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wotcha cooking ep 33 nutrition

Get Active TV: Wot'cha Cooking? [Episode 33]

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Tonight’s theme screams the colour GREEN! Master the art of these 3 recipes: Incredible Hulk Spaghetti, Green Tea crusted Salmon with Lemon rice & Chinese Tea, and cook up a healthy feast for your family!


Join host Ben Logan Sng, Singapore Sport Institute Dietitian, Dr. Ricco, and Dave Lim, Coffee Roaster & Tea Sommelier of Sun Ray Cafe, as they whip up 3 delectable dishes for you today!



Incredible Hulk Spaghetti (Serves 2)




150g dried spaghetti


Olive oil

2 cloves of garlic, peeled

Half a bunch of kale 

2 Tbsp grated parmesan cheese

2 Tbsp ricotta cheese



  1. Bring a pot of water to the boil, add ½ tsp salt, a drizzle of olive oil and spaghetti to the water. 

  2. Strip the kale leaves from the stems, and add the leaves with the garlic to the pasta water. Cook for approx 5 minutes.

  3. Add the kale, garlic, parmesan, 2Tbsp olive oil, 1-2 Tbsp of the pasta water and a pinch of salt to a blender or food processor. Blend until smooth and a beautiful green colour. 

  4. When the pasta is cooked (approx 12 minutes), drain the water, and add the green sauce to the pasta. Mix well.

  5. Serve simply with a dollop of ricotta cheese on top of the pasta, salt and cracked pepper to taste, and finish with a drizzle of olive oil. Incredible! 


Green tea crusted salmon with coconut lemon rice (Serves 2)


250g fillet of fresh salmon, skin on

2 green tea bags

Salt and pepper

Olive oil

1 cup Basmati rice

1 cup light coconut milk

½ lemon


  1. Pour 1 cup of basmati rice, 1 cup of light coconut milk and 1 cup of water into a pot, add the halved lemon face down, and place on a moderate heat, lid on. Cook for 15 minutes or until all the liquid is absorbed. 

  2. Cut open the green tea bags and sprinkle the leaves onto the salmon with a grind of salt and pepper, rubbing into all sides well.

  3. In a fry pan over a moderate high heat, add a drizzle of olive oil and fry the salmon on all sides until brown. Salmon should be slightly pink and soft in the middle, (but not raw), don’t overcook it! Once cooked, allow to rest while the rice cooks.

  4. Finely chop up coriander, and slice chilli and different coloured baby peppers into little circles. Cut the salmon into cubes.

  5. Serve the rice on a large platter, place the salmon on top, garnish with the coriander, chilli and peppers, and a squeeze of the caramelised lemon juice from the rice. Absolutely amazing flavours, enjoy!


Chinese tea

Chinese tea is packed with antioxidants and comes in different colours; black, red, green and white. White tea has a delicate, sweet and floral taste, and is very light and easy to drink, pairing well with rich oily salmon. Place 1 /1/2 Tbsp of tea leaves in a teapot, and add hot but not boiling water (boiling hot water will kill the flavour). A guide is to boil water, then allow to cool for 5 minutes. Steep the tea for 1-5 minutes. Heat small porcelain teacups by rinsing with hot water, then pour the tea from the pot into a decanter, known as “the cup of fairness” to ensure an even taste in each guest’s cup. Serve the tea from the decanter in the warm cups and appreciate the colour, smell and taste.