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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.

Grilled Lamb with Mango Salsa

  • 200 ml natural yoghurt
  • 3 teaspoons cumin powder
  • 1 1/2 tablespoons coriander powder
  • 2 teaspoons chilli powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon honey
  • 8 cloves garlic
  • 3 cm ginger
  • 3 red chillies
  • handful of coriander leaves
  • handful of mint leaves v5 stalks spring onions
  • grated rind of 1 lemon
  • 8 lamb chops, fat trimmed
  • 100 ml melted QBB

  • 7 chilli padies, sliced
  • 2 cm ginger, minced finely
  • juice of 3 lemons
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 ripe but firm mangoes, peeled and diced
  • 5 cherries, pitted and sliced (optional)
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped mint leaves

  1. Place all the ingredients except the last 3 into a blender and blend it until smooth..
  2. Pour into a mixing bowl.
  3. Put in the grated rind of lemon and lamb chops in and mix it well to coat the lamb chops. Marinade it overnight in the refrigerator.
  4. Cook over hot grill brushing with melted QBB ocassionally to desired doneness. Serve with Mango Salsa.

  1. Combine the above together well and serve with grilled lamb chops.

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