Ingridients:
1. 1
cup sticky white rice, wash and soak in water for at least 3 hours. Better
soaked overnight.
2. 4
duck eggs
3.
1/2 coconut, grated
4. 1
tablespoon dried fried onion ready to use
5. 6
tablespoons ebi, roasted and puree (blended)
6. 1
tsp salt
7. 2
tsp sugar
8. 1
tsp oil for sauteing
Ground spices:
1. 5
pieces of red curly pink
2. 3
onion cloves
3. 1
garlic clove
4.
1/2 teaspoon pepper
5. 2
grains of kencur
6. 2
cm ginger
How to Make Kerak Telor:
1.
As a first step, we will make serundeng as a mixture of ingredients and
sprinkled eggs with roasted way. Saute the finer spices until fragrant, add
grated coconut, salt, granulated sugar and 2 tablespoons of fine ebi. Cook with
medium heat while stirring until the coconut is dry and brownish yellow and
megeluarkan aroma typical serundeng. Lift and set aside.
2.
Heat a skillet, preferably using a small skillet that has a concave shape.
3.
Pour into a pan, a spoon of glutinous rice that has been soaked with a spoon of
vegetable water soaking. Cover the pan and cook for a while until the water
shrinks and dries slightly.
4.
Put two tablespoons of serundeng, 1 tablespoon soft ebi, 1 tablespoon fried
onion and 1 duck egg. Stir well and spread to the edge of the frying pan and
form a thin pancake.
5.
Cook until dry and remove the aroma of a typical omelet.
6.
Turn the pan so that its position is face down and the fire burns the surface
of the egg crust. Allow a few moments until the egg crust changes color to brown
but be careful not to burn.
7.
To pick it up, use a kape / kapi or a thin spatula so the egg crust can be
detached from the skillet.
8.
Give a sprinkling of fried serundeng and onions. Serve while warm.
