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Wotcha cooking ep 23 nutrition

Get Active TV: Wot'cha Cooking? [Episode 23]

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Who's up for some Korean food tonight??

Join host Ben Logan Sng, Singapore Sport Institute Dietitian Liyan & TCM Physician/PA Trainer Chef, Adele Lau, as they whip up 3 delectable dishes for you today!

The dishes are as follows:

1) Korean Soy Milk Noodles

2) Korean Potato Pancakes

3) Pumpkin & Corn Whiskers Tea and Mulberry Leaf & Chrysanthemum Tea

Find out how you can still indulge in your favourite food while keeping healthy at the same time! Have a go at these recipes and cook up a healthy feast for you and your loved ones.

Enjoy the programme!

Catch more of Get Active TV's LIVE shows here! : https://circle.myactivesg.com/getacti...

 

1) Korean Soy milk Noodles (Serves 3 – 4)

Ingredients:

1 cup black or yellow soybeans
4 tablespoon toasted sesame seeds
4 tablespoon of roasted nuts of your choice
2 teaspoon salt
1 teaspoon kelp or mushroom powder (optional)
4 cups water
4 portions of dried noodles
1 medium cucumber, julienned

Optional: kimchi, cherry tomatoes or boiled eggs

Method:

1. Wash and soak soybeans in water for 6 hours or overnight in the fridge. The soybeans will become plump.
2. Drain and wash soybeans. Add the soybeans and 6 cups of water to a pot and boil for 1 hour till soybean is easily crushed when pressed lightly. Remove any floating soybean skins. Set aside to cool.
3. Blend cooked soybeans, nuts, sesame seeds and water till smooth. It should be of a consistency like thickened soup. Pour into a jug and chilled overnight.
4. On the next day, cook noodles according to the package instructions. When done, wash the noodles with water. Remove excess water and divide between 4 bowls.
5. Season the chilled soy milk soup with salt and kelp/mushroom powder if using. Pour over the noodles.
6. Top with cucumbers and serve with kimchi, tomatoes or boiled eggs.

 

2) Korean Potato Pancakes (Makes 4 small or 1 big pancake)

Ingredients:

2 medium potatoes, preferably Russet
½ medium yellow onion
2 tablespoon of oil
1 teaspoon salt
Sauce: ¼ yellow onion, 2 tablespoon soy sauce, 2 tablespoon vinegar, 1 teaspoon black pepper, 1
teaspoon sugar (optional)

Method:

1) Finely slice ¼ yellow onion and mix with the rest of the sauce ingredients. Set aside.
2) Peel and grate potatoes and onion either by using a grater or blender. Pour the potato mash over a sieve, and let the liquid drain into a bowl. Set aside for 10 minutes. Do not worry if some discolouration happens due to oxidation, as the taste will not be affected.
3) When 10minutes is up, drain away the collected liquid in the bowl, leaving behind the potato starch. Place the potato mash into the bowl and mix with the potato starch and salt.
4) Pour a ladle of potato mixture into a preheated pan, and lightly press to form a circle shape. Flip the pancakes when the sides crisp up and continue to fry till golden brown on both sides.
5) Continue until all the potato mixture is used up. Serve with sauce.

 

3a) Pumpkin and Corn Whiskers Tea
200g pumpkin
3g dried corn whiskers
1 litre water
Wash the corn whiskers and boil with pumpkin in water. The tea is ready when the pumpkin becomes
soft.

b) Mulberry Leaf and Chrysanthemum Tea

3g dried mulberry leaf
3g dried chrysanthemum flower
30g winter melon candy
Pour 250ml boiling water into a cup with mulberry leaves and chrysanthemum flower and let steep.