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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.

Grilled Salmon with Pistou and Vegetables

  • 70g chopped fresh sweet basil leaves
  • 30g chopped spring onions
  • 50g shelled pistachios toasted, finely chopped
  • 125ml melted QBB Ghee
  • 1/4 teaspoon black peppercorns
  • 1¼ teaspoon salt
  • 1 tablespoon QBB GHEE
  • 1 yellow capsicum, cut into 1 cm strips
  • 1 red capsicum, cut into 1 cm strips
  • 400g sugar peas or snow peas, trimmed, strings removed
  • 2 garlic cloves, minced
  • 60ml water
  • 4 X 180g salmon fillets

  1. Place the first 5 ingredients in a blender and blend till smooth.
  2. Keep covered in a bowl for about 3 hours without refrigeration for the flavour to infuse. Then, refrigerate if not using yet.
  3. Heat 1 tablespoon QBB GHEE in heavy pan over medium-high heat.
  4. Add capsicum strips and sauté until beginning to soften, about 2 minutes.
  5. Add sugar peas, garlic, and water; sprinkle with salt.
  6. Sauté until vegetables are just tender and water evaporates.
  7. Stir in 1 rounded tablespoon of the prepared pistou. Transfer vegetables to platter.
  8. Heat remaining 1 tablespoon QBB GHEE in pan over medium-high heat.
  9. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in frying pan; cook until skin is crisp, about 3 minutes.
  10. Turn salmon and cook until almost opaque in centre.
  11. Arrange salmon fillets over vegetables on platter. Spoon some pistou down centre of each fillet and serve, with remaining pistou alongside in a bowl.

Prep: 15 mins Cook: 10 mins Serves: 4

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