Traditional egg crust recipe
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| kerak telor traditional foods from Indonesia |
Who doesn't know Kerak Telor? A typical Indonesian food made from the basic ingredients of white glutinous rice, chicken eggs and dried shrimp. These authentic Betawi culinary delights often appear during major celebrations in the capital, such as the anniversary of the city of Jakarta. Now, because this food is rather difficult to find, you can now process it in your own kitchen. This simple egg crust recipe can be tried right away at home. You don't need to use glutinous rice, you just need to provide white rice mixed with Kobe Flour with White Seasoning. For the serundeng, you can add Kobe Bumbu Kalasan and BonCabe. Guaranteed the taste is no less solid than the original recipe. The combination of the egg crust texture is chewy on the inside, but crunchy on the outside and the savory and spicy sensation of serundeng makes anyone who tries it definitely eats up.
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Serundeng ingredients
- 200 grams of grated coconut
- 1 pack of Kobe Kalasan Seasoning (80 gr)
Egg Crust Material
- 150 grams of white rice
- 100 ml of water
- 1 pack
- Kobe White Seasoned Flour (75gr)
- 2 eggs fried shallots to taste
- 1 pack of BonCabe level 10, Original taste (7,5gr)
How to make Serundeng
- Toasted grated coconut until golden brown.
- Put in the Kalasan Seasoned Kobe. Stir well and cook until cooked, set aside.
How to make egg crust
- Heat the skillet, pour the rice that has been mixed with water and 3 tablespoons of Kobe
- White Seasoned Flour.
- Flatten until thin while turning, cook until dry.
- Enter the eggs that have been mixed with serundeng.
- Flatten it on top. Cook until cooked.
- Remove and sprinkle serundeng, fried onions and level 10 Boncabe.
- Serve the egg crust while warm.
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Rice
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