Kerak Telor

Based on 1 rating

10

min

Preparation

25

min

Cook

Easy

Difficulty

3

Steps

12

Ingredients

A traditional Betawi spicy omelette dish from Indonesian, kerak telor translates to ‘egg crust’. This Snacks is always a hit at Jakarta food fairs; here’s how to have a taste of it in the comfort of your own home!

Let's start cooking!

Sticky rice and reserved water added to heated pan

Step 1 - Cook sticky rice

  • In a small pan on medium heat, add 2 Tbsp vegetable oil.
  • When hot, add the sticky rice along with the reserved water, spreading out the rice.
  • Cover for 20 minutes.
Chili and shallots added to eggs in mixing bowl

Step 2 - Mix egg mixture

  • In a large bowl, crack eggs.
  • Add in chili, shallots, shredded coconut (reserving 1 tsp for garnish), hebi and palm sugar. Whisk well with a whisk or fork.
    Traditional kerak telor is made with duck eggs, not chicken, and is topped with more hebi as well as fried shallots, and cooked over a charcoal fire
Egg mixture poured into pan with rice

Step 3 - Cook egg mixture

  • Uncover the pan. The rice should now be quite dry.
  • Pour in the egg mixture.
  • Allow it to cook for 1 minute, then flip the egg, and cook for another 1 minute.

Plate and serve!

Kerak Telor garnished with sour cream, coconut flakes and chili

Garnish with 1 tsp shredded coconut, sour cream and top with coriander leaves. Serve hot.

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