In Malaysia, we have many soupy desserts. Some of them are served hot, like the Chinese “tong sui” (sweet drinks) and others cold (like cendol, ice kacang and es teler). The honeydew sago dessert falls into the cold category and it really is refreshing.
During Summer, melons are abundant in the grocery stores and the farmer’s market. One Saturday, we bought three melons at the Palo Alto Farmer’s Market—a bambino watermelon, an orange-fleshed watermelon and a honeydew melon (read about our encounter with a gross “Asian-girl fetish” man). The watermelons we planned to just enjoy on its own but I had plans for the honeydew melon.
I don’t really know what to call this marble cake. It’s not quite a pound cake and it’s not quite a butter cake. I guess the best way to describe it would be to say it’s my hybrid version of both (Marbuttle?)
When I was in Malaysia, I baked a lot of cakes using my Third Aunt’s Butter Cake recipe (and even that has been modified because I used to put in 8-10 eggs) but when I got to the US, I found that pound cakes were very popular. Even though I liked them, I found that the ones that I tried to bake up were too dry and too sweet for my Asian tastebuds.
After many trials, I’ve come up with this version that is a hybrid of both and every time I bake it, I never have any leftovers! As a matter of fact, someone who recently had some told me it’s the best marble cake she’s ever had, and I have to agree, it’s that good!
I have a love-hate relationship with Facebook. I love how it has allowed me to be connected with many friends that I’ve lost touch with over the years. It’s amazing how many old high school/college friends I’ve come to know again just from looking up different connections. And Facebook also allows me to keep up with all these friends via their status bars. In a time when we barely have time to shoot emails to each other, this little status updates have helped me to find out which friends are having children, which friends are travelling, which ones have just broken up with their significant others or gotten engaged. It’s amazing how much we can know from that little status bar!
But then again, do I really need to know what is going on with everyone? And do I need to get “cyber hugged” and gifted dimsum, or flowers, or good morning wishes or any other “cyber” thing in the one million and one applications that can be found on Facebook? And then, there are all these polls—which city/country/continent should you live on, what superhero are you, what does your color say about you, etc. (many of which are surprisingly accurate, but not so grammatically). Continue reading Of Facebook and a Thai Recipe→
I love that strawberries are in season now in California. Whenever we’re at the farmer’s market, we cannot help but pick up a basket or three of them to take home. And besides eating them fresh, this is one application that I love to do using strawberries (the other is the vanilla layer cake that I’ve blogged about before).
I have been wanting to share this strawberry shortcake recipe with you for a while now. This was the recipe that I told you about in my other scones post. This dough is more moist and yet still buttery and flaky enough that it works for so many applications. As a matter of fact, Fine Cooking calls it a multi-purpose baking mix and I’ve used it to make scones, cobbler toppings, savory biscuits and of course, these strawberry shortcakes.
