Artist's Palate: Cao Fei’s recipe for Singapore laksa & More News Here

Artist’s Palate: Cao Fei’s recipe for Singapore laksa

While the sooner work of Cao Fei is inextricably linked to her homeland of China, Singapore has come to play an necessary function in her latest output, notably in Isle of Instability, 2020, a meditation on the which means of house, produced throughout ten months of lockdown within the metropolis state along with her kids and husband, the Singaporean conceptual artist Lim Tzay Chuen. It was Lim who launched Cao to Singapore laksa: ‘He took me to eat laksa for the first time and I fell in love,’ she recollects. ‘It’s candy, salty, spicy, fishy and contemporary. It appears to be like like a shocking, flowing Jackson Pollock work, white and purple pigments hedging towards one another.’

Cao Fei’s recipe for Singapore laksa (serves 2)

From Tasty.co, offered by Go toSingapore

8 king prawns
4 tbsp cooking oil
480ml hen inventory
1 tbsp palm sugar
1 tbsp fish sauce
400ml coconut milk
100g tofu puffs
200g vermicelli rice noodles, cooked
100g beansprouts, blanched
1 fish cake, sliced and heated
8 cockles
1 bunch laksa leaves
2 tbsp chilli paste (elective)

Laksa paste 

15 dried chillies
2 purple chillies
3 tbsp dried shrimp, soaked
1 tsp shrimp paste
8 garlic cloves, peeled
1 shallot, peeled
2.5cm piece ginger, peeled 
2.5cm piece galangal, peeled 
5cm piece turmeric root, peeled
30g candlenuts
1 lemongrass stalk, peeled
 
Remove the heads and shells from the prawns and place them in a bowl. Devein the prawn meat and place in a separate bowl. Add half the cooking oil to a big saucepan set over a medium-high warmth. Add the prawn heads and shells, then stir for 5 minutes, crushing the heads to launch the flavour. Add 1.2 litres water and the hen inventory, then simmer for 45 minutes permitting the inventory to scale back. Remove the prawn shells, then pressure the inventory right into a bowl via a sieve.
 
To make the laksa paste, put the chillies, dried shrimp, shrimp paste, garlic, shallot, ginger, galangal, turmeric root, candlenuts and lemongrass stalk in a meals processor, then pulse for 5 minutes till a thick paste varieties. Add the remaining cooking oil to a big saucepan, then add the laksa paste and prepare dinner for 5 minutes till aromatic. Add the palm sugar, fish sauce, coconut milk and prawn inventory, stirring to mix. Simmer the combination for quarter-hour, then add the prawns and tofu puffs, cooking for 3 minutes to complete.
 
To serve, add vermicelli noodles to a bowl, then prime with beansprouts, cockles and fish cake slices. Add laksa, together with tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and chilli paste, if desired. §
 

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