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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.

Sambal Balacan and Ulam-ulaman

  • 1 no Large red chili
  • 3 nos Small green chili or green chili padi
  • 1 tbsp Good quality belacan (roasted)
  • 2 cloves Garlic
  • 2 nos Shallot
  • 1 tbsp Lime juice
  • 1 tsp Chicken stock
  • 1 tsp ​Salt
  • Some water for easy blending

  1. Cut all ingredients into smaller pieces.
  2. Put all ingredients into a pestle or in a blender. Add in a little water for smooth blending.
  3. Pound with mortar or blend until all ingredients are smooth.
  4. Add in lime juice, chicken stock powder and salt to season.
  5. Use this sauce as a dip for ulam-ulaman.

    Sambal Belacan is a true trademark of Malay cuisine, sambal refers to any kind of dipping sauce made of predominantly chili paste pounded with a variety of spices like garlic, ginger, shallot, lime juice and belacan – also known as fermented shrimp cake - belacan must be roasted over fire to bring out the flavours. It is then pounded/blended into paste to accompany any local vegetables that are good eaten raw.

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