Sweet potato patties are my new favourite!

Remember my previous post? The one on the tofu and sweet potato mash? Well, today’s recipe is going to be something similar as I just used leftover sweet potato mash and made it into a patty! Without further ado, let’s get started with the recipe!


Like I said I used the leftover sweet potato mash recipe for this recipe. This recipe is basically an open faced sandwich with fried mushroom beneath the patty. I added plain flour to the mash to bind it better, so that it would not break while I flip the patty. I fried it till they are crispy on the outer ring. They gave a fluffy internal structure and a crispy external. It was a surprisingly yummy patty, it could be due to the seasonings of the mash.

Next I merely fry a mixture of mushrooms, enoki- both thin and thick, with a shallow amount of oil, seasoning it with salt and pepper.

Overall, it is a simple and easy meal. The mash does not take a lot of time to make, it is pack full of complex carbohydrates and beta-carotene, which is excellent for the eyesight. Mushrooms are low in calorie, not much fat in them, which makes them super super food. This meal can be eaten as breakfast or lunch, whichever you desire. You could change it up by adding cheese and caramelised onions or salsa would give the sandwich a fresh kick. A sandwich is a mashup of your favourite things combined, so be loud with your creativity when making a sandwich!


Sweet Potato Patty Sandwich


  • A bowl of Sweet Potato Mash 
  • About 1-2 tablespoon of plain flour
  • A handful of choice of mushrooms
  • Salt and Pepper
  • Fresh greens to give your sandwich a crunch
  • A slice of your choice of bread (I went with  wholemeal bread)


  1. Add plain flour to the sweet potato mash. Mix till combined, then form a patty using your hands. (Best time for your kids to join in)
  2. On a non-stick frying pan, add a splash of oil and add patty onto the frying pan. Fry till sides are a little burnt, or more if you like it more crispy.
  3. While the patty are browning, add toast into toaster or the grill to toast the slice of bread.
  4. After the patty are done, on the same frying pan, add mushrooms and season with salt and pepper.
  5. Once your toast is toasted, layer a bed of greens then your mushrooms and lastly your patty!


A simple quick fix of all my favourite food. Well, I hope you have enjoyed the recipe today. I got a little free time on hand as it is Singapore’s Birthday today, 9th of August. I would like to wish Singapore a Happy Grand Birthday. And very grateful of the public holiday that I get to recharge myself and write to you. So, thank you for reading and till next time, See you!

Spread Love & Be Kind! Pei Gee

Come get social with me on…

Instagram @BigOnFood 

Pinterest @PeigeeTan 

My Trending Stories- Pei Gee Tan 

Or, Drop me an email at TPG22@hotmail.com



Sweet potato and Tofu?!

Hi all! I am back with another meatless recipe! The recipe today was created with zero inspiration but a craving for sweet potato and tofu! So without further ado, let’s get started with the recipe.

I created this dish because I wanted a protein and carbohydrate filled dish, while staying meatless. I was actually contemplating on potato and tofu, however I did not like the colour contrast potato gave when put together with tofu, therefore I used sweet potato and the dish came out better than I expected.

I started with 2 firm medium sized tofu, ‘digging’ a hole in the middle, saving the scraps as well, as they could be added into the mash sweet potatoes. IMG_7765

To make the mash, steam sweet potatoes then mash them up and season to your liking. I love mine with a hint of Indian taste to it, therefore I added a touch of cumin and garam masala. Remember to heavily salt your mash as the flavours are solely coming from them.

I steamed mine in a cute little basket, sweet potatoes cut into smaller sizes as they would cook faster that way.

I steamed the entire dish as I did not want to pan-fry or bake as it would dry them up and add unnecessary oil to the dish. All I wanted was a healthy protein-carbohydrate filled dish and I would say it satisfied all the criteria.

Overall this dish was fun to make, I enjoyed it so much. It could be brought to school in a lunchbox or enjoyed at a picnic. The only issue was that 1 tofu was not enough to fill me up, therefore I accompanied mine with homemade quinoa. You could have yours with a bed of salad greens or soba noodles. Be creative and explore all things, including those in your fridge! Cooking is about creativity and colours and imagination. If you could imagine it, why can’t you make it happen!


