best comfort food for rainy season essay

6. Replace After Use

Not replacing things after use is a huge contributing factor to a messy space. Simple things like your jewelries, a pair of shoes, a spatula, or dirty clothes… all these items should have a designated space, and it is where they should be stored. Cultivate the habit of replacing the things right after you use them to minimise the mess in your house.

7. 'One In, One Out' Rule

YOUR 2017 COOKING RESOLUTIONS

Feb 22, 2017

For all the cooking enthusiasts out there, 2017 is the year. It is the year of finally using that brand new frying pan you bought last year, it is the year when you put your shiny plates to good use, and most importantly, 2017 is the year to cultivate good cooking habits - cook healthy, eat clean, and make the year an amazing cooking journey.

Choose Your Seasonings Wisely

5 TEAS TO SERVE YOUR GUESTS THIS CHINESE NEW YEAR

Jan 13, 2017

This Chinese New Year, serve up some homemade teas instead of the typical packet or canned drinks. Both refreshing and a conversation starter, your guests will be thrilled by these easy-to-make alternatives that are great for cooling down on warm days, and make for a wonderful substitute to artificially sweetened beverages!

Freshly Brewed Ice Tea with Fresh Mint

6 DISHES FOR A HEALTHIER APPETITE

Jan 6, 2017

The start to a healthy appetite is to have a hearty appetite. And nothing beats a nourishing home-cooked meal that gives you all the nutrients your body needs. Here are six lip-smacking dishes that you can easily cook and store in a Thermos® Food Jar or Lunch Tote for breakfast, lunch, or even dinner.

Sesame Shrimp and Asparagus Stir-Fry

5 BRILLIANT NO-BAKE & EASY-TO-MAKE DESSERTS

Dec 2, 2016

Think cheesecakes and tiramisus are the only no-bake desserts? Think again. We've found these amazing recipes that do not require an oven (nor hours' worth of effort). From cakes, pies, to sherbet, you can now host your soiree in style.

Key Lime Icebox Cakes

FOUR WAYS TO INCLUDE MAGNESIUM IN YOUR DIET

Nov 21, 2016

Sodium, calcium, potassium… We have heard of these micronutrients, but what about magnesium? Why do we need it and how does it affect our body?

Studies have shown that an appropriate intake of magnesium can help lower the risk of diabetes by facilitating proper insulin secretion. It also affects the health of our heart - magnesium enables a smoother transmission of electrical signals in our body. Calcium may be good for us, but an excessive intake without balancing it with magnesium may lead to cardiovascular diseases and even developing kidney stones. In addition, this micronutrient helps to ease premenstrual syndrome such as bloating, insomnia, weight gain and breast tenderness.

We suggest four types of foods high in magnesium (as well as other health benefits) that you may like to include in your daily diet for a healthier living. It's time to do away with mixed vegetable rice at the coffee shop and pack your own lunch !

21mg of magnesium in every 100g

5 HOME-COOKED FOOD TO SUPPLEMENT YOUR MEAL

Nov 18, 2016

In addition to the daily lunch time conundrum of what to eat, the health-conscious bunch ponders about another matter - where do we get the healthy food? What can we do in order to not be a health snob, but still eat healthier? Here's the trick: go with the majority, but bring along one healthy and easy-to-make side dish in your Thermos ® Food Jar . That way, you can still be a social butterfly without compromising your health!

Lemon Parmesan Broccoli

In our previous article , we talked about how broccoli gives you a decent amount of protein without the same calorie count compared to meat. Indeed, broccoli is a nutrition powerhouse that can help decrease the risk of obesity, diabetes and heart disease. It is also easy to prepare, and does not take too long to cook. This side dish will give you the protein you need for the day.

Orange-Glazed Carrots

If you're looking for easy-to-cook vegetables in the supermarket, don't miss out on carrots. One of the most widely used vegetables, carrots are packed with a host of benefits, from improving the health of your skin, boosting your immune system, improving your digestion to helping you detoxify your body. And remember that advice your mum always gives about carrots helping you improve your eyesight? It's true, thanks to the vitamin A content found in this orange wonder, and in this dish .

Sesame-Miso Cucumber Salad

There are two great things about this dish - miso is lauded for its deliciousness and high antioxidants content, and protection against free radicals that cause signs of aging. Meanwhile, cucumbers are recognised for its nutrients including vitamin C, beta-carotene, and manganese. This combo gives you the best of both worlds, and with a few teaspoons of sesame oil, it's sure to whet your appetite and deliver an umami punch!

Good Green Tea Smoothie

Swap your regular cola with this healthy smoothie , which contains superfoods such as spinach, green tea, avocado, and honey! Spinach lowers your blood pressure; green tea helps burn fat and boost metabolic rate; avocado has more potassium than bananas (lowers the risk of heart attack, stroke and kidney failure); and honey reduces ulcers and eases cough and throat irritation.

Roasted Beet Salad

We all need fibre to facilitate our bowel function, and beetroot does just that. A great source of fibre, beetroot helps prevent constipation, and also stimulates the liver's detoxification processes. It is also one of the richest sources of glutamine, crucial to the maintenance of our intestinal tract. If you haven't done your number two for some time, a serving of the Roasted Beet Salad might just do the trick.

THE ULTIMATE BEEF RENDANG RECIPE

Jun 30, 2016

Imagine a piping hot bowl of Beef Rendang. Its snarls of melted fat, succulent bricks of beef covered with a thick, flavourful gravy, and an aroma that will kick-start your taste buds like coffee on a sleepy Sunday morning. The meat, flecked with a ruddy spice coating, is stewed for hours, and its fall-apart-at-the-touch-of-a-fork tenderness gives way to a puff of steam, revealing layers of deeply marinated goodness.

There is no room for regrets, except when you choose the wrong cut of meat. To make the perfect Beef Rendang, look out for one crucial detail in the meat: the connective tissue.

LUNCH IN OR LUNCH OUT?

May 19, 2016

Bringing packed lunch to work is a smart thing to do: You can fully control your diet by deciding on the right nutrition values and portions, and save those extra dollars for a year-end holiday. It's an extra bonus when the Thermos® Food Jar comes with perfectly engineered insulating properties that keep your food nice and warm for extended hours. However, it most certainly does not mean that you have to be stuck at your desk during lunch hours. Here are five reasons to why leaving your desk for (a packed) lunch is great for your well-being and productivity.

Conversations Breed Ideas

Staying at the same place for hours can be detrimental to the creative process. Exchanging conversations is one way for ideas to percolate and gestate. And what better way to encourage that than having lunch in a relaxing environment? Besides getting some fresh air, having lunch with your colleagues helps build healthy relationships and also lets you learn about different departments and networks, leading you to gain fresh insights and ultimately, valuable ideas.

A Dose of Sunshine

Imagine sitting under fluorescent lights for 8 whole hours - depressing, isn't it? Soaking up the sun for brief moments can jumpstart the production of serotonin, which is a neurotransmitter believed to be connected to mood and happiness. Researchers have found that getting a dose of sunshine can help fight fatigue and enhance stress recovery, which means a happier you.

The Extra Steps

A short 10-minute walk to a lunch venue is a wonderful way to fit in some exercise - especially for busy people - as opposed to the 10-second walk-to-the-microwave-and-back kind of lunch. Think of the extra steps as a complement to your healthy packed lunch, and a way to break up your sitting time.

A Break for the Eyes

The one thing we're all guilty of when we have lunch at our desks is gluing ourselves to the computer screen. As irresistible as Facebook and Korean dramas can be, our back, neck, eyes, and brain can definitely use a break from time to time. Take your lunch elsewhere, have a good laugh with your colleagues, and connect with people offline instead of online.

Feeling Satisfied

Distracted eating' or 'mindless eating' occurs when you're preoccupied with an activity while you're eating. Watching TV, surfing the internet or writing a proposal as you eat can cause poor communication between your body and brain, which results in your brain receiving the message 'hey I'm full, stop eating' a little too late. Consequently, it leads to over-eating and excessive intake of calories. Eating with a group of people may eliminate this problem, leaving you feeling satisfied and adequately full.

GINGERBREAD COFFEE

Oct 6, 2015

Don't you just hate it when your coffee never ever stays hot for long enough in your freezing cold office? You'll either have to down it all while it's still hot, or put up with a cold one. But guess what?

Thermos® brand has a wonderful little mug that keeps your drink nice and warm!

Try this tasty gingerbread coffee to get you through dreary work mornings.

• Coffee beans, coarse ground, 3 tablespoons
• Cinnamon, ground, 1 teaspoon
• Nutmeg, ground, ¼ teaspoon
• Allspice, ground, ? teaspoon
• Ginger, ground, ½ teaspoon
• Molasses, 1 tablespoon (may be substituted with ¾ tbsp brown sugar)
• Boiling water

Instructions:

• Put all ingredients, except water and milk, into a 12 oz. press pot. Add boiling water. Stir with chopstick or handle of wooden spoon.
• Put lid on pot and brew 4 minutes.
• Press plunger and pour coffee into large cup.
• Add hot milk to taste.
• To make with drip coffee: Brew coffee and stir in spices and molasses. Strain into your  Thermos® TCMK-500 Tumbler , and enjoy!

Image and recipe from http://www.food.com/recipe/gingerbread-coffee-press-pot-203888

SUNDAYS ARE FOR PICNICS!

Aug 5, 2015

What are some ways to spend quality time with your family without spending a fortune? We've got a great idea!

