Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish

in Indonesian cuisine. It is made from glutinous rice cooked with egg and served

with serundeng (fried shredded coconut), fried shallots and dried shrimp topping. It is considered
as a snack and not as a main dish. The vendors of kerak telor are easily the most ubiquitous
during annual Jakarta Fair and it has also become a must-have menu item for visitors at the
event.
In the Colonial era, kerak telor was a privileged food and was served in big parties for
colonial government or rich Betawi. According to gastronomy expert Suryatini N. Ganie, kerak
telor was created in order to make glutinous rice more tasty and satisfying. [1] In modern day,
kerak telor vendors no longer dominated by native Jakartans, some of them come
from Padang, Tegal, Garut and Cimahi.

Ingredients and method

Each of the portion is made by order. The kerak telor vendor put a small amount
of ketan (English: sticky rice) on a small wok pan and heated it on the charcoal fire. Add
an egg (chicken or duck, but duck eggs are considered more delicious), and add some spices and
mix it. The dish is fry on wok without any cooking oil so the omelette will stick on the wok and
enable to put it upside down straight against charcoal fire until it cooked. The
spicy serundeng (sweet grated coconut granule) with ebi (dried salted shrimp) and
fried shallots is sprinkled upon the omelette.