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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.

Fenugreek Chicken with Puff Pastry

  • 1 chicken, about 1 1/2kg, skinned and cut into bite sized pieces
  • 200 ml yoghurt
  • 1 teaspoon salt
  • 2 large onions
  • 10 cloves garlic
  • 4 cm ginger
  • 10 green chillies
  • 3 tablespoons QBB
  • 2 X 4 cm cinnamon stick
  • 8 cardamoms
  • 8 cloves
  • 2 bay leaves
  • 2 brown cardamoms
  • 250 g ripe tomatoes, thinly sliced
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 2 teaspoons chilli powder
  • 3/4 teaspoon salt
  • 100 ml water
  • 4 cm ginger, julienned into fine strips
  • 2 1/2 tablespoons fenugreek, washed and soaked in 1/2 cup water for 1/2 hour
  • 4 tablespoons finely chopped coriander leaves
  • some rolled out puff pastry

  1. Put chicken pieces into a bowl. Add in the yoghurt and salt and mix it well. Leave aside to marinate for 1/2 hour.
  2. Put onions, garlics, ginger and chillies into a chopper and chop coarsely. Keep aside.
  3. Heat oil and fry the cinnnamon, cardamoms, cloves, mace and brown cardamoms until aromatic.
  4. Add in the chopped ingredients and saute till lightly browned.
  5. Add in the marinated chicken pieces, tomatoes, turmeric, coriander, chilli powder, salt and water. Mix well and cook covered, over gentle fire till the chicken is half cooked.
  6. Add in the julienned ginger strips, soaked fenugreeek with the water and the coriander leaves.
  7. Stir to mix well, cover and simmer the curry until the chicken is tender.
  8. Dish out the curry into small serving size oven proof bowls.
  9. Cut puff pastry and cover the bowls. Place in a hot oven and bake at 200 degree for 20 minutes on until golden brown.

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