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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.

Tom Yum Fried Noodles

  • 2 cm ginger
  • 2 stalks lemon grass, sliced finely
  • 2 cm galangal, minced
  • 5 red chilli padies
  • 2 Tom Yum cube, crushed
  • 2 tablespoons QBB
  • 4 tablespoons light soya sauce
  • 2 stalks lemon grass, bruised
  • 200 g shitake mushrooms
  • 400 g rice vermicelli (soaked until soft and then boil for 2 minutes and rinse in cold water)
  • 150 g beansprouts
  • 2 firm beancurds, deep fried and diced
  • 2 red chillies, seeded and julienned
  • 150 ml freshly squeezed calamansi juice
  • 4 kaffir lime leaves, finely shredded
  • 2 sprigs coriander leaves, chopped

  1. Pound the first 5 ingredients until almost smooth.
  2. Heat QBB Ghee and saute the pounded ingredient till aromatic and oil separates.
  3. Add in the shitake mushrooms and stir fry till it become soft.
  4. Turn off the heat. Add in the vermicelli and the beansprouts and mix well. Turn on heat and stir fry till heated through.
  5. Add in the rest of the ingredients and mix well.
  6. Serve immediately.

Cakes, Pastries and Cookies


Rice, Noodles, Pasta