Boboko Indonesian Cafe

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.

EST 2016
Located at historic Harrisonburg Ice house, VA
217 S Liberty St #102
Harrisonburg, VA 22801

Boboko is west-java tribal language for rice basket made out of bamboo
as my concept inspiration

Open kitchen

Long hours but I enjoyed my self in the kitchen, I love to meet new peoples and talk to the customers as I can during lunch and dinner hours

You can find all information about BoBoKo Indonesian cafe Here

Here is some of our menu pictures

Beef rendang

Vegetarian spring rolls/lumpia

Chicken frid rice/nasi goring

spiced sesame salmon

Chicken noodle soup

papaya ring salad

French macarons, I fall in love with this cookies at a first bite

Roasted tomato butternut squash curry soup as a fusion menu option

Coconut pandan macarons

Comments

Lois Carter Crawford said…

Love, love, love Boboko Indonesian Cafe. Food is excellent. Service is great. Ridwan is a fabulous cook. Wonderful atmosphere. And the macarons are to die for.

Lois
http://recipeideashop.com

December 7, 2016 at 3:38 PM

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk.
I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes
Serve with fresh store bought french baguette or toast.

Ingredients :

- 3 medium size sweet potato
- 6 large tomato
- 1 yellow onion
- 4 clove garlic
- 11/2 Tbsp dry basil
- 2 hot chili or pinch red pepper flakes / optional
- 1 teaspoon black pepper
- 1 teaspoon salt/taste
- 4 Tbsp olive oil
- 1 teaspoon honey
- 1/2 cup sour cream / 1/2 cup coconut milk

Directions:

Preheat the oven on 400 F
Peel sweet potato and cut in large cube, Cut tomato in wedges
slice onion and crush garlic,
transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil and dry seasoning ( dry basil,red pepper flakes,black pepper and salt ) mix really well.
ba…

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like.
But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear.

Ingredients :
- 2 lbs seafood medley ( shrimp,mussel and squid )
- 1 cup sliced mushroom
- 1 cup small young corn ( Asian best )
- 3 cup of water
- 1 cup of milk ( optional for thicker soup )
- 1/2 tbsp vegetable oil

spices ingredients :
- 1 clove shallot ( thinly slice )
- 1 clove garlic ( thinly slice )
- 1 stalk lemon grass ( thinly slice )
- 1 tbsp grated fresh galangal
- 1 teaspoon tomato paste
- 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine )
- 1 teaspoon tamarind juice/ lemon or lime juice
- 1 tsp fish sauce
- salt to taste
- pinch of sugar
- 4 kafir lime leaves
- 2 stalk green onion ( thinly slice )

preparatio…

Seafood Medley Fried Rice

Ingredients :estimates
4 cup cold cooked rice
2 cup seafood medley ( shrimps,scallop,squid and mussel )
1/2 cup green peas
1/2 cup grated carrot
2 tbsp vegetable oil
1 egg

Seasoning spices ingredients:
2 clove shallot
1 clove garlic
1 fresh cayenne pepper/Thai pepper,thinly slice
1 tbsp grated ginger
2 tbsp of soy sauce
2 tbsp sweet soy sauce
1 tsp fish sauce
pinch of black pepper

Preparation
chop shallot,garlic and pepper
heat sesame oil in the skillet on medium high
cook chopped shallot,garlic, pepper and ginger for about 2- 3 minutes
add cooked seafood medley cook for another 3 minutes
add egg and scramble it
add cooked cold rice
and add green peas and grated carrot
stir and add soy sauce,sweet soy sauce and fish sauce and pinch of black pepper,stir until combine
and cook for another 3-5minutes,serve immediately is best.

serve with slice cucumber,or simple cucumber salad Cucumber salad/indonesian acar timun
E N J O Y ,,,,

Rice and Coconut

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