In sunny Singapore, there's almost always a great day for a wonderful picnic. Thermos® products can keep your soup, sandwiches and finger bites warm, and the salads and ice cream cold and flawlessly textured for the kids! You can even cook on the way to your picnic! No more troublesome packing and rushing before a family picnic. What a dream!

Try this frozen yoghurt bark as a healthy alternative to ice cream.

• Greek yoghurt, plain, 2 cups plain
• Honey, 2 - 8 tablespoons (adjust according to your preference)
• Strawberries, chopped, 1 cup
• Blueberries, 1 cup
• Mix yoghurt and honey in a bowl.
• Line baking pan with parchment paper.
• Spread yoghurt mixture over parchment paper. Use a spatula to evenly distribute.
• Top with strawberries and blueberries (or whatever fruit you prefer).
• Cover with clingwrap and place in the freezer for approximately 2 hours.
• Remove from freezer and break bark into small pieces.
• Store in an airtight container in freezer till ready to serve, or straight into your vacuum-insulated Thermos®  food jar  and off you go!

Image and recipe from http://www.myfussyeater.com/frozen-yogurt-bark/

MISO AND SAKE-BRAISED BEEF SHORT RIBS

May 7, 2015

If you've ever tried braising your meats, you would know that it is sometimes no mean feat to braise them to soft, tender perfection. It can take several hours and great effort to prepare, but as you savour every bite you take, you'll know that it was simply worth it!

Here is a recipe for a comforting yet substantial meal to share with your loved ones. This flavourful and exciting dish will definitely tantalize your taste buds!

Miso and Sake-Braised Beef Short Ribs (serves 4)

• 1 kg of beef short ribs (preferably boneless, but bone-in works just as well!)
• ⅓ cup mirin
• 1 tbsp red miso (red miso is sweeter and less salty) (may be substituted with white miso)
• 2 tbsp honey
• ½ cup good quality light soy sauce
• 2 ½ cups water or substitute 1 cup with beef stock
• 10 cloves garlic, peeled
• 1 large onion, quartered
• 1 carrot, cut into ½ inch rounds
• 1 radish, cut into ½ inch rounds
• 2 stalks spring onions, green parts cut into 2 inch pieces
• 1 tbsp sesame oil
• 2 tbsp olive oil
• ¼ cup corn flour
• ⅓ cup water
• Remove excess fat and silverskin from ribs and cut them into 1 ½-inch pieces. I like to keep them fairly large for a meatier bite. Check out this link for tips on how to remove the silverskin.
• Over a medium heat in a frying pan, brown the short ribs in small batches on all sides and remove to cool.
• Add garlic, onion, carrot and radish and cook for 5min.
• Deglaze the pan with sake and mirin, scraping the brown bits from the bottom.
• Place short ribs in the Thermos® Shuttle Chef inner pot, add everything from the pan, miso, honey, soy sauce, spring onions, sesame oil and water/broth, cover with lid and bring to a boil over a medium heat.
• Carefully skim the scum off the liquid as it boils, then lower the heat and simmer with the lid on for 20 minutes.
• Place inner pot into the Thermos® Shuffle Chef vacuum outer pot and cover. Leave on your counter for at least 4 hours.
• Remove ribs and vegetables, and skim off all the oil on the surface of the liquid (short ribs exude quite a lot of fat).
• Place inner pot over a low heat and reduce liquid to a sauce using a cornflour-water slurry (mix corn flour with ? cup water and add to liquid).

The sauce should be on the sweet side with an "umami-ness" from the miso and sake, perfect for drizzling over a bowl of white rice.

Esther, who owns this wonderful blog with her husband, Daniel, shares this recipe and its images, as well as their zest for life and delight for food. Check them out for reviews, more recipes and some very enticing food photography!.

Recipe and photos courtesy of Mrs. Esther Goh and Mr. Daniel Goh.

USHER IN CNY WITH A THERMOS-COOKED GOLDEN CHRYSANTHEMUM CHICKEN

Feb 17, 2015

Reunion dinners are annual traditions for Chinese families to come together as one, starting the year off with heaps of food symbolizing happiness, health and good fortune. For Singaporeans especially - we all look forward to a huge array of scrumptious Chinese dishes to fill our ravenous tummies!

If you're cooking up a storm, this is a dish that you should add to your list - Golden Chrysanthemum Chicken (帝皇菊花貴鸡). It's a soupy chicken dish laden with health benefits of chrysanthemum flowers; a lighter dish accompanied by a wafting floral aroma that's sure to impress your family.

THERMOS FOR EVERYONE

In a Thermos® world, things matter. The variety in your lifestyle, the nutrition you need to power up your body, the design and technology we provide to make those things happen.

Whether you're a busy mom packing home-cooked lunches for your kids, or a fitness buff with a protein shake to-go - there's something for everyone leading his or her own unique life.

FAMILY FRIENDLY

We have designed a range of Thermos® products suitable for families - sturdy food containers which are able to store larger volumes of home-cooked fare, and large water bottles to keep the whole family hydrated. This way, keeping your lovingly prepared meals warm for the family while heading for a day out will be easy and fuss-free!

SMART CHEFS

Change your routine food preparation and shorten cooking times while saving gas and electricity at the same time! Products like the Thermos® Shuttle Chef® allow you keep your food warm until serving time while retaining the nutritional value of food. Gone are the days of ladling hot food into large pots and tight-seal containers, and then lugging them to social gatherings or picnics - the Shuttle Chef® is the only all-in-one cooker that you need.

People always say you are what you wear, and that includes the accessories you have on hand. Tote around a Thermos® tumbler that is sleek, chic, and bold with an urban twist! Urbanites will love our range of tumblers made for the modern fashionista on the go, with a classy stainless steel finish and slim shape. Stay hydrated in style with ease and convenience.

SPORTS POWER

Never let bulky tumblers or food jars interfere with your sporty lifestyle when you're raring to go! Catered specifically for the active person, most of our Thermos® sports bottles range are designed with a shock absorbent base and a washable handy sling pouch. You'll be sure that they'll last longer than you ever can in your workouts.

Thermos® brand has everything for a little meal in the afternoon. Whether you're kicking it back with a relaxing meal with friends or feeding yourself for sustenance, our range of mugs and carafes are great companions to your meals or afternoon delights. Hold a pot's worth of coffee in a spill-proof carafe or keep your tea warm in a tumbler complete with a tea strainer - never have to worry about beverages going cold again.

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STEAMED SWEET POTATOES

• Sweet Potatoes, 1 to 2 (scrubbed clean)
• Hot Boiling Water
• Steaming Rack, 1 
• Place steaming rack into the Thermos® Shuttle Chef® inner pot, and fill the inner pot with water, up to the height of the steaming rack.
• Place the plate onto the steaming rack, and sweet potatoes in the plate.
• Bring the inner pot to a boil and transfer it to the Shuttle Chef® outer pot. Let it sit aside for 4 to 5 hours.
• This recipe is based on using a 3.0L Thermos® Shuttle Chef® RPE-3000.
• The sweet potatoes can be kept in the Shuttle Chef® for up to 10 hours. You can prepare them the night before and have it piping hot for breakfast the next day. 
• The steaming rack, plate, and sweet potatoes have to fit well into the Shuttle Chef® inner pot when the lid closed.
• You may not cut the sweet potatoes if they fit well when the lid closed. 
• If you need to cut the sweet potatoes, it is recommended to cut them about the same size for even steaming.

Main photo courtesy of cuisinebank.com.  Photo, recipe and tips courtesy of Sheryl Ariel Boh, from  fb.com/musingsatweivilla  and founder of ' Cooking with Thermos ' Facebook group.

ITALIAN SPICY AND SOUR SOUP

Ingredients (Serves 1)

• Silken tofu (cut into 1.5cm cubes), half block (150g)
• Minced chicken, 2 tablespoons (40g)
• Chopped Parsley, 2 teaspoons
• Sliced red pepper (1/3 or ½ fruit according to your liking)
• Pizza sauce, 2 tablespoons
• Water, 2 tablespoons
• Potato starch, ½ tablespoon
• Soy Sauce, 1 teaspoon
• Salt and pepper to taste

Instructions

• Fill your Thermos® Food Jar with tofu and boiling water and let sit for 5 minutes, without covering the lid.
• Combine minced chicken, parsley, sliced red pepper, pizza sauce, water, potato starch and soy sauce in a microwavable bowl and mix well.
• Wrap and microwave (600W) the mixture for 3 minutes. Heat till minced chicken is cooked.
• Drain fluid from food jar. Add cooked mixture from step 2 to your Food Jar and gently mix.
• Cover with lid, screw tight and let soup sit for 1 hour or more.
• Before serving, add salt and pepper to taste.

WINTER MELON SOUP

Ingredients (Serves 4)

• Winter melon, 200g
• Ham, 4 slices
• Egg white, 1 egg
• Chicken broth, 4 cups
• Sake, 1 tablespoon
• Coriander as garnish
• Potato starch, 1 tablespoon
• Water, 1 tablespoon
• Peel and slice winter melon, cut ham into diamond shapes.
• Heat chicken broth in Thermos® Shuttle Chef® inner pot to boil. Add winter melon, ham slices and seasoning as desired, heat for 2 minutes.
• Place Shuttle Chef® inner pot into outer pot, over lids and let soup simmer for 10 minutes.
• Remove inner pot; put on stove and bring it to boil again. Add potato starch mixed with water, and finally egg white.
• Pour into bowl and serve with coriander.

