Kerak Telor: Betawi Egg Rice Crust
A Betawi specialty of cooked egg mixed with spiced rice, formed into a thin, crispy crust over a flame. Jakarta's most iconic street food.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 2 eggs
- 100 g steamed rice
- 2 tbsp serundeng (spiced coconut flakes)
- 1 tbsp dried shrimp (dried shrimp), ground
- Salt
- Sweet soy sauce
- Fried shallots
👨🍳 Instructions
- Beat eggs with salt.
- Mix in rice, serundeng, and dried shrimp.
- Heat a small wok over medium flame.
- Pour egg-rice mixture into the wok.
- Cook until bottom is set and crispy.
- Flip the wok upside down over the flame to crisp the top.
- The kerak telor should be thin and crispy.
- Drizzle with sweet soy sauce and fried shallots.
❓Frequently Asked Questions
What is Kerak Telor: Betawi Egg Rice Crust?
A Betawi specialty of cooked egg mixed with spiced rice, formed into a thin, crispy crust over a flame. Jakarta's most iconic street food.
Where does Kerak Telor: Betawi Egg Rice Crust come from?
Kerak Telor: Betawi Egg Rice Crust originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Kerak Telor: Betawi Egg Rice Crust difficult to make?
Kerak Telor: Betawi Egg Rice Crust requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Kerak Telor: Betawi Egg Rice Crust?
Store leftover Kerak Telor: Betawi Egg Rice Crust in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.