Gado-gado

Shepherd Pie

Ingredients:

Mashed Potato:

- 2 lb potatoes

- 2 cups whole milk

- 1/2 cup grated parmesan cheese

- salt+pepper

- 2 tbs butter

Filling:

- 1 lb ground beef

- 1 lb frozen mix vegetables

- 3 cloves garlic, minch

- 1 onion, chop

- 1 tbs dried herbs

- salt+pepper

Boil potatoes until tender, drain the water. While still hot, pour the milk and the rest ingredients, mix well and put it aside.

In a big bowl combine all the filling ingredients.

Put the filling in he bottom of a caserole dish, cover with mashed potato. Sprinkle with grated parmesan cheese, cover with aluminum foil, bake for 30 minutes, uncover the foil, bake another 10 minutes until the top is nice golden brown.

Macaroni Schotel

Jambalaya Rice

Another quik and easy dinner. I know, I know, I've been doing easy cooking lately. I wish I could do more than this, but lately I had to cook in between chores. But...one day...yes one full day, I will not do anything else but cooking and baking. I'll send my husband to go fishing on the ocean eventhough he doesn't fish, i'll get him fishing lesson and fishing license.

Ingredients:

• 3 cup of rice, rinse and drain
• Beef kielbasa sausage, slice.
• 1/2 onion, chop
• 5 cloves garlic, chop
• 1 can red bean, rinse and drain
• 1 tsp cumin (optional)
• salt+pepper
• 1/2 cup tomato sauce
• 1 tbs cayenne powder
• 3 whole jalapenos pepper
• 6 cups chicken stock or water

Heat 2 tbs olive oil in hot pan, saute the sausage for 5 minutes, add onion and garlic until brown. Put the rest of all ingredients and stir. Wait until boil, stir once again, reduce the heat to very low, cover the pan, simmer for 30 minutes, do not open the lid, do not stir, do not touch.

BBQ Chicken

I'm not a big fan of chicken, but I made this dish last night coz it's so easy, just marinated the chicken with bbq sauce for at least 2 hours. Bake 350F for an hour, don't forget to turn them over after 30 minutes. I served it with purple cabbage coleslaw I made. Surprisingly Steve loved it sooo much.

All You Can Eat

I didn't cook this weekend, instead I went out with Lucy and Liza and hit a buffet restaurant called Tysons. We spent about 3 hours there until we all full and cannot stand of any foods anymore, then we left the place.

It's a new restaurant around here, and we always want to try. Not that I'm a big fan of buffet restaurant, coz I usually got sick after eating a buffet's food, either I overate or the MSG in the food, but I was just there too on Friday for lunch with my colleagues. LOL.....

Can you believe that most of Indonesian people I know here love eating at a buffet restaurant, for family party or anything and specially on ramadhan month, yes... the places were like Indonesian's meeting joint there. We had been invited so many times, so Steve asked me, why do Indonesian people eat so much? *note: Steve only took one plate for main dish and one plate for desserts, that's it! and for me at least 3 plates of main dish, a bowl of soup, a plate of fruits, a plate of desserts and ice cream... all unlimited......

I guess it's not that we eat a lot, we just love to have lots of many many variation to choose as we can go back to the table as many many times we want, unlimited food you name it, clams, crabs, sushi and DIMSUM (heavens)....whatever...and any drinks you want, all under one price, $7.95 for lunch, and weekend $11.95 whoopeee.....

You know, I think it's all about FREEDOM. Yes, freedom of choice and freedom of eating!

Well, these are few photo of my plates, not include the soup, desserts and fruits....coz my friends kept asking me why I took picture of all my food. ..hmmm gals...don't you ever heard about a blog?

Chicken Salad

Ingredients:

- Chicken breast

- 1 cup roasted pistachios

- 1 chopped boiled egg

- 1 boiled egg for garnishing

- 2 cup of red grapes, cut in half

- 1 cup mayonaise

- 1/2 onion, chop

- salt+pepper

Boil chicken breast (dont put too much water, jus barely cover it), add 1 tsp salt.

Cut it in cube size. Mix all ingredients, add salt+pepper and put in refrigerator for 30 minutes.

Serve with lettuce, sliced tomatoes and boiled egg. Sprinkle with cracked pepper.

Bihun Bakso

Mendoan

Tempe Penyet

Sour Beef Tounge

Ingredients:

- Beef Tounge

- 7 clove of garlics

- 2 inches ginger

- 1 bunch green onion, chop

- 1 lb pickled mustard (sawi asin)

- 2 green tomatoes, cut by four

- salt+pepper

Boil beef tounge for 2-3 hours until tender then slice, reserve the water (500ml).

Rinse several times pickled mustard and cut them up.

Chop ginger and garlic and saute them in olive oil, add pickled mustard and beef tounge, add 500ml beef stock, add salt+pepper to taste, cover and cook for 30 minutes in low-medium heat. Add tomatoes and green onion and cook for 5 minutes.