PORK MISO SOUP

• Pork slices 200g
• Japanese Radish 80g
• Burdock 80g
• Konjac ½ piece
• Small taro (yam) 4 pieces
• Scallions 2 pieces
• Broth of your choice 6 cups
• Miso paste 120g
• Shichimi (ground mixture of red pepper and aromatic spices) to taste
• Cut pork into 2cm wide slices. Cut Japanese radish, carrot and burdock diagonally into bite-sized pieces and soak in vinegar.
• After boiling Konjac cut into 3cm short chunks, skin taro and cut into pieces, and chop scallions into thin and diagonal strips.
• Pour all ingredients (except scallions), including pork slices and broth into your Thermos® Shuttle Chef® inner pot.
• Bring to boil, and let pot simmer on stove for 5 minutes, while scooping away the lye (white froth) on top of the soup.
• Add in Miso paste and heat till almost boil. Remove from heat and place inner pot into Thermos® Shuttle Chef® outer pot to let it simmer for 10 minutes.
• Place your inner pot into the Thermos® Shuttle Chef® outer pot and simmer for 10 minutes.
• Sprinkle some scallions, ready to serve.

LILY APPLE BEEF SOUP

• Lily Bulbs, 100g
• Citrus Peel, 5g
• Wash beef and cut into cubes.
• Wash apples and remove seeds but leave skin on. Cut into mid-size chunks. Prepare lily bulbs and citrus peel by washing them thoroughly.
• Fill your Thermos® Shuttle Chef®  inner pot with water and boil. Put apples, beef cubes, lily bulbs and citrus peel into the boiled water in pot. Stew for 10 minutes.
• Place inner pot into the Thermos® Shuttle Chef outer pot, add salt to taste, and let it cook for 3 hours.

CHILLED AVOCADO SOUP

Ingredients

• Ripe, peeled avocados, 2 fruits
• Vegetable broth, 1 ½ cups
• Whole milk, ½ cup
• Lime juice, 1 tablespoon
• Salt, ¾ teaspoon
• Black pepper, ¼ teaspoon

Fresh cilantro and mint (garnish)

• Cut avocados in half, and remove the pits.
• Spoon avocado into a blender, add remaining ingredients (except garnish), and puree until creamy. Chill soup (puree) for up to 2 hours before serving, or serve immediately.
• Cover leftovers with plastic wrap, refrigerate, and use within 2 days.
• Pour cooked rice into your Thermos® Food Jar , add fruit cubes and let food sit in your food jar for 30 minutes.
• Bring chilled soup outdoors in your Food Jar for consumption while on-the-go.

BUBUR HITAM BLACK GLUTINOUS RICE DESSERT

Ingredients (yields 3 litres of Bubur Hitam):

• Black glutinous rice, 1 ¼ cup
• Sugar, ¾ cup
• Pandan leaves, 4 pieces
• Coconut milk, 150 ml
• Water, 10 cups or more if necessary
• Coconut milk, to taste
• Rinse glutinous rice and pandan leaves twice and drain water. Knot pandan leaves.
• Add 10 cups of water, glutinous rice, and pandan leaves into your Thermos® Shuttle Chef® inner pot.
• Heat up mixture on medium to high heat, while stirring to ensure nothing sticks on the bottom of the pot.
• After mixture has boiled for 15 minutes, insert inner pot into the outer pot. Let sit for at least 5 hours.
• Remove inner pot from outer pot after 5 hours and contents should be thick. Add coconut milk, sugar, and more water if needed.
• Heat up mixture a second time to serve hot.
• Drizzle with some cold coconut milk for a more robust flavour!

Recipe courtesy of Cynthia Lim at  http://www.thebakingbiatch.com/2015/07/bubur-hitam-black-glutinous-rice-dessert.html

PUMPKIN MARIKO

• Pumpkin, 250g
• Milk, 200ml
• Glutinous Rice Flour, 50g
• Wash, peel, remove seeds and cut pumpkin into small pieces. Cook pumpkin pieces until tender and mash it to your preferred consistency.
• Mix glutinous rice flour with water and sugar. Roll dough into bite-size balls.
• Bring a pot of water to boil. When glutinous rice balls float, remove from boiling water.
• Mix milk and mashed pumpkin before cooking the mixture in a pot on low heat. When milk and glutinous rice balls are well mixed in pot, slowly add glutinous rice balls into milk and pumpkin mixture and cook for 2 minutes.
• Pour into your Thermos® Food Jar and share this heavenly dessert with your loved ones!

SAKURA MOCHI

Ingredients   (serves 10)

• Glutinous rice, 1 ⅓ cup
• Red food colouring
• Red bean paste, 160g
• Sakura (cherry blossom) leaves
• Water, 1 ⅕ cup
• Wash glutinous rice and soak it for 1 hour. While soaking add 1 or 2 drops of red food colouring.
• Pour rice and water into inner pot of Thermos® Shuttle Chef® . Boil rice , and simmer in medium fire for 5 minutes.
• Place inner pot into the outer pot, cover lids and let it cook for 15 minutes.
• Add sugar to cooked rice, mix well and slightly mash rice with a pestle.
• Split rice into 10 portions, roll them into oval shapes with red bean paste as filling and wrap around with Sakura leaves. Read to serve.

RED AND BLACK FRUIT SALAD

• Pitted & sliced red plums, 2 fruits
• Raspberries, 1 cup
• Sugar, 1 tablespoon
• Fresh orange juice, 1 tablespoon
• Cinnamon, ½ teaspoon
• Unsalted, shelled & chopped pistachios, 2 tablespoons
• Coarsely torn mint leaves, 3 leaves
• Toss plums, raspberries, and blueberries with sugar, orange juice, and cinnamon; let fruits sit and absorb juice for 15 minutes.
• Serve sprinkled with pistachios and mint.
• Pack a portion of this goodness in a Thermos® Food Jar and enjoy while you're on the go!

CARAMEL PUDDING

Ingredients (serves 4):

• Milk, 1 cup (200cc), scant
• Cream, a little to coat
• Sugar, 3 tablespoons
• Vanilla Essence, a dash

Caramel Ingredients:

• White sugar, 4 tablespoons
• Water, 4 tablespoons
• Heat 2 tablespoons of water and 4 tablespoons of sugar in a saucepan. Continue to cook till mixture starts to caramelise and turn rich golden brown. 
• Add another 2 tablespoons of water and let bubble for a while before pouring into pudding cups pre-coated with cream.
• Beat eggs while slowly adding milk and sugar. Stir in vanilla extract, and mix well.
• Pour mixture into 4 pudding cups and cover with aluminium foil.
• Using your Thermos® Shuttle Chef® inner pot, prepare a hot water bath half the height of pudding cups and place cups in it. When water boils and pudding cups gently moves, continue to heat for another minute.
• Place inner pot with pudding cups into the Shuttle Chef® outer pot and simmer for 30 minutes. Then replace water bath with cold water to chill.
• Tasty Caramel Pudding is ready to serve!

RED SANGRIA

Serves 6 to 8

• Red Wine, 750ml (1 bottle)
• Brandy, 120ml
• Orange, 1 big-sized (sliced with peel)
• Apple, 1 big-sized (sliced with peel)
• Lemon, 1 (sliced with peel)
• Strawberries, 200 grams (sliced)
• Blueberries, 125 grams
• Ice Cubes, to serve
• In a 3.0L Thermos® Shuttle Chef® inner pot, add all ingredients except ice cubes, and mix well.
• Transfer to the Shuttle Chef® outer pot and let it sit aside to marinate for 6 hours to release its fruity flavour.
• Serve by scooping the marinated Sangria into individual glasses filled with ice cubes.
• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000 . You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
• Homemade Sangria can be kept in the refrigerator for up to 5 days.

Photos and recipe courtesy of Thermos Singapore team.

BANANA OATMEAL COOKIES

• 3 pieces banana, ripe
• 1 cup rolled oats
• 1 tablespoon honey
• ¼ cup preferred toppings
• Preheat oven to 350°F.
• Mash medium-sized ripe bananas in a bowl. Roughly chop rolled oats and add to the mashed bananas.
• Add honey and mix until well combined. If desired, fold in your preferred toppings (we used dried cranberries and chopped walnuts)
• Drop dough by the tablespoon, 2 inches apart, on a greased baking sheet. Use a spatula or the back of a spoon to flatten cookies a bit. Bake cookies for 10 to 12 minutes or until brown.
• Let cool on the sheet then transfer to a wire rack to cool completely.

Photo and recipe courtesy of Yummy http://www.yummy.ph/recipe/banana-oatmeal-cookies

GARLIC SHRIMP ON LUFFA CUP

• Minced Meat
• Minced garlic
• Essence of Chicken, a dash
• Soy sauce, a dash
• Sugar, a dash
• Oil, a dash
• Prepare shrimp by removing shell and cutting a slit down the back.
• Cut luffa into section of 3 – 4 cm. Remove middle portion of flesh with a knife, leaving bottom untouched, to make luffa into a luffa cup.
• Combine minced garlic and seasonings. Marinate meat for 30 minutes before stuffing into luffa cup.
• Roll shrimp onto luffa cup and keep in place with a toothpick. Repeat from step 1 to create multiple luffa gourd cup with garlic shrimp, to your preference.
• Place luffa cup(s) into lidded pot and steam for 1 – 2 minutes.
• Remove from lidded pot and pack into your Thermos® Lunch  Tote  for a savoury afternoon snack on-the-go.

