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Jakarta Post

Kelapa Gading's tasty 'bubur' with mustard on the side

Good Indonesian Food (The Jakarta Post)
Jakarta
Wed, January 4, 2017

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Kelapa Gading's tasty 'bubur' with mustard on the side Seafood porridge at Bubur Ayam Tangki 18 Wawah. (Good Indonesian Food/File)

K

elapa Gading in North Jakarta is home to a smorgasbord of various delicacies, which includes Bubur Ayam Tangki 18 Wawah. It being located right by the roadside of a busy street—opposite Apotik Victory, not far from the shopping mall row on Jl. Boulevard Raya traffic circle—makes it very easy to reach.

I was nearly disappointed when I popped by on a Saturday at around 1 p.m. The door to the shop was already half-closed, so I panicked and asked a parking attendant nearby. His response brought relief to my agitated soul. “It’s closed for the time being as it has ran out of bubur [porridge]. It’ll open again at 6 p.m.,” he explained. Only then I discovered that Bubur Ayam Tangki traded daily from 7 a.m., closing at 1 p.m., and reopening at 6 p.m. all the way until 11 p.m.

Founded by Bapak Stevi in 2000 with his wife, Bubur Ayam Tangki 18 Wawah is a very popular bubur joint in the Gading area. People from all walks of life visit this eatery, which also serves its porridge with sapo seafood (seafood claypot), sapo kodok kungpao (spicy stir-fried frog claypot), ikan (fish), ayam rica (spicy chicken) and more—besides the usual bubur ayam (chicken porridge). Its menu also offers other dishes like nasi goreng (fried rice), noodles and an assortment of dim sum choices.

(Read also: The legendary eateries you must visit in Blok M)

After running down the clock at Mal Kelapa Gading not far away from the restaurant, I finally made my return to the restaurant at 6:30 p.m. in tenterhooks. Thankfully, the door to the place was opened wide, from which I could see a couple of tables filled with customers. The waiter handed me the menu once I sat down, and after a few flips, I was hankering for its bubur sapo seafood and hakau udang (shrimp dumplings).

The porridge here is served in a bowl that we are more accustomed to use for sapo tahu (claypot tofu), which is shaped like a pot. Topped with cuts of squid, chicken and shrimp, it is accompanied with cakwe (Chinese crullers), leek, fried shallots and chives on the side. Savory in taste even before I added pepper or soy sauce into the mix, the rice is cooked not only with water but also with flavoring to keep it tasty. Its sizeable portion was just enough to fill me up, while its warmth went straight down to my tummy and alleviated the slight cold that I was suffering from on that day. The soft and warm hakau udang provided a pleasant end to my meal.

One unique aspect from the porridge here is the availability of mustard—handmade by the owner of the establishment—on each table for customers to add into their bubur. Most people would use stock, but they do things differently here. Does it go well together? Surprisingly, the answer is yes, the savory porridge and the semi-sour mustard do make for a compatible duo. (kes)

Jl. Boulevard Raya QF1, No. 26, Kelapa Gading, North Jakarta 

Contact: 021 450 7706

Open daily from 6 a.m. to 1 p.m. and 6 p.m. to 11 p.m.

Rp 50,000 (US$3.70) per person

Explore more Indonesian cuisine here.



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