Sweet Potato Mash in Tofu


  • 1 orange sweet potato
  • 2 firm tofu
  • 4-5 white button mushrooms
  • Handful of coriander
  • Touch of prefered spices and herbs (I used cumin, garam masala and paprika)
  • Salt and Pepper


  1. Steam sweet potato till it is soft enough to mash.
  2. Once sweet potatoes are mashed, season it with salt, pepper and herbs and spices
  3. Chop button mushrooms till fine. Lightly fry them in a saucepan with a dash of olive oil
  4. After the mushrooms have softened, pour them into the mash, together with chopped coriander
  5.  Give the mash a good mix and then set it aside.
  6. Make a well in the firm tofu, with the scraps added into the mash.
  7. Before you start filling the tofu, start boiling a pot of water filled to the middle for steaming.
  8. To fill the tofu, take a spoonful of the mash and stuff the tofu with the mashed sweet potato.
  9. After the tofu are filled, steam them for about 10 minutes.
  10. Then viola! You got yourself a stuffed tofu with sweet potato mash! Enjoy it with hot sauce or whatever sauce you desire.


The dish was simple yet appealing. It was delicious and filled with good nutrients and fiber! I was glad I tried this recipe out despite the fact that I had no idea what the outcome would be. This is a dish I would like to take to another level with more complex flavours and ingredients. So I hope you would try this recipe out and have as much fun as I had.

Thank you for reading and till next time, See You!

Spread Love & Be Kind. Love, Pei Gee

Come get social with me on…

Instagram @BigOnFood

Pinterest @PeiGeeTan 

FaceBook @BigOnFood 

My Trending Stories, Pei Gee Tan 

Or, drop me an email at TPG22@hotmail.com

Quinoa Squid salad!

What started off as a simple meatless meal turned into a seafood lunch… My horrible attempt for a meatless meal for 2 days in a row. No excuses but it would be a perfect opportunity to share with you what I had! Let’s get started!

I wanted to steer away from poultry the other day when I was preparing for this meal. I rummaged the freezer and luckily for me, there were not much poultry to tempt me. Instead, it was the squid that caught my eye. So I decided to make something  with squid! And just like that, I settled for quinoa squid salad.

*Disclaimer! I created this recipe myself, without any much research, therefore if you try this at home, it might taste a little off your tastebuds as food is subjective to each and everyone. Please adjust the flavours to your preferences.

IMG_5374Quinoa Squid Salad


  • 1/2 cup quinoa
  • 1 full length squid with tentacles
  • 1/4 broccoli
  • 1/2 onion, diced
  •  1/2 red chili, sliced
  • 1 sprig of spring onion, sliced diagonally
  • Spices (I used garam masala and curry powder)
  • Salt and pepper to season
  • 1 cup of water (Use a stock cube for more flavour)
  • Olive oil

Directions :

  1. Wash your squid and remove the skin.
  2. Score the squid for a better appearance and leave aside.
  3. In a pan with a large surface area, fry onion, chili and spring onion in olive oil on medium-high heat.
  4. Add spices into the pan and stir them constantly as you do not want to burn the spices.
  5. Add quinoa and stir. Pour water into the pan and season with salt and pepper. Cover the pan and turn the heat down to low.
  6. Once the quinoa have soaked up most of the liquid, fluff them up and put broccoli and squid above the quinoa, then cover.
  7. About 7-10 minutes later, you dish is served!

IMG_5376.JPG 8

Some mistakes I made were adding the broccoli too early, therefore it lost its bright green colour. Instead I got a rather dull green broccoli. However in the recipe, it is revised, thus green colour broccoli should be observed. I did not season my quinoa much as well, and that is the reason why it was pretty odd in flavour. This was the reason why I did not add a measurement of how much spices you should add, as I left that decision up to you! The rest of the dish went relatively well, I would say that this dish was delicious and I would make it once again!

That’s it for today folks! I hope you have enjoyed this piece and look out for the next Taiwan post coming out soon! Till then, See you!

Spread Love & Be kind. Xoxo Pei Gee

Stay connected with me on …

Instagram @BigOnFood

Pinterest @PeigeeTan

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


Easter Special, Part 1! Healthy Bibimbap.

Easter is just days away and I thought I do an Easter Special posts! This would be a three part special on eggs recipe, as to me, Easter shouts EGGS! Today I would sharing a healthy and yummy recipe on bibimbap! It is a little twist from traditional korean bibimbap and it is meatless, great for meatless Monday! Let’s begin.

The most important about bibimbap is the prepping. There are loads of slicing and seasoning for bibimbap. Ensure you have colourful vegetables on hand as that is what makes bibimbap, the diversity of colours. You are advised to have white, black, green and orange.

