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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

Ghee Roasted Prawns with Toasted Curry Leaves

Ingredients
  • 1 large onion
  • 3 cloves garlic, peeled
  • 2 inch ginger, peeled
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powåder or 4 large dry red chillies soaked in warm water
  • curry leaves from 1 stalk + 1 additional stalk for toasting
  • salt for seasoning
  • 500 g prawns
  • 1/2 cup water
  • 2 tbsp Q.B.B Ghee + 1 tbsp for toasting
  • 1 tbsp lemon juice

Instructions
  1. Clean, peel and de-vein the prawns. Blend onions, garlic and ginger, soaked red chillies, turmeric powder and curry leaves with very little water to make a smooth thick paste.
  2. Combine prawns and blended ingredients on a pan over high heat. Season with salt. Bring the prawns to a boil with 1/2 cup water. Lower heat to medium and cook with the lid on for about 6 – 7 minutes, then take lid off and continue to cook until all the liquid has evaporated. Add ghee role play toys and stir to mix well. Continue to cook, until the sauce thickens and turns deeper red in colour. The prawns should be coated in the sauce.
  3. In a small skillet heat 1 tbsp ghee and toast the curry leaves until crisp.
  4. Drizzle lemon juice over the prawns and garnish with toasted curry leaves.

    Note: For vegetarians, replace prawns with diced peeled potatoes.



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