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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.
Recipes

Mexican Fish Tortilla

Ingredients
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 tablespoon chopped oregano leaves
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 5 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 2 medium sized haddock or John Dory fillet
  • QBB for pan frying



To Make The Salsa
  • 500 g ripe tomatoes, seeded and finely diced
  • 1 orange, peeled and diced
  • 1 large onion, finely chopped
  • 2 cloves garlic, very finely chopped
  • 2-3 green chillis, deseeded and finely chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3-4 stalks finely chopped coriander leaves

Instructions
  1. Dry roast the first 3 ingredients until aromatic.
  2. Pound the first 9 ingredients and smear on the fish slices.
  3. Leave aside to marinate for 30 minutes
  4. Heat QBB in a frying pan and pan fry the marinated fish slices until cooked.
  5. Warm the tortilla pieces. Place some salsa on the base. Top with the cooked fish, a dollop of sour cream and a lemon wedge. Serve immediately.



TO SERVE
  1. 2 soft flour tortillas
  2. 100 ml light sour cream
  3. lime wedges



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