I had black fungus, bean sprouts, chinese mushrooms, carrots and morning glory.

Let me explain to you why I chose these ingredients!

Black Fungus have anti-cancer properties and contain a high amount of iron, therefore it can enrich blood and prevent iron deficiency. An ingredient good for woman for iron intake.

Bean Sprout are inexpensive. With a few dollars, you could purchase a bunch of them. Also, they are rich in vitamin B!

Morning Glory are rich in fiber that helps constipation. Do remember to consume lots of water as well, that way it would remove waste in your body easily.

Carrots are a rich source of vitamin A which are terrific for the eyes.

Chinese Mushroom/Shiitake are a rich source of iron, hence vegans are advised to consume shiitake mushroom as that way they would received their iron.

I lightly sauté the ingredients individually with a splash of sesame oil in the pan, that way I do not need to season it after the vegetables are cooked. Season with salt and pepper if you like.

I cooked my vegetables till they are about 75% cooked as I love to have a crunch to them. 

There are other 2 sides I added to my bibimbap. Those are pickled cucumber and seasoned seaweed. I rubbed the sliced cucumber with lots of salt to extract water out of the cucumber. I did that before I went for my morning workout. So by the time I am done, the juices of the cucumber would be extracted out. I then squeezed them dry and gave them a thorough rinse as I do not want salty cucumber. Mix it with sesame oil and sesame seed and you would have crunchy and savory cucumber.

For the seaweed, I soaked them in water to rehydrate them as I had dried seaweed on hand. After they have doubled in size and soaked some water, give them a sprinkle of salt and season with sesame oil. Top with loads of sesame seed as well.

For the carbohydrate, I used barley and beans instead of rice as I think rice was too heavy for me. Therefore I used barley and beans. They gave the same texture as rice except healthier! As barley are rich in dietary fiber which lowers blood cholesterol. It is a complex carbohydrate which means it keeps you full for a longer period of time.


Since all the preparations are done, now to assemble! You could arrange your vegetables anyway you like. And here’s how I arranged mine! IMG_3065

For the final ingredient for a bibimbap would be a sunny side-up! That’s what made it an Easter Special!


Oh! And lastly do not forget gochujang. It is key to bibimbap. It is a savoury and spicy chili paste from Korea. Add a dollop if your do not fancy spicy but feel free to add a heaping tablespoon if you enjoy the spice! IMG_3101

You could change the vegetables to any other vegetables to your liking. Bibimbap is a versatile dish, you could expand your creativity to your way. I did mine as a vegetable based dish, which honestly tasted better than ever! I felt so happy after eating my bibimbap. They were bursting with textures and colours, it was like a party in my mouth, literally. So I definitely hope you try it!

Meatless Bibimbap!


  • Quarter of carrot, sliced
  • A handful of bean sprout
  • A handful of green leafy vegetables
  • Shiitake mushroom, rehydrated and sliced
  • a bunch of black fungus, rehydrated and sliced
  • Half a cucumber, deseeded and sliced
  • Dried seaweed, rehydrated
  • Half a cup of barley, cooked and strained (Keep the water of the barley. After mixing with a little sugar, you got yourself a cup of herbal tea!)
  • Optional: Half a can beans
  • Sesame oil and seed
  • Salt and pepper to season
  • An egg


  1. Massage cucumber with a good pinch of salt. Leave it in the fridge for extraction of juices.
  2. Satué each vegetables lightly with sesame oil and salt and pepper.
  3. Drain the seaweed and season with sesame oil, sesame seed and salt.
  4. When you are ready to assemble, scoop barley and beans on the serving dish.
  5. Alight vegetables around the dish and top with sunny side-up with runny yolk!
  6. Sprinkle more sesame and TADA! You got your BIBIMBAP!

I hope you have enjoyed this Easter Special, be sure to look out for the other 2 parts of Easter Special! Till then, See ya!

Spread Love & Be Kind. Xoxo Pei Gee

Stay connected with me on…

Instagram @BigOnFood

Pinterest @PeigeeTan

Or, Drop me a mail @ TPG22@hotmail.com

Tandoori Chicken nights!

Remember in my previous post I mentioned I was craving for Indian food for 2 weekends in a row? PS, I am not pregnant, just some diverse cravings of the food in the world! Well, I got down to cook my own take on tandoori chicken. It turned out pretty fine. So here’s what happen!

