Jakarta Crispy Egg Omelette (Kerak Telor)

Ingredients

• 2 duck eggs (or chicken eggs)
• 2 tablespoons glutinous rice, soaked in water for at least 2 hours (preferably overnight)
• 1 tablespoon rehydrated dried shrimp (ebi), finely pounded
• 1 tablespoon fried shredded coconut (serundeng)
• 1 tablespoon fried shallots
• 1/4 teaspoon salt
• A pinch of white pepper
• 1 tablespoon cooking oil

Instructions

1. Drain the soaked glutinous rice well.
2. Heat a non-stick pan or a flat griddle over medium heat. Add about 1 tablespoon of cooking oil.
3. Add 2 tablespoons of the drained glutinous rice to the hot pan and spread it thinly. Cook for about 1-2 minutes until slightly toasted.
4. In a separate bowl, lightly beat the duck eggs. Add the finely pounded dried shrimp (ebi), salt, and white pepper. Mix well.
5. Pour half of the egg mixture evenly over the glutinous rice in the pan. Cook for about 3-4 minutes until the edges start to crisp and the egg sets.
6. Sprinkle half of the fried shredded coconut (serundeng) and half of the fried shallots over the egg.
7. Continue cooking until the egg is fully set and the bottom is crispy and browned, resembling a crust. Traditionally, the pan is sometimes inverted over a charcoal fire to cook the top for extra crispiness.
8. Carefully slide the Kerak Telor onto a serving plate. Repeat the process for the second portion.
9. Serve immediately as a savory snack.