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wotcha cooking ep 24 nutrition

Get Active TV: Wot'cha Cooking? [Episode 24]

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Satisfy both your sweet & savoury taste buds with today’s amazing recipes!

Join host Ben Logan Sng, Singapore Sport Institute Dietitian Dr. Ricco & Actress, Charmaine Sei, as we whip up 3 delectable dishes for you today.

1) Salmon Poached in Miso Broth

2) Cinnamon Toast

3) Mussels Delight

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! :


Cinnamon toast (Serves 4)




Loaf of brioche or stale bread, sliced

2 eggs

1 tsp Sugar

½ tsp Cinnamon 

1Tbsp Olive oil

1 knob Butter

1 Tbsp Milk

Honey, fruit not serve 



  1. Take Brioche and slice into 1-2cm slices as preferred.

  2. Crack eggs into a bowl, add milk, sugar, cinnamon and whisk together

  3. Drizzle oil into a hot pan and add butter to melt

  4. Dip both sides of the bread into the egg mixture, coating the bread. Be careful it doesn’t get too soggy.

  5. Fry the bread foil a couple of minutes each side, flipping it carefully

  6. Serve with a dusting of icing sugar, and fruit of your choice.



Mussels (Serves 4)


Olive oil

500g mussels 

½ Onion

2 cloves Garlic 

1 stick Celery 

1-2 Chilli 

Spring of Thyme

White wine 150-200ml


  1. Wash the mussels under a tap

  2. Finely slice onion, garlic, celery, chilli

  3. Put a pan on high heat and add a splash of olive oil. Fry off sliced vegetables.

  4. Add mussels to the pan, thyme and wine. Cover and steam until the mussels open.

  5. Discard any mussels that do not open. 

  6. Pour mussels and juice into a large bowl. Top with creme fresche and chopped parsley.



Miso Poached Salmon and Enoki Mushrooms (Serves 2)



2 Tsp Concentrated scallop stock

400-600ml water

2bsp miso paste

400g fillet fresh salmon, skin on

Knob of Ginger

1 stick Lemongrass

1-2 Red Chillis

1 packet of Enoki mushrooms

2 Bok Choy 


  1. Put a large pan on a medium hot heat. Add scallop stock, water and miso paste. Stir to dissolve and bring soup up to a simmer.

  2. Add the fish carefully, skin side down, so it is under the stock. Add ginger, lemongrass, chillis to the stock.

  3. Allow fish approx 10 minutes to cook through, then remove and let it rest to cool down on a plate.

  4. Separate the stems of the bok choy, then cut the leaves off the stems. Roll the leaves up together and slice into strips. Add the bok choy leaves and stems and half the mushrooms to the stock for a few minutes until tender.

  5. When the salmon is cool, gently flake it apart.

  6. Serve by layering a few raw mushrooms with the flaked salmon, topping with cooked vegetables and ladles of the miso soup.