ITALIAN-STYLE ROAST CHICKEN

Ingredients (serves 2):

• Chicken thigh, 1 fillet, deboned
• Cheese, 50g, shredded
• Tomatoes, 2 slices
• Salt, 1 teaspoon
• Paprika, 1 teaspoon
• Black pepper, 1 teaspoon
• Basil leaf, a pinch

Directions:

• Rinse chicken thigh, and let dry.
• Marinate chicken with salt, black pepper and paprika. Stuff basil leaf in between meat and skin and marinate for 15 to 20 minutes.
• Heat pan (no need for oil) and place chicken skin side down on medium heat for about 2 minutes.
• Flip over chicken, reduce heat and add tomato slices and cheese.
• Cover pan and roast for 5 minutes.
• Chicken is ready to serve! Fill it into your Thermos® Food Jar  or  Lunch Tote , and you will have a delicious dish for your office lunch or picnic!

Tip: Seasoning your meat longer will make it more fragrant. With the help of a plastic bag, you can put in your seasoned meat and rub the spices on the meat more evenly. When you pan fry your meat, your kitchen will be filled with the aroma of the Italian spices.

CHICKEN STEW WITH BLACK MUSHROOM

• Chicken thigh, 450g, cut into large chunks
• Garlic, 2-3 Cloves, minced
• Onion, 1, Chopped
• Black mushroom, 160g
• Salt (to taste)
• Pepper (to taste)
• Chicken stock, 2 cups
• Oyster sauce, 2 tablespoon
• Light soy sauce, ½ tablespoon
• Pinch of sugar
• Pinch of salt
• Chinese wine, tablespoon
• Cut chicken into chunks and marinade chicken for a good 30 minutes to 1 hour. Soak black mushroom until mushrooms are soft.
• Add onion and garlic to Thermos® Shuttle Chef® inner pot and cook until onions are translucent, then set aside on a plate. Add mushrooms and sauté till soft. Set aside on same plate as the onions.
• Add to simmering hot oil. Brown chicken on all sides.
• When chicken is done, add chicken stock into inner pot. Stir well.
• Pour all of other cooked ingredients back into the Shuttle Chef® inner pot and heat thoroughly while stirring. Put inner pot into vacuum-insulated outer pot and cover lid. Simmer for about 1 hour and add salt and pepper for taste.

Note: Image is for illustrative purposes only

Image Source: http://3hungrytummies.blogspot.sg/2011/10/braised-chicken-with-ginger-fermented.html

CURRY CHICKEN

• Chicken, 450g
• Curry powder, ½ tablespoon
• Light soy sauce, 1 tablespoon
• Curry powder, 3 tablespoon
• Candlenuts, 3
• Garlic, 3 pips
• Shallots, 3
• Ginger, 2cm
• Dried chili, 5

To add to curry

• Potatoes, 2
• Brown onion, 1
• Lemon grass, 1 (bruised at the end)
• Curry leaves, 5 sprigs
• Coconut milk, 300ml
• Water, 300ml
• Salt and sugar to taste
• Marinade chicken with curry powder and soy sauce for 15 minutes.
• Meanwhile, blend dried chillies, shallots, garlic, candlenuts, ginger and curry powder into chilli paste.
• Heat oil in Thermos® Shuttle Chef® inner pot with medium heat. Once oil heats up, add chilli paste and cook until fragrant.
• Thereafter, add chicken and mix well to coat chicken with chilli paste.
• Cook until ingredients begin to dry up. Add water and cook at high heat.
• Add potatoes, onions, lemon grass and curry leaves into the inner pot.
• Once curry boils, place inner pot into the  Shuffle Chef® vacuum-insulated outer pot and cover lid. Leave on your kitchen counter for at least 2 hours.
• Add coconut milk when about to serve.
• Add salt and sugar to taste.

Image Source: http://www.canyoustayfordinner.com/wp-content/uploads/2013/03/coconut-curry-chicken-06.jpg

GOLDEN CHRYSANTHEMUM CHICKEN

• Chicken, 1 medium
• Chrysanthemum flowers, 2 tablespoons
• Red dates, 6 pieces
• Snow fungus, 2 small pieces
• Water, 1.7L
• Salt, 3 – 4 teaspoons

Recipe and photo courtesy of Miss Shirley Tay and  Luxury Haven .

• Beef short ribs (both bone-in or boneless is fine), 1kg
• Sake, 1 cup
• Mirin, ½ cup
• Red miso (you can use white, but red is sweeter & less salty), 1 tablespoon
• Honey, 2 tablespoons
• Good quality light soy sauce, ½ cup
• Water, 1 ½ cups or beef stock, 1 cup
• Peeled garlic, 10 cloves
• Quartered onion, 1 large
• Carrot, 1 cut into ½ inch rounds
• Radish, 1 cut into ½ inch rounds
• Spring onions, 2 stalks with green parts cut into 2 inch pieces
• Sesame oil, 1 tablespoon
• Olive oil, 2 tablespoons
• Corn flour, ¼ cup
• Water, ⅓ cup
• Remove the excess fat and silverskin from the ribs and cut them into 1 ½-inch pieces. I like to keep them fairly large for a meatier bite. Check out this linkfor tips on how to remove the silverskin.
• Add the garlic, onion, carrot and radish and cook for 5min.
• Deglaze the pan with the sake and mirin, scraping the brown bits from the bottom.
• Place the short ribs in the Thermos® Shuttle Chef® inner pot, add everything from the pan, miso, honey, soy sauce, spring onions, sesame oil and water/broth, cover with the lid and bring to a boil over a medium heat.
• Carefully skim the scum off the liquid as it boils, then lower the heat and simmer with the lid on for 20min.
• Place the inner pot into the Shuffle Chef® vacuum outer pot and cover. Leave on your counter for at least 4 hours.
• Remove the ribs and vegetables, and skim off all the oil on the surface of the liquid (short ribs exude quite a lot of fat).
• Place the inner pot over a low heat and reduce the liquid to a sauce using a cornflour-water slurry (mix the corn flour with ? cup water and add to the liquid).

The sauce should be on the sweet side with an “umami-ness” from the miso and sake, perfect for drizzling over a bowl of white rice.

Recipe and photo courtesy of Mrs. Esther Goh and Mr. Daniel Goh at  danandesther.tumblr.com

MEAT AND POTATOES

Ingredients(serves 4)

• Potatoes, 500g
• 1 medium onion
• 1 small carrot
• Green peas, 2 teaspoons
• Beef broth, 1½ cup
• Mirin, 2 tablespoons
• Soy sauce, 5 teaspoons
• Wash and peel potatoes. Cut potatoes, beef, onions and carrots into bite-sized pieces.
• Heat oil in your Thermos® Shuttle Chef® inner pot. Lightly fry beef, onion, carrots and potatoes for 7 minutes.
• Proceed to add sugar, Mirin, soy sauce and beef broth.
• Place Shuttle Chef® inner pot into the outer pot and let contents simmer for 30 minutes.
• Add green peas and stir thoroughly before serving.

GUANGZHOU FRIED RICE

• Rice, 2 bowls
• BBQ Pork, 80 grams
• Shrimp, 40 grams
• Lettuce, 30 grams
• Oil, 1 tablespoon
• Dice BBQ pork and shrimp. Wash and cut lettuce, and beat egg.
• Pour oil into wok and warm over medium heat. Then switch to smaller fire and cook egg.
• Add BBQ pork and shrimp and fry till cooked.
• Add rice, salt and stir fry evenly till grains are clear and glossy. Add lettuce and stir fry thoroughly.
• Fill your Thermos® Food Jar with this delicious meal and you can have a delectable meal on-the-go.

Tip: Depending on your liking, you can add Chinese sausages to your fried rice.

PAPAYA PORK RIBS SOUP

Ingredients (Serves 3-5) : 

• Pork soup bone, 300g
• Sweet corn, ½ cob
• Water, 3 litres
• Salt, 2 tablespoon
• Pepper, a dash
• Sesame oil, 1 teaspoon (optional)

I nstructions :

• Rinse pork bones and blanch them in Thermos® Shuttle Chef® inner pot to get rid of smell and any residue. Drain and add water to bring pork to boil. Lower fire, cover pot leaving a gap and simmer for 15 minutes after that.
• Clean corn and papaya, and cut them into slices of 2 cm in width
• Add corn to soup, then continue to simmer for another 10 minutes.
• Transfer inner pot into outer pot, and let sit for 1-2 hours.
• Add papaya just before serving and bring inner pot to boil. Simmer for 15 minutes and you are ready to serve your Healthy Papaya Pork Rib Soup.

Recipe and photo courtesy of Shirley Tay at  http://www.luxuryhaven.co/2016/01/tasty-papaya-pork-rib-soup-in-thermos-shuttle-chef.html

SHELLFISH SOUP

Ingredients (Serves 4):

• Prawns, Medium, 8
• Scallops, 8
• Celery, 1 stalk
• Onion, Medium, 1
• Australian Potatoes, 2
• Cherry Tomatoes, Medium-size, 3
• Bacon bits, 1 tablespoon
• Bay leaf, 1
• Thyme, 1 sprig
• Garlic cloves, 2
• Peppercorns, 10
• Fish or Chicken Stock, 1.5 litre
• Olive Oil, 1 tablespoon
• Butter, 1 tablespoon
• Salt, to taste (optional)
• Peel and dice carrots and potatoes. Slice celery, garlic and onions. Cut tomatoes into halves. Clean shellfish and set aside.
• Heat oil and butter in the Thermos® Shuttle Chef®  inner pot. Gently fry bacon bits till fragrant.
• Add celery, carrots, potatoes, onions and garlic. Stir fry for few minutes. Cover pot and let cook for about 2 - 3 mins.
• Using a sachet d'épices, put bay leaf, thyme leaves, peppercorns inside. Add sachet of herbs and stock to vegetables mixture. Cover and simmer for 10 mins.
• Add seafood and tomatoes to soup. Bring to boil and turn off heat.
• Transfer to outer pot and let it brew for more flavours.

