Kerak telor, meaning 'egg crust,' is a Betawi traditional spicy omelet dish from Indonesia, made from glutinous rice cooked with egg and served with serundeng, fried shallots, and dried shrimp as toppings. It is considered a snack rather than a main dish and has become especially popular at the annual Jakarta Fair. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary Suitability Origin Region Connections
Expresses Tradition
Source Kerak telor (Wikipedia)
In Cuisine
Source Kerak telor (Wikipedia)
Uses Ingredient
Source Kerak telor (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Kerak telor (Wikipedia)
Sources
1. Kerak telor (Wikipedia)
Introduction
It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots, and dried shrimp as toppings.
- In Cuisine: Indonesian Cuisine, Wikipedia category list
- Uses Ingredient: Glutinous Rice, Infobox main_ingredient field: Spicy omelet of duck or chicken egg mixed with glutinous rice, sprinkled with serundeng coconut granules and fried shallots
- Expresses Tradition: Street Food Culture, Wikipedia category: Category:Street food in Indonesia
View the Source2. Kerak telor (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.