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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

Tomato Chicken Stuffed Roti Jala

Ingredients
Ingredients - Chicken
  • 500g chicken breast skinned and cubed
  • 100ml yoghurt
  • 2 tbsps garlic paste
  • 2 tbsps ginger paste
  • 1 tsp turmeric powder
  • 3 tbsps meat curry powder
  • 2 tbsps QBB GHEE
  • 2 sticks cinnamon
  • 10 cardamoms
  • 2 onions, sliced
  • 2 sprigs curry leaves
  • 2 ripe tomatoes, sliced thinly
  • 2 medium potatoes, peeled and cubed Salt to taste


Ingredients - Roti Jala
  • 230g plain flour
  • 450ml thick coconut milk
  • 1/2 tsp salt
  • 1 medium egg
  • Drop of yellow food coloring
  • Pandan brush (take 10 x 10cm pandan leaves and tie with a string. Using a fork, shred the leaves lengthwise to make into a brush)
  • QBB GHEE for greasing Roti Jala cup

Instructions
Chicken
  1. Put the first six ingredients into a bowl and combine well. Leave to marinate for two hours.
  2. Heat QBB GHEE and fry the cinnamon and cardamoms until aromatic.
  3. Add the onion slices and curry leaves and sauté till onion turns golden brown.
  4. Add the tomato slices and sauté till tomatoes turn pulpy.
  5. Add the chicken pieces, potatoes and salt and cook till chicken is tender and gravy very thick.


Roti Jala
  1. Put the flour, coconut milk, salt, egg and food coloring into a blender and blend till lump free.
  2. Heat a frying pan or hot plate. When pan is hot, brush it with QBB GHEE using the pandan brush. Put a ladleful of the batter into a Jala cup and when it dribbles out, make circular rounds to form a lacy pattern the size of the pan.
  3. While the crepe is cooking, you can dab some QBB GHEE on it to keep it moist.
  4. Place 2-3 tablespoons of the cooked chicken filling on the roti jala and fold it into a neat packet.
  5. Serve hot.


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6


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