Mmmmmmmmm..... and bring it on with Rendang Swissroll
When we spilled the beans about serving up the mouthwatering "Sambal Swissroll" at the Melbourne Cake Bake & Sweet Show in 2022, folks went bananas for the recipe! Thanks to the generous Amazing Grace Lim for sharing her scrumptious Sambal Swissroll secret. The only hiccup? There was a mad rush for a bite-sized taste of the Swissroll, making it quite the tricky task to slice up those tiny tasters. .
Lucky are those who had a taste of this delectable, unusually savoury cake at the Festival of Cake on September 21-22, 2024, last weekend at the Timberyard in Port Melbourne, Melbourne. Swissrolls, including Sambal Tumis Swiss roll and Rendang Swiss roll were very well received.
Here is the complete recipe featuring the Sambal Anchovies and the Swiss roll sheet. You have the option to spread the Sambal Anchovies or Sambal Onions on the Swissroll sheet and roll it up. Alternatively, you can apply this yummy Sambal tumis on bread or incorporate it into pastry puff before baking. Enjoy the culinary experience.
Sambal Swissroll Onions or Anchovies (optional) recipe :-
Ingredients:
*80 g ikan bilis/anchovies or 100 grams Onions (sliced thinly) *1 pack @my.blue.tea Sambal Tumis powder *1 red/ pink onion *1 brown onion *2-3 tablespoon Tamarind sauce *5-6 tablespoon sugar *1 tablespoon salt *1-1.5 cup hot water
Method: 1. Wash and drain ikan bilis 2. Fry ikan bilis/anchovies in oil, with slow fire until crunchy 3. Scoop up ikan bilis and fry onion until brown 4. Add half of salt to the onion. 5. Add a packet of Sambal tumis. Fry until the powder become a paste. 6. Add in half of sugar and half a cup of hot water. 7. Stir fry until Sambal is bubbling. 8. Add in tamarind sauce. 9. Add in the other half of salt, sugar and water based on your taste. 10. Continue to boil the Sambal with slow fire until it dehydrates.
Sambal Swissroll Sheet cake:
Ingredients
*4 large eggs Cake flour
*60g Corn flour
*15g Milk 60g Vegetable oil
*50g Castor sugar
*50g Salt 1g Cream of tar tar/ Lemon juice
*1 teaspoon Chopped spring onions (chopped)
*1/4 cup Dried prawn sambal floss 1/4 cup
Sambal Swissroll cake recipe :
Method:
1. Separate egg white with egg yolk
2. In the egg yolk mixture, add in milk, vegetable oil, salt and stir until evenly mixed.
3. Add in cake flour and corn flour into the egg yolk mixture and stir well.
4. Beat the egg white with sugar until stiff. Add the sugar in three separate times. Add in cream of tar tar or lemon juice to stabilise the egg white mixture.
5. Mix the egg white mixture into egg yolk mixture slowly. Stir gently until the mixture are even.
6. Pour the mixture into a pan. I used 33cm x 23cm cake pan. Even the surface with a spatula or a cake scraper.
7. Spread out chopped spring onions and dried prawn sambal floss on top as decoration.
8. Preheat oven (up and down) 160C, baked for 20-25min. Every oven is different. Please adjust based on your oven.
9. When ready, take out cake pan from the oven and cool it on a rack.
10. Flipped over gently, spread mayonnaise evenly. Drizzle 3-4 tspns of Sambal Tumis powder all over the cake surface, then spread out the dried prawn sambal floss to cover the whole surface + some shallots for colours and flavour.
11. Roll up your cake sheet!
Grace, acclaimed as the Noodle Queen, adeptly prepares a variety of nutritious and delectable meals for her family. With three young children and an older son to nourish, (as he needs energy in swimming and possibly our future Pan Zhanle or Kyle Chalmers in Olympics) noodles and rice stand as household staples.
The culinary creations featured in the image include:
(1) Singapore Sing Chow Mai with Sambal Tumis
(2) Satay Fried Rice utilizing leftover satays
(3) Sambal Tumis Pasta
(4) Pandan Mochi
(5) Laksa Johor, a fusion of Meat Curry base and Rendang base for the broth
(6) A Butterfly Pea birthday cake crafted by Grace herself
Noteworthy is the collaborative effort in the kitchen, with Missy, aged 11, and Sonny assisting in both food preparation and capturing memorable moments through photos and videos. Some of her recipes that have been shared generously are : Kerabu Bee Hoon, Kue Pepe, Durian and Pandan Ice Cream or let's just follow Grace for more adventures with MyBlueTea products.
Photos and recipes for the above recipes have been contributed by our Brand Ambassador and food lover, Grace, who is an International Tax Accountant, tax advisor, an enthusiastic educator and the mother of 3 lovely kids. Do follow @grazia.lim to be a part of her cooking adventures. You will be amazed what's in store!
We hope you enjoyed your time and made unforgettable memories at the Festival of Cake and various events with us. Stay connected with us through our social media channels and keep an eye out for updates and exciting announcements. Your presence and enthusiasm make every event special, and we can't wait to welcome you back soon. Safe travels and see you next time!
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