Premium Crab Paste with Soya Bean Oil: Also Referred to as Crab Sauce or Crab Paste Sauce, a Beloved Ingredient in Southeast Asian like Taba ng Talangka, , , Gch Cua - Elevate Your Culinary Creations with Pad Thai, Pho, Laksa, Rendang, Stir-Fries, So

• Bagoong Alamang Fried Rice (Philippines) Start by heating oil in a pan and sauting minced garlic and diced onions until fragrant. Add shrimp or crab paste in soya oil and cook until aromatic. Stir in day-old rice, breaking up any clumps, and mix well with the paste. Add a mix of diced vegetables like carrots and peas, then season with soy sauce and pepper. Push the rice to one side of the pan and pour in beaten eggs, scrambling until cooked. Mix everything together, garnish with green onions, and serve with slices of green mangoes and scrambled eggs on top.
• Bn Riu (Vietnam) Prepare the broth by simmering pork bones and dried shrimp for a rich base. Add crab paste in soya oil, tomatoes, and tofu to the broth. Create crab mixture by combining crab meat, minced pork, and eggs, and then drop spoonfuls into the simmering soup. Cook until the crab mixture forms floating patties. Add rice vermicelli noodles to bowls and ladle the hot broth with crab patties, tofu, and tomatoes over the noodles. Garnish with fresh herbs, bean sprouts, and lime wedges before serving.
• Khao Pad Pu (Thailand) Heat oil in a wok and saut minced garlic until golden. Add crab paste in soya oil and stir-fry briefly. Add cooked jasmine rice, breaking up any lumps, and stir well to coat the rice with the paste. Push the rice to one side and pour in beaten eggs, scrambling them until just set. Mix the eggs into the rice along with crab meat, chopped green onions, and season with fish sauce and a pinch of sugar. Serve hot, garnished with slices of cucumber and lime wedges.
• Crab Paste Tofu In a pan, heat oil and saut minced garlic and ginger until fragrant. Add crab paste in soya oil and stir well. Add cubed silken tofu and gently stir to coat the tofu with the paste. Pour in a mixture of soy sauce and a little water to create a sauce. Let it simmer for a few minutes to allow the flavors to meld. Garnish with chopped green onions and serve hot over steamed rice.
• Stir-Fried Vegetables with Crab Paste Heat oil in a wok and saut minced garlic until fragrant. Add a variety of sliced vegetables such as bok choy, bell peppers, and snow peas. Stir-fry until the vegetables are tender-crisp. Add crab paste in soya oil and stir well to coat the vegetables. Season with soy sauce and a dash of oyster sauce. Continue stir-frying for a few more minutes until everything is well combined and heated through. Serve immediately.
• Crab Paste Pasta Cook spaghetti or linguine according to package instructions. In a skillet, heat olive oil and saut minced garlic and red chili flakes until fragrant. Add crab paste in soya oil and stir well. Toss in the cooked pasta, ensuring it is well coated with the sauce. Add a splash of pasta cooking water if the sauce is too thick. Finish with a squeeze of lemon juice and chopped fresh parsley. Serve hot with a sprinkle of grated Parmesan cheese.
• Seafood Hotpot Prepare a flavorful broth using a combination of chicken or seafood stock, and add crab paste in soya oil to enrich the flavor. Bring the broth to a simmer and add a variety of seafood such as shrimp, fish fillets, squid, and mussels. Include vegetables like mushrooms, bok choy, and tofu. Allow everything to cook until the seafood is just done and the vegetables are tender. Serve the hotpot at the table, allowing diners to ladle the hot, flavorful broth and ingredients into their bowls.
• Crab Paste Omelette Beat eggs in a bowl and mix in a tablespoon of crab paste in soya oil until well combined. Heat oil in a non-stick pan over medium heat and pour in the egg mixture. Cook the omelette until the edges begin to set, then gently stir with a spatula to ensure even cooking. Fold the omelette and cook until fully set and lightly browned on both sides. Serve hot, garnished with chopped chives or green onions, and enjoy with steamed rice or toast.
• Ginataang Alimango Clean and prepare mud crabs, then set them aside. In a large pan, saut minced garlic, onions, and ginger until fragrant. Add crab paste in soya oil and stir well. Pour in coconut milk and bring to a simmer. Add the crabs and cook until they turn bright orange. Include vegetables like squash and string beans, and cook until tender. Season with fish sauce and pepper to taste. Serve hot with steamed rice, letting the rich, creamy sauce coat the crabs and vegetables.
• For Crab Paste Adobo, marinate chicken or pork with soy sauce, vinegar, garlic, bay leaves, and pepper for 30 minutes. Brown in oil, add marinade and water, simmer until tender. Stir in crab paste, simmer until sauce thickens. Adjust seasoning, serve hot with rice. For Crab Paste Fried Rice, saut garlic, onions, shrimp until pink. Stir in crab paste, add rice, break clumps, mix with beaten eggs. Add vegetables, soy sauce, cook until heated through. Serve hot, garnished with green onions.

Condiment and Dipping Sauce: Crab paste in soya oil can be served as a condiment or dipping sauce, often paired with dim sum, steamed seafood, or raw vegetables. It has a salty, briny flavor with a hint of sweetness from the crab, complemented by the smoothness of the soya oil.