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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.

Green Curry Chicken

  • 1.5 kg whole chicken, cut into 16 pieces
  • 250 ml thick coconut milk ​
  • 200 ml water
  • 5 tbsp Q.B.B. Ghee
  • 1 tbsp fish sauce
  • salt to taste
  • sugar to taste

    Pounded Spices:
  • 50 g bird-eye chili
  • 30 g green chili

    Blended Spices:
  • 70 g onions
  • 3 cloves garlic
  • 2 stalks lemongrass
  • 3 cm galangal​​
  • 3 cm ginger
  • 15 g dried shrimp paste
  • 7 candlenuts

  1. Wash, clean and drain chicken pieces and set aside.
  2. Heat the Q.B.B. Ghee and sauté the blended ingredients until fragrant.
  3. Add in the green and bird-eye chilies that have been pounded and stir well. Add in chicken and water. Stir again and allow to simmer until the chicken is cooked.
  4. Pour in coconut milk and season with fish sauce, salt, and sugar. Allow to boil, then remove from heat. Serve with rice.

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