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.
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.
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.
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.
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.
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.