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wotcha cooking ep 35 nutrition

Get Active TV: Wot'cha Cooking? [Episode 35]

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We bring to you a mixture of Sweet & Savoury dishes with today’s Quinoa Fried Rice, Zucchini Fritters & Easy Chocolate Fudge recipes!

Join host Ben Logan Sng, Singapore Sport Institute Dietician, Olivia, and Grityard Owner, Lim Yao Xiang, as we whip up 3 delectable dishes for you today!



3 cups cooked quinoa (prepared from 1 cup dried quinoa + 2 cups water)
2 tbsp diced garlic
1.5 cups broccoli head, chopped
½ cup red peppers, diced
Tau pok, 2 square pieces, chopped
Pinch of salt
2 tbsp soy sauce
2 tbsp sesame oil
1/4 cup spring onions, diced

1) Heat a large saucepan on medium-high heat. Add 2 tbsp olive oil, then add diced garlic
2) Once garlic is golden brown, add chopped broccoli and a splash of water to saucepan. Cover and cook for about 2-3 minutes
3) Add diced red peppers. Cover and cook for 2 minutes
4) Add tau pok and stir-fry for 1-2 minutes
5) Add pinch of salt
6) Add cooked quinoa to saucepan. Stir fry for about 1-2 minutes
7) Add 2 tbsp soy sauce
8) Add 2 tbsp sesame oil
9) Turn heat off, add diced spring onions and stir to combine



1 medium zucchini shredded (~350 grams)
40g flour
30g grated parmesan cheese
2 tbsp diced garlic
1 large egg, beaten
Pinch of salt and black pepper, to taste
2 tbsp olive oil

1) Shred zucchini. Place shredded zucchini in a colander over a bowl. Sprinkle zucchini lightly with salt and gently toss to combine (this draws water out from the zucchini). Let sit for 10 minutes. Use hands or dish towel to squeeze as much liquid from zucchini as possible
2) In large bowl, add zucchini, flour, cheese, garlic, egg, pinch of salt and pepper
3) Heat medium saucepan on medium heat. Add 2 tbsp olive oil
4) Once oil is hot, scoop 2 tablespoons of zucchini batter for each fritter into the saucepan. Flatten it with spatula and cook until underside is golden brown, ~2 minutes.
5) Flip zucchini over and cook on the other side, about 2 minutes.
6) Serve immediately


EASY CHOCOLATE FUDGE (Makes 20 small pieces)

340g of dark or semi-sweet chocolate
190g unsalted, unsweetened natural peanut butter + 3 tbsp peanut butter for decorations
50ml-70ml honey (optional)
Pinch of salt
*You can use any nut butter to substitute for peanut butter

1) Melt chocolate over double boiler on stovetop (fill medium saucepan with 1 inch of water, let it simmer, and place a metal/glass bowl over top that rests on saucepan so it doesn’t touch simmering water). Remove from heat once chocolate has melted
2) Add 190g peanut butter to melted chocolate, whisk to combine
3) Add honey if necessary. Start with lesser amount, and slowly add more if required
4) Add 2 pinches of salt and mix to combine
5) Transfer to parchment lined loaf pan
6) Top chocolate mixture with dollops of nut butter and swirl with knife or fork
7) Freeze for 1-2 hours until firm. Store leftovers in refrigerator for 1-2 weeks.