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Betawi is one of the tribes in Indonesia which is indigenous to Batavia (now Jakarta). Like the other tribes in Indonesia, Betawi has its own unique traditional culture likewise traditional food. Kerak Telor (can be translated freely as “Egg Crust”) is a unique traditional snack typical from Betawi which is currently rather rarely found. Nowadays its position as traditional food is gradually shifted by the other modern snacks and fast foods. On the contrary, in the past kerak telor was an elite typical food of Betawi which was popular for its delicious taste. At the Dutch colonialism period, this food was served at the elite’s parties and big celebrations. Thus currently kerak telor is a traditional food heritage which has to be preserved.

Kerak telor comprises some ingredients: white sticky rice, egg (chicken or duck egg), dried shrimps, and fried onion; added by some refined spices viz. grated coconut (fried without oil), red pepper, galingale, ginger, peppercorn, salt, and refined sugar. Its cooking recipe is somewhat unique. The whole cooking process is not using edible oil. Firstly the white sticky rice which is already soaked is parboiled in a hot wok. Then the stirred egg is poured into the wok and added with fried onion, dried shrimps, and the spices. The egg is flattened on the wok surface. The wok is inverted until touched by the flame lick; and the upper surface of kerak telor is giving the roasted aroma. Thus the curst surface is actually dry. Then kerak telor is served with fried onion and serundeng (relish of grated coconut and spices). Combination of the fried egg aroma with coconut and fried onion mixture can be sniffed. The aroma is really appetizing. How about the taste? It’s yummy, especially when served while it’s still warm. Wanna try?

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The wealth of cultural diversity of Indonesia made the country has the diversity of culinary heritages. Each region in Indonesia has its own typical traditional cuisines. The Sundanese, –one of the tribes of Indonesia that lives in West Java—has many kinds of unique traditional foods and drinks. Bajigur is one of the traditional drinks that offer the warmth for body, especially in the cold weather. The drink is usually sold using cart which is equipped with the stove, because the drink is better served hot or warm.

This brown drink is made of coconut milk which is mixed with palm sugar and pandanus leaf. The thin slices of kolang-kaling (made of the seeds of Arenga pinnata) are usually added to the drink. The whole ingredients of this hot drink are 800 ml coconut milk, 250 grams palm sugar, 125 grams refined sugar, some pieces of bread, 150 grams kolang-kaling, a bit of coffee powder, a number of salt, 350 ml water, and 2 pandanus leaves. The cooking recipe is firstly by mixing palm sugar, refined sugar, salt, pandanus leaf, and water. Let the mix come to a boil, and then the mix is removed and filtered. Each kolang-kaling is sliced in two parts. Then add coconut milk and kolang-kaling to the sugar mix; and wait until the kolang-kaling is done. Then, the hot drink is served with the addition of a bit of coffee powder and some pieces of bread in the cup or glass.

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