Rice and Coconut

Mastering macarons shell is all about precision ,  Consistency and Control Bellow is a clear, practical guide that focuses on specific techniques that actually improve your shell  - Use aged egg whites 24-48 hours in the fridge help relax proteins and reduce moisture, Bring to room temperature before whipping. - Almond flour fine and dry Use  blanched almond flour - Powder sugar with cornstarch  Help stabilize shells and improve  smoothness A  basic macaron filling is most commonly made with buttercream, ganache or jam, If using fruits jam, I normally mix with mascarpone cheese or cream cheese to balance the sweetness   Mango                                                                                            ...

This house made hot sauce can be use as ingredients for cooking too, add into stir fry or soup You can use any type of hot pepper that you like, if you like more spicy Thai peppers is more spicy than red finger pepper  Ingredients : 1 medium yellow onion cut in cube 4 shallots  1/2 cup of garlic 3 large tomatoes cut in cube 6 pcs red finger pepper or cayenne pepper cut in half 15 pcs red thai pepper split  1/2 tsp salt 1/2 tsp black  pepper  1/2 tsp coconut sugar/brown sugar 1/2 cup vegetable oil for frying Direction In low medium heat fry all ingredients together until cooked and all liquid juice from tomatoes reduce and onion almost caramelized blend in food processor until smooth transfer into a jar,  keep in the fridge for later use for at least two week  

This banana loaf bread is  Moist and packed with blueberries  Wet ingredients: 3 ripe bananas  1/2 cup unsalted butter (melted) 1/2 cup granulated sugar 1 egg Dry ingredients:  1 1/2 cup flour + 2 Tablespoons for coating the blueberries  1 teaspoon baking powder  1 teaspoon baking soda 1/2 teaspoons salt 2 cups blueberries  Preparation: Preheat the oven to 375 F In a bowl, Mix the flour, baking powder, baking soda and salt, set aside Mash banana with fork, add granulated sugar, melted butter and egg, stir until combine Add the flour mixture into banana mixture, Stir and add blueberries,  folded into flour mixture Evenly Pour the batter mixture into sprayed loaf pan Bake in preheated oven 375 F for 55 minutes to 1 hour or until inserted toothpick comes out clean 

 Ingredients  6 ripe Bartlett pears 2 sheets frozen puff pastry, thawed Baking spray butter flavor  Filling ingredients  1/4 cup Walnut 1/4 cup golden raisin  4 dates  (chop in food processor until crumbled) Honey drizzle  ( 1/2 cup of honey, half of lemon juice and grated ginger, in sauce pan simmer until combined) Preparation: - preheat the oven to to 400 F - Peel pears, leaving stems intact. Slice bottom off pears so that they will sit flat and remove the core from the bottom of the pear. - fill the pears with walnuts mixture  - Cut 6 squares from one of the pastry sheets to cover the bottom of the pears. Slice the other sheet into 1-centimetre-wide strips. then put a square of pastry over the bottom of each pear and place on a lined baking tray. Starting at the bottom of the pear, wrap the pastry strips around the pear, leaving the stem exposed. Repeat for remaining pears. - Spray the pastry with baking spray butter flavor or Brush the pastry ...

Ingredients : - 1 cup almond flour - 1 cup confectioner's sugar - 3 eggs white (room temperature) - 1/2 cup granulated sugar - 2 drop Pandan paste Filling : - 8 oz cream cheese/room temperature - 4 Oz mascarpone cheese  - 4 Tbsp confectioners sugar  - 1/2 cup organic coconut powder  - 1/2 teaspoon Pandan 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 about 3 minutes  gradually add granulated sugar, beating at medium speed about 6 minutes. Keep beating the egg white  until foam stiff and shiny for another 6 minutes or so - Mix well to incorporate powder sugar and almond mixture, Incorporate the beaten egg whites into the dry ingredients using large spatula, mix well and fold the mixture Then work in the mixture ...

ABCD (Apple, banana, carrot, dates) For people who avoid sugar, This recipe is for you! Banana and dates added light sweetness to the cake Wet ingredients : 2 over ripe banana  1 carrot  1/2 apple  6 pcs dates or more if you like 1/2 cup coconut oil melted 1 egg  Dry ingredients : 1 1/2 cups all purpose flour  1 teaspoon of baking powder  1 teaspoon of baking soda Pinch of salt  1/2 teaspoon nutmeg  1/2 teaspoon cinnamon  ( shift all dry ingredients and set aside) Mash banana with fork, add coconut oil and egg, mix well  Add shredded apple, carrot and dice dates  Add dry ingredients into wet ingredients, mix well until combined  Bake in preheated oven 350F for 50- 55 minutes 

  Pandan coffee creamer Ingredients  - Handful of Pandan leaves ( fresh or frozen) - 4 cups half and half  - 1/4 granulated sugar  Wash pandan leaves and cut Blender with half and half Strain the juice using strainer or cheesecloth it’s better if you have it! Add sugar, let simmer until all the sugar melted  Let them cool and transfer into a bottle/ jar,  keep in the fridge, use for hot or iced coffee 

Macarons, Cranberry scone, chocolate cookies Berry lemon tart coffee cream pudding I"ll be back soon with new blogpost, Stay tune!!

Salmon is one of my favorite fish, it's very easy to prepare, This time I seasoned the salmon with Asian spices like sesame oil, sesame seeds ginger and soy sauce and cooked hard boiled egg yolk to make  creamy sauce to marinade the salmon Pair with asparagus or any other vegetables and steamed coconut jasmine rice        INGREDIENTS   6 pieces of 6 oz salmon fillet olive oil or butter to sear  the salmon   Spices for marinade   2 inch ginger 3 Tbsp sesame oil 3 Tbsp roasted sesame seeds 2 Tbsp gluten free soy sauce 1 tsp garlic powder 2 Tbsp honey or melted coconut sugar 2 hard boiled  egg yolk 1 lemon juice or 1 tbsp white vinegar   Preparation:   sprinkle fresh salmon fillet with salt and black pepper and set aside in a food processor put all spices ingredients and blender until smooth and combine pour into salmon fillet and let marinade for about two hours cook salmon in nonstick fry pan for about 3 - 4 minutes each sid...

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 (opt...

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...

I open up 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 med...

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 ...

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...

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 - 1/2 cup seedless raspberry jam ( beat until stiff 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...

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. ...