Recipe and photo courtesy of Shirley Tay at  http://www.luxuryhaven.co/2014/08/thermos-shuttle-chef-makes-delicious-shellfish-soup.html

GALBITANG KOREAN BEEF SHORT RIB SOUP

• Beef short ribs, 1kg, bone-in
• Radish, 1, about 600g, peeled and cut into bite-sized pieces
• Onion, 1, peeled but left whole
• Garlic, 4 cloves, peeled
• Fish sauce, 2 tablespoons
• Spring onions, chopped to garnish
• Salt and white pepper, to taste
• Trim the short ribs of any excessive fat and silverskin. Place in a pot, cover with water and bring to a boil. Let it boil vigorously for 10min. Pour our the water and rinse thoroughly in running water, making sure to use your fingers to “scrub” the bits of scum away from the ribs.
• Add the blanched ribs into the inner pot of the Thermos® Shuttle Chef® and enough water to fill the pot 80% full. Bring to a boil, then lower heat to simmer for 30min, uncovered. Skim off any scum or oil that floats to the top.
• Add all the other ingredients and more water if necessary to ensure the pot is 80% full. Simmer for 20min, covered.
• Place the covered inner pot into the Shuttle Chef® outer pot. Leave on your counter top for at least 3 hours.
• Discard the onion, garnish with spring onions, season to taste, and serve.

If you're fastidious about having a clear soup, you can cool the soup to room temperature, refrigerate it, and remove the solidified fat.

Recipe and photos courtesy of Mrs. Esther Goh and Mr. Daniel Goh at  http://danandesther.tumblr.com/

CHAWANMUSHI

• Mushrooms, 2 (halved)
• Fishcake, 4 slices
• Chicken, cut into 4 pieces

Seasonings:

• Soup stock, 1½ cup
• Wine, 1 tablespoon
• Salt, ½ tablespoon
• Soy Sauce, 1 tablespoon
• Cook chicken and shrimp in wok.
• Beat eggs and stir in broth, salt, wine and soy sauce.
• Separate and pour egg mixture into 4 ramekins. At the same time, drop mushrooms and cooked chicken and shrimps into each ramekin.
• Fill half of your Thermos® Shuttle Chef® inner pot with boiling water and place in the ramekins. Boil it on the stove for 2 minutes and simmer for another 2 minutes.
• Insert the inner pot into the Shuttle Chef® outer pot, close lid and let it sit for 20 minutes.

Photo & recipe courtesy of Thermos® Taiwan. Resource of information and copyrights reserved by Crown Manufacturing Corporation.

FRENCH ONION SOUP

• Unsalted butter, 4 tablespoon
• Yellow onions, 2 pounds sliced 1/4-inch into half circles
• Sugar, 1 teaspoon
• All-purpose flour, 1 tablespoon
• Dry sherry, ½ cup
• Homemade chicken or vegetable stock, 3 cups
• Fresh thyme, 1 Bunch
• Bay leaves, 3 pieces
• French baguette, 1 small, sliced crosswise into ½-inch pieces
• Gruyere cheese, 8 ounces grated on the large holes of a box grater (about 3 cups)
• Black pepper, freshly ground
• Melt butter in Thermos® Shuttle Chef® inner pot, on medium-low heat. Add onions. Spread them out into as thin a layer as possible. Sprinkle with sugar and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
• Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme into the Shuttle Chef® inner pot, and bring to a boil.
• Place inner pot into the vacuum-insulated outer pot and cover lid. Leave on your kitchen counter for at least 3 hours.
• Meanwhile, lightly toast bread under a broiler; set aside.
• Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle ½ cup of grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread does not burn. Serve immediately.

Image source here . 

SWEET CORN AND CHICKEN SOUP

• Sweet Corn, 4
• White onion, 1 small
• Garlic clove, 1
• Knob ginger, 5cm
• Vegetable oil, 2 tablespoon
• Sea salt, 1 pinch
• Shao Xing wine or dry sherry, ½ cup
• Chicken stock, 7 cups
• Chicken breast, 200g, cut to slices
• Light soy sauce, 2 teaspoon
• Egg, 2 lightly beaten
• Spring onion, 1 tablespoon finely sliced
• Remove kernels from corn cobs by running a sharp knife down the sides of each cob, you should have about 3 cups of corn. Alternatively, frozen corn kernels from any supermarkets would work too. Peel and finely dice onion and garlic. Peel ginger and cut into thin slices and then into fine strips.
• Heat oil in Thermos® Shuttle Chef® inner pot and sauté onion, ginger, garlic and salt for 1 min. Add in white wine and simmer for another minute, or till liquid has been reduced by half. Stir in corn and chicken stock, and bring to boil.
• Place inner pot into the vacuum-insulated outer pot and close lid. Leave on kitchen counter for at least 1 hour.
• After an hour, open lid, stir through chicken and add soy sauce for taste.
• Slowly pour beaten egg into soup in a thin stream, stirring constantly with a fork, forming fine "Egg Ribbons".
• Serve soup in a bowl and garnish with spring onions.

PUMPKIN SOUP

• Pumpkin (skinned), 130g – 140g
• Unsalted butter, 3g
• Any desired soup stock, half cube
• Cut and dice pumpkin into 1cm cubes.
• In a saucepan, melt butter and lightly fry the pumpkin pieces.
• Pour boiling water into your Thermos® Food Jar and put lid on to preheat container. Wait for 3 minutes before discarding the water.
• Boil soup stock cube in water and add milk. Then pour everything into your food jar, add fried pumpkin cubes and put lid on.
• Let it sit in your Food Jar for at least 1 hour before consumption.

BRAISED PORK

• Pork (streaky, with some fats), 1,500g,
• Ginger, 3 – 5 slices
• Soy Sauce, 2 tablespoons
• Cooking wine
• Rock Sugar, 1 tablespoon
• Cut pork into slices.
• Heat wok and add sugar, ginger, and shallots. Stir-fry pork till surface of meat turns golden brown.
• Add soy sauce, cooking wine and continue to stir-fry till sauce starts to boil.
• Reduce heat, cover pot and simmer for 10 – 20 minutes till meat is tender.
• Remove from heat and serve. Fill it into your Thermos® Food Jar or Lunch Tote , and bring this sumptuous meat as a side dish for your meal on-the-go.

Tip: Soaking meat in cooking wine for 15 min prior to cooking can remove the raw smell of meat.

TANGERINE PEEL AND RADISH PORK KNUCKLE

• Pork knuckle, 400g
• Cherry belle radish, 200g
• Garlic, 20g
• Ginger, 20g
• Dried tangerine peel, 5g
• Essence of chicken, 2g
• Fermented bean curd, 5g
• Rinse pork knuckle and cut into pieces. Rinse cherry belle radish, and dice ginger and tangerine peel.
• Add water, garlic, and tangerine peel into your Thermos® Shuttle Chef ® inner pot. After tangerine peel emits fragrance, add fermented bean curd, cherry belle radish, pork knuckle, and boil for 5 minutes.
• Remove inner pot from stove and insert into Thermos® Shuttle Chef® outer pot. Close lid and let simmer for one hour.
• After one hour, open lid and add essence of chicken, salt, and sugar. For a thicker sauce base, simply reheat inner pot on stove.

Health tip: Pork knuckle is abundant in collagen, a protein known to keep the skin smooth and moisturized.

HOMEMADE SWEET APRICOTS

• Apricots, 3
• Rinse apricots and remove skin and seeds, then slice into quarters.
• Add sugar and 1 tablespoon of water into a pot. Melt sugar completely and add apricots into sugar mixture.
• Cover and simmer apricot slices for 15-20 minutes.
• Ensure apricots have cooled before serving, or refrigerate them if you prefer it cold!

CHESTNUT AND SWEET POTATO SOUP

• Sweet potato, 120g
• Sweet roasted chestnut, 80g
• Water, 200ml
• Vegetable stock, 1 teaspoon
• Milk, 400ml
• Cream, 2 teaspoon
• Salt, 1/8 of teaspoon

Instructions: 

• Wash, peel, and dice sweet potatoes. Wash chestnuts thoroughly.
• Melt butter in your Thermos® Shuttle Chef® inner pot. Add sweet potatoes and chestnuts and fry until surface of sweet potatoes are transparent.
• Add water and vegetable stock, and bring to boil. Cover inner pot and turn to low heat for 5 minutes. Insert inner pot into outer pot to keep warm for 5 minutes.
• Add 100ml of milk and pour all contents into mixer and blend thoroughly to a smooth paste.
• Pour mixture back into inner pot of Shuttle Chef® and add remaining milk. Let mixture simmer in Shuttle Chef® for 5 minutes.
• Season with salt, pepper and some fresh cream before serving.

BEANIE RICE

Ingredients: 

• Green beans, 20g
• Kidney beans, 20g
• Soybeans, 20g
• Red kidney beans, 20g
• Black beans, 20g
• Liquorice, 10g
• Wash and soak red kidney beans, black beans, kidney beans and soybeans in water; wash green beans, rice and liquorice.
• Add water, rice, beans, and liquorice to inner pot of your Thermos® Shuttle Chef® . Heat and bring to boil. 
• Boil for 5 minutes, and insert inner pot into the outer pot of your Shuttle Chef® and simmer for 40 minutes.

