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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.

Butter Flower Crabs

  • 100g QBB GHEE
  • 4 stalks curry leaves
  • 5-6 red bird's eye chillies (chilli padi)
  • 4 large flower crabs, cleaned and each cut into two
  • 1 can evaporated milk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon corn flour mixed with 3 tablespoons water

  1. Heat QBB GHEE in a wok and add the curry leaves and bird’s eyes chillies and sauté till aromatic.
  2. Add the crabs and stir fry till colour deepens.
  3. Add the milk, sugar and salt and cook covered over low heat, stirring occasionally until the crabs are cooked.
  4. Thicken with the corn flour solution and serve immediately.

Prep: 15 mins
Cook: 15 mins
Serves: 4

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