Ingredients with Measurements:
- 2 cups of glutinous rice flour
- 1 cup of grated coconut
- 1/2 cup of fried shallots
- 1/4 cup of dried shrimp
- 1/4 cup of vegetable oil
- 2 eggs
- 1/2 cup of water
- Salt to taste
For the Spicy Peanut Sauce:
- 1/2 cup of roasted peanuts
- 2 cloves of garlic
- 2 red chilies
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1/4 cup of water
- Salt to taste
Special Equipment Needed:
- Non-stick pan
- Food processor or blender
Step-by-Step Instructions:
1. In a mixing bowl, combine the glutinous rice flour, grated coconut, fried shallots, dried shrimp, vegetable oil, eggs, water, and salt. Mix well until it forms a smooth batter.
2. Heat a non-stick pan over medium heat. Pour a ladleful of the batter onto the pan and spread it evenly into a thin layer. Cook until the edges start to brown and the surface becomes slightly crispy.
3. Crack an egg on top of the cooked batter and spread it evenly. Cover the pan with a lid and cook for another minute until the egg is set.
4. Remove the kerak telor from the pan and repeat the process with the remaining batter.
5. To make the spicy peanut sauce, combine the roasted peanuts, garlic, red chilies, tamarind paste, palm sugar, water, and salt in a food processor or blender. Blend until it forms a smooth sauce.
6. Serve the kerak telor with the spicy peanut sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 40g
- Protein: 13g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour.
- Grated coconut can be substituted with desiccated coconut.
- Dried shrimp can be substituted with dried anchovies.
Variations:
- Add sliced scallions or chopped cilantro to the batter for added flavor.
- Top the kerak telor with sliced red onions or cucumber for a refreshing crunch.
Tips and Tricks:
- Make sure the non-stick pan is well-oiled before pouring the batter to prevent sticking.
- Use a spatula to loosen the edges of the kerak telor before flipping it over to cook the egg.
- Adjust the spiciness of the peanut sauce by adding more or less chilies.
Storage Instructions:
- Store the kerak telor and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the kerak telor in a non-stick pan over low heat until heated through.
- Reheat the peanut sauce in a microwave-safe bowl for 30 seconds or until heated through.
Presentation Ideas:
- Serve the kerak telor on a banana leaf for a traditional touch.
- Garnish the peanut sauce with chopped peanuts and sliced chilies.
Pairings:
- Serve with a side of pickled vegetables or sambal for added flavor.
Suggested Side Dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Nasi goreng (Indonesian fried rice)
- Sate ayam (Indonesian chicken skewers)
Troubleshooting Advice:
- If the batter is too thick, add more water to thin it out.
- If the kerak telor is too crispy, reduce the cooking time.
Food Safety Advice:
- Make sure to cook the kerak telor and egg thoroughly to prevent foodborne illness.
Food History:
- Kerak telor is a traditional Indonesian snack that originated from Jakarta. It is commonly sold by street vendors during festivals and celebrations.
Flavor Profiles:
- The kerak telor is slightly sweet and savory with a crispy texture. The spicy peanut sauce adds a nutty and spicy flavor to the dish.
Serving Suggestions:
- Serve the kerak telor as a snack or appetizer. It can also be served as a main dish with a side of rice.
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Region: Indonesian