Singapore Laksa. The perfect combination of spicy, creamy and buttery. Topped with a selection of plump juicy cockles, golden-brown fried fishcake slices, fresh beansprouts, a good sprinkling of laksa leaves and a dash of sambal chilli.
Thought I’d challenge myself to recreate beansprouts, fishcake and cockles with resin clay. I also managed to get my hands on a clay extruder, which was perfect for creating the thick translucent noodles of the dish. The curry did not go as well as I had hoped, and it took 4 nights to finally get the colour right. Layering resin correctly was by far the biggest challenge. Lots of room for improvement!