Kerak Telor

Instructions

1. Rinse the 60 g of glutinous rice in two changes of water until it runs almost clear, then cover with the 120 ml of water and leave to soak for at least 6 hours or overnight. Drain in a sieve but keep the soaking water, you need 3 tbsp of it later.
2. Make the spice paste: pound 1 red chilli, 2 g of kencur, 2 g of ginger and 1 peeled shallot in a stone mortar with 0.25 tsp of the salt until smooth and fragrant.
3. For the serundeng, heat 1 tsp of vegetable oil in a small frying pan over low heat, fry the spice paste for 2 minutes until it no longer smells raw, then stir in 30 g of grated coconut and 1 tsp of caster sugar. Toast, stirring constantly, for 8 minutes until the coconut is dry, sandy and pale gold. Tip onto a plate.
4. Wipe the pan, add 8 g of dried shrimp and toast dry over medium heat for 2 minutes until crisp and aromatic. Pound to a coarse floss in the mortar.