If you are visiting Indonesia Jakarta precisely, it is not complete if you have not tried the food typical Jakarta named crust Eggs or Egg Crust. Egg crust commonly sold on the day of birthday celebration or Pekan Raya Jakarta Jakarta usually held once a year during the full moon of the month of May and June every year.
The crust is a Betawi traditional egg omelette spicy dish in Indonesian cuisine. It is made from Glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as toppings. It is Considered as a snack and not as a main dish. The vendors of egg crust are Easily the most ubiquitous during the annual Jakarta Fair and Become a must-have menu items for visitors at the event.
Each of the portion is made by order. The crust egg vendor puts a small amount of sticky rice (English: sticky rice) on a small wok pan and heats it on the charcoal fire. Add an egg (chicken or duck, duck eggs are Considered but more delicious), and add some spices and mix it. The dish is fried on a wok without any cooking oil so the omelette will stick on the wok and enable to put it upside down straight against charcoal fire until it is cooked. The spicy serundeng (sweet grated coconut granules) with ebi (dried salted shrimp) and fried shallots are sprinkled upon the omelette.
According to the history of the crust Egg existing at the time of the Dutch colonized Indonesia in the first time. Where all originated from the attempt in decades ago, when Batavia or Jakarta is still filled with palm trees. Betawi herd Menteng fraudulent mixing between sticky rice, grated coconut and other herbs. Fad many neighbors who likes. In the 1970s they began to try their luck with selling these unique recipes in Monas area. It turns hard sell even as to be characteristic Betawi. Egg crust had become elite food Betawi famous delicacy tastes.
Egg crust is a legacy of the past where it aat town called Jakarta is still a lot of palm trees. Since the first results are very abundant oil that makes Jakarta past called Sunda coconut. Coconuts which at that time was very abundant heavily utilized by residents of Jakarta to make dishes such as Nasi Uduk, Soto Betawi, Egg crust Jakarta and other specialties. No wonder so many unique culinary Jakarta contains coconut milk.
How to make this dish is quite unique. When the egg is already half-baked crust then pans will be reversed and the exposure that fanned the embers while still burning embers. After a rather dry and overcooked then crust Eggs ready to be served. Egg crust ingredients made from glutinous rice and aron half cooked egg mixed with chicken or duck eggs along with the marinade. Hopefully this Jakarta typical food to survive in the midst of competition and invasion of western fast food.
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