Get the Best Deals on Premium Quality Canned Abalone in Singapore

Discover easy, delicious recipes with Chuen Jia Fu canned abalone. Perfect for quick meals, adding umami flavor to broths, sauces, and more.

Get the Best Deals on Premium Quality Canned Abalone in Singapore
Chuen Jia Fu canned abalone is a great option for those who love cooking but are short on time. With this ready-to-eat seafood, you can easily create delicious and healthy meals without the hassle of preparing fresh ingredients. The brine in canned abalone can be used as a base for broths, sauces, stir-fries, soups, risottos, salad dressings, paella, and more. It adds a salty umami flavor to dishes and can be used sparingly to enhance the taste.

When using canned abalone, be mindful of the salt content, as most varieties already contain salt or are stewed in sauce. Cut the abalone into thin slices and warm them up before serving with abalone sauce. The natural juice of abalone can be stored and used in your daily cooking to add extra flavour. To preserve the tender texture, it's best to use canned abalone when heated. You can either add it at the end of cooking or slowly heat it in the can.

Canned abalone is a popular choice during Chinese New Year as it requires less preparation and can be consumed immediately. It is available in brine or sauce varieties, both of which are ready to eat. Just be cautious not to overseason your dishes as canned abalone already contains a sufficient amount of salt.

To clean your counter after using canned abalone, you can use a mild dishwashing detergent, warm water, non-abrasive cleaners, or mild acids. Fresh abalone recipes tend to be simpler compared to those using canned abalone, focusing on enhancing the natural flavor. If you're looking for ideas, you can try stewing canned abalone with Chinese spinach.

Chuen Jia Fu canned abalone offers convenience and versatility, allowing you to effortlessly create delicious meals at home. The number of abalone pieces in a can can vary from 1 whole piece to 8 or more.