Join host Ben Logan Sng, Singapore Sport Institute Dietitian Liyan together with Special Guest Senior Parliamentary Secretary of MCCY, Baey Yam Keng, as we whip up 3 delectable dishes for you today.
1. Tomato Noodles
2. Pot Stickers
3. Muah Chee
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!
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1. Tomato Noodles (Serves 4)
200 g cherry tomatoes, halved or quartered
~4 cm ginger, sliced
4 cloves garlic, minced
400 g minced meat (chicken/pork)
200 g spinach, chopped
4 tbsp olive oil
~300 g dried noodles
Stir fry sauce:
o 4 tbsp oyster sauce
o 4 tbsp light soy sauce
o 2 tbsp tomato sauce
o 2 tbsp black vinegar
o 1 tbsp dark soy sauce
o 1 tsp paprika powder
o Pepper to taste
1. Combine stir-fry sauce (except tomato sauce) in a small bowl. Add tomato sauce after
marinating minced meat.
2. Marinade minced meat with 1-2 tbsp of stir-fry sauce.
3. Heat olive oil in a non-stick fry pan. Add cherry tomatoes when oil is heated. Cook until they
4. Add ginger and garlic and continue to stir-fry until fragrant.
5. Stir-fry minced meat with the mixture until almost cooked. Add spinach and stir-fry sauce
and mix thoroughly. Lower heat while waiting for noodles to cook.
6. Boil water in a separate pot and add a dash of salt. Cook noodles until al dente (or soft,
depending on preference).
7. Add noodle to tomato and mince mix and stir thoroughly to coat noodles with sauce.
8. Serve hot.
2. Pot Stickers (aka Guo Tie) (Serves 4)
250 g dumpling skin
1/3 cup (or 1 bunch of garlic chives), chopped
300 g prawns (1/2 minced, ½ chopped)
50 g (or 3 water chestnuts), de-skinned and chopped
1 tbsp light soy sauce
½ tsp salt
½ tsp pepper
Plain flour to coat plate to prevent pot sticker from sticking
o 2 tbsp black vinegar
o 2 tsp chilli paste
o 1 tsp sesame oil
1. Mix garlic chives, water chestnut and prawns in a large bowl. Add soy sauce, salt and pepper
and mix thoroughly.
2. Mix some flour and water in a bowl and set aside.
3. Add about 1.5 tsp of prawn mixture onto each dumpling skin. Dap some water on the
dumpling skin to help seal the edges. Gently fold the dumpling skin on one side to seal the
4. Place wrapped pot-sticker on a plate with flour.
5. Heat some oil in a non-stick fry pan. Gently add pot-stickers to the pan “sitting down”. When
bottom of pot-stickers turns mildly golden brown, add the water-flour mixture until half of
the pot-stickers are covered. Place lid on the fry pan and allow the pot-stickers to cook for
~10 mins on low-medium heat.
6. Check that pot-stickers are cooked (skin of pot-stickers turn lighter in colour and mildly
translucent) and serve.
3. Muah Chee (Serves 4)
120 g (or ~1 cup) glutinous rice flour
1 tsp sugar
¼ tsp salt
1 tbsp cooking oil (or sesame oil, or shallot oil)
175 ml (or ¾ cup) water
o 100 g ground peanuts (~2/3 C)
o 50 g super find caster sugar (1/4 C)
o 30 g toasted white sesame seed
o 50 g grounded black sesame
o 10 g sugar
1. Mix flour, water, sugar and salt in a microwave-safe bowl. Ensure that mixture is thoroughly
mixed with minimal air bubbles.
2. Cook mixture in the microwave for 3 min on high (1000 W).
3. Remove mixture from microwave and stir before returning mixture to the microwave. Cook
for another 30 sec to 1 min depending on texture.
4. Remove flour mixture from the microwave and allow it to cool for 5 mins.
5. Cut a portion of the cooled mixture and coat entirely with peanut or sesame mixture. Cut
flour mixture into small bite size pieces and coat entirely with peanut or sesame mixture.