Real butter, not margarine or luxury spread or fat spread or buttery
Look at how sneaky they are. I don't think many Malaysians realise this but the "butter" you buy is not actually butter. They don't even describe it as butter and use terms like "lemak sapuan campus sebatian" or something like that. When you look at the ingredients list, the first item is actually palm oil. Many don't show the percentages, one that did says that only 10% is "milk fat" i.e. real butter

The ones that actually describe it as butter and have the ingredient list butter (and maybe salt) but nothing else, is like 12.50 a block of 250g

Why so expensive ?

Coz its not cheap. kthxbai kolos

Because milk > lemak sayuran

Deswai real butter mostly RM9 and above for a single block.

yeah they called it buttercup but actually it is not butter. so smart lah they

Milk dont grow on trees okay

cos they put cows in condos

It's just the name
For example Kentucxx fried chicken can sell things other than fried chicken right ?

Lurpak FTW

wagyu butter ada?

Cheapest mbb margarine is now ambassador rm3 whuch taste better than twin cows butter cup.

Butter rm10-15 this year. No drop after gst.

which butter with the star punya... that one nice... i like like it salted...

Like it too. Or the New Zealand brand also not bad. Both super expensive !!

RM 12.50 a block of 250g is Anchor ?

Got more expensive one like President, SCS, Lurpak .. These RM 18-20++

Yeah, this is getting higher compared before when have 6% GST.

if too expensive then make your own butter la.. it isnt hard at all
just lotsa shakingshaking

Yeah, totally agreed with u~

I think you meant SCS right?

i usually buy my butter non-salted, coz salt can always be added if needed but cant be removed when blended.



But yes, i do notice in malaysia, most dairy products are rather expensive, this includes heavy cream, cheeses etc.

Albeit specialty cheese prices are starting to go down as of late, but butter seems to be heading towards upward trends.


Personally, as a heavy butter user, i usually go for large blocks from specialty supplier, it is easier on the cost on long run. I simply order extra for myself whenever i place order for my restaurants. Vegetable fat can never replace dairy based in both flavor and usage. Period.

It is my favourite butter too.

i only take golden crunch.. 80% butter fat... expensive sial..

but taste great eating purely with good bread...

To get them cheap, you need to butter up the seller.

There has been news mentioning there's a shortage due to increased demand while supply is decreasing due to various reasons. Also, most of these butter are also imported

tak mampu, pakai margarine la

high class taste different.
you get what u paid

Dairy product memang mahal di Malaysia.
First day here?

you can get anchor butter from baking supply shops generally cheaper than in supermarkets

my fav. emborg and lurpak. SCS not nice. too salty

Because of corruption.

French butter is best

https://www.supplybunny.com/categories/butt...ahoCnPwQAvD_BwE

http://www.luckyfrozen.com.my/dairy/

https://www.malaysiabakery.com/mbitem.asp?i=ID0003

Many of these places sells in 5/10/25kg bulks. Even SCS at these places is only RM10+/250g.

I use the Anchor New Zealand butter...
I buy during promotion... 2 block at cheaper price @tesco

Because butter is imported and our ringgit sucks.

pamplie for me

Cause many butthurt and need it...

buy unsalted one la

Can't generalize. Some brands yes, is not actually butter. Some really are. You just have to read the ingredients

-double post, dafug, technical error again-

This post has been edited by jumpercable: Jul 11 2018, 06:15 PM

In New Zealand the cheapest butter I see on offer is Nz$5 for 500gm. So that is Rm15 for 500gm which is not cheap.

wah didnt know got these places exist.

thanks!

I read wrongly.

cause weak MYR and also there's a hike in dairy items

This post has been edited by munak991: Jul 11 2018, 06:24 PM

just came back from jaya grocer buying tonight's ingredient, passed by butter/cheese section and instant "lol", flashback this thread

SCS on sale today, RM12.xx

those who buy cheap butter better consult the back label
front say butter, back stated vege fat as ingredient

You assume wrong.

3rd link, scs butter how came cannot get from search function? how you find it?

just check the link, seems like indexing problems haha. These are some of the sites i found ages long ago when i was searching for various suppliers. For the butter, i went manually to dairy products>butter

Seems like doesnt work, i now have an account with Lucky Frozen, they are not the cheapest but very good variety of good stuff and they know their products. Delivery on time too, highly recommend those guys.

