein: 12g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice or jasmine rice.
- Palm sugar can be substituted with brown sugar or white sugar.
- Dried shrimp can be substituted with dried anchovies or dried squid.
- Bird's eye chilies can be substituted with any spicy chili.
Variations:
- Kerak telor can be made with different toppings such as shredded chicken, beef floss, or cheese.
- Sambal matah can be made with different herbs such as basil, mint, or cilantro.
Tips and tricks:
- Soaking the rice for at least 2 hours will make it easier to cook and give it a better texture.
- Stir the rice constantly when frying it with the coconut mixture to prevent it from sticking to the pan.
- Adjust the amount of sugar and salt in the sambal matah according to your preference.
Storage instructions:
- Kerak telor can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kerak telor in a microwave or in a pan over medium heat until it's heated through.
Presentation ideas:
- Serve the kerak telor on a banana leaf for a traditional presentation.
Garnishes:
- Garnish the kerak telor with sliced scallions or cilantro.
Pairings:
- Kerak telor goes well with Indonesian iced tea or coconut water.
Suggested side dishes:
- Serve kerak telor with Indonesian fried chicken or beef rendang.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix well.
- If the sambal matah is too spicy, add more sugar to balance the heat.
Food safety advice:
- Make sure to cook the eggs until they're fully cooked to prevent foodborne illness.
Food history:
- Kerak telor is a traditional Indonesian snack that originated from Betawi, Jakarta.
Flavor profiles:
- Kerak telor has a sweet and savory flavor from the coconut mixture and a spicy kick from the sambal matah.
Serving suggestions:
- Serve kerak telor as a snack or appetizer.
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Region: Indonesian