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PRAWN PASTE PORK & CARROT-MUSHROOM-BURDOCK RICE

Serve up to 3

Ingredients:

Prawn Paste Pork

  • Pork, 200 grams (sliced)
  • Sesame Oil, 1/2 teaspoon
  • Sugar, 1/2 teaspoon
  • Corn Flour,
  • Ginger, thumb-sized (grated)
  • Prawn Paste, 3/4 tablespoon
  • Fresh Coriander, garnish before serving

Carrot-Mushroom-Burdock Rice

  • White Rice, 1 cup
  • Carrots, 50 grams (cut into small cubes)
  • Bunapi Mushroom, 50 grams (cut into chunks)
  • Burdock, 50 grams (thinly shaved)
  • Salt, a pinch
  • Fried Garlic, garnish before serving

Instructions:

  1. Marinate pork slices with sesame oil, sugar, corn flour, grated ginger, prawn paste. Mix well and set aside for 10 minutes. Wrap marinated pork with a steaming paper.
  2. Add white rice, 2 cups of hot water, carrots, mushrooms, burdock and salt into the Shuttle Chef® inner pot.
  3. Place in a steamer rack and add wrapped marinated pork on the rack.
  4. Boil contents over medium-low heat for 8 minutes.
  5. When boiling, cover the lid and transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside for 4 hours.
  6. Before serving, garnish prawn paste pork with fresh coriander and carrot-mushroom-burdock rice with fried garlic.

 

Notes:

  • This recipe is based on one of the 3.0L inner pots in Thermos® Shuttle Chef® TCRA-6000.
  • You may refer to this recipe to prepare for the other 3.0L inner pot. 
  • You may adjust the ingredients quantities accordingly for other Shuttle Chef® capacities. 

 

Tip: 

  • You may keep the dish in the Shuttle Chef® for up to 8 hours. Bring the contents to a boil, before serving.

 

Recipe specially created for Thermos® Singapore and cooking demonstration courtesy of Sheryl Ariel Boh, from fb.com/weivillakitchenandfarm and founder of ‘Cooking with Thermos’ Facebook group.

 

Watch both recipes in action!

3 in 1 Shuttle Chef® One Pot Meal