On Fri (11/20), I went to Fudan Uni with Silva. She was helping her sister and her sister's friend to register at Fudan Uni. It was raining and very cold. Fudan (复旦大学) located waaaaaaaaaaaaaaaaay far away from my school, SNU （上海师范大学）. We have to took bus 763 to Shanghai South Railway Station (上海南站), take MRT which takes about 23 stops (I forgot which stop), then take bus 812 (4 stops) to reach Fudan.
I'm not in the mood of writing now, so I'll just share our pretty pics...



we also ate at Pizza Hut nearby...
here's the pic of the dessert...

Some of my friends mentioned that Pizza Hut in China is not as delicious as the one in Indonesia, even some say it's not good. But for me, all of them are OK. Even the dessert is nicer. I agree that the price is higher, but the taste, it's so-so.. Global company that adapting the local taste? What are you expect. It's not your own country, dude.. If you want Indonesian adjusted taste Pizza Hut, then buy it in Indonesia, not in China... lol.

Duck and Mushroom Rice
ingridients:
olive oil, onion, duck leg (cut into pieces), carrot, celery, garlic, mushroom (white mushroom and portobello), rice (white long-grain), chicken stock, water, pepper, black pepper, chicken bouillon.
tools: a cutting board, a knife, a skillet, and a spatula

nyum~

Today's creation with Mpok..
Chili Tuna Fusili

Ingredients:
Tuna in Chili Oil - 1 can (we use Ayam Brand's)
Onion - 50gr, sliced
Celery - 1 stick, cut 1cm long
White Mushroom (Button Mushroom) - 2pc, sliced
Portobello Mushroom - 2pc, sliced
Gouda cheese - 50gr, diced
fusili (or rotini) - 250gr
olive oil - 2 tbsp
salt - 1 tsp
chicken bouillon - to taste
black pepper - to taste

So, we cooked the pasta first into the boiled water with olive oil and salt. In the skillet, we cooked the tuna altogether with onion, mushrooms, and celery. We added some water and chicken bouillon.
Meanwhile, we dried the cooked pasta then put it in the skillet immediately. We don't want to eat a mushy pasta, so we make sure the pasta is not boiled too long.
After, we added the gouda cheese, chicken bouillion, and black pepper. We stirred it until it all mixed together, taste it. Then we served it (to be eaten by ourself.. lol).

here's the picture.
the chili tuna fusili in the skillet...

in my plate.. :D

it's yummy~

we couldn;t finish the whole thing. lol
some of it sit in the refrigerator now. I'll reheat then it eat tomorrow. (: (maybe for breakfast? if i could get up in the morning.. hahaha)

I was starved and really need to feed. I run to the kitchen and found there is rice in the rice cooker. Sweet! My flatmate cook for me too... Then, I open my refrigerator.. not much there, but i have kimchi, dried shrimp (the tiny one), and pork sausages... Ok, that's all enough to cook a portion (my portion) of kimchi fried rice. So I chopped a bit of garlic and onion, sauteed in medium heat it with the diced sausages and dried shrimp, add the rice, stirred it, add the kimchi and chicken bouillon, stirred it again... Voila.. the fried rice kimchi is ready.. :)

i<3kimchi.. :D

This pic was taken by Silva at some subway,, or at Trust Mart? idk... hehe.. one thing for sure it was taken in SH, CN.

Cinglish is good.... :)
It's good because always make me laugh...
And laugh makes me feel happy.. :D

pic taken around Shanghai HuoCheZhan (Shanghai Railway Station) at Nov 4th, 2009.

was edited by Gimp, but i didn't edit it that smoothly.. lol
whatever it takes lha~~

In the middle of reading Parodi by Samuel Mulia, I got an IM from Mpok... It popped up in my screen and roughly said "We still have a chunk of pork, what we gonna do with it? Stewed it with sweet soy sauce (kecap manis)?"
Hmm... I think that's gonna be nice since i haven't eat Babi Kecap (stewed pork with sweet soy sauce) for a year.
But by the time the pork ready to cook, we changed our mind. Since we have packages of instant seasoning that really really ready to use, we just pick rendang (Indonesian chili and coconut sauce) to compliment the pork. Also, we add shiitake mushroom inside the pan (so the mushroom wouldn't sit too long in the fridge, waiting to be cooked).
After about 3/4hr, the pork rendang is ready to eat... :)

About the rice, it's 3.xx yuan per 500gr (bought at Carefour). It's the best deal we could find as we like the long-grain white rice (and it's Thai, since we can't find Indonesian one). But, I'll check again.. not so sure about it. Maybe there are cheaper Thai long-grain white rice. Who knows...