October’s here!

This shall be a short little post on what’s to come in the following month…

As I did a little traveling in September, I shall share with you what I ate in the post tomorrow! Be sure to look out for that.

I have 2 brand new recipes to share, both created with ease and joy. Fairly simple dishes for you and your family to enjoy! Also, with more time coming up, I shall be experimenting with more flavours and colours; so be sure to look out for new recipes as I have some pretty funky ones coming right up.

All I want to say is thank you for waiting as I have taken a short hiatus from writing as I was overwhelmed with everything that has been happening around me. So I am back with new content and I shall make a point to post more regularly.

Thank you for your support and please continue reading!


Off the Internet…

Hi foodies. I am writing this post as the time of the year has come again. I am so overwhelmed with school that I have not been able to write. Therefore I would like to take a short break from the Internet, hence there would not be any post in the following weeks. My sincere apologies but I believe this is what is best for now. Till then, Take care and be happy!

Spread love and Be Kind!

If you would like to contact me, you could do so via ….

Instagram @BigOnFood 

Pinterest @Peigeetan

or, drop me a mail at TPG22@hotmail.com

Taiwan, April 2016.

It was my second trip to Taiwan. This time, it was different. Different place, different time, different people.

Do you know the saying, “Same Same but Different” ? That was exactly what I felt the entire trip. Places I been on my first trip was vaguely the same but it felt different. It could probably be the movement of objects, but who knows? I was not there for years.

Time have changed. So did the world. It definitely changed my world. Time changed my confidence, courage and concept to the world. With growing confidence, I managed to book my second air-ticket aboard, to Taiwan. With courage and strength, I waved goodbye to my family to embark on a trip that is once in a lifetime. With a different view to the world, I grew and learnt.

Amanda was my travel companion this time. She is a friend I made when I was 12. When I decided to travel with her, I never knew it was going to be an adventure. An adventure that is one in a million.

So come embark on this 3 part series on Big On Food. It would be uploaded on Saturday, for the period of 3 Saturdays. I hope you have enjoyed this piece as it was written with every piece of my heart. Thank you for reading and till next time, See you!

Spread Love & Be Kind! Xoxo Pei Gee

If you would like to see more about my trip to Taiwan, head over to…

Instagram @BigOnFood

Pinterest @PeigeeTan

Or, if you would like to send me a mail, send it to TPG22@hotmail.com


Marching onto April…

March passed by in a jiffy as I spent the first week of it mugging and stuffing my face in books and notes, in hopes to pull up my GPA. Then I was left with 3 weeks of the month left. Holiday started and I immersed myself in an event which took my evenings away.

I worked part time in an event called iLights, which was a showcase of light exhibits, sculptures and light shows.

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I worked as a crew member at Marina Bay Sand.

I got the chance to experience an Indian wedding as well. It was a wedding of a friend of mine. The wedding was extraordinary. Everyone was buzzing with joy and the venue was decorated with lots of fresh flowers and colourful drapes of cloth. It was a special day.  Congratulations to the lovely couple! May you live a blissful marriage! IMG_3219

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I ate lamb biryani with assam chicken, vegetable curry and pickles. I ADORED THAT MEAL SO MUCH! (You could clearly see my love for Indian food here… 🙂

I managed to squeeze in some time for food…!

There goes March. It was not an exciting month for me as I tired myself throughout March, which was the reason March was not the best month of the year yet. However I am SO EXCITED for April as I would be traveling, therefore this would be my last post for these couple of weeks as I would be abroad. Do not fret as I have every intention of sharing it all on Big On Food, so stay tune for that! Till then, Thank you for reading and See you soon!

Spread Love & Be Kind. Xoxo Pei Gee

Stay connected with me on…

Instagram @T.P.Gee

Pinterest @PeiGeeTan

Or drop me an email at TPG22@hotmail.com

Back to traditional roots…

A few weeks ago, I decided to try a traditional dessert. That dessert is something my parents would bring home after work and share it among the family. It is seen almost everywhere in Singapore, the flavours are very asian as it has pandan, coconut and gula melaka/palm sugar. These ingredients are widely found in almost every Asian dessert, making it sinful and unique.

The dessert I did was Ondeh Ondeh.

Ondeh Ondeh, a traditional dessert in Asia.

They are pandan balls, knead to perfection from glutinous rice flour mixed the greens squeezed from the pandan and coconut milk. I mixed mine with steamed mashed potato to give the skin a chewier texture.

The recommended sweet potato would be those with yellow body as it would not interfere with the bright green colour of the skin.


I chopped the palm sugar into little cubes so that they would melt and be stuffed easily.
They are then stuffed with chopped palm sugar before dropping them into boiling water.


Once cooked, these balls are dunked into desiccated coconut, to be coated in every part of it.

I steamed the desiccated coconut with pandan leaves to extract the aroma of the leaves into the coconuts.

And to rate how amazing the balls are, it is done by how the palm sugar explodes into your mouth when you take your first bite. If it erupts in your mouth, you have gotten yourself a terrific Ondeh Ondeh!

My first attempt for these balls of goodness were not as good as the second as I made my balls a little too small, therefore there was not any eruption of sugar in the mouth.

