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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.

Chicken Rice

  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 teaspoon five-spice powder
  • 1 tablespoon QBB
  • 2 tablespoons dark soya sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 3 chicken breasts or 1kg chicken parts

[To Cook the Rice ]
  • 2 tablespoons QBB
  • 4 cloves garlic, pounded coarsely
  • 5 thin slices ginger
  • 500g long grain rice, washed and drained
  • 900ml chicken stock or water
  • 1 1/4 teaspoon salt
  • 4 screwpine leaves, tied into a knot

[Chilli Sauce ]
  • 5 red chilli padies
  • 15g fresh young ginger
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 80ml chicken stock
  • 1 teaspoon melted QBB
  • 1 tablespoon rice wine

[To Roast the Chicken]
  1. Place all the marinate ingredients into a bowl and mix well.
  2. Spread the marinate on the chicken parts and leave to marinate for 2 hours.
  3. Place on a rack in a preheated oven of 180°C and bake it for 40min, basting it often with QBB.
  4. Cut into pieces before serving with rice and sauce.

[To Cook the Rice]
  1. Heat QBB and saute the garlic and ginger until very aromatic.
  2. Add rice grains and stir fry 3 - 4min, until glossy and fragrant.oil and cook until liquid level evaporates. Serve dish with chilli sauce.

[Chilli Sauce ]
  1. Blend the ingredients together coarsely.

Cakes, Pastries and Cookies


Rice, Noodles, Pasta