Tip: Beans usually do not soften easily when cooked in normal pots. After simmering in Shuttle Chef® for 40 minutes, the hard surface breaks down, releasing the beans' nutrients completely, giving you the best quality protein.

PENNE SALAD

• Penne pasta, 100g
• Romaine lettuce
• Bacon, 2 large pieces
• Grated cheese, 2 tablespoons

Penne Salad Sauce ingredients

• Yogurt, 80g
• Mayonnaise, 1 tablespoon
• Garlic Powder, 1 teaspoon
• Mix all Penne Salad Sauce ingredients in bowl and mix thoroughly.
• Cut bacon strips into 1cm wide bite-size strips.
• Wash and chop Romaine lettuce into bite-size pieces. Fry bacon until crispy.
• Boil 2L of water in your Thermos® Shuttle Chef® inner pot, add 20g of salt and penne, and heat for 1 min before inserting into the outer pot to cook penne by heat insulation.
• Once penne pasta is boiled, drain water, and while it is hot add in half of the Penne Salad Sauce.
• When penne pasta is cooled, add in Romaine lettuce and bacon strips and remainder Penne salad sauce. Sprinkle grated cheese and serve.

ORANGE PEEL AND GINGER TEA

• Dried orange peel, 20g
• Raw ginger slices, 10g
• Licorice, 5g
• Tea leaves, 5g
• Put dried orange peel, ginger slices, licorice and tea leaves into Thermos® mug or tumbler. Add boiling water.
• Cover and tighten lid, let it sit for 10 minutes.
• Ready to serve. You can store this calming tea in your Thermos® tumbler to enjoy when you are on-the-go.

WOLFBERRIES RED DATES GINGER TEA

• Wolfberries, 10 pieces
• Red dates, 5g
• Raw ginger, 3 slices
• Water, 800g
• Soak wolfberries in warm water for 2-3 minutes. Cut open red dates in the centre with a knife.
• After soaking wolfberries, put them together with red dates into a clean pot, add water and heat to boil. When boiled, add raw ginger slices, turn down to small fire, cover pot & heat for 5 minutes.

APRICOT JASMINE TEA

• Jasmine tea leaves, 1 teaspoon
• Dried apricot, 2 pieces
• Boiling water, 300ml
• Put Jasmine tea leaves and dried apricot in a Thermos® mug or tumbler.
• Add 300ml boiling water, cover with cap and let it simmer for 2 minutes.

FRITILLARIA TEA

• Sweet almonds, 6g
• Fritillaria, 15g
• Wolfberries, small amount
• Put sweet almonds, Fritillaria, wolfberries into Thermos® mug or tumbler. Add boiling water.
• Cover and tighten lid, let it sit for 10 minutes. Ready to serve.
• If preferred, honey can be added after tea has cooled down slightly.

OSMANTHUS LOTUS LEAVES TEA

• Dried osmanthus, 1g
• Tea leaves, 2g
• Put dried osmanthus, lotus leaves and tea leaves into Thermos® mug or tumbler. Add boiling water.
• Cover and tighten lid, let it sit for 6 minutes. Ready to serve.

MAPLE CINNAMON LATTE

Ingredients (Serves 1, 330ml):

• Instant coffee, 1.5 teaspoon
• Hot water, 50ml
• Maple syrup, a little more than 1 tablespoon
• Warm Milk, 280ml
• Cinnamon sugar to taste
• Pour maple syrup and instant coffee in your Thermos® tumbler or mug.
• Add boiling water to dissolve all ingredients well.
• Add warm milk.
• Sprinkle cinnamon sugar to taste.

RUSSIAN HERBAL TEA

Ingredients (Serves 1):

• Hot water, 300ml
• Herb tea bags (mint or chamomile ) tea bags, 2 bags
• Peach or Grape jam, 2-3 tablespoon
• Put tea bag in a cup and add hot water, steep tea bag for 1-2 minutes.
• Add 2-3 teaspoon of jam to suit your taste.
• Keep this tasty drink in your Thermos® mug so you can enjoy sipping this nutritious beverage throughout the day.

LEMONGRASS GREEN TEA

• Roasted green tea, 2 tea bags
• Lemongrass, 1-2 stalks
• Put tea bag in a pot, add boiling water and steep for about 2 minutes.
• Remove tea bags and put in raw lemongrass, leave for another 2 minutes.
• Add desired amount of sugar.
• Pour drink into your Thermos® mug or flask to seal its freshness! Enjoy!

ORANGE MINT ICE TEA

• Black tea (orange pekoe), 2 tea bags
• Hot water, 150ml
• Orange juice, 60ml
• Granulated sugar, 2 teaspoons
• Mint Leaves, 2 pieces
• Put teabags in the pot and add boiling water. Cover lid and let it sit for approximately 2 minutes.
• Then, remove teabags and add granulated sugar into the tea. Dissolve sugar well.
• Pour tea into glass, add orange juice and mint leaves. Chill with ice. Serve with orange slices as garnish.
• Put beverage in a Thermos® tumbler or mug to ensure freshness and kept cold.

ROSEMARY GREEN TEA

Ingredients(serves 1):

• Green tea, 2 tea bags
• Rosemary, 1 branch
• Put tea bags into a Thermos® tumbler with strainer , add hot water.
• Cover lid and steep for about 2 minutes before removing tea bags.
• Add in Rosemary branch and serve.

CHINESE STYLE SESAME BROCCOLI

• Broccoli, 1 small
• Sesame oil, 2 teaspoons
• Dressing sauce, ½ tablespoon
• Oyster sauce, ½ tablespoon
• Toasted sesame seeds, 2 tablespoons
• Black pepper to taste
• Cut and wash broccoli thoroughly.
• Heat sesame oil in Thermos® Shuttle Chef® inner pot and briskly fry broccoli.
• Add dressing sauce and oyster sauce. Stir fry till boil.
• Remove Shuttle Chef® inner pot from heat and put into Shuttle Chef® outer pot.
• Close lid and simmer for 4 minutes. Garnish with toasted sesame seeds and black pepper to taste, before serving.

SIMMERED PUMPKIN

• Pumpkin, a quarter (500g)
• Water, 3 cups
• Sugar, 2 tablespoons
• Remove all pumpkin seeds and cut into bite-size pieces.
• Boil pumpkin pieces with water in Thermos® Shuttle Chef® inner pot over medium heat. Once boiling, add Mirin and sugar, and cover inner pot with lid and continue heating for 5 minutes.
• Add soya sauce and simmer. Remove from heat and insert inner pot into outer pot for pumpkin to simmer for 30 minutes.

Enjoy!  Tip: Pumpkin is rich in ?-carotene, which transforms into Vitamin A and is good for the eyes and skin.

EGG AND MILK PORRIDGE

• Sugar, a pinch
• Beat egg until light and fluffy. 
• Wash rice thoroughly to remove impurities before putting into your handy Thermos® Food Jar .
• Simmer milk on low heat to boil; add egg to milk mixture and stir well.
• Pour milk and egg mixture into your Food Jar, cover lid and leave mixture to sit in food jar for one and a half hours to cook the rice.
• Before serving, sprinkle on some sugar to taste.

MINCED MEAT MACARONI

Ingredients (Serve 4):

• Minced meat of choice, 450g
• Elbow macaroni, 2 cups
• Tomatoes, 2 
• Soy sauce, 2 tablespoons
• Fill your Thermos® Shuttle Chef® with water.
• Bring elbow macaroni to boil, close inner pot lid and place inner pot into the Shuttle Chef® outer pot. Let it sit for 7 to 9 minutes.
• In the meantime, wash and cut tomatoes into small cubes and dice onions.
• Drain water from inner pot, and set elbow macaroni aside. In the inner pot, stir fry onions slightly and add minced meat. Stir well and add cubed tomatoes and elbow macaroni. Season with soy sauce.
• Bring to the boil for 5 minutes, cover inner pot with lid and insert into the Shuttle Chef® outer pot. Let it sit for 20 minutes before serving.

Photo is for illustration purpose only.

CHEESY FISH PORRIDGE

• Salmon, 4 pieces (boneless)
• White rice, 2 cups
• Carrot, 1 (small)
• Mushroom, 4 pieces
• Ginger, 1 (small)
• Cheese salt, 1 teaspoon
• Wash and cut salmon into bite-sized pieces.
• Peel ginger and juice it. Mix ginger juice with salt and marinate the salmon for 5 minutes.
• In the meantime, peel and mince carrot into tiny pieces, and cut mushrooms into bite-size cubes.
• Rinse rice thoroughly and drain water. Heat and boil rice with water in the Thermos® Shuttle Chef® inner pot for 5 minutes. Add salmon, carrots and mushrooms.
• Stir well, and boil for another 5 minutes. Once boiling, cover inner pot with lid and insert into the Shuttle Chef® outer pot. Let it sit for 1 hour.
• Add in cheese salt and mix well before serving.

KIWI MANGO PORRIDGE

• Half a kiwi fruit
• Remove skin of both fruits. Cut fruits into bite size pieces. While preparing fruits, soak rice in water for an hour.
• Cook rice with water in a pot.
• Serve this delicious dish warm.

