Despite the supposed popularity of the buns, there didn’t seem to be a queue. As I got closer, I could see “本日完売” prominently displayed, highlighted in yellow for added effect.
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Our very first taste of ganjang gejang, courtesy of Keun Giwajip
I found out the hard way that ganjang gejang is an acquired taste. One that, unfortunately, I wasn’t able to acquire.
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We finally found our long-lost Jumbo Seafood chilli crab
After more than ten years across four different locations, we were finally reunited with the flavour that we thought had been lost for good.
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If they can’t go to the crabs, then the crabs will have to come to them
The Old Folks are very particular about their crabs and have strict criteria on which to choose and how they should be prepared.
First, the crabs must be alive and fresh, which is usually the case in Singapore and not a problem.
Second, the size should be around 1kg — too small and it’s not worth the effort; too large and the meat would be too stringy.
Third, whenever possible, choose pregnant female crabs for maximum roe, which unfortunately weren’t available that day.
Fourth and finally, when cooking, do not, I repeat, do not, deep fry the crabs first. Most stalls do that to speed up the process, but it affects the final texture and causes the meat to stick to the shell.
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Crab diem, seize the crab!
The Wife and I are huge crab fans and satisfy our cravings at various seafood restaurants in Singapore — chilli crab, black pepper crab, steamed crab, curry crab, crab beehoon, cold crab — you get the idea. So when we found a restaurant in Osaka that served crab kaiseki, we had no choice but to go.
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