Kerak Telor (Rice and Coconut Omelette)
6 duck eggs
300 grams sticky rice,soaked in water for 1 night
75 grams ebi (dried shrimp),soaked, ground, toasted
150 grams crispy shallot
topping ingredients:
400 grams half-mature coconut,coarsely grated
4 teaspoons sugar
ground spices blend for topping:
4 curly red chili peppers
3 cm ginger
4 cm sand ginger
1 teaspoon salt
4 teaspoons sugar
1 teaspoon white pepper powder
1. Topping: toast coconut and ground spices blend until dried. Add in sugar. Stir it well.
2. Heat a pan. Spoon in sticky rice then flatten it. Let it set for 3 minutes. Crack 1 egg on top of it. Add in 1 teaspoon ebi, 2 tablespoons crispy shallot, 2 tablespoons toasted coconut, ½ teaspoon salt, and 1/8 teaspoon white pepper powder. Mix it well. Flatten and widen it. Close the lid and let it cooked. Remove it from heat.
3. Kerak Telor (Rice and Coconut Omelette) is ready to serve with a sprinkle of coconut powder, ebi, and crispy shallot.