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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.

Cheese And Mushroom Ravioli In Curry Oil

  • 100 g QBB
  • 5 chilli padies, cut lengthwise
  • 2 stalks curry leaves
  • 5-6 kaffir lime leaves
  • 1 teaspoon meat curry powder
  • 2 tablespoons QBB
  • 150 g button mushrooms, finely chopped
  • 150 g feta cheese, crumbled freshly ground pepper
  • 12 round wanton sheets
  • 2 teaspoons cornflour mixed with 1 tablespoon water

  1. Heat 100 g ghee and fry the chilli, curry leaves and curry powder until very aromatic for 2 minutes. Leave the oil to cool and strain it. Keep aside.
  2. Heat 2 tablespoons QBB and saute the mushrooms until it softens.
  3. Place the cooked mushrooms and the cheese together in a bowl. Add freshly ground pepper and combine well.
  4. Place a piece of the wanton sheet on a plate. Place 1-2 teaspoons of the mushroom mixture in the middle.
  5. Using a brush or your finger, brush some of the cornflour solution all round the wanton. Repeat with the remaining.
  6. Take another piece of wanton and press to seal edges.
  7. Bring some water to boil with some salt. Put in a few pieces of the wantons and boil till it floats.
  8. Drain with slotted spoon and place on serving plate.
  9. Drizzle with curry oil and serve immediately.

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