Not to incourage the Tomato talk  but heres my favorite

Spinach stuffed Tomatoes

6 ripe tomaotes - Roma taste best but any type will do  - tops cut off and hollowed out. fine dice insides and set aside

2 bunches spinich cleaned and stems removed

butter

salt and pepper,nutmeg

1 onion fine diced

parmesean and ementhal cheese

saute onion in butter until soft but not colored, add spinich and seasonings ( a little white wine is nice here too) cover and steam untill spinich wilts. 

add tomato insides and stir in cheeses. How much cheese you add depends on how much you like cheese 

stuff mixture into tomato shells and to with some more ementhal . bake in 400 degree oven untill tomato is just soft and cheese is melted ( if the tomato is cooked but the cheese is not melted put under broiler for few moments to finish.

at times I have also added to this some cooked wild rice or very small pasta and cooked bacon making it more of a main course lunch dish than a side dish. 

Ingredients:

1 tsp shrimp paste
1 kg rump steak  ( beef/chicken/mutton )
1 stalk lemon grass
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1 tsp salt
1 tbsp sugar
1 tbsp soya sauce
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3 stalk lemon grass - sliced thinly
120gms grated coconut - fried and pounded

4 slices galangal
5 candlenuts           }   Ground

2 tbsp curry power - blended with 2 tbsps
water
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30 dried chillies
120 gms shallots
4 red chillies
1 clove garlic
2 cm piece ginger
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1/2  cup thick coconut milk  - extracted from 1/2 grated coconut
8 tbsps oil

Method:

Increase heat to reduce gravy until it is thick and oilly.

Picture:

* u can eat with rice.. ketupat.. lemang...

   Lemang                      Ketupat

lol@morty...

let me know ur flight time baby... i'll fecth u..

Well babyblue..for rendang .. Some people use curry powder some people dont... but if u wanna add some extra spicy flavor why not... well like my mommy's way.. we dont use curry powder... different style on different states... so.. i cant determine which is the exact way which is not... and i also dont use shrimp paste... but the taste still superb... but the shrimp will emphasize the flavor more...

Yield: 2 servings

Ingredients

• 4 Eggs
• 12 T Flour
• 4 Ripe bananas
• Oil for deep frying
• Cinnamon sugar

Directions

Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.

Drain on absorbent paper and dust with cinnamon sugar.

 as per my best buddy request... here is recipe of Gado-Gado... which is originally frm Indonesia....

Gado-gado

Cooked mixed vegetables with peanut sauce

The vegetables:

112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed

For the garnish:

Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin,
   then peeled and sliced;
   or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping,
   broken up into small pieces (optional)

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.

Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.

source: http://www.globalgourmet.com/destinations/indonesia/gadogado .html

p/s: the peanut sauce can be eaten with bread too...

Khoresht Ghormeh Sabzii (Herbs Stew - Herbs & Vegetable Stew)

(Serves 4)

• Fresh spinach (esfenAg) 1 bunch or 1 medium size package.
• Fresh dill (sheveed) 1/2 bunch.
• Fresh parsely (ja`faree) 1 bunch.
• Fresh cilantro or 1 bunch.
• coriantro (geshneez)
• Fresh Leak (tareh farangee) 1 bunch (use only the green stems).
• Fresh chives (tareh) 1 bunch, or substitute stems of one
• bunch of scallions (piAzcheh).
• Fresh fenugreek
• (shanbelileh) 1 bunch, or substitute 1 table spoon
• of dried shanbelileh.
• 1 pound stew meat (beef, lamb, veal, etc.), cubed.
• 4 dried lemons (limoo amAnee) or,
• 1 table spoon dried lemon powder (gard-e leemo amAnee).
• 1 medium onion, finely diced.
• 1/2 teaspoon turmeric (zard choobeh).
• 3 tablespoons cooking oil.
• 1 tablespoon lemon juice (optional).
• 1 cup of pre-soaked dried beans, or substitute 1 can.
• A touch each of salt, pepper and crushed red peppers (if you like it spicy).

Directions:

Wash the meat and let it drain.

Cut off the heads of the leaks and scallions and put the stems along with the rest of vegetables in a kitchen stringer, thoroughly wash and drain them.

Using a cutting board, while repeatedly bunching up all vegetables together, finely chop the vegetables. The smaller the pieces the better. If you have a food processor, you could use it in place of the manual labor :-)

Place the chopped vegetables in a pot, with heat setting on high and frequently stir the vegetables until all their excess water has evaporated.

Add two table spoons of cooking oil and continually stir fry the vegetables until they turn a browinsh color. This process should take about 15 minutes. Take the pot off and put it aside. During the stir fry process, you may add a bit more oil if needed. When finished, the vegetables resemble dried ones with no water remaining in the pot.

In another pot, add about one table spoon of cooking oil and the chopped onions and stir fry until they turn a golden brown color. Add the meat, stir fry for a few minutes, add salt, pepper and turmeric and let the meat fry with the onions for a few minutes. If you are using dried beans, at this point drain them and add them to the mixture. Turn the heat setting to medium.

Next poke a hole in each of the dried lemons and add them to the mixture (or add the powdered kind). Add about two cups (16 oz) of water, place the lid on the pot and let it boil for another 15 minutes.

Add the fried vegetables into the mixture, turn the heat setting to medium-low and let it cook. The cooking time required from this point on is about an hour. Half way through this period, if you are using canned beans, add them into the mixture. Once the meat is separated when poked by a fork, the stew is ready. This stew is served over white rice.

If you like the sour taste, you may add a table spoon of lemon juice towards the end of cooking.

Hints:

• When stir frying, its imperative to constantly stir the vegetables. Otherwise, they quickly form a crust and burn. You can easily undercook the vegetables but you can hardly ever over cook them. If they look watery stir fry them a bit longer.
• Almost all of the vegetables listed above are easily found at produce section of grocery stores. The only exception to this is shanbelileh (fenugreek). You can purchase dried ones from middle eastern stores.
• Tareh (called chives and sometimes garlic chives) is somewhat hard to find. In place of chives, use the stems of scallions (also called green onions).
• There are two kinds of parsely in the market. One is labeled as parsely and the other is called Italian parsely which has larger size leaves. You may use either one.
• This stew can be made with two kinds of dried/canned beans. Either use kidney beans (loobiA ghermez) or black-eyed beans (loobiA cheshm bolboli). The canned beans soften quickly, so add them almost at the end and do not use the liquid inside the can.
• If your stew ends up having a bitter taste, you more than likely burned the vegetables. If it smells like hannA (henna), you added too much spinach. You can't recover from these two mishaps. If the vegetables swim to one side and the meat goes the opposite way, you've undercooked it. Put in back on medium heat and let some of the excess water evaporate.

Courtesy of: Soheila Amiri

http://www.farsieats.com/recipes/