Tag: Singapore

Old school Hainanese Western food at Prince Coffee House

The oxtail stew arrived next, with chunky pieces of soft and beefy meat drenched in brown sauce and accompanied by steamed potatoes and vegetables. Given the fall-off-the-(tail)bone-ness of the meat, it was obvious that it was slow-cooked for many many hours. The sides were, as expected, boiled to death but were still delicious with the slightly peppery brown sauce. Because a good brown sauce makes anything taste good.

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Soft food is the best food

SBCD sources their soybeans from Paju in South Korea’s Gyeonggi Province. Apparently Paju is famous for two things, one being their Jangdanbaekmok certified strain of soybeans and the other being its proximity to the DMZ separating the two Koreas. I’m not sure how those two things are related, but I do know that their tofu is very mashisoyo.

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If they can’t go to the crabs, then the crabs will have to come to them

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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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