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Bitter Gourd, Carrot and Corn Soup

Serves 3 to 4

Ingredients: 

  • Bitter Gourd, approx. 650 grams
  • Carrot, 3 pieces
  • Corn on Cob, 1
  • Seedless Red Dates, 10 pieces 
  • Dried Cuttlefish, 2 pieces
  • Water, 3 litres

 

Instructions: 

  1. Wash all ingredients well, under running water. 
  2. Cut Bitter Gourd into half lengthwise. Remove seeds and scrap off the spongy centre using a metal spoon. 
  3. Cut the Carrots and Corn into chucks.
  4. Place all ingredients into a Thermos® Shuttle Chef® inner pot and boil on medium heat for 10 minutes. 
  5. Close the inner pot's lid and transfer inner pot into the outer pot.
  6. Let it sit aside for at least 4 hours, before serving.

 

Tips: 

  • Soup in the inner pot can be left in the outer pot for up to 8 hours.
  • For vegetarians, omit the dried cuttlefish.
  • Bitter Gourd is good for diabetic patients, skin complexion, weight loss, lowering bad cholesterol and tonifying the liver.

 

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.