Recipe : Famous Betawinese Kerak Telor ( Egg Crust )
One of Betawinese signature dish, is Kerak Telor. Kerak telor or egg crust is a dish made from white sticky rice, duck egg and spices originate of Betawi. This dish is very simple to made and already exist since a long time ago and also known for Jakarta Born- day on June. Now lets make your own Kerak Telor or egg crust.
Main Ingredient :
- 100 gr white sticky rice
- 250 ml rice soaking water
- 100 gr harsh grated coconut ( roasted)
- 5 duck egg
- 15 gr ebi ( brew, roasted and make a ground)
- 30 gr fried shallots
Ground spices :
- 4 red currly chillies
- 3 cm kaempferia
- 1 cm ginger
- 1/2 tsp pepper
Note : Mix all ground spices to a ground spice powder.
How To Make :
- Heat a little cooking oil in a pan. Stir - fry the ground spices until fragnant.
- Soak white sticky rice with water over 1 night.
- Heat a little cooking oil in concave skillet, Toss in 1 1/2 tbsp white sticky rice. Pour in 3 tbsp rice soaking water. Let it until half dried.
- Beat one duck egg, 1/2 tsp ground spice powder, 1/2 tsp ebi, 1/2 tbsp fried shallots, 1/8 stp salt and sugar.
- Pour in the top of sticky rice on the concave skillet stirr well. Let it until cooked with the cover of the pan.
- Kerak Telor ready to serve.
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