fish maw (herh pio) and mushroom meatball soup | a review of thermos shuttle chef

Today I am sharing a recipe of a soup that I will never tire of.

I have been eating herh pio (花胶), or fish maw, soup since  I was a kid. 

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I SUPER LOVE herh pio soup. I can eat this every day for a week and probably still not get sick of it.

To this pot of herh pio soup, I added Napa cabbage, also known as “wong bok”, as well as mushroom meatballs. This was a meal on its own and today I had this for lunch, as well as dinner. 

YUM!

And let me share a secret with you – this was cooked using my brand new Thermos TCRA-4500 Shuttle Chef

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To cook, all I had to do was to place the ingredients into the inner pot of the Thermos Shuttle Chef, bring the liquid to a boil, and let it simmer for 15 minutes. Then simply place the inner pot into the outer pot, cover and leave it to cook for 1-2 hours!

No more electrical cords and no more spending extra money on electricity!

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The Thermos Shuttle Chef uses patented Thermax vacuum technology which virtually eliminates temperature change by creating an airless vacuum space between two stainless steel walls, resulting in the creation of an insulation layer that performs better than any other. This excellent insulation means there is only a heat loss of 3 to 4 degrees Centigrade per hour, hence the food will continue to cook even without more heat being added to the Thermos Shuttle Chef.

In addition to helping one save money, the Thermos Shuttle Chef is great because

  • It has low carbon footprint and is hassle-free because one does not need to re-heat the food before eating as the food is kept warm by the residual heat in the inner pot.
  • It retains flavor and nutritional value as food is cooked using the residual heat from the inner pot.
  • There is no boil-over so you don’t have to worry even if you are not at home while the Thermos Shuttle Chef continues to cook the food.

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Let me show you how easy it is to cook herh pio soup with mushroom meatballs using the Thermos Shuttle Chef!

Start by bringing a pot of water to a boil. Add the pieces of fish maw and turn off the heat. The fish maw will soften and excess oil will be removed.

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When the fish maw have softened, remove them from the water and slice them into bite-size pieces. Set aside.

In a bowl, mix together minced meat, fish paste and diced mushroom.

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Lift handfuls of the mixture and throw them into the bowl to remove excess air.

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Pour chicken stock and water into the inner pot of the Thermos Shuttle Chef and bring it to a boil. Roll the meatballs into balls, about the size of golf balls.

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Drop the meatballs into the chicken stock.

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Add the fish maw and the Napa cabbage.

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Bring this to a boil, then lower the heat and place the lid on, leaving a tiny gap on one side. Allow this to simmer for 15 minutes.

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Turn off the heat. Adjust the lid so that it covers the inner pot fully. Carefully lift the pot and place it into the outer pot.

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Close the lid of the outer pot and leave this to continue cooking using the residual heat from the inner pot for 1-2 hours, or until you are ready to serve.

IMG_1070If you prefer your soup to be hotter, simply reheat the inner pot just before serving.

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Enjoy! 

Fish Maw (Herh Pio) And Mushroom Meatball Soup
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Ingredients
  1. 1 litre chicken stock
  2. 1 litre water
  3. 500g pork mince
  4. 200g fish paste
  5. 6-7 shitake mushrooms, stems removed and finely diced
  6. 1/2 Napa cabbage, halved and cut into pieces
  7. 2 pieces fish maw
  8. Fish sauce, to taste
  9. White pepper, to taste
Instructions
  1. Bring a pot of water to a boil. Add the fish maw and turn off the heat. The fish maw will soften and excess oil will be removed.
  2. When the fish maw has softened, remove them from the water and slice them into bite-size pieces. Set aside.
  3. In a bowl, mix together minced meat, fish paste and diced mushroom.
  4. Lift handfuls of the mixture and throw them into the bowl to remove excess air.
  5. Pour chicken stock and water into the inner pot of the Thermos Shuttle Chef and bring it to a boil. Roll the meatballs into balls, about the size of golf balls.
  6. Drop the meatballs into the chicken stock. Add the fish maw and the Napa cabbage.
  7. Bring this to a boil, then lower the heat and place the lid on, leaving a tiny gap on one side. Allow this to simmer for 15 minutes.
  8. Turn off the heat. Adjust the lid so that it covers the inner pot fully. Carefully lift the pot and place it into the outer pot.
  9. Close the lid of the outer pot and leave this to continue cooking using the residual heat from the inner pot for 1-2 hours, or until you are ready to serve.
  10. Season with fish sauce and white pepper before serving.
Notes
  1. If you prefer your soup to be hotter, simply reheat the inner pot just before serving.
Adapted from Absolutely Ade
Adapted from Absolutely Ade
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Disclaimer: While this post was brought to you by Thermos Singapore, The Domestic Goddess Wannabe is impressed by the Thermos Shuttle Chef she has received and is amazed by how easy it is to use as well as the great results it produced!

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