FairPrice promotion - 26.12.2019 - 12.02.2020 - page 14 - NO LONGER VALID

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Scroll through this FairPrice promotion valid from 26.12.2019 to 12.02.2020 to see the latest sales. On 15 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 FairPrice, don't forget to look through the entire catalogue from page 1 to page 15. If you want to shop smart and save on your next shopping trip to FairPrice, 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.

Products in this catalogue

Preparation Time: 15 mins Cooking time: 20 mins Serves: 4 pax Recipe by Chef Eric Teo Ingredients 1 can Method Golden Chef Australian 1. Boil Golden Chef Australian Baby Baby Abalone 8's Roasted Chestnut Abalone in can for 15 minutes. Set aside to cool before opening. Drain well. 1 pkt Braised Australian Baby Abalone with Red Yeast Sauce清炖澳洲小鲍鱼香拌红酵母酱 12 nos Quail Eggs (hard boiled and deshelled) Old Ginger (sliced) Garlic (sliced) Shallots (sliced) Rice Wine Chicken Stock tbsps Red Yeast Paste 2 tbsps Soya Sauce Sugar Canola Oil Fry old ginger in hot canola oil over slow fire till lightly brown. 3. Remove ginger and fry the quail eggs. 4. Removed the eggs, strain the oil from the wok. In the same wok, add in shallots, garlic and red yeast 2. 1 no 2 nos 2 nos 100ml 100ml yeast paste, and fry till 5. Add in rice wine to deglaze the wok, add chicken stock and all other ingredients (except abalone) and quick fry i 1 tbsp 1 tbsp Corn Starch for thickening (optional) Spring Onion (for garnish) in high heat. 6. Add baby abalone and toss well. Thicken with cornstarch. 7. Garnish with spring onions and coriander leaves. Ready to serve. Coriander Leaves (for garnish) Golden Chef Australian Baby Abalone GOLDEN CHEF Australian Baby Abalone 6's / 8's / 10's -12's (Drained Weight 150g) 425g Australia DEIS Paepeaeaeaeneaeaea PaeneneOeaeaeaeoemeaene aeneaeaeoeaeneneaeneaeneneDeaen Serves: 6 pax Preparation Time: 20 mins Cooking time: 20 mins Recipe by Chef Eric Teo Ingredients 1 can Method Golden Chef Australian Premium Wild Abalone ½ tbsp Golden Chef Abalone Sauce 3 tbsps Sakura Prawns (dried) Wawa Cai (cut into halves) Pumpkin (seeded and cut into pieces) Chicken Stock Chicken Powder 1. Boil Golden Chef Australian Premium Wild Abalone in can for 15 minutes. Set aside to cool before Braised Australian Premium Wild Abalone with Golden Sauce 清炖澳洲特级野生鲍鱼拌黄金酱 opening. Drain well before slicing the abalone. 2. Fry Sakura prawns with canola oil till crispy and set aside. 3. Bring chicken stock to a boil and add in Wawa Cai to blanch until 3 nos 300g 600ml ½ tsp 2 tsp 1 tbsp soft. Set aside. Sugar Canola Oil 4. Add pumpkin, sugar, Golden Chef Abalone Sauce and chicken powder into the stock. Cover for 15 minutes over medium heat. Use a hand blender to puree the 5. stock and pumpkin into a smooth paste. 6. Pour the sauce over a deep dish and place the Wawa Cai and abalone on the sauce. Golden Ghef 7. Garnish with Sakura prawns. Ready to serve. Australian Premium Wild Abalone Australi GOLDEN CHEF Australian Premium Wild Abalone (Drained Weight 150g) 425g జాజాడా 14

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