RECIPES FROM COLDSTORAGE WEBSITE.

For more easy to prepare recipes please go to:
http://www.coldstorage.com.sg/mall/

FRENCH CHICKEN CASSEROLE WITH POTATOES AND CARROTS-->
Ingredients: 200g boneless chicken leg (cut to bite size) 80g potatoes, peeled (cut to bite size) 80g carrots, peeled (cut to bite size) 40g cherry tomatoes 1tbsp olive oil 35g garlic, minced 35g white onions, diced 30g fresh thyme, chopped
2 cups white wine 1 cup chicken stock Pinch of salt and pepper 10g unsalted butter 1 cup cream Garnish: pinch of cajun spice
Method:
1.Heat up a non-stick pot with olive oil, fry the onion and garlic till fragrant.
2.Add in the potatoes, carrots, cherry tomatoes, and chicken leg, de-glaze with white wine. Add in chicken stock.
3.Add in the rest of the ingredients except the cream, and braise for 5-8 mins.
4.Season to taste, add in the cream, butter and garnish.-->

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Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd

WARM MINI CHOCOLATE CAKE WITH ICE CREAM-->
Chocolate Mix A: 250g dark chocolate (unsweetened) 250g unsalted butter 150g fine sugar 1 tbsp plain flour Chocolate Mix B: 5 nos whole eggs 5 nos egg yolk
Garnish: 35g raspberry 35g strawberry 35g blueberry 1 cup berry sauce 1 tub ice cream
Method:
1.Lightly dust the baking mould with butter and flour.
2.Place chocolate mix A into the mixer bowl, warm the bowl into a hot bain-marie (water bath).
3.Melt chocolate mix A well.
4.Using a whisk, slowly cool down the mix at low speed for around 6-8 mins. Add in chocolate mix B and whisk well.
5.Pour the chocolate mix into the baking mould. Preheat the oven to 185oC, bake the chocolate for 6-8 mins.
6.Serve chocolate cake with garnishes and ice cream.-->

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Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd


FRESH MANGO WITH GLUTINOUS RICE BALLS-->
Ingredients: 100g Fresh Mango (Scoop into small balls) 300g Cooked Glutinous Rice
Garnish: 1cup Coconut Milk

Coconut Syrup: 1cup Coconut Palm Sugar 1cup Water 1no Pandan leaf
Method:
1.Combine all the coconut syrup ingredients together, mix well and bring to boil, then simmer for 2 mins.
2.Roll the glutinous rice into mini balls and stuff a mango ball into it.
3.Drizzle the coconut milk and syrup over it.-->

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Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd

TORIKATSU DON-->
Ingredients (serves 2, preparation time 20 mins):
2 cups Cooked Japanese Rice 5g Seaweed Strip 30g First Choice Onion (Sliced) 2 Cups of Water 8 tbsp First Choice Fragrant Soy Sauce 40g Thinly sliced White Cabbage Pinch of Chilli Pepper 2 First Choice Whole Egg
Chicken (Torikatsu): 2x50g First Choice Chicken Escalope 2 tsp Flour 1 First Choice Eggwash 1cup First Choice Oil Pinch of Salt and Pepper Pinch of Chilli Powder Japanese Breadcrumb Garnish: 35g Japanese Pickled Vegetable
Method:
1.Flatten the chicken to thin escalope, season with chilli powder, salt and pepper. Lightly dust with flour , egg wash the chicken escalope, crumb it with Japanese breadcrumb and shallow fry it in a non stick pan to crispy.
2.Heat up another pot with 1 cup of water, sliced onion and 4tbsp First Choice fragrant soy sauce. Bring to a boil.
3.Add in the crispy chicken, seaweed strips, sliced cabbage, chili pepper and a raw egg over it. Simmer the mix to a boil or until the egg white is cooked.
4.Pour the mix over the cooked vita rice and serve.-->

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Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd

More Healthy Shopping Tips
· Read food labels. The nutrition label printed on food packages provide nutrition facts – from the amount of calories, fiber, total fat to the food's ingredients – which enable you to compare foods and make a healthier decision.
· Buy lean cuts of meat. For leaner meat, look for the words "round" or "loin" for beef and "loin" or "leg" for pork. Opt for skinless poultry or remove the skin before cooking.
· Choose whole-wheat over white bread. White bread has too little fiber and too few nutrients for the calories. Instead, look for 100 percent whole-wheat breads, with whole-wheat flour listed as the first ingredient on the label, and 2 grams of fiber per ounce.
· Buy 100% fruit juices instead of fruit drinks or fruit punch which have extra sugar added for flavoring and no additional vitamins or minerals.
· Look for nonfat or low-fat and low-sodium varieties of snack foods.
· Limit the amount of baked desserts and crackers. Many of these are made with partially hydrogenated vegetable oil – a source of trans fat.
· Watch out for the amount of sodium in frozen dinners, canned foods, and prepackaged foods. Some of these are very high in sodium, and can contain well over 1,000mg per serving. As a guide, aim for less than 400mg of sodium per serving in canned foods, and less than 700mg of sodium per serving in frozen dinners.