Serve up to 3


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


  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.



  • 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. 



  • 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/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.


Watch both recipes in action!

3 in 1 Shuttle Chef® One Pot Meal