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ming wei nutrition

Get Active TV: Wot'cha Cooking? [Episode 4]

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

1. Okonomiyaki

2. Home made crunchy Muesli

3. Berry Yoghurt Bark

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! :


Okonomiyaki (makes 3 - 4 pancakes)


150g plain flour
1 dashi packet ~10g
2 eggs
1 tsp baking powder
150ml water, add more if
To cook
~500g cabbage, shredded (use the shredding disc in a food processor if available)
1 carrot, shredded (use the shredding disc in a food processor if available)
300g protein of choice i.e., squid, prawns, sliced pork, cheese
Oil to cook
Okonomiyaki sauce
Bonito flakes, refer to show for substitute
Seaweed, refer to show for substitute
Spring onions, chopped

1. In a large bowl, add batter ingredients together. Whisk lightly. Take care not to
overmix as it will cause the batter to be tough. It is ok for the mixture to be lumpy.
2. Add cabbage, carrot and protein of choice.
3. Add 2-3 tbsp oil to a medium sized pan. Add sufficient batter to form a pancake.
Allow to brown and cook through, ~5min each side. Repeat until batter runs out.
4. Add toppings of choice. Serve warm and enjoy!


Homemade Crunchy Muesli


Wet ingredients:
½ cup extra virgin olive oil
½ cup honey
3 egg whites

Dry ingredients:
4 cups rolled oats
2 cups nuts of choice, pre-roasted
1 cup seeds of choice
1 cup dried fruit of choice
½ cup milk powder, optional
Pinch of salt
Cinnamon, optional
Chia seeds, optional


1. Mix wet ingredients together in a medium-sized bowl.
2. Mix dry ingredients together in a separate large bowl.
3. Add wet to dry ingredients, stir till evenly mixed and pour onto a baking tray. Refer
to the show for an alternate way of creating muesli bars from this mixture.
4. If creating muesli clusters: Bake in a pre-heated fan-forced oven of 160 deg Celsius
for ~20-25min until golden brown. Give it a mix mid-way to ensure even browning.
Remove and allow to cool. Clusters will firm up as it cools. Store in an airtight
container for up to 2 weeks.

If creating muesli bars: Press mixture evenly to form a rectangle on the baking tray. Bake in
a pre-heated fan-forced oven of 150 deg Celsius fan-forced oven for ~30min until golden
brown. Slice into rectangles before cooling. Bars will firm up as it cools. Store in an airtight
container for up to 2 weeks.


Berry Yoghurt Bark


Greek yoghurt
Jam or honey if yoghurt is unsweetened
Fresh/ frozen/ dried fruit of choice
Good quality dark choc
Roasted nuts, crushed


1. Line tray with baking paper, spread a thick layer of Greek yoghurt, top with fruit,
nuts and chocolate. Pat ingredients down gently to secure.
2. Freeze till firm, ~2h or overnight.
3. Break into pieces and enjoy!

Have free play of the proportions and types of ingredients to create your winning version of this recipe.