Serves 6

Ingredients

• Pork Ribs, 400 grams
• Golden Pear, 4 (washed and rinsed)
• Honey Dates, 1
• Northern Almonds, 10 grams
• Southern Almonds, 10 grams
• Wolfberries, 1 tablespoon
• Dried Fig, 4
• Solomon's seal (玉竹; Yu Zhu), 20 grams
• Water, 1.4 litres

Instructions:

1. Blanch pork ribs till the meat turns white and set aside for later use.
2. Cut pear into slices and set aside for later use.
3. Wash and rinse the rest of the herbs and ingredients and set aside for later use.
4. In a 4.5L Thermos® Shuttle Chef® inner pot, place in all ingredients and bring them to a boil over medium heat.
5. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 8 hours, before serving.

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 outer pot. Food will be served hot during lunch or can be kept warm for up to 8 hours.

Photo and recipe courtesy of Thermos Singapore team.