Kerak Telor

Kerak telor originates from Betawi, the native ethnic group of Jakarta, Indonesia. This dish has a long history and is closely associated with Betawi culture, which is a blend of various cultures such as Malay, Javanese, Arab, Chinese, and Dutch.

A Brief History of Kerak Telor:

1. Origins: Kerak telor is believed to have existed since the colonial Dutch era in Indonesia. It became popular among the Betawi people because of its simple ingredients and easy cooking method.
2. Traditional Events: Kerak telor is often found at traditional Betawi events, such as the anniversary celebrations of Jakarta (known as Jakarta Fair or Pekan Raya Jakarta), weddings, and cultural festivals.
3. Betawi Culinary Symbol: Kerak telor has become one of the culinary icons of Betawi, representing the unique and rich culture of the Betawi people. This dish is known not only to the local community but also to tourists visiting Jakarta.

The Role of Kerak Telor in Betawi Culture:

• Culinary Heritage: Kerak telor is considered an important culinary heritage for the Betawi people. Many kerak telor vendors still maintain the traditional cooking method using clay pans and charcoal.
• Cultural Identity: This dish has become a symbol of the Betawi people's identity, showing how they integrate various cultural influences into their food.

Thus, kerak telor is not just a dish but also a part of the rich and diverse history and culture of the Betawi people.

Price per Serving

The price of a serving of kerak telor can vary depending on the location and the ingredients used. Generally, the price for a serving of kerak telor in Jakarta ranges from IDR 20,000 to IDR 40,000. In tourist areas or special events like the Jakarta Fair, the price might be higher due to increased demand and rental costs.

Factors influencing the price:

1. Location: Prices are usually higher in tourist areas or large events.
2. Ingredients: The use of duck eggs or other high-quality ingredients like premium ebi (dried shrimp) can increase the price.
3. Portion Size: Some vendors might offer larger portions or additional toppings at a higher price.

Main Ingredients:

• Glutinous White Rice: The glutinous rice is soaked beforehand.
• Chicken or Duck Eggs: The eggs are mixed with the glutinous rice during cooking.
• Ebi (Dried Shrimp): Ebi is soaked and ground into a powder.
• Fried Shallots: To provide a savory and crunchy taste.
• Roasted Grated Coconut: Provides a distinctive savory flavor.
• Spices: Usually include aromatic ginger (kencur), ginger, chili, and other spices to give it a distinctive taste.

Cooking Method:

1. Preparation of Glutinous Rice: The glutinous rice is soaked for several hours.
2. Cooking in a Pan: The soaked glutinous rice is placed into a preheated pan. Eggs are then cracked and mixed with the glutinous rice.
3. Adding Spices: Ebi, fried shallots, and other spices are sprinkled on top of the egg and rice mixture.
4. Roasting: The pan is covered, and the kerak telor is roasted until the bottom becomes dry and brown.
5. Flipping: The kerak telor is then flipped like a pizza and roasted for a little longer.
6. Serving: Once cooked, the kerak telor is taken out and served hot.

Characteristics:

• Taste: Savory with the aroma of roasted coconut and ebi.
• Texture: The bottom is crispy and crunchy, while the top is soft because of the eggs.

Kerak telor is one of the dishes that showcase the uniqueness of Betawi cuisine and often becomes a culinary attraction for visitors to Jakarta.