4 cups white rice
2 cup chopped onion
2 liter of water
Salt to taste
Other seasonings to taste
Wash and drain the rice well.
In a large pan, heat the oil and caramelize the onion until golden brown.
Add the rice and stir carefully. Let the rice cook for a few minutes before adding half of the water and the salt. Let the rice cook.
Once all of the water has been soaked up, check if the water is fully cooked.
If the rice needs more cooking, add a little more water and let it cook until all the water has evaporated.
When the rice is cooked, turn off the heat, cover the pan and let it sit for a few minutes.
Serve hot as a side to meat or fish or as a base to other dishes.
2 onion, thinly sliced
2 large carrot, cut into matchsticks
2 sweet potato, cut into wedges
30 pods green beans
4 cups of wheat flour
4 cups of cold water
4 tbsp ajinomoto
pinch of salt
oil for frying
Wash all of the vegetables, dry them well and set them aside.
Cook the green beans and cut them in half lenghtwise.
In a large bowl, add the flour, ajinomoto, salt and water and whisk well until the mixture is smooth.
Add all of the vegetables to the bowl and stir. Make sure you coat them evenly with the mix.
In a large frying pan, heat the oil. Once the oil is very hot, drop spoonfuls of the mix and fry them until they are golden.
Let the pieces drain on absorbend paper and serve.
For the cake:
4 boxes of coconut cake mix and the ingredients required for preparation, as stated on the box
Syrup and filling:
2 can condensed milk
400 g grated coconut
600 ml milk
Prepare the cake according to the instructions on the packaging.
To prepare the syrup, mix the condensed milk with the milk in a bowl and stir well to combine.
While the cake is still hot, pierce holes using the handle of a wooden spoon and drizzle the cake evenly with the syrup.
Sprinkle the grated coconut on top and let the cake chill in the refrigerator for 2 hours before serving.