Singaporean Chilli Crab Pasta

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Ever since my abroad experience to Singapore, I could not stop thinking about the food...and for good reason. It's to the extent that my friends from home/the States now have an expectation of hearing something abroad or Southeast Asian related come out of my mouth (which it usually does, oops) every time I'm with them. As every cliche exchanger has experienced, I think I'm stuck in my post-abroad mindset and likely will be forever until the next time I get the privilege to travel again. But back to the food. The cost per meal in Singapore, especially at hawker station, campus canteens, and such, were significantly cheaper than your typical cost per meal anywhere in the U.S. (especially in NYC). I found it quite mind-boggling, but also quite literally paradise for the massive foodie in me, thus making it a huge culture-reintegration when I came back home. I found that my standards for pricing in a lot of goods, primarily food related, lowered significantly and it pained me to know that I could be paying so much less for the same thing somewhere else in the world. For example, a typical, hearty meal at a local hawker centre could definitely run anywhere from SGD$2.50 to SGD$8 (= USD$1.79 to USD$5.74), of course sticking with single-servings and staying clear of more "luxurious" items like seafood and such. On the flip side, a typical meal in the U.S. can run from USD$7 to USD$15 per person when eating out. I do have to say, the most painful readjustment was for Korean Barbecue. Y'all. I can never experience KBBQ in the U.S. again without feeling like I'm being scammed. KBBQ in the U.S. (especially around NYC) can ramp up to USD$20 to USD$35 per person...meanwhile in Singapore, there are places like I'm Kim Korean BBQ with prices starting from SGD$12.90 (=USD$9.26). Crazy, crazy, crazy.

Being abroad in Singapore, I HAD to try the coveted Singaporean Chilli Crab, or else did I even got to Singapore? As it is still seafood, it can definitely ramp up to the pricey side, however making sure you have good company to eat with allows you to not only split the bill, making it more cost-friendly, but makes the whole experience all the more memorable! I do have to admit, I personally find crab to be quite tedious to get to the meat, however the sauce is what makes this dish so iconic. It manages to find the perfect balance of sweet, savory, salty, spicy, slightly tangy, super umami, and absolute decadence all in one, making it 100% finger-licking good. SG Chilli Crab is almost always served with a side of fried Mantou, a golden-sheen on the crispy outside, and insanely soft, fluffy texture on the inside of the bun. This tan pillow of textures smothered in the leftover sauce is probably one of the things I most look forward to in the whole SG Chilli Crab experience.

Although I wish everyone could experience the Singaporean Chilli Crab dish at least once in their lives, the next best thing is to try making it at home of course! In my post-abroad longing, I decided to whip up a version of this incredible dish in a different carb format - Pappardelle pasta! Of course, any and all pasta types will do #usewhatyouhave, so here's what you'll need:

* makes for 4 servings

INGREDIENTS

• 12 oz./1 box of Pappardelle pasta (or any pasta of your choosing)

• Salt (for boiling your pasta)

• 4 crabs (or any amount of your choosing)

• 1 medium-sized onion

• 3 tomatoes

• 3 Tbsp neutral oil (vegetable, canola, etc.)

• 3 large/4 medium cloves of garlic, minced

• 1-inch knob of ginger, finely minced

• 3 Tbsp of Sambal (+ optional: 1 Tbsp of Garlic Chilli Sauce for added flavor) OR 2 small Thai Bird's Eye chili peppers

• 2 Tbsp miso paste

• 1 Tbsp soy sauce

• 1 Tbsp vinegar (Apple Cider or White)

• 4 Tbsp ketchup

• 2 Tbsp sugar

• 1 Tbsp garlic salt OR salt

• Optional: 1 Tsp sesame oil (nontraditional, but adds a slight oomph!)

METHOD

1. Put a pot of water on med-high heat, salt it like the sea (around 3 Tbsp), and wait until it begins to boil.

2. In the meantime, dice the onion and tomatoes into 1/2-inch cubes.

3. Using a little bit of hot water, dissolve the miso paste into a more liquid state so it is easier to blend in. Add the soy sauce, vinegar, ketchup, sugar, and garlic salt to the bowl and mix to combine.

4. As the water comes to a boil, throw in your pasta and let it cook until al dente for 7-8 minutes.

5. In a separate pan, heat up the oil for 10 seconds over medium heat. Toss in the garlic and ginger and cook until fragrant.

6. Add in the sambal/chili peppers and continue to cook for another 10-20 seconds to allow the heat of the chiles to come out and fuse with the garlic-ginger oil.

7. Add the onions to the mix and stir fry until translucent. Toss in the tomatoes and continue to cook until slightly softened.

8. Add in your sauce mixture and allow the flavors to meld together in the heat for 5 minutes. Utilize some of the pasta water as needed if the mixture begins to look a little dry. Our ideal sauce consistency is until it coats the back of a spoon and leaves a slight trail if a line is drawn through it.

9. Toss in your crabs and allow for them to cook through in the sauce mixture for 7-10 minutes, making sure to add more salted-pasta water as needed if it begins to look dry.

10. Once your pasta is cooked to al dente texture, reserve around a 1/2 cup of pasta water and drain the rest.

11. Add the sesame oil if using it and pasta into the mixture and toss to evenly coat all of the pasta.

12. Continue to cook the dish for 2-5 more minutes, utilizing the reserved pasta water if needed, so the sauce can cook into the pasta and crab.

13. Turn off the heat, plate the pasta, and enjoy a sliver of your alternative Singaporean Chilli Crab experience!