Betawi Crispy Egg Omelette (Kerak Telor)

Ingredients

• 1/2 cup glutinous rice (sticky rice), soaked in water for at least 2 hours, drained
• 2 duck eggs (or 3 chicken eggs)
• 1 tbsp dried shrimp (ebi), rehydrated and finely pounded/ground
• 2 tbsp sweet and savory grated coconut floss (serundeng)
• 1 tbsp fried shallots (bawang goreng)
• 1/4 tsp salt
• 1/8 tsp ground white pepper
• 1/2 tsp sugar
• 1 tbsp cooking oil

Instructions

1. Heat a flat, non-stick pan or a traditional cast-iron pan over medium-high heat.
2. Add about 2 tablespoons of the soaked glutinous rice to the hot pan, spreading it slightly. Cook for about 1-2 minutes until slightly toasted.
3. Crack the duck eggs directly onto the rice. Gently mix the egg and rice together on the pan.
4. Sprinkle with the pounded dried shrimp, salt, pepper, and sugar. Mix lightly with the egg and rice.
5. Flatten the mixture on the pan into a thin, round omelette shape. Cook without disturbing for about 3-5 minutes, until the bottom is crispy and golden brown.
6. Carefully scrape the edges of the omelette and then fold or partially flip it to cook the top side directly on the pan, allowing it to char slightly for that authentic crispy texture. This step often involves tilting the pan and using a spatula to ensure direct contact with the heat.
7. Once both sides are cooked and crispy, slide the Kerak Telor onto a serving plate.
8. Immediately sprinkle generously with serundeng and fried shallots. Serve hot.