Kerak Telor (Jakarta Crusty Egg Omelette)

Ingredients

• 2 duck eggs (or chicken eggs)
• 2 tablespoons cooked glutinous rice (pulut)
• 2 tablespoons serundeng (sweet savory fried shredded coconut)
• 1 tablespoon fried shallots (bawang goreng)
• 1 teaspoon dried shrimp (ebi), soaked in hot water for 15 minutes, then pounded or finely chopped
• For the Spice Paste:
  • 2 shallots
  • 1 clove garlic
  • 1 small red chili (optional, for heat)
  • 1/2 cm kencur (galangal, optional)
  • 1/4 teaspoon salt
  • Pinch of white pepper
  • Pinch of sugar
• Cooking oil, for greasing

Instructions

1. Prepare the spice paste: Grind or finely chop shallots, garlic, red chili (if using), kencur (if using), salt, pepper, and sugar until a smooth paste is formed.
2. Heat a small, flat non-stick pan or griddle over medium-low heat. Lightly grease the pan with a tiny bit of cooking oil.
3. Place about 1-2 tablespoons of cooked glutinous rice onto the hot pan, spreading it slightly.
4. Crack one duck egg (or chicken egg) directly over the glutinous rice.
5. Add about half of the prepared spice paste and half of the chopped dried shrimp (ebi) onto the egg and rice mixture. Gently mix the egg, rice, paste, and ebi together on the pan using a spoon or spatula, spreading it out thinly to form a circular shape.
6. Cook for 2-3 minutes until the bottom of the mixture starts to set and become slightly golden brown.
7. Sprinkle half of the serundeng and half of the fried shallots evenly over the top of the cooking Kerak Telor.
8. Continue cooking until the egg is fully cooked through and the edges become crispy and slightly charred. Traditionally, the pan is sometimes inverted over a charcoal flame to toast the top directly, but for home cooking, ensure the top is cooked through and lightly crusted.
9. Carefully slide the Kerak Telor onto a plate. Repeat the process for the second serving.
10. Serve immediately as a savory snack.