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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

Kuah Kacang

Ingredients
INGREDIENTS A:
  • 2 tbsp Chili giling
  • 4 stalks Lemongrass (sliced)
  • 2 nos Candlenut
  • 2 tbsp Pounded galangal
  • 5 stalks Lemongrass (use only the bottom part)
  • 3 tbsp ​Chicken curry powder
  • 3 cloves Garlic (crushed)
  • 3 nos ​Shallot (crushed)


INGREDIENTS FOR SAUCE BASE:
  • 2 cups Peanuts (roasted)
  • 5 tbsp Peanut oil
  • 2 1/2 cups Chicken stock
  • 3 tbsp Dark brown sugar
  • 5 tbsp Tamarind pulp juice
  • Some salt and pepper to taste

Instructions
  1. In a food processor, roughly blend peanuts into smaller size (do not over-blend as peanut will turn into paste).
  2. Blend all ingredients from “A” till fine and smooth.
  3. Heat up 5 tbsp QBB Ghee in a saucepan and fry blended paste over medium fire until fragrant.
  4. Stir in tamarind pulp juice and allow further simmering until juice is dried out.
  5. Add chicken stock slowly to liquify the paste.
  6. Add in sugar, salt, pepper and peanut and simmer further until red coloured oil begins to separate, this will take about 20-30 minutes.
  7. Add more seasoning to achieve the flavour that you desire.
  8. Serve this sauce with nasi himpit or satay.



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