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:

1. 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.
2. 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.
3. 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