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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.

Assam Pedas

  • 30 g dried chillies, cut into small pieces and soaked for 30 minutes in water
  • 3 stalks lemon grass
  • 1 1/2 teaspoons turmeric powder
  • 200 g shallots
  • 4 cloves garlic
  • 1 tablespoon shrimp paste
  • 10 candlenuts
  • 200 ml water
  • 1 tablespoons QBB + 3 tablespoons oil
  • 6 cups water
  • 280 g tamarind pulp mixed in water and strained
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 300 g ladies fingers, cut into 3 cm pieces
  • 4 medium tomatoes, halved or quartered
  • 500 g fish slices

  1. Put dried chillies, lemon grass, turmeric, shallots, garlic cloves, shrimp paste and candlenuts with 200 ml water into a blender and blend till very smooth.
  2. Heat QBB and oil in a pot. Fry the blended ingredients until oil separates.
  3. Add in the tamarind water, sugar and salt and boil for 5-10 minutes.
  4. Add in the ladies fingers and tomato pieces and boil for about 5 minutes.
  5. Add in the fish slices and boil till the fish is cooked.

Cakes, Pastries and Cookies


Rice, Noodles, Pasta