Skip to content
!
Kindly note that myactivesg.com and sportsingapore.gov.sg will experiencing downtime due to scheduled maintenance on 6 JUL, 10 - 11am.
SportSG’s Advisory For Resumption Of Sport And Physical Exercise & Activity For Phase Two (“Safe Transition”) is now available. Refer to our latest advisory and FAQs, Operating hours as well as infographic for more details.
Facilities update: Temporary closure of ActiveSG facilities From 9 - 11 July 2020
wot'cha cooking ep 13 nutrition

Get Active TV: Wot'cha Cooking? [Episode 13]

Share Facebook Twitter Whatsapp Email

 

Join host Ben Logan Sng, Singapore Sport Institute Dietitian Parim and Azlina as we whip up 3 delectable dishes for you today.

Ayam Percik

Nasi Beringin (Lemongrass rice)
Kueh Lompang Pandan (Steamed Pandan Rice Cakes)

 

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!

 

Catch more of Get Active TV's LIVE shows here! : https://circle.myactivesg.com/getactive-tv-live

 

 

Ayam Percik (Grilled Percik Chicken) (serves ~3)

 

Ingredients:

400 g chicken pieces

1/3 teaspoon turmeric powder

2 tablespoon dry chilli paste
½ lemongrass
2 cm galangal
70 g peanuts, ground
100 mL light coconut milk
200 mL chicken stock
1 teaspoon tamarind pulp with 2 tablespoon water
1 tablespoon oil
Salt to taste

 

Blend into a fine paste (A):

1 medium red onion
2 cloves garlic 
1 cm ginger
1 candlenut

 

Method:
1. Marinate chicken pieces with turmeric powder and salt for 15 minutes.
2. Saute Ingredient A, dry chilli paste, lemongrass, galangal for 5 minutes till caramelised.
3. Add chicken stock, coconut milk, ground nuts, tamarind juice, chicken pieces and simmer under low heat for 20 minutes.
4. Remove chicken pieces and continue to simmer the sauce to a thick like paste.
5. Bake the chicken in the oven for about 10 minutes at 180°C to crisp and char the chicken.
6. You can dip the chicken in the sauce or save some calories by serving the sauce at the side!

 

 

Nasi Beringin (Lemongrass Rice) (serves ~5)

 

Ingredients:

 1 cup of basmati rice, washed and drained
 1 cup of low Fat milk
 1 cup of water
 ½ tablespoon minced ginger
 5 stalks of lemongrass, use only white part, slice each stalk into half
 2 medium onion, sliced
 Few spring onion, finely chopped
 1 stick cinnamon
 3 cloves
 3 cardamom
 1 star anise
 1 teaspoon butter
 1 tablespoon canola oil
 Salt to taste
 Handful of coriander leaves (garnish)

Method:
1. Heat oil and butter in a pan.
2. Sauté spices till fragrant. Add onions, ginger, spring onion and lemon grass until onion are tender and glazed.
3. Add rice and gently stir fry till grains are glazed.
4. Transfer rice into rice cooker. Add water, milk and salt. Mix it well.
5. Turn the cooker on. Once the rice is cooked, fluff up the rice and cool few minutes to let the steam escape.
6. Sprinkle coriander leaves as garnish. Ready to be served.

 

 

Kueh Lompang Pandan (Steamed Pandan Rice Cakes) (serves ~24 mini pieces)

 

Ingredients:

BATTER:
 75g rice flour
 25g tapioca flour
 Pinch of salt

PANDAN JUICE:
 115g pandan (screwpine) juice (grind 5-6 pandan leaves with 120g lukewarm water, extract
the juice).
 50g sugar
 200g lukewarm water

COCONUT TOPPING:
 100g desiccated coconut
 Salt to taste
 2-3 pandan leaves, cut into smaller pieces

Method

Prepare topping:
1. Steam coconut with pandan leaves over high heat for 10 minutes.
2. Remove and add salt to steamed coconut and mix well. Remove and set aside.

Prepare batter:
1. Place rice flour and tapioca flour in a mixing bowl. Add salt and stir to mix.
2. Lightly grease the cups you use to steam the cake with oil.
3. Add sugar, pandan juice and lukewarm water till sugar is dissolved.
4. Whisk pandan mixture into flour mixture till batter is mixed well. Transfer into measuring cup.
5. Pour mixture into greased cups about ¾ full. Steam over high heat for 12-15 minutes (for smaller cups).
6. Cooked kueh will come out clean on toothpick.
7. Remove the cups from steamer and let it cool down for 5 minutes. Remove the kueh by running a toothpick around the edge and lift them up.
8. Serve with coconut topping.