MMMM EMBORG....

2012 cows cannot produce milk in condo

2018 still need to import butter, hence butter expensive.

Ya wei, nowadays UHT milk rm5.50 is offer price. Wtf la, there was a time during offer it's as low as rm3.50 like, just last year, with GST summore.

Sohai la nowadays milk so expensive, buying them less n less nowadays.

should do a blind taste test.
make three cakes, one using butter, one using buttercup (blend of vege oil and milk fat), one using margerine.

see which one people will like

Ts sudah enlightened. Good. A lot of brands mislead people on non-butter, which is more unhealthy.

Always check the ingredients before buying.

French butter is best, but most expensive. Rm20 a block. But soooo good.

The word "Butter" is not found on allegedly misleading product - margarine spread.

In general, i think malaysian would prefer the one with margarine. Simply because margarine produces the most pseudo butter-ish taste but margarine has the most detrimental effect on health among all the above. And also, it depends on the dish or cake that you cook with, it affects the texture. Margarine leaves a greasy layer when friend or added later on, while butter saturates and render much better than its counterpart adding a "creamier" rather than "greasier" texture.

https://www.telegraph.co.uk/science/2016/03...ould-be-deadly/

Omg thanks sifu

they do differentiate it...but customer too dumb to notice itanyway. seller dont use word butter but marjerine or vegetable spread..
also a quick look on the ingredients already can know..
it's the same as many msian still think evaporated/condensed milk made of milk

This post has been edited by Lion Cut: Jul 11 2018, 07:31 PM

normally i just keep a few pieces extra in the fridge.

Only bodo think sapuan lemak is butter

Butter is expensive cuz it's expensive to make
Next u going to complain why airplane so expensive?

Dah miskin buat cara miskin
Makan roti calit peluh daki je

Rm 12 expensive? How low do you want it? Buikd your own factory and sell it yourself.. Not many competitor oso

Yup, and tengoklah demand and supply.

Is Malaysia a dairy-producing country? A lot of our milks is also imported.
In West Europe, butter is relative cheap and almost same price as margarine.
In Germany, you can get organic millk 1 llitre for about 1.30 euro. In Malaysia, fresh milk 1 little (i.e. not reconstituted kind) already cost at least RM8+.

In Malaysia palm oil melambak and subsidised, so most business use margarine cos it's cheaper.


This post has been edited by jonoave: Jul 11 2018, 08:17 PM

In UK, most popular brands, i.e. Lurpak, President, SCS, Anchor, Kerrygold, generally around £1.90/500gm. I normally wait for offers, the price can go down to £1.50/500gm. House brands like Tesco, Sainsbury only about £1.00.

Lol

Only ignorant people fall for buttery, blend and spread.

Real butter never fall below RM10.

What retarded is thinking
Rm7 per liter is expensive

The best
But for roti la

For cooking not really

I like Golden Churn and Lurpak better. Golden is good for baking, Lurpak is nice for basting and glazing sauce.

President, Elle & Vire FTW

Lurpak is good for sauce or cooking

Scs too creamy, it would affect food taste

But for spreading on bread, nothing could be better
Scs is the best

President never try yet

But i like their cheddar cheese

The closest taste to mcd cheese

Wow, this thread becomes so elaborated, keep the ideas coming! for a rare occasion a topic with less negativity

I actually prefer it the other way round, Lurpak for dry baking, SCS for anything that requires "roux" like texture or puffs like Choux.

Bread spread, depends on bread type, dry/stiff bread = SCS while softer breads i'd go with Bridel.

President is among the neutral in flavor ones here, thus, perfect if you wanna make compound butter.

Another president product i like would be the heavy cream.

Ah. President is neutral. Good then. Can be use for cooking

Wah. Really? Then can try.
I usually bought anchor brand

President seems to be one of the best
A lil bit expensive
But suit most need
Especially if u like ang moh cooking

For a simple reason: Malaysians are not high consumers of dairy products. And with that, there aren't many companies that are willing to invest their time/money to meet existing demand. Importing butter becomes our primary supply, which we are at the mercy of the importers/suppliers.

boooo tak kelakar. sila ban diri sendiri

yeah.. sad it's expensive to get them in this country..

bought butter a month ago, it was my first time trying butter for cooking.. rm12 as well

even making a simple meal like scrambled eggs using the butter already taste and smell so heavenly... dem milky smell... hnghhhh

was using it to try to cook steak on my own.. I still suck arse.. end up with well-done chewy steak.. damn it..

