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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

Sayur Lodeh

Ingredients
INGREDIENTS TO BE BLENDED:
  • 1 tbsp ​Chili giling
  • 2 stalks Lemongrass (sliced)
  • 3 cloves ​Garlic (crushed)
  • 4 nos Red shallot (diced)
  • 1 tbsp ​Ginger (sliced)
  • 1 tsp ​Belacan
  • 1 tbsp ​Dried shrimp
  • 2 tsp ​Turmeric powder
  • 1 tsp ​Coriander seeds
  • 1 tsp ​Cumin


INGREDIENTS FOR SAUCE:
  • 150 g White cabbage (roughly sliced)
  • 1 no Carrot (cut into sticks)
  • 1/2 no ​Small bangkuang (cut into sticks)
  • 2 nos ​Hard tofu (cut into cubes)
  • 2 nos Tempeh (cut into cubes)
  • 50 g Glass noodle (soaked in water and drained)
  • 6 pieces ​Bean curd skin (soaked in hot water and drained)
  • 1 tsp Curry powder
  • 1 cup ​Coconut milk
  • 2 cup ​Chicken stock
  • 450 ml ​Palm oil (for frying and sauteing)
  • 3 tbsp ​​QBB GHEE
  • 1 no Red chili
  • 2 sprigs Coriander for garnish

Instructions
  1. Blend all ingredients to be blended until fine.
  2. Heat up 450ml QBB Ghee to deep fry tempeh and tofu.
  3. In a stockpot, add in 3 tbsp QBB GHEE and saute blended paste until fragrant.
  4. Combine water and coconut milk and pour into a pot.
  5. Add in chili and allow to boil further.
  6. Add in all vegetables and fried tofu, tempeh and soaked bean curd skin.
  7. Simmer gently until vegetables are cooked and not mushy.
  8. Add in glass noodle last, garnish with coriander and serve with nasi himpit.



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