Ghee

Butter is clarified by melting and then boiling it until all of the water and milk solids (whey) have evaporated and the clear butterfat begins to lightly brown. The ghee is then strained to remove any particulates. It’s primarily used by ethnic Indian cooks in the region, whose cuisine is integral to the character of Singapore, Malaysia, and parts of Thailand. It’s used for cooking items like Roti Paratha. The term usli ghee indicates that it has been made from pure butter, and no vegetable oil has been added.