Tandoori Chicken, the 2 main ingredients are yogurt and spices. These are what makes tandoori chicken! The yogurt would tenderise and moisten the chicken while it cooks. The best marination are done overnight, however I had insufficient time to do so, therefore I only marinated the chickens for less than 4 hours. It still turned out great but I believe that the chicken would be more tender if marinated overnight.

These are the spices I used. I added quite a bit of paprika, turmeric and ground cumin.
The herbs I added were parsley and mint. I grated a clove of garlic and a thumb sized of ginger.
The marinated chicken!

I added more spices and herbs than all the recipes asked as I wanted to experiment and make the dish mine. The only thing that I could not achieve was the red colour… Till today I am still pondering about it…

The first weekend, I had my chicken shallow-fried in a pan, served with a bed of veggies. The second weekend, I had basmati rice with vegetable curry, to go along with chicken, which was baked. I personally prefer the pan-fried chicken as I could control the chicken and turn it occasionally as compared to the baked ones. I do not get to rotate the chicken in the oven as often, so it might get a little tricky to get well done chicken which is not dried.  You could see the differences, left being the one fried, right being the one baked. There were charred marks on the fried ones as I wanted it to look as authentic as possible.

For the recipe, please carry on reading!

Tandoori Chicken


  • 2 chicken breast, cut into strips or cubes. If you are cutting your chicken in strips, do score them gently so that the marinate could easily penetrate into the chicken
  • 250ml Yogurt. Feel free to use natural or greek yogurt. I tried with both, both tasted good.
  • A whole lemon juice and half of its rind
  • A handful of parsley and mint, chopped
  • A teaspoon of curry powder, cinnamon,chili flakes and ground coriander seeds. Do add extra chili flakes for more spice.
  • A heaping tablespoon of ground turmeric, paprika and ground cumin seeds
  • A grate garlic clove and thumb-sized ginger
  • Salt and pepper for seasoning


  1. Mix yogurt, lemon rind and juice, spices and herbs together in a big mixing bowl. Taste and season now, as you would not be able to taste it after the chicken are added because if you do that, you are at risk of salmonella.
  2. Add chicken into the bowl, give them a good rub with your hands. Get your hands into the chicken, massage them till they are beautifully coated with marinade.
  3. Cover with cling film and set aside in the fridge for at least 2 hours. Now you could prepare you salad or rice to go along with the chicken.
  4. When your chicken is ready, preheat the oven at 180 degree C or heat a pan with a tablespoon of vegetable oil.
  5. Lay the chicken out flat on a baking tray lined with aluminium foil or baking paper, then pop the bad boy into the oven. Also with the pan, lay the chicken flat and flip them occasionally.
  6. They are done when juices run clear in chicken when pressed.
  7. Now, ENJOY!


I hope you have enjoy this glorious goodness and hope you try it someday at home! I have also launched a new Instagram account for Big On Food. Do check it out, give it a follow if you love. I would be doing occasional updates there. Thank you for reading, till next time, Ciao~

Spread Love and Be Happy! Xoxo Pei Gee

Connect with me on…

Instagram @BigOnFood

Twitter @Peigee22

Pinterest @PeigeeTan

I have ‘Much’room for Stuffed mushrooms!

Okay, that was my go on a pun in the title, it is really lame but hope you like it!

It has been a while since I wrote about food, therefore I am back with a healthy recipe! As always right? HAHA! Without further ado, let’s begin!

It started with having brown button mushroom and brown rice in the refrigerator. I did not want any mediocre lunch, therefore I brainstormed a little and decided to do Stuffed Mushrooms! It is not difficult, fairly simple and delicious!

Firstly, the stuffing! You could prepare way ahead of time, no mess, no fuss required! You could pretty much use whatever leftover veggies you have in your fridge! My stuffings were leftover brown rice, yellow bell peppers and onions! I threw in the stalks from the mushroom as well. Oh! I added shredded parmesan cheese for the taste and texture, do omit this if you would like a vegan option. To give it more texture without the cheese, add breadcrumbs. It would add crispiness and crunchiness.  IMG_9202

I then seasoned the stuffings with herbs (I used Italian herbs), olive oil, salt and pepper! Give it a toss with the seasoning and you are pretty much settled with the stuffing. You could do this way ahead of time and store it in the fridge.

I topped the button mushrooms with more cheese! Grease the baking dish with olive oil as well!
Bake the mushrooms at 200degree C for about 20 mins or till the cheese are brown and melting!!! I had my mushrooms with some greens to fill me up!