Tips for making Ondeh Ondeh:

  1. Dust your hands with glutinous rice flour  before stuffing the sugar in. As the warmth on your hand might have the dough sticking on your fingertips and then making a mess once the dough are filled.
  2. Use fresh desiccated coconuts. The prepackaged one you purchase in the supermarket might be too dry, altering the texture of the Ondeh Ondeh.
  3. Make sure the palm sugar are diced into really small pieces as you want all the palm sugar to melt while it cooks in boiling water. You do not want bits and piece of sugar for everyone to chew on.
  4. Be gentle with the balls. One rough move and you have a sticky and messy situation.

I used Kokken, Ondeh Ondeh recipe for both attempts. You should check out the food blog. There are a variety of recipes you could try!

There are various process that requires time and care, so be patient. IMG_2988

Ondeh Ondeh


  • 100g Sweet potato, steamed and mashed
  • 100g Glutinous Rice flour
  • 5 pieces Pandan Leaves
  • 15ml Water
  • 30g Thick coconut milk
  • 100g Gula Melaka, chopped finely
  • 200g Grated Coconut
  • 2 pieces Pandan Leaves, knotted
  • 1/4 teaspoon Salt


  1. Cut Panadan Leaves (1) into small pieces and blend it with the 15ml water. Squeeze to get 30ml of dark green pandan juice.
  2. Boil sweet potato in the jacket in a pot of water until tender. Cool down. Remove potato skin and mash well.
  3. Mix 100g of mashed sweet potato with Pandan juice (1) and coconut milk. (green colouring can be added now if desired)
  4. Add in glutinous rice flour and incorporate until the dough comes together.
  5. Place grated coconut on a plate. Cut Pandan Leaves (2) into 5 cm lengths and embed in grated coconut. Steam over boiling water for 5 mins.
  6. Leave steamed grated coconut to cool completely and mix in 1/4 tsp salt. Set aside.
  7. Portion out (4) into 10g dough. Dust hands with glutinous rice flour and roll each 10g dough into a round ball. Use pinkie finger make a well in the center of the ball.
  8. Carefully fill the well with chopped Gula Melaka. Seal the opening of the dough and roll it into a ball again.
  9. Place the ball in a shallow plate of glutinous rice flour to prevent them from sticking together.
  10. Boil a pot of water. Drop (7) into the boiling water. Cook until Onde Onde floats to the surface of the boiling water.
  11. Remove Onde Onde with a slotted spoon and leave it to cool for 2mins.
  12. Roll (9) in grated coconut (6). Serve and finish on the same day.

It was good fun making those balls but a whole lot of mess as well. You could get your kids to help you coat the balls or shape them. This is loved by my family and myself. After conquering this traditional dessert, I shall be on the search for my next victim! Till next time, Ciao~

Spread Love & Be Kind! Xoxo Pei Gee

Stay Connected with me on…

Instagram @BigOnFood

Pinterest @PeiGeeTan

It’s the eve of Lunar New Year!

Hi guys! Today is the eve of the Lunar New Year. I thought I do a little something for the blog as it is a festive period for the Chinese! I am going to be talking about my past celebrations today, and for tomorrow’s post, I would be sharing the beauty of the Lunar New year!

The Lunar New Year would be 15 days of festivities. Relatives would go from house to house visiting. Mandarin oranges are exchanged as they symbolises luck and wealth due to their pronunciation in mandarin. Adults would give children/teens/single adults red packets. This year is the year of the Monkey!

I have been celebration Chinese New Year for 18 years now. I am present for such festive celebrations because I enjoy the gathering, catching up with cousins and of course, the food. The food would always stay as the highlight of this festive period. My grandmother and Mum would prepare massive amount of food for everyone and, to be honest, they do not get enough credit for slaving in the kitchen. So you guys out there, give your mum or grandma a big bear hug, thanking them for the food they prepared.

Unfortunately I do not have any photographs of the meal I ate during Chinese New year because all I would do would be dive into whatever is on the table.

Next greatest thing about CNY would be red packets! I think I do not need to explain myself further, as who would not like to receive a red packet…

Lastly the joy about CNY is dolling up. There was a tradition that during the new year, all should wear new clothes. Today that tradition have died down a little, though I still live by that tradition. Shopping for new clothes and dressing up on New Year’s day are one of the joy of CNY!

Hope you have enjoyed this short post on Lunar New Year. Stay tune tomorrow for more on Chinese New Year. Till then, 新年快乐! That is Happy New Year in Chinese!

Stay Brightly Positive & Bake on. Xoxo Pei Gee 

Stay connected with me on…

Instagram @T.P.Gee

Twitter @Peigee22

Pinterest @PeigeeTan


Hello 2016!

Before I start on the post today, I would love to wish everyone a Happy New Year! 2015 was gone in a giffy, and 2016 is here! I cannot be more excited for the events to come this year.

And with the new year, Christmas is sadly over. All year round I have been looking forward to the 25th of December, and it is happily over. I spent Christmas chilling at home with the family then getting local comfort food for dinner and I could not be happier to spend Christmas with the family and good food! Now all I need to do is burn those calories I gained during the festive season.

Once Christmas was over, New Year’s Eve came by and I had a sit-down dinner with my friends and family which was rather lovely and something to be shared on this blog! New Year’s Eve dinner post shall be up shortly, so stay tune!

That’s pretty much it for now. I hope to be baking a lot more this year, as well as travelling. May 2016 be an eventful and fruitful year! Cheers to the New Year!

Stay Brightly Positive and Bake on! Xoxo PG!

You could view more of baking and travel adventures @
Or drop me an email @ TPG22@hotmail.com !