After many weeks of traveling and eating, I find myself back in Boston, with a half-empty fridge and a growling tummy. Nothing to be done, I suppose, other than to revisit past gastronomic glories . . . .
My gluttonous exploits in Singapore left me with an extra five pounds and a hefty number of photos. Since we tried various iterations of our favorite dishes, rather than describing the eats chronologically or by restaurant, I thought I'd go by genre, starting with Singapore's gorgeous seafood.
Singapore is probably most famous for chili crab. (For more on this, you have to check out Big Apple Nosh; she experienced crab paradise on her trip to Singapore.) But I'm a lazy girl, and seeing that no one was offering to crack crabs for me, I decided that crabs involved too much work and ordered a chili black pepper shrimp instead.
Boon Tat's version was good. No surprise: Singaporean black pepper sauce is a sticky, spicy, savory, and sweet soy and pepper reduction that would be tasty on anything, even a shoe.
For my sister, Singapore seafood is about one thing and one thing only: screw chili crabs, what she wants is grilled monkfish. And she wants it at just about every meal.
Monkfish is the football player of fish: ugly, hefty, and meaty. It's got the firm texture of swordfish, and is sometimes described as "poor man's lobster." Singaporeans and Malaysians figured out how to make it tasty and moist by schmearing it with a thick chili paste, wrapping it in banana leaves, and grilling it. Served with a twist of calamansi, the monkfish is transformed from fug to fab.