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Warm porridge with a dash of mouthwatering cheese

Good Indonesian Food
Good Indonesian Food

Preserve and Promote Indonesian Cuisine

Jakarta  /  Fri, February 10, 2017  /  10:52 am
Warm porridge with a dash of mouthwatering cheese

Bubur Ayam Sinar Garut Bogasari's signature: warm porridge with cheese. (Good Indonesian Food/File)

Whether it is in the morning or during the evening, bubur ayam (chicken porridge) is one Indonesian dish that can be devoured at any time of the day. A handful of renowned porridge joints in town have even opted to open from the afternoon all the way until midnight, including Sinar Garut Bogasari.

Found not far from the SMK 57 busway stop on the side of the road that leads to Ragunan in South Jakarta, it gets even more packed here as the night grows darker. Established in 1998, it is commonly frequented by office workers who are either making a stopover here or have made the place their destination.

Apart from its signature bubur ayam, it also offers toast with a variety of toppings, mie rebus (boiled noodles) and mie goreng (fried noodles). However, the public’s favorites are its bubur ayam with assorted toppings and es kopyor (coconut with ice).

Read also: Seven 'bubur ayam' joints to warm your tummy at night

Speaking of toppings, Sinar Garut Bogasari presents a smorgasbord of choices for those who are not after a run-of-the-mill bubur ayam. They range from shredded cheese, chopped intestines and liver and gizzards, to corned beef and raw egg. The latter may sound a rather odd addition to porridge, but since its bubur ayam is served hot, the egg will have become half boiled by the time it reaches your table. Imagine tucking into a bowl of hot porridge mixed with a savory egg – delicious!

My order for that evening, though, was a combination of cheese and corned beef. As a certified cheese fanatic, it was such a bonus to be able to consume my favorite dish with cheese. Supplied in abundance, even my last spoonful still had cheese all over it.

The corned beef was presented almost exactly like the egg – dunked raw into the hot porridge. It was savory and became more flavorsome when blended together with the other toppings, including cakwe (fried batter), chicken, emping (melinjo crackers) and scallions.

At the time of writing, Sinar Garut Bogasari has branches in Margonda, Depok, Taman Jajan Bintaro, Ciputat and Wisma Tani.

Explore more Indonesian cuisines here. (kes)

Jl. Taman Margasatwa Ragunan (near SMK 57), South Jakarta

Contact: 0821 1906 6869

Open daily from 5 p.m. - 12 a.m.

Rp 40,000 (US$3) per person

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Disclaimer: The opinions expressed in this article are those of the author and do not reflect the official stance of The Jakarta Post.