Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Saturday, 13-Jun-2009 07:51 Email | Share | | Bookmark
Malaysian FoodFair ~ The Calm before the Storm

 
 
 
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Friday, 12-Jun-2009 18:48 Email | Share | | Bookmark
Upside-Down Mango Cake

 





Upside-Down Mango Cake

2 firm-ripe mangoes, peeled
2 oz unsalted butter
1/2 cup packed light brown sugar


For cake batter

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
4 oz unsalted butter, softened
1 cup sugar
3 large eggs, 2 of them separated
1 teaspoon vanilla
1/2 cup mango pulp


Make topping:
Cut mango lengthwise into 3/8-inch-thick slices.

Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered baking pan and arrange mango on top, overlapping slices.

Make batter:
Preheat oven to 180 C.

Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango pulp, then add remaining flour mixture, mixing until just combined.

Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.

Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.

Serve cake at room temperature.


Wednesday, 10-Jun-2009 15:52 Email | Share | | Bookmark
Roses of June

 
 
 
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The Rose Family
by Robert Frost


The rose is a rose,
And was always a rose.
But the theory now goes
That the apple's a rose,
And the pear is, and so's
The plum, I suppose.
The dear only know
What will next prove a rose.
You, of course, are a rose--
But were always a rose.





















Tuesday, 9-Jun-2009 19:51 Email | Share | | Bookmark
Japanese Green Tea Sponge Cake

 
 
 



Japanese Green Tea Sponge Cake
Kasutera
A traditional Japanese sponge cake believed to be originated from Portugal


1 cup white flour
1 cup sugar
1/4 cup honey
1 teaspoon vanilla extract
1 tablespoon green tea powder
1/4 teaspoon salt
7 large eggs
1/8 teaspoon cream of tartar



Preheat oven to 160 C.

Separate the egg whites from yolks into two different containers.

In a large bowl, whisk 1 cup sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
Place the bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.

Gently fold in flour.

In another large bowl, beat egg whites in electric mixer .
When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar. Beat until the egg mixture is stiff.
With a spatula, fold the egg whites gently into the creamy egg yolks mixture. Pour batter into pan.

Bake the cake for about 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly.






Monday, 8-Jun-2009 18:32 Email | Share | | Bookmark
White Asparagus in Coconut Gravy

 
 
 
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White Asparagus in Coconut Gravy
Masak Lemak Asparagus Putih


8 white asparagus spears, sliced
200g prawns, shelled and deveined
250 ml coconut cream
1 small knob of fresh tumeric, pounded to a paste
6 green bird's eye chillie, crushed
2 shallots, sliced
1 clove garlic, sliced
3 pcs asam gelugor
salt


In a pot, combine all ingredients except asparagus and prawns.

Bring to a boil, while stirring constantly. Reduce heat and add in asparagus and prawns. Leave it to simmer for about 5 minutes.

Serve hot with fluffy white rice.





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