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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.

Ikan Panggang

  • 3 tablespoons seafood curry powder
  • 4 fresh red chillies
  • 300 ml coconut cream
  • 3 stalks lemon grass, chopped
  • 10 shallots
  • 6 cloves garlic
  • 2 cm ginger
  • 50 g dried prawns or 2 teaspoons belachan
  • 750 g sting ray or red snapper, cleaned
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons melted QBB
  • banana leaves or aluminum foil

  1. Put the first 8 ingredients into a blender and blend till smooth.
  2. Rub lemon juice and salt on the fish and leave aside for 15 minutes.
  3. Heat QBB Ghee and fry the ground ingredients with the sugar and salt for about 10 minutes or till oil separates. Cool the curry paste.
  4. Spread the prepared curry paste over the fish and leave aside for 10 minutes.
  5. Heat a shallow frying pan.
  6. Place a banana leaf or aluminum foil on the frying pan. Brush it QBB.
  7. Place marinated fish on the pan and cook on both on medium heat until the fish is cooked.
  8. Serve hot.

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