Skip to content
Kindly note that and 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
wotcha cooking ep 16 nutrition

Get Active TV: Wot'cha Cooking? [Episode 16]

Share Facebook Twitter Whatsapp Email

And we're back! Join host Ben Logan Sng, Singapore Sport Institute Dietitian Dr Ricco, and Zadon & Singapore National Men’s Waterpolo player Shaunn Blasius as we whip up 3 delectable dishes for you today.

  • Big Boy Steak & Mushrooms
  • Pineapple Carpaccio with Dragonfruit
  • All-Day Mexican Breakfast with a Cheese Toaste

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! :


Big boy steak (Serves 2)




300g steak (rib eye, sirloin, rump)

Olive oil

Balsamic vinegar

Sprig of rosemary

2 cloves garlic

300g mixed mushrooms

1x can chickpeas / borlotti beans




  1. Place a large non-stick frying pan on a medium-high heat. Rub steak with olive oil and sea salt. Place steak in pan and sear each side for approx 5 minutes each side, or to your liking. Remove from pan and cover with tin foil.

  2. In the same pan, add the rosemary striped from the stalk, the sliced up garlic and the torn mushrooms, tossing regularly. 

  3. Once the mushrooms are cooked (approx 8 minutes), add the beans to the middle of the pan with 1 Tbsp balsamic vinegar, a splash of olive oil. Stir in and heat for 5 minutes.

  4. Serve the steak in the pan at the table on top of the beans, with a fresh sprig of rosemary for garnish. 


All Day Mexican Breakfast (Serves 2 or 1 Waterpolo player)



1 fresh chilli

4 eggs

1 can black / kidney beans

1 ripe avocado

1 lime

2x wholemeal bread

40g Grated cheddar or mozzarella cheese


  1. Finely slice the chilli, add to a pan with a drizzle of olive oil over moderate heat.

  2. Crack the eggs carefully into the pan, keeping the yolk whole

  3. Add the beans to the pan around the eggs. Season everything with sea salt and pepper, cover and cook the eggs to your liking (runny yolks go well with the toasted sandwich

  4. Take a clean pan, or a toasted sandwich machine, and bring to a moderate heat.

  5. Add a small knob of butter to the pan. Press a little dip (like a nest) in the middle of a piece of bread, and add to the pan or toastie machine. Add a cracked egg, the cheese and top with a second piece of bread. Toast for a couple minutes each side, until lightly brown and the cheese has melted.

  6. Slice the avocado in half, remove the stone, and slice up the flesh. Toss in a bowl with some lime juice. 

  7. Arrange the avocado around the eggs in the pan, prick the egg yolks so they ooze, and serve with the sliced cheesy toasted sandwich.


Pineapple Carpaccio (Serves 1-2)



1 ripe pineapple

1 red dragonfruit

Mint leaves

Thick coconut yoghurt

Olive oil 


  1. Cut pineapple in half, then into quarters and remove the skin and core.

  2. Halve the dragon fruit, quarter and remove from the skin (carefully to keep it intact).

  3. Finely slice the pineapple as thin as you can, or slice into sticks if you wish.

  4. Finely slice the dragon fruit as thin as you can.

  5. Arrange both fruit in a pretty pile or scattered on a dinner plate. Scatter torn mint leaves from a height sand drizzle some olive oil on top of the fruit (strange but delish).

  6. Serve with a nice dollop coconut yoghurt.