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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.

SzeChuan Noodles

  • 1 1/2 tablespoons QBB
  • 2 cloves garlic, peeled and minced
  • 3 thinly sliced ginger
  • 300 g prawns, peeled
  • 80 g thinly sliced carrot
  • 80 g peas, cleaned
  • 80 g red capsicum, seeded and cut into strips
  • 100 g mushrooms
  • 300 ml stock or water
  • 1 tablespoons oyster sauce
  • 2 tablespoons hot broad bean paste
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • pinch of ground white pepper
  • 400 g fresh noodles
  • 1 1/2 tablespoons chives, cut into
  • 4 cm lengths
  • 1 red chilli, seeded and cut into strips

  1. Heat QBB Ghee and saute the ginger and garlic till aromatic.
  2. Add the prawns, stir fry for 2 minutes and then add all the vegetables. Stir fry till cooked.
  3. Add the rest of the ingredients except for the last two. Stir to cook through.
  4. Serve immediately garnished with the chives and chilli strips.

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Rice, Noodles, Pasta