Episode 1: heritage

In this episode we explore the influence of heritage and personal history on the we cook and eat. Performance artist Jamie Lewis is our guest.

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Fenton's Feast Transcript Episode 1- Her

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Jamie Lewis is a Melbourne-based Singaporian artist, and in this episode, she shared with us her recipe for Sambal Belacan which is a nod to her personal food heritage, and a staple in her kitchen. I shared a recipe for the Japanese sweet Purin, which is a nostalgic childhood treat.

Jamie's Fresh Sambal Belacan.

INGREDIENTS

6 red chillies

3 small chillies for added punch (optional)

3/4 inch of belacan (shrimp paste)

2-3 tbsp calamansi lime juice

METHOD

1. In a mortar pestle / food processor: blend chillies and shrimp paste together into a paste.

2. Add lime juice and taste. Add more if needed. (it should cut through the shrimp paste and balance it out)

Note: Shrimp paste usually needs to be toasted first, but you can buy pre-roasted shrimp paste from Asian grocery stores and it will save you having to do it yourself. If you can't get hold of calamansi limes, you can use normal limes and add a pinch of sugar.

Alisa's Purin

CUSTARD BASE

INGREDIENTS

400ml full cream milk

3 large eggs

1/2 tsp vanilla essense

CARAMEL SAUCE

INGREDIENTS

70g sugar

50ml water

METHOD

1. Start with your caramel sauce. Place the sugar and water in a small saucepan over medium hear until the sugar has dissolved.

2. Keep cooking over medium heat until sugar and water turns a light amber colour.

3. Remove from heat and pour the sauce into 4 pudding moulds or ramekins.

4. Now for the custard. Place the milk in a jug and microwave for 1min30 to heat it.

5. Place the eggs, sugar, and vanilla essence in a bowl and whisk to combine.

6. Slowly add the warm milk mixture to the egg mixture, stirring gently.

7. Strain the custard mixture through a fine sieve, and then pour into the pudding moulds over the top of the caramel sauce.

8. Place the pudding moulds in a shallow frying pan, and add about 750ml of water. You may need extra depending on the depth of your pan. You want the pudding moulds to be sitting in around 2cm of water.

9. Bring the water to the boil, and then turn the heat down to low. Wrap the pan lid in a dry tea towel and put the lid on. Let it simmer for 3-5 minutes.

10. Turn the heat off, and let the pan sit with the lid on for about 15mins. Do not open the lid at this point - I know it's tempting, but you will let all the steam out!

11. Take the moulds out of the frying pan and allow to cool. Refrigerate for at least 2hrs before serving.

Note: Purin is often photographed and displayed turned out of the mould on a plate. I have NEVER successfully been able to do this, and most of the time when you buy it in Japan, it is served in the mould or glass that is was made in.

JAMIE LEWIS is a Melbourne-based Singaporean artist, facilitator and dramaturg. She creates and curates participatory site-responsive experiences, facilitating ideas on culture, place, and time, through autobiographical stories, conversation and food. Committed to diversifying practice, Jamie seeks alternative models of working, and a re-imagining of leadership, governance, and structures. She has experience in Audience Development, and consults on branding, marketing, and communications across arts organisations and small businesses. She is currently also Communications Manager at Theatre Network Australia, on the Board of Multicultural Arts Victoria, and was in the 2018 cohort of Australia Council for the Arts’ Future Leaders program.

Her solo projects include Yesterday Tomorrow Here Today [Plenty, ACE Open 2018], 汤圆；团圆 [Ritual, Next Wave 2018], The Long Lunch [Museum of Brisbane; Arts House 2017], Tropical Kitchen with ACCOMPLICE Arts Space [Darwin Fringe Festival 2018, Darwin Festival 2017], Saltwater [Theatre Works & Brisbane Festival 2015; Bleach* Festival 2016], and 来，吃饭(Come, eat) [Darebin Homemade Food & Wine Festival 2017; SafARI 2016; exist-ence 5 2013]. She has collaborated with Latai Taumoepeau in Mass Movement for Refuge at Arts House [in development]; with Dan Koop in SALT WATER BAY [in development, Creative State Commissions shortlist), FLUX-KIT-MEL [MEL&NYC, NGV; Open Spaces, Abbotsford Convent 2018], andThe Stream/The Boat/The Shore/The Bridge [Next Wave Festival 2012; Junction Arts Festival 2013]; and has participated in residencies TippingPoint: Spring Lab, Time_Place_Space: Nomad, and Singapore<>Brisbane Exchange.