Bahan Resep Kerak Telor Sederhana1

Bahan Resep Kerak Telor Sederhana
1 gelas beras ketan putih, cuci bersih dan rendam dalam air selama minimal 3 jam. Lebih bagus direndam semalaman.
4 btr telur itik
1/2 btir kelapa, parut
1 bks bawang goreng kering siap pakai
6 sdm ebi, sangrai dan haluskan (diblender)
1 sdt garam
2 sdt gula pasir
minyak untuk menumis
Bumbu Halus
5 bh cabe merah keriting
3 siung bawang merah
1 siung bawang putih
1/2 sdt lada
2 btr kencur
2 cm jahe
Cara Membuat Kerak Telor Sederhana Khas Betawi
Sebagai langkah pertama, kita akan membuat serundeng sebagai bahan campuran dan bahan taburan kerak telor dengan cara disangrai. Tumis bumbu halus hingga harum, masukkan kelapa parut, garam, gula pasir dan 2 sendok makan ebi halus. Masak dengan api sedang sambil terus diaduk hingga kelapa kering dan berwarna kuning kecoklatan serta megeluarkan aroma harum khas serundeng. Angkat dan sisihkan.
Panaskan wajan, sebaiknya menggunakan wajan kecil yang memiliki bentuk cekung.
Tuangkan kedalam wajan, satu sendok sayur beras ketan yang telah direndam beserta satu sendok sayur air rendamannya. Tutup wajan dan masak beberapa saat hingga air menyusut dan agak mengering.
Masukkan dua sendok makan serundeng, 1 sendok makan ebi halus, 1 sendok makan bawang goreng dan 1 butir telur itik. Aduk rata dan lebarkan hingga ke pinggir penggorengan serta membentuk dadar tipis.
Masak hingga mengering dan mengeluarkan aroma harum khas telur dadar.
Balikkan wajan sehingga posisinya tertelungkup dan api membakar permukaan kerak telor. Biarkan beberapa saat hingga kerak telor berubah warna menjadi kecoklatan namun hati-hati jangan sampai gosong.
Untuk mengangkatnya, gunakan kape/kapi atau spatula tipis sehingga kerak telor dapat terlepas dari wajan.
Beri taburan serundeng dan bawang goreng. Sajikan selagi hangat.

Hasil (Inggris) 1:

Simple Egg Crust Recipe Ingredients1 cup white rice, wash clean and soak in water for at least 3 hours. Better marinated overnight.4 btr duck eggs1/2 grated coconuts, btir1 dried fried onions bks ready-made6 tbsp ebi, roasted and puree (blended)1 tsp salt2 tsp granulated sugaroil for sauteingSubtle Seasoning5 bh curly red chillies3 cloves garlic1 clove garlic1/2 tsp pepper2 btr galingale2 cm gingerHow To Make A Simple Egg Crust Typical Of BetawiAs a first step, we are going to make serundeng as material mixture and egg crust topping ingredients by way of roasted peanuts. Saute seasoning smooth until fragrant, stir in grated coconut, salt, granulated sugar and 2 tablespoons dried finely. Cook over medium heat while stirring constantly until the coconut is dry and brownish yellow and fragrant scents typical megeluarkan serundeng. Lift and set aside.Preheat the skillet, preferably using a small skillet that has a concave shape.Pour into a pan, one spoon vegetable glutinous rice that has been soaked with one spoon of vegetable water rendamannya. Cover the skillet and cook a few moments until the water shrinks and dries a bit.Insert two tablespoons serundeng, 1 tablespoon finely ebi, 1 tablespoon fried shallots and 1 duck eggs. Stir well and widening up to the edge of the Pan and forms a thin omelet.Cook until it dries and issuing scent typical omelet.Invert skillet so that its position-down and the fire burning the surface crust of egg. Allow a few moments until the crust egg changes color to brownish but be careful not to overcook.To lift it, use a spatula or kapi kape/thin crust so that the egg can be detached from the pan.Give sprinkles serundeng and fried onions. Serve while warm.

Hasil (Inggris) 2:

Simple Egg Recipe Ingredients crust
1 cup white glutinous rice, wash and soak in water for at least 3 hours. Nicer soaked overnight.
4 Btr duck eggs
1/2 btir coconut, grated
1 pack of dried fried onions ready to use
6 tablespoons dried shrimp, roasted and mashed (blended)
1 tsp salt
2 tsp sugar
cooking oil
Seasonings Fine
5 pcs curly red chili
3 spring onions
1 clove garlic
1/2 teaspoon pepper
2 Btr kencur
2 cm ginger
how to make a Simple Egg crust Typical Betawi
as a first step, we will make serundeng as a mixture of egg crust and topping ingredients by way of roasting. Saute ground spices until fragrant, put grated coconut, salt, sugar and 2 tablespoons dried shrimp finely. Cook over medium heat, stirring constantly until dry coconut and golden browned and fragrant aroma typical megeluarkan serundeng. Remove and set aside.
Heat the pan, we recommend using a small skillet that has a concave shape.
Pour into skillet, one ladle of glutinous rice soaked along with a ladle of water rendamannya. Cover the pan and cook until the water while shrinking and somewhat dried up.
Put two tablespoons serundeng, 1 tablespoon finely dried shrimp, 1 tablespoon fried onions and 1 egg duck. Mix well and spread them to the edge of the frying pan and form a thin omelette.
Cook until dry and fragrant typical omelet.
Turn the wok so that the position face down and the fire burns the surface of the egg crust. Allow a few moments until the egg crust turns a brownish color, but be careful not to burn.
For lifting, use spatula / pulley or thin spatula so that the egg crust can be detached from the griddle.
Give serundeng and a sprinkling of fried onions. Serve while warm.