Savoring your most craved for crabmeat from Thailand is no longer a mission of the impossible as Siam Crab Malaysia has brought into Malaysia the most premium luxury crabmeat, 100% Halal, HACCP and ISO 9001 Certified. These prized crabmeat lumps are found in the wild blue crabs caught off coast of Songkhla, Pattani and Nakhon Si Thammarat. Only TWO (2) pieces of such prized crabmeat lumps are carefully hand-picked from each crab.
The versatility in using Siam Crab Malaysia’s Premium Pasteurized Crabmeat is endless. The products can be easily adapted into any recipes as the crabmeat or crab roes are so versatile to be used in any stir-fry, deep-fry, cocktail, salad, casserole, pastry, or simply use as your dish garnishing. Just imagine, you could have the hassle-free time to churn out more delicious meals since you can practically consume the crabmeat from the can as they are packed in their freshest state, shell-free and fishy small-free. You have the options to choose the crabmeat size of your choice, all having a net weight of 454g, from Jumbo Lump, Colossal Normal, Colossal A and Super Colossal, Claw, Back Fin Lump and Special. There’s also the option for a 340g of crab roes. Just scroll through the slide below to select which of the products suits you best.
You can check out all their products with pricing as below.
Hare are some examples of what you could pep up with a can of Siam Crab Malaysia’s Premium Pasteurized Crabmeat (Jumbo Lump)
RECIPE: RIGHT FROM THE CAN
INGREDIENTS:
1 can 454g Premium Pasteurized Crabmeat (Jumbo Lump)
INSTRUCTIONS:
1. Steam the whole can for 10-15 minutes
2. Remove excess liquid
3. Overturn the can on your serving plate
4. Serve with your favorite dipping sauce.
RECOMMENDED SERVING SAUCE: Nam Chim Paesa (น้ำจิ้มแป๊ะซะ/Thai Dipping Sauce) – a concocted blend of fresh green chilies, garlic, onion, fish sauce, palm sugar, coriander leaves, lime juice and oil, which is suitable as a dipping sauce for seafood.
RECIPE: CRABMEAT SCRAMBLED EGGS
INGREDIENTS:
200g-250g Premium Pasteurized Crabmeat (Jumbo Lump)
4 eggs
2 tsp fish sauce/soy sauce
2 Tbsp milk
1/2 tsp white pepper
1 Tbsp butter (salted)
black pepper (coarsely grounded for garnishing)
coral green (optional for lacing the plate)
INSTRUCTIONS:
1. Whisk the eggs with some fish sauce, milk and white pepper thoroughly
2. Melt the butter in a pan in medium low heat.
3. Pour in the above egg mixture and stir carefully with a wooden spatula until it’s almost 60% curd-like.
4. Pour in the crabmeat and give it a quick stir. Do not overcook the eggs to maintain its runniness.
5. Scoop up immediately and sprinkle with some black pepper.
6. Serve hot with rice or on a toast.
RECOMMENDED SERVING: Hot steaming rice or on toast
RECIPE: CRISPY THAI CRABMEAT OMELETTE (QUITE SIMILAR TO JAY FAI’S RECIPE)
INGREDIENTS:
200g-250g Premium Pasteurized Crabmeat (Jumbo Lump)
5 eggs (3 eggs for main dish, 2 eggs for patching)
1 1/2 tsp fish sauce/soy sauce
1Tbsp Thai Gogi tempura powder
1/2 tsp pepper
600ml cooking oil
coral green (optional for lacing the plate)
INSTRUCTIONS:
1. Whisk 3 eggs with some fish sauce, tempura flour and white pepper thoroughly
2. Beat another 2 eggs in a separate cup for patching purposes.
3. Heat up the oil on Medium-High in a deep wok.
4. Meanwhile, just add in the crabmeat into the whisked eggs mixture. you do not have to mix it.
5. When the oil is hot enough, just pour in the mixture carefully and use two spatulas an shaped it to your desired shape.
6. It’s not that easy to shape it cylinder-like how the Michelin 1-Star awarded Jay Fai did as we do not have the years of skills in doing so. Don’t be disheartened as you would get your preferred cylinder shape omelette one day through frequent practice. As long as you get crispy crust and moist crabmeat and eggs within, you’re on the right track.
7. Most importantly, do not expose any loose crabmeat to the burning oil. Patch any leak with the extra beaten eggs and keep on bathing the leak with the hot oil until all are properly sealed within.
7. Once you get the required golden brown crispiness, just scoop up immediately and drain the excess oil on some kitchen towels.
8. Serve hot with sweet Thai chili sauce.
RECOMMENDED SERVING SAUCE: Nam Chim Kai (น้ำจิ้มไก่/Sweet Thai Chili Sauce) – a mildly spicy but syrupy dipping sauce mostly served for deep fried dishes.
You can check out more cooking options here.
Since the products have strict quality control and required monitored temperature control, you could check out Siam Crab Malaysia’s order website, so that specially arrangements could be made to deliver your orders right to your doorstep anywhere throughout West Malaysia.