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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

Layered Curry Puff

Ingredients
OIL DOUGH
  • 100 g plain flour
  • 60 g QBB clarified butter


WATER DOUGH
  • 250 g plain flour
  • 35 g QBB clarified butter
  • 1 tsp sugar
  • 120 ml water


FILLING
  • 3 tbsp QBB Ghee
  • 1 sprig of curry leaf
  • 1 big onion, diced
  • 100 g chicken meat, diced
  • 3 potatoes, diced and cooked


SEASONING
  • 3 tbsp curry powder
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp water

Instructions
FILLING:
Heat up 3 tbsp of QBB Ghee in a pan. Saute the curry leaves until aromatic. Stir in the diced onion until fragrant. Add the diced chicken meat and stir fry until cooked. Add the cooked potatoes followed by the seasoning ingredients and cook until dry. Leave aside to cool before use.


PASTRY SKIN:
  1. To prepare the oil dough, sift flour into a mixing bowl. Rub clarified butter into the flour to form a dough. Leave aside to rest.
  2. To make the water dough, sift flour and add sugar into a mixing bowl. Rub in the clarified butter and add the water gradually. Knead into a smooth dough. Leave aside to rest.
  3. To make the pastry, wrap the oil dough inside the water dough. Flatten out the dough and roll it up like a Swiss roll. Repeat the flattening and rolling process (2 times). Let it rest for 5 – 10 minutes after each process.
  4. Divide dough into equal portions. Using a rolling pin, roll the dough out into the shape of a circle. Spoon some filling on it, fold, pinch the edges and pleat nicely to seal it.
  5. Heat up QBB Ghee for deep frying. Deep-fry curry puffs in medium heat until golden in colour. Drain and serve hot.



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