Posts

potato tofu curry

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Potato and tofu blended well together with this local bok-choy from magpie drive thru market in downtown Harrisonburg,VA, Because the coronavirus pandemic this drive thru market is the best concept for some of us who avoid to go to grocery store to get local produce or any items that availbale online for curbside /drive thru pick- up on their schedule pick- up day. This vegan dish potato tofu curry is one of the best selling in our cafe , Since We are closed the busines until this coronavirus pandemic improves, I have times to blog about this, Firm tofu is the best for this curry, you can lightly fry or get the one already fried or bake at the grocery store. INGREDIENTS - 1lb potato - 2 block fried or baked firm tofu - 1lb bok-choy or baby bok-choy - 2 Tbsp vegetable oil - 1 1/2 cup coconut milk Spice paste ingredients -  Fresh ginger about 2 inch - 5 shallots  - 7 cloves garlic - 2 Tbsp coriander - 2 Tbsp curry powder - 1 stalk lemongrass chopped (optional) -

vanilla cream macaron

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Our small cafe have been closed temporarily for more that two weeks now, I hope this copid-19 pandemic will over soon, so people can go out and doing normal routine again. I miss making this delicate french macaron to sell in our cafe , I hope wont be long until our days is normal again but for now our safety is priority please everyone stay safe and healthy! Ingredients : - 1 cup almond flour - 2 cups confectioner's sugar - 4 eggs white - 6 Tbsp granulate sugar - 3 drop gel black food coloring Filling : - 8 oz mascarpone cheese/room temperature - 1 cup heavy cream - 4 Tbsp granulated sugar - 1 Tbsp vanilla bean paste Preparations : - Line two cookies sheet with silicon baking mate combine confectioner, sugar,almond flour in a food processor, pulse into fine powder sift mixture into medium bowl, discard large pieces and set aside. - Beat egg whites in large bowl with electric mixer at medium speed until foamy gra

mango macarons

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I open a small indonesian restaurant  BoBoKo Indonesian Cafe in downtown Harrisonburg, Virginia about three years ago, The business has been doing really well, People getting to know about my house made french macarons, They were wonder why there is french macarons on the deseert menu blend with Indonesian cuisine, I simply answer that question "because I fall in love with that cookies at a first bite" and I love making them.  I often create the filling with Asian flavor like coconut and pandan   to introduce the ingredient to them. Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar - 3 drop yellow food coloring Filling : - 8 oz mascarpone cheese/room temperature - 4 Tablespoon powder sugar - 3/4 cup mango jam/preserve Preparations : - Line two cookies sheet with silicon baking mate combine powdered sugar,almond flour in a food processor, pulse into fine powder sift mixture into medium

Chicken pot pie in cauliflower cheese bowl

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You can fill this beautiful cauliflower cheese bowl with any creamy soup like chicken pot pie, creamy mushroom soup or any chowders soup, Perfect meal for fall season. You can use any cheese you like, I use sharp cheddar to add the color to cauliflower bowl. Ingredients: Cauliflower sargento bowl - 16 oz cauliflower - 1 1/4 cup shredded sargento cheddar cheese - 2 eggs - 3 Tbsp flour Creamy chicken pot pie filling - 2 Tbsp butter + 1 Tbsp olive oil - 1 lb boneless chicken breast/cut in cube - 3 stalk leeks - 250 gr cremini mushrooms - 1 large yellow onion - 3 cloves garlic - 2 cube chicken bouillon - 1 teaspoon black pepper - 1 teaspoon grated nutmeg - 2 cup milk - 2 cup water - 2 Tbsp flour Direction Pre heat oven on 375 F Mixed a shape bowl ingredients in to food processor until crumbled, make a bowl shape use mini springform pan, baked for 35-40 minutes Meanwhile Heat the butter and olive oil on medium high , cook onion and garlic until frag

blueberry macarons

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I'm in love with this beautiful cookies at a first bite, as you all know French macaron is really hard to make, tricky and moody But as long as you know the oven temperature and not over mixed the batter most of the time it came out perfectly, as a restaurant owner at  BoBoKo Indonesian Cafe  I have to make this "prettylicious" French macaron three times a week. Our customers was surprise they found a french macaron in Indonesian restaurant, I love to tell the story why there is French macarons in our cafe if they ask about it. Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar - 3 drop purple food coloring Filling : - 8 oz mascarpone cheese/room temperature - 4 Tablespoon powder sugar - 3/4 cup stonewall kitchen blueberry jam Preparations : - Line two cookies sheet with silicon baking mate combine powdered sugar,almond flour in a food processor, pulse into fine powder

Nutella sponge cake roll

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This nutella sponge cake roll is so light and fluffy, Raspberry cream is perfectly balance the taste. Ingredients: - 6 large eggs room temperature, separated egg yolk and egg whites - 1/4 cup granulated sugar and 4 Tbsp - 3/4 cup nutella Cream filling - 1 cup heavy cream - teaspoon vanilla extract - seedless raspberry jam ( beat until stif peak ) Direction: Preheat  oven on 350 F Lightly butter sheet pan with spray and flour,lay with parchment paper on top Beat 6 large egg yolk and granulated sugar on high speed Add nutella, beat until combine until silky smooth transfer into large bowl whisk egg white until foamy, add pinch of salt until soft peak add 2 table spoon granulate sugar until stiff peak fold the white egg into egg yolk mixed  little bit at a time do not over mix pour into sheet pan on parchment paper, spread the batter evenly bang the pan  few time to break up the bubble bake into the oven for 15-17 minutes To keep them moist spr

Boboko Indonesian Cafe

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BoBoKo concept is all about Passion.  Passion for food inspired by Indonesian cultures.  I was born and raised in a small town south of  Bandung  west-java province Indonesia I have 18 years experience in the hospitality industry.  Through hard work, determination and passion for the food industry, I worked my way up to assistant manager at the restaurant who sponsored me to become a US permanent resident. I created a blog about food and food recipes along with food  photography  to begin to share my passion for food with others.  I refined the BoBoKo Indonesian Cafe's concept by competing in a food related business concept competition  " What's Cooking Program "    provided by the city of Harrisonburg and Rockingham County, Virginia partnering w ith the  Shenandoah Valley Small Business Development Center .  I received further encouragement to open this Cafe after achieving first place in this competition. EST 2016 Located at historic Harrisonburg Ice hou