Kerak telor
| Subclass of | egg dish  |
|---|---|
| Yemre | Indonesian cuisine |
| Lesdi | Inndonesiya |
| Location | Jakarta, Inndonesiya |
| Country of origin | Inndonesiya |
| Cuisine | Indonesian cuisine |
Kerak telor (e ɗemngal Engele: Egg crust) ko ñaamdu ɓuuɓndu Betawi en ummoriindu to Indoneesi. Ina waɗi maaro ɓuuɓɗo defaaɗo e eggudu, ina waɗee e serundeng (kosam ɓuuɓɗam ɓuuɓɗam), ɓuuɓɗam ɓuuɓɗam, e ɓuuɓɗam ɓuuɓɗam ngam waɗde toppings. Kerak telor ina hiisee wonde ko ñaamdu ɓuuɓndu, wonaa ñaamdu mawndu. Nyaamdu nduu wonti huunde yiɗnde e nder Fedde Jakarta hitaande kala.
Taskaram
Yeeyoowo telor kerak to Jakarta, to leydi Indoneesi
Kerak telor ina waɗee newiinde e yeeso soodooɓe. Maaro ɓuuɓɗo seeɗa ina waɗee e dow wok tokooso, ina ɓuuɓnee e dow yiite kuuraa. Ndeen, eggudu (walla kosam walla kosam) ina ɓeydee heen, ina jillondira e ɓuuɓri. Alaa nebam deftordu huutortee, ko ɗuum waɗi omlet ina jokki e wok, ina addana yeeyoowo oo jogaade ɗum dow feewde e yiite, haa nde defa. Caggal ɗuum, serundeng, ɓuuɓri salte yoorndi, e ɓuuɓri ɓuuɓndi ina njuutee e dow mum.
Tariya
Kerak telor ummorii ko e jamaanu koloñaal Holannda, nde mbaydi maaro glutinous ina ŋakki, ina ɓeydee heen egguuji e toppings goɗɗi ngam ɓeydude ɗum welde.[1][2][3]
Tuugnorgal
[taƴto | taƴto ɗaɗi wiki]- ↑ Hulupi, Maria Endah (22 June 2003). "Betawi cuisine, a culinary journey through history". The Jakarta Post. Archived from the original on 14 September 2015.
- ↑ "Rows of 'kerak telor' at fair". The Jakarta Post. 3 July 2009. Retrieved 7 July 2011.
- ↑ Wahyudi S., Leo (1 July 2002). "'Kerak telor', a traditional Jakarta snack tries to survive". The Jakarta Post. Archived from the original on 11 October 2012. Retrieved 7 July 2011.