Oven Fried Potatoes & Onions

Ingredients:

• 4 large potatoes, peeled and sliced into 1/4-inch thick rounds
• 2 large onions, thinly sliced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 2 tablespoons fresh parsley, chopped

• Directions:

  1. Preheat your oven to a toasty 425°F (220°C). 
  2. In a large mixing bowl, toss the potato slices and onion slices with the olive oil, salt, pepper, paprika, and garlic powder until they’re evenly coated.  Give it a good mix and make sure everything is nicely seasoned.
  3. Spread the prepared potatoes and onions in a single layer on a large baking sheet, making sure they don’t overlap. We want them to get nice and crispy! 
  4. Pop the baking sheet into the preheated oven and let the magic happen. Bake for 25-30 minutes, flipping the potatoes and onions halfway through, until they’re a beautiful golden brown and irresistibly crispy. 
  5. Once they’re ready, remove the tray from the oven and sprinkle the fresh parsley all over the top. 🌿 This will add a lovely touch of color and flavor.

Soft, Fluffy Rice Cake

Ingredients:

Flour Paste:
2 cups water
½ cup rice flour

Batter:
3½ cups rice flour
1 tablespoon baking powder
1 teaspoon yeast
1½ cups sugar (adjust to taste)
2½ cups coconut milk

Directions:

Prepare the Flour Paste: In a saucepan, whisk together 2 cups of water and ½ cup of rice flour until smooth.
Cook over low heat, stirring continuously, until it thickens into a smooth, slightly translucent paste. Remove from heat and let it cool.
Make the Batter: In a large mixing bowl, combine the remaining rice flour, baking powder, yeast, and sugar.
Add the cooled flour paste and coconut milk, stirring until you get a smooth batter with no lumps.
Cover the bowl with a clean cloth and let it rest for 1-2 hours to allow the yeast to activate and create a light, fluffy texture.
Steam the Rice Cake: Grease a round cake pan or small molds and pour the batter in, filling only about ¾ full.
Steam over medium heat for 20-25 minutes, or until a toothpick inserted comes out clean.
Let it cool slightly before slicing and serving.
Prep Time: 15 minutes | Resting Time: 1-2 hours | Cooking Time: 25 minutes | Total
Time: 1 hour 40 minutes
Kcal: 210 kcal | Servings: 8 slices

Tips:

Use warm coconut milk to help activate the yeast faster.
Add a drop of vanilla or pandan extract for extra aroma and flavor.

Crazy Dough                                                                                                                                                                                                                                                       Ingredients:

½ cup (4 fl oz / 120ml) milk
1 teaspoon sugar
2 teaspoons active dry yeast
3 ⅓ cups (16 ½ oz / 500g) all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
¾ cup (6 oz / 180g) plain yogurt
1 whole egg

Directions:

Activate the Yeast: Warm the milk slightly (not too hot) and stir in the sugar and yeast. Let sit for 5-10 minutes until it becomes frothy.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Combine Everything: Add the yogurt, egg, and activated yeast mixture to the dry ingredients. Mix until a dough starts to form.
Knead the Dough: Transfer to a lightly floured surface and knead for about 8-10 minutes until the dough is soft and smooth.
First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour, or until doubled in size.
Use as Needed: Once risen, the dough is ready to be shaped and used for various bread, pizza, or pastry recipes!

Prep Time: 10 minutes | Resting Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 180 kcal | Servings: 8 portions

Tips:

Store the dough in the fridge for up to 3 days or freeze for longer use.
Use this dough for pizza, rolls, breadsticks, or even stuffed pastries!

Mexican Street Corn Coleslaw