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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)
- 1/2 teaspoon salt
- 1/…

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
gradually add 6 Tbsp granulated sugar, beating at high speed about…

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 bowl, discard large pieces

- B…

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 fragrant add chicken cook for another five m…

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
sift mixture into medium bowl, discard large …

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 spray the dish cloth with water until dump, co…

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 with the Shenandoah Valley Small Business Development Center.  I received further encouragement to open this Cafe after achieving first place in this competition.






You can find all information about BoBoKo Indonesian cafe Here

Here is so…