FRY YOUR BANGUS IN BUTTER. 🗣️ But make sure to clarify your butter first! Clarified butter = butter with the water and milk solids removed, yielding pure butterfat. It doesn’t burn at high temperatures, making it great for frying! 💡 To clarify butter, melt and gently boil unsalted butter. Remove and discard the foam that forms on top—it’s the milk solids that cause your butter to burn. The boiling will calm down once the butter’s water content has been cooked out. Strain the clear golden liqui

Making Clarified Butter (ghee) from goat butter | Village Cooking