SAUCY SQUID

• Squid, 2 cups
• Celery, ⅓ stalk
• Garlic, ½ clove
• Pickled cucumber, 1
• Canned tomatoes, 1 can (400g)
• White wine, ⅓ cup
• Laurel, 1 stalk
• Salt, ⅓ teaspoon
• Remove squids cartilage and cleaned thoroughly. Cut squid into rings of 1cm width, and cut squid tentacles into pieces of 4cm width. Season squid with salt and pepper.
• Slice onion and celery. Chop garlic into fine pieces. Cut pickled cucumber into half and slice thinly sideways.
• Fry garlic with olive oil in Thermos® Shuttle Chef® inner pot till fragrant. Add onion, celery, and pickled cucumber and fry together.
• Add squid, white wine, canned tomatoes, and laurel into inner pot. Bring to boil and simmer for 5 minutes over medium heat.
• Remove inner pot from heat and insert into Shuttle Chef® outer pot. Let sit for at least 10 minutes before serving.

ROAST BEEF SANDWICH

• Roast Beef, 3 thin slices
• Bread, 2 slices (cut into 8 pieces)
• Butter or Margarine, amount as desired
• Lettuce, 1-2 slices
• Tomato, 2 slices (cut into 5mm thick)
• Onion, 1/8 of 1 bulb (cut into thin slices)

Sauce Ingredients:

• Tomato Ketchup, 1 tablespoon
• Fresh Cream, 1 tablespoon 
• Toast bread, and apply butter or margarine as desired.
• Mix sauce ingredients in a bowl.
• Add roast beef, lettuce, tomato, onion to bread, and sprinkle with mixed sauce to taste.
• Before serving, cut bread into bite-sizes.
• You may also prepare a homemade Roast Beef by yourself using a Thermos® Shuttle Chef® with this  East Roast Beef recipe . 

Photo and recipe courtesy of Thermos Japan.

SPICY POTATO SALAD

• Red Washed Potatoes, 1500 grams (1.5kg)
• Garlic, 2 cloves
• Whipped Cream, 6 tablespoons
• Seeded Mustard, 2 teaspoons
• Chopped Parsley, 2 tablespoons
• Chopped Mint, 2 tablespoons
• Olive Oil, 4 tablespoons
• Ground Cumin, 1 teaspoon
• Ground Coriander, 1 teaspoon
• Vegetable Stock, 3 cups
• Salt, ½ teaspoon 
• Pepper, 1 teaspoon
• Bacon Bits, 300 grams

Preparations:

• Rinse potatoes and cut into bite-sized cubes. 
• Remove garlic skin. Crush garlic with the flat side of the knife and set aside, for later use. 
• In a separate bowl, add whipped cream, mustard, chopped parsley and chopped mint and mix well. Set aside this dressing in the fridge, for later use. 
• Using a 4.5L  Thermos ®  Shuttle Chef ®  inner pot, heat oil over low heat. Stir fry potatoes till it turn slight brown. 
• Add garlic, ground cumin, ground coriander and stir fry for 1 minute. 
• Add vegetable stock till it cover the potatoes, then add salt and pepper. Bring it to a boil and simmer for 5 minutes. 
• When boiling, cover the inner pot with lid, and transfer it into the Shuttle Chef® outer pot. Let it sit aside to allow heat insulation cooking for 45 mins. 
• After 45 mins, save ½ cup of the vegetable stock and set it aside for later use. Drain potatoes. Add the ½ cup vegetable stock into the dressing and mix well. 
• In a serving bowl, add potatoes, dressing, and mix well. Sprinkle with bacon bits and enjoy!
• 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®. 
• This spicy potato salad is served hot. 

LONGAN RED DATE AND WOLFBERRY TEA

• Longan meat, 18 grams (about 6 pieces, halved)
• Wolfberries, 10 grams (about 8-10 pieces)
• Red dates, 5 grains
• Brown sugar cubes, 20-30 grams
• Room temperature water
• Gently rinse all ingredients.
• Put all ingredients in your Thermos® tumbler .
• Add hot water till about 3/4 full and tighten lid. Let it sit for 10 minutes.
• Pour room temperature water till full rim and your Longan Red Date and Wolfberry Tea is ready to drink!

LAVENDER MINT & WOLFBERRIES TEA

Lavender, 1 teaspoon Mint, 3 pieces Wolfberries, 10 pieces Rock sugar, small piece

Put lavender, mint, wolfberries and rock sugar into Thermos® mug or tumbler. Add 500ml boiling water. Cover and tighten lid, let it sit for 10 minutes. Ready to serve.

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KBG-4500 SHUTTLE CHEF® THERMAL COOKER

September 26, 2016

Perfect for busy people who still prefer to cook their own meals! The KBG-4500 is a thermal cooker that allows you to save energy while preserving all the nutrients and vitamins in your food. Its deep inner pot gives you a large cooking capacity (4-6 people), so you can even make extra portions for friends and family. Its 5mm reinforced base ensures that food does not get over cooked or burnt. You only need to spend a short time preparing the food in the morning to have a hot meal later in the day. 

SPECIFICATIONS

• Capacity (inner pot) 4.5L
• Dimensions Width × Depth × Height (approx. cm) : 31 X 26.5 X 24
• Weight (approx) : 3.1kg
• Colour : Clear Brown

B-3000 FOOGO FOOD JAR

Perfect for pint-sized hands, the B3000 food jar from our Foogo range of products was created for babies and kids in mind. Its small capacity means it's also light and compact enough to throw into your baby's carry-all bag. Its double wall vacuum insulation ensures maximum temperature retention, while its stainless steel interior and exterior makes it adequately durable to withstand regular use or drops by young children.

An ergonomically designed lid with rubber grip and non-slip, scratch-resistant base reduces the chances of messy spillages.

• Capacity : 0.29L
• Heat insulation (6 hours) : 44°C & above
• Cold insulation (6 hours) : 15°C & below
• Dimensions Width × Depth × Height (approx. cm) : 9 X 9 X 12
• Weight (approx) : 290g
• Colour : Blue, Pink

SK3000 FOOD JAR

Replenish your energy on-the-go when you pack your favourite foods with you in the SK3000 food jar! Suitable for both older children and health conscious adults alike, your favourite foods will remain tasty, fresh and warm (or cold if you're packing dessert or a salad!) thanks to the double wall vacuum insulation. A wide mouth makes it easier for filling, eating and washing.

Plus, the container will stay cool to the touch even if you're filling it up with hot food; you won't find any condensation either if you're storing cold foods. The best part? The SK3000 comes with its own compact serving bowl and a foldable stainless steel spoon.

• Capacity : 0.47L
• Heat insulation (6 hours) : 58°C & above
• Cold insulation (6 hours) : 11°C & below
• Dimensions Width × Depth × Height (approx. cm) : 9.5 X 7.5 X 14.5
• Weight (approx) : 350g
• Colour : Midnight Blue

JBI-380 FOOD JAR

Made with the same structure as our stainless steel vacuum insulated bottles, the JBI-380 is great for both kids and adults alike. It's also leak-proof yet easy to open, so your favourite nutritious soups, salads, stews and desserts stay secure even when you throw it into your bag. Your food stays at just the right temperature for maximum enjoyment. A detachable inner lid enables you to clean it thoroughly.

• Capacity : 0.38L
• Heat insulation (6 hours) : 56°C & above
• Dimensions Width × Depth × Height (approx. cm) : 9.5 X 9.5 X 12.5
• Weight (approx) : 300g
• Colour : Lettuce, Tomato

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8 Pinoy Comfort Food Recipes to Keep You Warm on Rainy Days

• Posted on Aug 20, 2020 Aug 20, 2020
• 3 minute read

Ina Louise Manto

Aug 20, 2020   •   Ina Louise Manto

The hot and humid summer days are finally over and now, all we want to do is stay in bed all day, wrapped in a thick blanket. The rainy season is upon us and have you noticed how you get more appetite in this weather? Because same. Amid the food trends that we’ve been ordering this quarantine, there’s still nothing better than these Pinoy comfort food that will keep you warm and bring some nostalgia:

Originally from Batangas, lomi is an egg noodle dish known for its distinct thick soup that’s best eaten some toyomansi. If you eat it in Batangas, you would find that the classic lomi only has boiled egg, slices of liver, toasted garlic, and chicharon. But just like other Pinoy dishes, there are different versions of it now: some add vegetables or even lumpia as toppings. Check out how the recipe above combines the comfort food with another favorite: beef pares.

Batchoy traces its roots to La Paz in Iloilo, getting its name “La Paz Batchoy”. It’s a hearty soup that has round “miki” noodles with slices of pork, pork innards, and chicharon on top. Traditionally, the broth is made with shrimp paste, which adds saltiness to the dish. But if you want to give a twist (but without losing the basics) to this Ilonggo dish, try this lechon kawali recipe that pork lovers would enjoy.

Arroz Caldo

Arroz caldo doesn’t only bring comfort on rainy days. You probably remember this from your childhood as one of the dishes your mom makes when you’re sick. It’s essentially a thick rice porridge that uses glutinous rice, chicken, and lots of ginger. Served with boiled egg and seasoned with fish sauce and calamansi, arroz caldo is a dish that would certainly warm you up on a cold day.

Of course, there’s a rainy day comfort food for the sweet tooth too. Who knew that you can have dessert for breakfast (or any meal of the day tbh)? Champorado is a rice porridge dish made with tablea (cocoa) and milk or coconut milk, and served with evaporated milk on top. But which do you prefer: powdered milk or the usual evap? To balance the palate, some enjoy pairing the sweet dish with something salty like tuyo or, like the recipe above suggests, bacon.

