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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Butter Prawns

500g large prawns, feelers and legs trimmed

Marinate for 20 minutes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground pepper
  • 1 teaspoon sesame oil
  • 3 tablespoons cornflour
  • 3 tablespoons QBB

  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon oyster sauce
  • 2 teaspoons sugar

Combine together until well mixed
  • 1 1/2 tablespoons meat curry powder
  • 3 egg yolks
  • 1 tablespoon evaporated milk
  • 1 tablespoon grated coconut
  • 2 tablespoon instant oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoon QBB
  • 4 cloves of garlic, chopped
  • 10 chilli padies, chopped
  • 1 stalk curry leaves, chopped
  • 2 tablespoons QBB

Marinate prawns with salt, sugar, pepper, seasame oil and cornflour for 10min.
  1. Heat QBB and fry the marinated prawns util just cooked. Drain can keep aside.
  2. Combine the curry powder, egg yolks, milk, grated coconut, oats, salt and pepper together in a small bowl.
  3. Heat QBB in wok and stir in the above egg yolk mixture very quickly with a pair of chopsticks to get crispy strips of egg. Remove from wok.
  4. Heat 2 tablespoons of QBB again.
  5. Fry the chopped ingredients and stir in the prawns, cooking wine, oyster sauce and sugar and fried egg strips.
  6. Stir well and serve immediately.

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