Dish

Kerak telor

Indonesian spicy omelette with sticky rice

Kerak telor is made by cooking glutinous rice with coconut milk and spices, and then topping it with a fried egg, fried shallots, and shredded coconut. The dish is usually served on a banana leaf and eaten with a wooden spoon. It has a sweet and savory flavor and a chewy texture. Kerak telor is a high-calorie dish that is rich in carbohydrates and protein.

Asian cuisine› Indonesian cuisine

Egg Dish

Origins and history

Kerak telor is a traditional dish that originated in Jakarta, Indonesia. It is often served during the annual Jakarta Fair and other cultural festivals. The dish is believed to have been created by palace cooks during the colonial era.

Dietary considerations

This dish is not suitable for people who are on a low-carb or low-fat diet. It is also not suitable for people who are allergic to eggs or coconut.

Variations

There are many variations of this dish, some of which include adding chicken or beef floss, or using different types of rice. Some people also like to add chili or shrimp paste for extra flavor.

Presentation and garnishing

Kerak telor is traditionally served on a banana leaf and eaten with a wooden spoon. It can be garnished with fried shallots, shredded coconut, and chili flakes for added flavor and texture.

Tips & Tricks

To make this dish healthier, use brown rice instead of glutinous rice. You can also use less coconut milk and add more vegetables such as carrots or green beans.