Biasa la
I cook steak for years edy

But mesti ada fuk up once in a while

Practice makes perfect

Well, if wanna jimat
Can get cheap butter like emborg

Or lagi jumat buttercup la
But that aint butter

Steak-essential:

Cast iron skillet (note: MUST HAVE)
EVOO or canola oil
Unsalted butter
Fragrant herbs like thyme or rosemary

cos u go buy spread... why the fuk u go buy butter spread? because u wan simple, u don wan hard butter in fridge u need wait it melt and susah u spread on bread.. because lazy so ppl invented all this spread shit. they aint margarine but is mixture of butter and vegetable oil for easier to spread.

i usually categorize my butters according to flavor profile, cooked texture and butter vs milk fat yield because usually these are the most imprtant factor.

In terns of flavor (the milkiness pungency)

Anchor > Lurpak > SCS > President

cooked texture (creaminess, thickness, saturation)

SCS > lurpak > President > Anchor

Melted butter yield (which has least solid milky clumps)

Anchor > President > Lurpak > SCS

Occasionally, i get rare butter from friends as gift when they come visit, so there are others that i keep like Double Devon and Beppino. But i don't really include them as they are not consistently available.

Brands that i absolutely stay away from(all range, not limited to butter) Emborg.

Lastly, special mention that is pretty yummy for spreads Lescure, for breads like dinner rolls or soft and usually served warm type of bread/buns. Rarely use this for cooking.

This
Thyme mesti ada

And some common mistakes is use butter from very beginning

Should use oil first
Later butter
To baste the meat

This is to prevent butter getting burnt


Theres also 2 mazhab tho for meat

Either flip once, 2~3minutes each side

Or multiple flip, 30seconds each side, until siap depends on want done or medium or rare

Becos no made in local butter

This depends on the thickness of the steak

I'd highly recommend president for steak for the flavor neutrality and "prettier" browning, even better with simple garlic/thyme compound butter prepped* beforehand.


Haha, thats the common problem with butter, difference between spreadable and non spreadable is only simply water vs fat ratio, more water = more spread able, less flavor and burn faster. I usually use butter shaver if i plan to spread. Or if got mood and rajin can shred a little with cheese shredder.

This post has been edited by Hevlaska: Jul 11 2018, 09:45 PM

sous vide bro, no need fancy machines or stuff, just get a bloody thermometer and you can start sous vide away.

If its over 1 inch, usually ill finish in oven for few mins or so, anything less than 1 inch, on pan flip only once each side. Timing cant be accurate because cuts are often different and marbling variance hugely affect timing. The "thumb check" is the best method here.

i posted this sometime ago

https://forum.lowyat.net/index.php?act=ST&f...0#entry87097818

you dont even need a cooler box, as long as your pot is big enough and temp doesnt go down too fast.

Even hainanese white chicken rice is cooked similarly, large pot, boiling water, chicken in, fire off, leave for 30-45 mins.

Wah. Thanks
This is very helpful

Thanks man

Nothing fancy, just a cast iron pan.

For spreading Lurpak salted the best. For baking i'd choose Anchor. For steak i use Darigold.

I use only canned golden churn butter 340g for home made butter cake. Being buying it since the price was RM7 per can until now @ RM20++ per can.
For spread, you can get Anchor or Tatura for RM8++ per block @ Bake With Yen (supermarket selling above RM10). Those 250g butter blocks were around RM6++ 2 years ago @ Bake With Yen.

unsalted one no taste. better don't buy at all lol.

but at least okla.. emborg is just nice.

I use scs and emborg to fry rice

Anchor not nice

all the butter mentioned here are not that great to me.
AOP pls.

Because people like to boast about how expensive their favourite butter is.

For me, I just mentioned my favourite butter is salted SCS and that's it.

See what I mean?

For cooking or baking choose unsalted cos easier to control salt

Poor laws, plus "zero" fair & consistent enforcement!

Let's have a place for people to discuss opinions and ideas, then just post one liner and walk away!

Hi mushy. Long time no see.

simply because our climate cannot sustain dairy cows or the industries properly.