8 of the Weirdest Bizarre Food Combinations That Pinoys Love 8 of the Weirdest Bizarre Food Combinations That Pinoys Love Ina Louise Manto | May 04, 2020

Tinolang Manok

If you love ginger and chicken, you’re probably a huge fan of this classic dish. It’s traditionally made with green papaya and siling labuyo leaves with fish sauce and onions in the soup. Tinola may be a simple dish, but that’s precisely why it’s so comforting.

Sinigang is probably one of the most flexible Pinoy dishes because you can switch so many of its ingredients: from the choice of meat and vegetables to the souring agents. That’s why there are plenty of variations of it! If your mom is emptying your fridge, she can easily get rid of old vegetables and meat by whipping up a pot of sinigang. The best part of this dish is its sourness that you balance with patis!

The rainy season cannot pass without having this staple snack. Who would eat soup with pasta? Pinoys. Made of macaroni pasta with shredded chicken and vegetables, sopas is another dish that fits the unique Pinoy palate.  The creamy flavorful broth is like a warm hug when you’re feeling under the weather — literally and figuratively.

People go to Tagaytay for two things: the cool weather and bulalo. It’s a simple soup made with beef, corn, leafy vegetables, potatoes, and fish sauce, but it’s packed with flavor. And you can’t forget the star of the show – bone barrow! The collagen just melts in your mouth but watch out: eat too much and you might start feeling dizzy.

Instant noodles

Nothing can still beat the good old instant noodles on a rainy day. It’s quick and easy to prepare, and you can dress it up however you want. Whether it is paired with stringy cheese or an egg, instant noodles are a cheap way to satisfy your rainy day cravings.

8 Instant Noodles Hacks to Try When You’re Broke But Feeling ~Fancy~ 8 Instant Noodles Hacks to Try When You’re Broke But Feeling ~Fancy~ Meryl Medel | Jun 08, 2020

What are your favorite rainy day meals? Share with us below!

Related Topics

• pinoy comfort food
• rainy days food

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12 Soup Recipes To Carry You Through Rainy Days

• BY: Jasper Castro
• June 30, 2019

Rainy days can be quite a hassle, but there are some pleasures to it, too. Hot, steamy soup is also extra enjoyable during these cold days. For some, who’ve acquired colds due to the season, soup is also one bowl of comfort as it warms up your sinuses—especially if the soup is spicy! So, take advantage of the weather and get all warmed up in the kitchen with bowls of these piping hot and delicious soup recipes:

1 Easy Oriental-style Nido Soup Recipe

This delicious Chinese soup is a restaurant classic for a reason. You can easily make it, too! Delicious doesn’t have to be complicated after all.

2 Khao Soi (Thai Curry Noodle Soup) Recipe

The curry soup, infused with spices, really warms you up. Plus, when you eat it with all the steam rising from the bowl, you get to inhale all the delicious aromas.

3 Cream of Mushroom Soup Recipe

We’ve all enjoyed instant mushroom soup, but there’s a world of difference when you make it from scratch. There’s so much more to mushrooms! You get to taste more of its complex flavors when you don’t rely on canned mushrooms.

4 Pork Meatball and Misua Soup Recipe

The hot, slippery misua , the hefty, meaty pork meatballs, and the mellow flavor that brings it all together into one delicious slurp make this recipe the perfect comfort food for rainy days. Add in your childhood memories, and you’ve got a meal that’s a delight to the belly and your soul.

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5 Mushroom-Miso Soup Recipe

You should be cooking with miso more! Miso adds umami, vitamins and minerals, and probiotics—which in turn will help guard you against the sickly perils of rainy weather! (Here’s a tip about probiotics: don’t add miso into boiling soup! Add it in when it’s just hot enough to sip instead.)

6 Hot And Sour Soup Recipe

We just love this exciting, hot soup! You get the mixed textures of crunchy wood ear mushrooms, tender tofu and shiitake mushrooms, and then the bold, vibrant sourness from the vinegar. There’s so much happening in one bowl, and yet it sings this harmonious song on your taste buds.

7 Molo Soup Recipe

Molo soup is just so incredibly comforting. Those hot pockets of delicious meat dumplings along with the steaming, mellow-flavored soup are bound to melt the ice in anyone’s heart.

8 Tom Yum Soup Recipe

Tom Yum’s mixture of spices and aromatics gives it its distinct flavor that both warms you up and perks you up. Having trouble finding lime? You can use lemons or calamansi instead.

9 Spicy Beef Noodle Soup Recipe

Slurp this hot noodle soup for something truly satisfying. The hearty beef explodes with the flavorful broth. Also, have you ever eaten spicy food during a bout of cold? It’s heaven-sent!

10 Chicken Caldo Recipe

Chicken soup has always been known for being good for colds not only because of its steam which clears up your clogged-up sinuses but because of the collagen that dissolved into the soup that’s actually anti-inflammatory. Although it’s not the cure to the cold, it’s a nutritious soup that will help boost your immunity during these trying times.

11 Sinigang Na Baboy Recipe

There’s really nothing like the taste of home! Warm, sour, sinigang will nourish and warm you—the sustenance you need for those rainy nights.

12 Bulalo Recipe

Delectable, beefy, delicious, satisfying, and nutritious— bulalo will give you the strength you need to face the weather or maybe bury deeper into the covers!

When you get home after a long, rainy day, a bowl of hot, delicious soup is the best way to cap a day. It’s easy to eat, it’s warming, it’s nutritious, and most especially, it’s comforting. If you’ve got loved ones coming home as well, make sure you’ve got enough for everyone. Everyone needs a bowl of soup that tastes like a hug!

Here are a few tips as well when you cook up these soups!

Stock-up on imperishable veggies.

It’s harder to get beautiful, fresh veggies during this season and to move around due to weather-induced trafficso it’s also good practice to stock your pantry when there’s inclement weather. Also, often the liquid included in canned vegetables can be used for your soups to add even more flavor.

Make your soup  ahead of time.

Busy nights don’t mean you don’t deserve soup. You can work around it by making the soup ahead of time. This is a good idea as long as your recipe does not contain seafood which will go bad after a day.

If you refrigerate your soup, make sure you cool it down first. To cool it down as fast as possible, transfer it to a shallow container. Make sure to cover your container to avoid contamination. However, don’t let your food cool down for too long at room temperature. Food is best refrigerated before the two-hour mark at room temperature. This is because warm temperatures will encourage bacterial growth.

You can also freeze soup to make it last longer.

Frozen soup can last from 2-3 months! Store your soup in a freezer-friendly container with a lid or a freezer bag. Leave some headspace as freezing will cause the liquid to expand.

When reheating the soup, make sure to be gentle with the heat if the mixture contains milk to avoid separation. If the mixture, on the other hand, has thickened too much in storage, get it to your ideal consistency again by adding in liquid and seasoning to taste again.

Read more articles about:

• easy soup recipes , evergreen , hot soup recipes , rainy day recipes , soup , soup recipe , soup recipes

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Comfort Foods For the Rainy Weather

With the cool, breezy and gloomy effects of the rainy season in the Philippines, everyone needs warmth, comfort and delighting meals that will pump you up on a lazy weather.

Here are some scrumptious comfort foods to keep you up on a gloomy day:

Goto is one of the top Filipino soup dishes during rainy days because of its yummy and energizing taste. It is a rice porridge with ox tripe and pig intestines that gives a great taste to the soup. Tokwa’t Baboy (Tofu and Pork) is the perfect pair for Goto.

2. Arroz Caldo

Arroz Caldo is also a Filipino-style congee with chicken as its top ingredient – added with egg, green onions and ginger makes it perfect.

Quick trivia: Many Filipinos doesn’t know the difference between Lugaw, Arroz Caldo and Goto. Their difference is the main ingredients used; Lugaw is plain, Arroz Caldo has chicken, while Goto has some tasty body parts of a pig.

If you want a combination of creamy and salty, Sopas is one of the easiest types of Filipino soup to prepare and could be served at any time of the day. It is usually composed of milk, macaroni elbow, meat, and vegetables.

One of Iloilo’s classic dishes is the Batchoy which is very famous in the Visayan area. Batchoy is a noodle soup which is usually topped with crushed Chicharon.

Batangas’ famous Lomi uses thick egg noodles for its dish. This type of soup has a thick broth and round noodles with toppings like shrimp, pork, liver and some vegetables.

6. Champorado

Champorado is a Filipino-style chocolate-flavored oatmeal which is usually served during breakfast. Here in the Philippines, Champorado is perfect with Tinapa Flakes and milk on top.

7. Ginataang Bilo-Bilo

One of the rarest types of soup is the Ginataang Bilo-Bilo. It has a sweet and creamy combination of ingredients like the , jackfruit, sweet potatoes, taro, tapioca pearl, and coconut milk. It is best served when warm.

8. Sotanghon

Sotanghon is typically made with chicken parts and thin strips of noodles but satisfyingly delicious.

Bulalo is usually being equated to Nilaga because of its ingredients and taste. Bulalo is made up of beef shanks and bone marrows and some vegetables. This is a famous dish in the southern area of Luzon.

Molo is a soup composed of molo noodles, pork toppings and vegetables.

11. Sinigang

One of the usual types of soup that is served in Filipino restaurants is the Sinigang. It is known for its perfect combination of sour and savory taste. It usually goes with pork, beef, fish, and shrimps. But whatever main ingredient used, Sinigang has always a place in the hearts of the Filipinos.

Same as Bulalo, Nilaga also uses beef as its main ingredient. Some uses pork along with potatoes and other leafy vegetables.

#Food #Soup #FilipinoComfortFood #FilipinoSoup #ComfortFoodsFortheRainyWeather

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