{
    "success": true,
    "data": {
        "id": 1773975,
        "msgid": "bubur-racing-tambun-a-bit-late-jakartas-acid-reflux-1780129545",
        "date": "2026-05-30 11:34:03",
        "title": "Bubur Racing Tambun: A Bit Late, Jakarta's Acid Reflux",
        "author": "",
        "source": "DETIK",
        "tags": "",
        "topic": "Business",
        "summary": "Bubur Racing Tambun vendors in Bekasi race to deliver porridge before 6am to Jakarta commuters, preventing acid reflux from skipped breakfasts. Their unique recipe featuring dried Chinese cabbage sets them apart, with up to 100 portions sold on weekends. Operating from modified motorbikes, they cater to early-rising workers in East Jakarta.",
        "content": "<p>Some road racing went viral on social media, but netizens were\nunderstanding. It turns out, the \u2018racing\u2019 wasn\u2019t illegal street racing\nbut about \u2018Bubur Racing Tambun\u2019. Netizens joked that the Tambun porridge\nvendors rush to ensure Jakarta workers don\u2019t suffer acid reflux from\nskipping breakfast. How typical. But that\u2019s exactly how it is. The\nporridge vendors are easily recognisable as they travel on modified\nmotorbikes, with their carts strapped to the rear seat. According to\ndetikX on Saturday, 30 May 2026, Muammar Rizky recounted the legendary\ntale of Bubur Racing Tambun, which must arrive at their stall location\nas early as possible. \u2018It must be there by 6am at the latest. If it\u2019s\nlater than that, customers who are heading to work, school, or elsewhere\nwon\u2019t buy,\u2019 said the 25-year-old, affectionately known as Amar. Amar, a\nGen Z youth dressed in a black streetwear T-shirt, loose jeans, and\nchunky black leather shoes, operates from a red sports motorcycle with a\nporridge cart attached to the back, bearing a banner reading \u2018Bubur\nRacing\u2019 \u2013 a nickname closely associated with Tambun porridge vendors.\nHailing from Satriajaya Village in Tambun Utara District, Bekasi\nRegency, he is a familiar sight in the area. Amar meticulously prepares\nthe porridge with toppings: he pours in soy sauce, followed by shredded\nchicken, fried dough sticks (cakwe), celery, fried shallots, and dried\nChinese cabbage (tongcai) \u2013 the key ingredient sought after by Bubur\nTambun fans. \u2018Tongcai! That\u2019s what sets it apart from most chicken\nporridge,\u2019 said Rindy, 27, a loyal customer. Amar revealed he has\nrecently been stationed at a fixed spot for a few weeks, after five\nyears of moving around Permata Timur Complex in Pondok Kelapa, East\nJakarta. He claims his two pots of Bubur Tambun always sell out, with\nsales spiking to 100 portions on weekends and public holidays. \u2018When\nstationed, customers can come directly for morning porridge, making the\ntiming right and more efficient,\u2019 he added. Visually, Bubur Tambun\nresembles Chinese or Bandung-style porridge: dense in texture, without\nyellow broth, and topped with tongcai for a crunchy sensation. Although\nit appears thick at first glance, Amar\u2019s family recipe ensures it\u2019s\nneither too watery nor overly thick. \u2018Actually, the longer it\u2019s left, as\nlong as it\u2019s prepared from the start and not stirred, kept in styrofoam\ncontainers or bowls, it gets even thicker,\u2019 he explained.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/bubur-racing-tambun-a-bit-late-jakartas-acid-reflux-1780129545",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}