Webber continues its series of Indonesian dishes, this month with Chef Fernando Sindu creating an elevated rice porridge dish.
Chef Fernando Sindu of Good For Eats and Benedict visits the Webber kitchen this month and shares with us his modern take on a traditional Indonesian breakfast classic.
Fernando is half of the creative duo behind Good For Eats, Umabo and Benedict. He grew up in Auckland and has a degree in computer science. But he always found himself restless and was in search for a career shift. He had always enjoyed food and cooking, so he took a leap of faith and enrolled at the prestigious Culinary Institute of America in New York. After graduating, he worked as a sous chef at posh restaurants Brasserie 8 1/2, Oceana and La Boqueria in New York before coming back to Jakarta. Their brand Good For Eats, organized pop-up brunch events before finally opening their first venture Umabo, a gourmet fast food joint with an Asian flair. Here they pride themselves in making all their food from scratch, using the freshest ingredients from local suppliers.
Earlier this year they opened Benedict at Grand Indonesia to rave reviews. The restaurant’s name obviously from the eponymous eggs benedict, serves all day breakfasts among other favorites. Bubur ayam or rice porridge is known as a breakfast staple and many consider it as comfort food. The typical porridge is made out of rice, broth and ginger, but depending on which region you are at, the condiments usually vary.
The extremely creative Fernando shares with us his modern spin. Firstly, he braises the chicken and packs it with flavor by using turmeric, lemongrass and salam leaves. To accompany the bubur, Chef Fernando makes his own chili sauce and gives it his signature twist using green kale, which has a slightly bitter flavor. And to top it off, Fernando tops his bubur with some seared foie gras. Decadent and delicious.
Watch this space for other recipes from Webber Asia and for more information for their next cooking classes.
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