Kerak Telor- is a native food Jakarta (Betawi). The food was probably named after a slightly charred apparently is said to have existed when Jakarta was called Batavia. It was at Batavia there are many coconut trees are mostly used by people for various purposes. One
of them is to scrape the flesh and mix it with sticky rice, chicken
eggs and some seasoning and then cooked in such a way that the
confectionary called egg crust.But
along with the times, food is always served first at a time of great
celebration began Betawi people marginalized by western-style fast food
and foods that come from other areas. Kerak telor in the region can only be found in a few places, such as
tourist attraction Setu Babakan, Jagakarsa, South Jakarta; Srengseng
Forest City, West Jakarta; Pekan Raya Jakarta, Kemayoran, Central
Jakarta, and several other places in East Jakarta, Jakarta north, and the area around the border of Jakarta and Bogor (Citayam, Olean).
Ironically, kerak telor maker also has not dominated by native Betawi people, but
people who come from the Sunda Bogor, Garut and Bandung. This is seen when there is Pekan Raya Jakarta or who are now renamed Jakarta Fair is held once a year. From hundreds of sellers egg crust that is in place it predominantly Sundanese, Betawi people while only tens of course. The
main factor is the reason for the reluctance of young people to learn
or inherit Betawi expertise make kerak telor of the preceding generation.
How to make food is quite unique because it is not cooked on the stove, but cooked on a bonfire. Wholesalers
occasionally reverse kerak telor pan so surface of the kerak telor baked
and cooked through as well as he fanned to fan that ember still burning.
Once dried and cooked egg crust ready to be served.
because Kerak Telor is Betawi unique specialties and one in the world, we as the younger generation must preserve the food culture to the international arena by way of always showing off and introduce participate Kerak Telor in world food exhibition.
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