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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.

Spinach Soup

  • 125 g ​​Mung dhall, washed and drained
  • 1 ​​Onion, chopped
  • 2 cm ​​Ginger, minced
  • 3 ​​Garlic cloves, minced
  • 2 ​​Green chillies, sliced
  • 1/2 tsp ​Turmeric powder
  • 2000 ml ​Water or chicken stock
  • 300 g ​​Spinach leaves, chopped finely
  • 1 tbsp ​​QBB GHEE
  • 1 tsp ​​Cumin seeds
  • 1/2 tsp ​Mustard seeds
  • 2 tbsp ​​Lemon juice
  • Salt to taste
  • More water if necessary

  1. Put the first 7 ingredients into a pot and bring to boil.
  2. Boil till the mung dhall is soft and broken.
  3. Add in the spinach and boil till the spinach is cooked.
  4. Heat QBB Ghee in a separate pan.
  5. Fry the cumin and mustard seeds till aromatic.
  6. Transfer to the boiling soup and turn off heat after 2 minutes. Add in the lemon juice and stir to mix well.
  7. Serve with bread or rice.
  8. Serve with Sayur Lodeh, Kuah Kacang or Rendang.

Preparation time: 15 minutes
Cooking time: 15 minutes

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