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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.

Tomato and Apricot Chutney

  • 500 g ​​Dried apricots, soaked for 2 hours in water ​​and chopped
  • 1 kg ​​Tomatoes, quartered
  • 200 g ​​Onion, chopped
  • 50 g ​​Garlic cloves, pounded
  • 150 g ​​Ginger, chopped coarsely
  • 20 g ​​Chili padi, chopped
  • 10 g ​​Chili powder
  • 1/2 tsp ​Mustard seeds, crushed
  • 150 ml ​Water
  • 1 tsp ​​Salt
  • 350 g ​​Sugar
  • 150 ml ​White vinegar

  1. Put the first 10 ingredients into a heavy bottomed pot and boil over medium heat till the apricot softens.
  2. Add in the sugar and vinegar and simmer till it is thick and glossy.
  3. Cool thoroughly and leave it for 3 days before serving.

    NOTE: Adjust sugar and vinegar according to taste of apricots and tomatoes.

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