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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.

Premier Noodle

  • 1 kg yellow noodle
  • 1/2 kg Choy Tam
  • 300 g round cabbage, sliced
  • 1 carrot, julliened
  • 200 g Chinese black mushroom, soaked
  • 250 g chicken breast, diced
  • 200 g medium size prawn, shelled
  • 200 g broccoli
  • 3 tbsp garlic, minced (1 tsp for marinating chicken and prawns)
  • 5 tbsp Q.B.B. Ghee

    Sauce Ingredients:
  • 3 tbsp oyster sauce (1 tbsp for marinating chicken and prawns)
  • 1 tbsp evaporated milk
  • 1 tbsp chicken stock granules
  • 1 tbsp sesame oil

Seasoning Ingredients:
  • 1 tbsp sugar (1 tsp for marinating chicken and prawns)
  • 1 tsp white pepper powder
  • salt to taste

  1. Blanch all the vegetables.
  2. Heat Q.B.B. Ghee and sauté garlic until fragrant. Add in the chicken and prawns (marinated with minced garlic, oyster sauce and sugar) then stir fry for 1 minute.
  3. Add in noodles and mix well. Toss in blanched vegetables, sauce ingredients and seasoning ingredients. Mix well.
  4. Serve with cut chilies and sambal belacan.

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