It is a very easy recipe to do, really no fuss with the ingredients. Use whatever you have at home but do purchase fresh mushrooms! These little guys are meatless and pack full of Vitamin B and fiber! You could treat this as an appetizer or a simple and light lunch!

IMG_9208Stuffed Mushrooms 



  • 1/2 cup cooked brown rice (Or any grains of your choice, such as couscous, barley)
  • 1/4 white onion, diced
  • 1/4 yellow bell pepper, diced (or red, green)
  • Handful of parmesan cheese
  • Mushroom stalks, cleaned and diced
  • 2-3 tablespoon of olive oil
  • Salt, pepper and herbs

Choice of mushroom that would be suitable for stuffing

  • White/Brown button mushroom (The one I used)
  • Portobello- Scrape the gills away and lay a thin layer of stuffing with cheese.
  • Crimini, similar to button mushrooms


  1. Clean mushrooms and remove stalks
  2. Toss all stuffing ingredients together, mix well and season to your liking
  3. Stuff mushrooms till they are overflowing with great stuffing!
  4. Top the mushroom with more cheese on greased baking dish
  5. Pop the baking dish in an oven, set at 200 degree C at 15-20 mins or till the cheese starts to brown.
  6. Serve with salad or eat it as a snack!

This is one of my favourite meatless recipe and I hope it would be yours as well! Thank you for reading and see you next time, Ciao~

Stay Brightly Positive & Bake on! Xoxo, Pei Gee 

Connect with me on social media @

Twitter @Peigee22

Instagram @Peigeebakes

Pinterest @Peigee Tan




Breakfast and Lunch for under $8; Part 3.

And we have come to the last part of the budget meal! Lunch-time! I do not usually take lunch time seriously, I always toss in whatever there is in the fridge and for today, I had my special ingredients. Lunch is a simple affair for me, so join me for lunch!

I used all the remaining ingredient I left from breakfast, which was firm tofu, 3/4 of the red and yellow capisum, carrots, green beans, half of the red onion, potatoes and sweet potatoes. That’s all the nutrients a person needs in a meal. You have the carbohydrates from the potatoes, proteins from the tofu and green beans and vitamin A from the carrots. So without further ado, Lets get cooking!

Tofu salad with chips!


  • A pack of green beans
  • A firm tofu
  • 1/2 a Carrot
  • 2/3 of yellow and red capsicum
  • 1/2 red onion
  • 1 or 2 potatoes
  • A Sweet potato
  • A pinch of salt and pepper
  • Your favourite salad dressing
  • Oil for coating


  1. Wash and boil green beans! (As they take a while to cook…) IMG_9654
  2. Wash and slice the carrots into thin strips as I want to treat them as chips on my salad to give the dish a crispy texture! IMG_9658
  3. Place the carrots in the airfryer. Do not worry if you do not have this kitchen appliance, you could just place them on a baking tray, coat them with oil and bake them for about 5-8 minutes at 180 degree C.
  4. Slice your tofu into half then slice them length-wise and drop them into hot water and bath them for a little bit. They do not take long to cook, you just need to warm them up!
  5. Slice capsicum and red onion into long strip and toss them into your serving dish.
  6. Wash and cut sweet potatoes and potatoes into long strips. I did not remove the skin as I like eating potatoes with their skin on! If you do not like the skin on the potatoes, remove them!
  7. Coat the potatoes with oil and season with salt. I loaded them into my airfryer but again, you could bake the potatoes in the oven at 220 degree C and acquire the same texture and taste!
    They tasted like wedges!

    My chips were a side for my salad as I did not want the chips to turn soggy from the salad dressing.

  8. By now the beans should be done. When cooked, drain the beans and toss them into the serving dish with the capsicum and red onion.
  9. Pour your favourite salad dressing onto the vegetables. My favourite salad dressing is balsamic vinaigrette.
  10. Place the tofu on the sides of the serving dish and place the sliced carrots on top of the vegetables.
  11. Viola! Your salad is ready with chips as a side! A hearty meal with cheap, colourful and nutritious ingredients! IMG_9664

Lovely stuff was made with so little cash! I got inspired to do this challenge from my weekly walk to the market. The market is always buzzing with fruit vendors and old aunty and uncles gathering their fresh produces, bargaining for a cheaper price.

I hope you have enjoyed this series of breakfast and lunch for under $8! Till next time, Ciao~