The fragrance of spices
The menu, which changes every week, is written on a blackboard. Deena Bouchard, a Filipina, and Henny Kartika are currently the regular chefs in the kitchen, occasionally assisted by other immigrant moms on Sundays. Because of cost and income considerations, the two chefs have jobs teaching Indonesian and English during normal working hours, so the restaurant is only open from Thursday to Sunday each week.
Bouchard, who was born in Baguio in the Philippines, is married to a Taiwanese man who is an American citizen. She came with her husband to Taiwan 23 years ago, and has always harbored a dream of opening her own restaurant.
She is especially skilled at making Philippine-style pumpkin cinnamon rolls and avocado tiramisu (which in the summer becomes mango tiramisu). She sprinkles a cream cheese sauce that she makes herself on the cinnamon rolls with pumpkin paste filling. The treat has a fresh lemony fragrance and a rich coconut aroma, and is often specially ordered by customers, either to eat in or carry out.
Kartika’s chicken and rice with green coconut sauce is a delicious dish popular with diners. She takes fresh pandan leaves from the café’s garden and extracts the juice from them to make pandan rice, which has a delicate fragrance. She accompanies this with chicken steeped in a special marinade that includes turmeric, coriander, cumin and lemongrass, giving it a rich and powerful aroma.
The IBU Book Café also holds periodic “satay nights.” Kartika prepares both Medan-style and Java-style satay, and gets Indonesian migrant workers to grill the meat. Sitting at the tables, full of appreciation for the delicious food, migrant workers and Taiwanese friends learn basic greetings in each other’s languages, narrowing the gap between them.
Chicken and rice with green coconut sauce is made from pandan rice and chicken marinated using a unique combination of spices. Served with shrimp cakes and deep-fried tofu, the dish is colorful and flavorsome.