Kerak Telor Made in a Teflon Pan by Le Stanze Bistrot Cafe

Le Stanze Bistrot Cafe – Kerak Telor is a traditional Indonesian delicacy originating from Jakarta, famous for its unique combination of glutinous rice, eggs, and savory toppings. This flavorful dish is often enjoyed as a street food snack but can easily be prepared at home using a simple Teflon pan. At Le Stanze Bistrot Cafe, we take pride in offering authentic Indonesian tastes with modern convenience. Today, we bring you an easy-to-follow recipe for Kerak Telor using a Teflon pan, perfect for those who want to recreate this classic dish in their kitchen without a traditional stove or special tools.

Ingredients and Preparation

To achieve the perfect balance of texture and flavor, this recipe uses glutinous rice soaked overnight for softness, combined with a rich egg mixture and complemented by aromatic spices and toppings. Below are the ingredients and step-by-step instructions to prepare this dish at home.

Ingredients	Quantity
Glutinous rice (beras ketan)	100 grams
Eggs	2 pieces
Water	170 ml
Red chili (curly type)	4 pieces (or Bon Cabe)
Dried shrimp (ebi)	1.5 tablespoons
Fried shallots	3 tablespoons
Grated coconut	3 tablespoons
Sesame oil	1 tablespoon
Ground white pepper	1/2 teaspoon
Chicken broth powder	1/4 teaspoon
Salt	1/4 teaspoon
Sugar	1/2 teaspoon

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Step-by-Step Cooking Instructions

Step	Description	Estimated Time
1	Soak the glutinous rice overnight to ensure it softens well. After soaking, rinse and drain thoroughly.	–
2	Thinly slice the red chilies and sauté until fragrant. Toast the grated coconut until it turns golden brown. Also, toast the dried shrimp (ebi) and crush coarsely. Crush the fried shallots as well.	~10 minutes
3	Heat a Teflon pan on low heat. Add the soaked glutinous rice and water, cover the pan, and cook until the water evaporates and the rice is partially cooked.	~10-15 minutes
4	In a separate bowl, whisk together the eggs, sautéed chili, fried shallots, dried shrimp, salt, sugar, chicken broth powder, and sesame oil until well combined.	~5 minutes
5	Pour the egg mixture over the cooked rice in the pan. Stir gently to spread evenly. Lightly oil the pan edges if necessary. Cover and cook on low heat until a crust forms on the bottom. Flip carefully and cook the other side until a crust forms as well.	~10-15 minutes
6	Remove from heat, then sprinkle with toasted grated coconut and fried shallots on top. Serve warm for the best experience.	–

Tips for Perfect Kerak Telor

• Soaking the glutinous rice overnight is crucial to achieve the right softness and texture.
• Use low heat throughout the cooking process to avoid burning and ensure the crust forms evenly.
• The crust is the highlight of this dish; patience is key to allowing it to develop a crispy, golden layer.
• You can substitute fresh red chilies with Bon Cabe seasoning for convenience, but fresh chilies provide more authentic flavor and aroma.

Closing Thoughts

Kerak Telor is more than just a snack; it is a cultural treasure that combines simple ingredients to create a remarkable taste experience. With this easy Teflon pan method, anyone can enjoy this iconic dish from the comfort of their home. At Le Stanze Bistrot Cafe, we believe that traditional flavors should be accessible to all, and we hope this recipe inspires you to explore Indonesian cuisine further. Enjoy your cooking journey, and don’t forget to share the joy of Kerak Telor with friends and family!

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