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wotcha cooking ep 3 nutrition

Get Active TV: Wot'cha Cooking? [Episode 3]

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And we're back! Join host Ben Logan Sng, Singapore Sport Institute Master Chef Cheryl Teo, and guest Isa Halim as we whip up 3 delectable dishes for you today.

1. Ayam Masak Merah

2. Mexican Chicken Fajitas

3. Apple Crumble

Find out how you can still indulge in your favourite food but keep healthy at the same time in our cooking shows and nutrition series! Try out some of these recipes yourself while you are at home this period, and cook up a healthy feast for your loved ones.

Enjoy the programme! Unsure of what you can do during #CircuitBreaker? From fitness to wellness, skills and knowledge based activities, we've got you covered!

Visit this link: More virtual classes are also available on ActiveSG Circle! :


Mexican Chicken Fajitas (makes 5-6 servings)



1 lime, juiced

1 orange, juiced

2 tbsp extra virgin olive oil

2 garlic cloves, minced 

2 tsp cumin powder

2 tsp salt

Black pepper


~700g skinless chicken thighs

3 capsicums of choice, deseeded and cut into large dice

1 large onion, cut into large dice

Salt and pepper, to taste

Oil for frying 

To serve:

Small tortillas

Avocado, optional

Greek yoghurt, season lightly with salt and pepper and drizzled with extra virgin olive oil.

Lime wedges to serve


  1. Add marinade ingredients to chicken. Allow to marinade while preparing the other ingredients. Preferably leave to marinade overnight in fridge.

  2. Heat 2 tbsp oil in a hot pan. Add chicken and allow to cook and brown, ~5-8min per side. Remove and set aside to cool. 

  3. In a separate pan, heat 2 tbsp oil. Add diced capsicums and onion and allow to brown, ~5-8min.

  4. Slice chicken when cool.

  5. Assemble fajitas and enjoy!


Ayam Masak Merah (serves ~4)


Chicken marinade:

1 tbsp turmeric powder

1 tsp salt

2 tbsp extra virgin olive oil

1kg chicken, chopped, skin removed

Spice mix:

3-5 large red chilli

5cm ginger, ~20g

5 garlic cloves, ~20g

2 medium onions, roughly chopped


4 tbsp oil

Spice mix, from above

100-150g chilli paste, depending on how spicy you would like the dish to be

2 stalks lemongrass, remove tough outer skin and bruise with the back of 

a knife

2 tomatoes, diced

1 cinnamon stick

2 star anise 

5-6 kaffir lime leaves, roughly torn, centre stalk removed

400-600g tomato puree, refer to show for substitute

2 tbsp evaporated milk

Sugar, salt to taste

To serve:

Garnish with cilantro

  1. Marinade chicken for ~30min, preferably overnight.

  2. In a food processor, add ingredients for the spice mix and process until finely chopped.

  3. To a medium pot, heat 4 tbsp oil till hot. Fry spice mix until fragrant and caramelised, ~5-8min.

  4. Add the chilli paste, lemongrass, diced tomatoes, cinnamon, star anise, kaffir lime leaves and tomato puree. Add salt & sugar to taste. Add chicken and allow to simmer ~20min.

  5. Add evaporated milk, make final seasoning adjustments. 

  6. Dish up and garnish with cilantro. Enjoy!



Apple Crumble (serves 4-5)


Apple mix:

4 apples of choice, peeled and cored

1 tsp cinnamon, ground

Handful raisins, or dried fruit of choice


120g plain flour

60g sugar

20g rolled oats, optional

80g butter, softened

Pinch of salt

To serve:

Ice cream, frozen yoghurt, yoghurt

Garnish with mint

  1. Toss apples, cinnamon, raisins together in a baking dish. 

  2. Add crumble ingredients to a medium bowl. Rub mixture together using finger tips.

  3. Top crumble mixture evenly over apples.

  4. Bake in a pre-heated oven at 200 deg Celsius for ~40min, or until crumble topping is golden.

  5. Serve hot with toppings of choice and enjoy!


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