Simple Tasty Lima Beans

2 tsp. olive oil
3 slices pancetta, chopped
2 cloves garlic, minced
1 tomato, diced
2 sprigs fresh rosemary or 4 fresh sage leaves
3 cups cooked large white lima beans
Freshly ground black pepper

Heat oil in a skillet on medium high heat. Add pancetta and lightly brown.
Add garlic and cook just until garlic becomes fragrant.
Add tomato, rosemary or sage and lima beans. Add add about 1/2 cup of the cooking water from the beans.

Hawker's Delight

Barb and I finally went to Hawker's Delight tonight.

If you have ever been to a hawker's stand in Malaysia or Singapore you must check this place out. If you haven't I bet you'd still enjoy it. Check out our mini  review for more details.

Here's a picture of their business card:
Hawker's Delight Business Card: Hawker's Delight Business Card

Mini-Review: Hawker's Delight

Barb's been craving to go to this restaurant for months and we finally got to it today. It was well worth the proverbial wait!

Hawker's Delight at King Edward and Main is like a hawker's stand you would find in Malaysia or Singapore.

The food is delicious and cheap (all the main courses are less than 5 bucks!) and covers all the classics from Mee Goreng to Latong to Laksa etc.

Ginger Lemon Spritzer

On those hot summer days, a cool drink like a Ginger Lemon Spritzer sure goes down well!


Sofia's Kalamay

2 cups glutinous rice (sweet rice)
1 - 14 oz. can unsweetened coconut milk
1 ¼ cup brown sugar
½ cup sweetened condensed milk (about ½ can)

Wash rice in cool water. Drain briefly in a strainer.
Reserve 3/4 cup coconut milk in a bowl for topping.
Combine remaining coconut milk with water to make 3 2/3 cups. Combine with rice in a medium saucepan.
Over medium heat, cook rice for 10 minutes or until rice is almost cooked, stirring constantly. Add brown sugar.
Pour mixture into a greased 8 square baking pan and smooth top.

Ginger Lemon Spritzer

¼ lb. fresh ginger
½ cup fresh lemon juice
1/3 cup sugar
Sparkling mineral water

Finely grate ginger. Squeeze out as much ginger juice as you can (you should have at least 4 tsp.). Discard pulp. Strain juice, if you want.
Mix ginger juice, lemon juice and sugar. Stir until sugar dissolves. Refrigerate until ready to serve.
Divide ginger-lemon concentrate between 4 tall glasses. Top up glasses with mineral water.

Makes 4 servings

Classic Sponge Cake

Now that summer berries are in season, there's nothing like the pure taste of berries served with a simple cake like sponge cake. This recipe is great baked in a tube pan, but also works well baked in two 8" layers, then sandwiched with whipped cream or lemon curd.

Before making this cake, check out the tip on beating egg whites.


Korean BBQ Marinade

3 cloves garlic, mashed
1 Tbsp. fresh ginger, grated
2 green onions, chopped
3 Tbsp. brown sugar
Juice of 1/2 lemon
1/4 cup soy sauce
1/4 cup sesame oil
1/2 tsp. hot pepper flakes (optional)
1 lb. sirloin, short ribs, pork chops or steaks, or chicken

Combine all ingredients except for meat in a large bowl.
Add meat and coat well with marinade. Cover and refrigerate at least 3 hours and up to 24 hours.
BBQ over medium-high heat until meat is done to your liking.

Makes 3 servings

VanEats editors on vacation

Your faithful VanEats editors are on vacation, so updates will be sporadic until Monday, July 24. We will resume daily updates then.



Sparky Lemon Curd

This recipe was used by Barb for the filling of my delicious birthday cake. It is also great in tiny little tart shells!



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