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Have you ever eaten Egg Crust? What food is egg crust, why do you eat egg crust? If you don't know, ask questions, right?
For the citizens of Batavia, kerak telor is of course a familiar food, not only the shape and the taste, it makes people yearn to eat it when just mentioning it.
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Egg crust is a food native to the Jakarta area, with the ingredients of white glutinous rice, chicken or duck eggs, dry roasted ebi plus fried shallots, then mashed with spices in the form of roasted coconut, red chili, kencur, ginger, peppercorns, salt. and sugar.
Egg crusts are widely sold in Jakarta, especially in places that have artistic or historical value, such as Kalibata and Kota Tua. Although many are sold in remote cities, egg crusts are difficult to find.
Here, Depostpangandaran will give you a recipe on how to make an egg crust that you can try yourself at home.
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Powder Ingredients:
1/2 cup grated coconut (roasted until dry)
2 tbsp fried rebon shrimp
1 tbsp sugar
1/2 tsp powdered mushroom stock
1 small pack of Bon Chili (according to taste can be added)
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Wet Material:
1 egg
1/2 tsp white spice (shallot and garlic)
2-3 tbsp white rice
A pinch of salt, pepper, and ground broth
Sprinkling Ingredients:
Rebon coconut powder and fried onions.
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How to make:
Make rebon coconut powder by roasting grated coconut until crisp and brown, then puree with fried rebon prawns, sugar, salt, broth, and Bon Cabe powder. When smoothing, do not press too much so that the oil does not come out. Set aside.
Beat eggs, rice, salt, pepper, broth, white spices, and 2 tsp of rebon coconut powder until smooth.
Pour into Teflon, flatten, and cook until the bottom is lightly charred and crusty. Turn it over and repeat until it's slightly charred. Lift.
Sprinkle with 2 tsp of rebon coconut and 1 tsp of fried onions.
Egg crust is ready to be served, good luck
