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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
  • ½ kg mustard leave
  • 300gm cabbage
  • 150 gm carrot, cut into thin sliced
  • 200gm chinese mushrooms, soaked
  • 250gm chicken breasts,cut into cubes
  • 400gm prawn, remove shell
  • 200gm broccoli
  • 3 tablespoons chopped garlic (1 tbsp to marinade shrimp & chicken)

    Sauce Ingredients:
  • 3 tablespoons oyster sauce (1 tbsp to marinade chicken & shrimp)
  • 1 tablespoon evaporated milk
  • 1 tbsp concentrated chicken stock
  • 1 tablespoon sesame oil

    Seasoning Ingredients:
  • 1 tablespoon sugar (1 tsp to marinate chicken & shrimp)
  • 1 tea spoon pepper
  • 8 tablespoon QBB Ghee
  • salt to taste

  1. Blanch all vegetables
  2. Heat QBB ghee and fry the garlic until fragrant. Add chicken and shrimp and cook for 30 seconds.
  3. Add noodles and stir well
  4. Add in all the sauces, condiments and vegetables which have been blanched and then stir well.
  5. Serve with preserved green cilis or sambal belacan

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