Serves 5 to 6
Ingredients:
- Pork Ribs, 500 grams
- Bitter Gourd, 1 (approx. 450 grams, cut into chunks)
- Carrot, 300 grams (cut into chunks)
- Dried Scallops, 30 grams
- Seedless Red dates, 10
- Wolfberries, 2 tablespoons
- Water, 1.5 litres
- Coriander, for garnish
Instructions:
- In a 4.5L Thermos® Shuttle Chef® inner pot, add all ingredients, bring the contents to a boil on medium heat and simmer for 10 minutes.
- When boiling, close the inner pot's lid and transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside for at least 8 hours.
- Before serving, garnish with coriander.
Notes:
- This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.
Tips:
- If you are preparing this dish overnight, re-boil the contents in the morning for at least 10 minutes on medium heat and transfer it back into the Shuttle Chef® outer pot. Soup will be served hot during lunch or can be kept warm for up to 8 hours.
- Easily cut a bitter gourd into chunks by cutting it into half lengthwise and remove seeds by scrapping off the spongy centre with a metal spoon.
Photo and recipe courtesy of Thermos Singapore team