Cold Storage promotion - page 49 - NO LONGER VALID *

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<retailer> - <MM/DD/YYYY - MM/DD/YYYY> - Sales products - ,<products from flyers>. Page 49
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Scroll through this Cold Storage promotion valid from - to - to see the latest sales. On 51 pages of the current weekly offer, you will find the best goods from the Hypermarkets and Supermarkets category. If you want to save on your next shopping trip to Cold Storage, don't forget to look through the entire catalogue from page 1 to page 51. If you want to shop smart and save on your next shopping trip to Cold Storage, don’t miss the latest weekly offer full of amazing prices and wonderful discounts. Come back to Top Catalogues every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

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Products in this catalogue

THE FINAL SAY Stowgimmer Braised Pork Belly (Lu Rou) PREP 30min COOK 60min (in pressure cooker) Ingredients (serves 4-6) 1kg skin on pork belly 1 red chilli, sliced, to serve THE HERB DANGGUI 2 pieces star anise (ANGELICA SINENSIS) has 600ml water always intrigued me - from it being dubbed a cousin of ginseng, to its unique taste. Even though Eurasian or Filipino cuisine rarely employs this characteristically Chinese ingredient, my encounter with it has always been surprising and pleasant. I added it to the original recipe of The Salted Plum's signature dish, as it goes great with red meat and enhances the recipe. 1. Mix all ingredients for braising liquid and bring to a boil. Simmer braising liquid for 30min. 2. Cut pork into thick slices or 2 stalks spring onion, chopped, to serve Born of mixed ethnicities, Braising liquid • 3 pieces dried red chilli 20g old ginger 4 cloves garlic and having received training in both European and contemporary Asion techniques, Chef Dannel Krishnan novigates cultures and flavours with finesse. Presently the Executive Chef of Five Ten cubes and braise for at least 2-4hr, or thr in pressure cooker. If using slow cooker, let it braise overnight. 3. Let braised pork sit in braising liquid overnight before serving. and heat up before serving. -300g dark soya sauce 200g light soya sauce Holdings, parent compony of Taiwanese-inspired The Salted Plum, Chef Dannel honed his skills at Michelin- starred establishments such os Bocchanalia, Sushi Kimuro ond Saint Pierre. 200g hua tiao chiew 15g five-spice powder 5g white pepper powder 4. Garnish with sliced red chillies 50g white sugar 1 cinnamon stick and chopped spring onions, serve with steamed white rice. 48 Cold Storage TEXT& RECIPE DANNEL KRISHNAN PHOTOGRAPHY FRENCHESCAR LIM ART DIRECTION & STYLING JANICE TÂN

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