Poo-khem

Name (Thai)

ปูเค็ม

Name (English)

Salted crab

Local name

Poo-sa-maer-dorng Pieo-dorng (South)

Product

Fishery

Ingredients

Sesarma mederi (Poo-sa-maer) Somanniathelpusa sp. (Poo-naa) Salt.

Fermentation

1 day.

Storage life

7 days.

Microorganisms

Bacillus siamensis sp. nov.

Reference	Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand
DOI	10.1099/ijs.0.018879-0
Year	2010

Properties

The whole body of the crab is retained, but it is black. The taste is salty with a characteristic aroma.

Method

1. Put live crabs in an earthenware jar, add salt and mix well. 2. Close the jar and leave overnight to ferment.

Production

In home industry.

Consumption

1. Mix with chilli, shallots, sugar and lime juice. Eat with rice. 2. Add to som-tum, a Thai salad made from shredded green papaya, dried shrimps, garlic, tomatoes, fish sauce, lime juice and sugar. 3. Cook with coconut milk, add minced pork, shallots and chilli and serve as a main dish with vegetables and rice.