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Difficulty: Medium
Preparation time: 20 minutes
Cooking time: 45 minutes


Sticky Date Pudding
230g Fresh Black Dates (seeds removed) - KTPH health tip: good source of iron content!
200ml Boiling Water
1 teaspoon Baking Soda (Sodium Bicarbonate)
85g Butter (softened)
175g Caster Sugar
2 each Eggs (large)
165g Self-raising Flour
1 teaspoon Ground Mixed Spice
3 tablespoons Ovaltine Powder - KTPH health tip: most malted drinks are fortified with iron. This is an easy means to incorporate iron in the dish.
2 tablespoons Natural Yoghurt

Toffee Sauce
100g Butter
100g Brown Sugar
120ml Heavy Cream
1 teaspoon Salt

1) Combine baking soda, boiling water, and the dates and let it soften for 15 minutes.
2) Blend into a puree and let it cool down. Meanwhile, pre-heat the oven to 180oC.
3) In a standing mixer, cream the butter and sugar using the paddle attachment until you get a smooth mixture.
4) Add in the eggs, one at a time, each time beating well until you get a smooth batter.
5) Add in the date puree and yoghurt and mix well.
6) Sieve in the flour, salt, mixed spice and Ovaltine. Fold it carefully into the mixture until just incorporated.
7) Pour the mixture into a well-oiled baking pan and bake until the center is cooked through, about 45 minutes. To check, use a toothpick and poke the center of the cake. If it comes out dry, the cake is ready.
8) Meanwhile, place all the toffee sauce ingredients in a saucepan over medium heat. Once it starts to boil, turn down the heat and simmer for about 15 minutes.
9) When the cake is done, poke some holes using a toothpick and pour some toffee sauce over the cake to glaze it.
10) To serve, pour extra toffee sauce over the cake slices and garnish with some orange zest, whipped cream, or even a scoop of vanilla ice cream.

Difficulty: Easy
Preparation time: 10 minutes
Cooking time: 15 minutes


350g Spinach, picked and washed
1 piece Fresh Beancurd (Tau Kua), cut into thick slices
½ cup Anchovies (Baby Ikan Bilis) - KTPH health tip: excellent source of iron!
200ml Chicken Stock or Water
1 teaspoon Chinese Wine
1 teaspoon Soy Sauce
½ teaspoon Sesame Oil
2 teaspoons Cornstarch

1) In a large wok, heat up some oil and fry the anchovies until crispy.
2) Remove from wok and set aside.
3) Using the same oil, fry the beancurd slices until crispy on both sides. 4) Remove from wok and arrange on plate.
5) Pour away any excess oil in the wok and add the chicken stock. Bring to a boil and season with the soy sauce, sesame oil and Chinese wine.
6) Add in the red spinach and cover with a lid for about a minute.
7) Add 1 tablespoon of cold water to the cornstarch to make a slurry. Once the spinach is cooked through and withered, thicken with the slurry.
8) Spoon spinach and sauce over the beancurd slices and garnish with the fried anchovies.

Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 15 minutes


100g Beef slices
1 teaspoon Baking Soda (Sodium Bicarbonate)
150g Broccoli
10g Almonds, roasted and chopped
1 piece Garlic, sliced
2 teaspoons Cornstarch

Sauce ingredients
1 tablespoon Oyster Sauce
1 teaspoon Black Pepper
1 teaspoon Chinese Wine
1 teaspoon Dark Soy Sauce
200ml Chicken Stock or Water

1) Tenderize the beef slices by adding the baking soda and 1 tablespoon of water. Mix well and set aside for at least 20 minutes. Before cooking the beef, wash away the marinade and pat dry.
2) Mix the sauce ingredients together and set aside.
3) Season the broccoli with a little salt and steam for 15 minutes or until cooked through. Arrange them on a plate to form a circle.
4) Add 1 tablespoon of water to the cornstarch to form a slurry.
5) In a large wok, heat up some oil and stir-fry the garlic until fragrant.
6)Add in the beef and stir-fry for about 20 seconds. Add in the sauce and bring to a boil.
7) Thicken the sauce immediately and spoon into the center of the broccoli.
8) Garnish the dish with the chopped almonds.