Established in Malaysia, QBB was the first to produce clarified butter for South East Asia. With more than 90 years of history, QBB has been developing a strong expertise in providing quality clarified butter.

The natural water content, lactose and other milk solids coagulate and are meticulously removed - making ghee light, pure and resistant to spoilage. What remains are the things that matters; the taste and aroma of butter oil that is healthier and does not compromise on taste.

With more than 90 years of history, QBB has been developing a strong expertise in providing quality clarified butter. Established in Malaysia, QBB was the first to produce clarified butter for South East Asia.

Cashew Nut & Dried Chilli Chicken. View Recipes. View More

Sambutan 100 Tahun QBB! Menang Besar! Belanjakan hanya RM20 untuk QBB Pure Ghee dan anda berpeluang memenangi hadiah-hadiah hebat seperti Vespa, peralatan dapur berkualiti tinggi, dan kredit TnG bernilai RM50,000!

2 sudu kecil QBB Ghee (dicairkan) Rempah : (Dicampur) 1 sudu kecil serbuk cayenne. 2 sudu kecil paprika. 1 sudu kecil oregano. ½ sudu kecil serbuk jintan manis. ½ sudu kecil serbuk ketumbar. Garam sebagai perasa. Cara memasak. 1. Campurkan ayam bersama semua bahan diatas (perap selama minimum 1 jam atau sehari sebelum) 2. Panaskan minyak sapi ...

1. Tumis QBB Ghee Bersama bahan kisar sehingga naik bau. 2. Masukkan ayam & udang kacau rata dan masukkan sayuran & daun bawang. 3. Seterusnya, masukkan semua bawah perasa. Kacau rata. 4. Pecahkan telur & masuk kan minyak bijan. Kacau sehingga telur separuh masak & masukkan nasi. 5. Gaul sehingga sebati & hidangkan bersama bawang goreng

Celebrate 100 years of QBB Pure Ghee with us! Purchase RM 20 worth of QBB products and stand a chance to win Gold & TnG credits worth up to RM 50,000. A century of trust, now with golden rewards!

7. Apply generous amount of QBB Ghee in your hands and make the balls. 8. Garnish with grated cashews. 9. Make small dumplings and these are ready to be served. QBB Ghee Ladoo taste the best when served hot.

1. Saute QBB with onion slices, 4 cloves and ginger until fragrant. 2. Add water, liquid milk & salt. Stir well. 3. Add basmathi rice, mix & cook rice as usual. 4. After cooking, dip the skewers in the dye & poke into the rice (repeat for all 3 colors) 5. Cover & leave for 10 minutes. 6. Then, mix the rice & garnish with fried onions.