Salsa with a twist!

This new recipe I am about to share was inspired by a Mexican masterclass I attended. From the class I learnt a few nicks and necks about Mexican cuisine! 3 core ingredients found in a mexican dish are chili, corn and lime. So I crafted my dish around these 3 ingredients, with a little twists here and there.

So today, I am sharing my grilled corn and squid salsa! It is a very simple dish, goes well with chips, in wraps or with your grilled chicken! Let your imagination run wild while pairing this salsa. img_0703

It is an easy dish with simple steps however here are what you need to take note!

  1. Get a beautiful charred surface on your corn! That would give you colours and a pack full of flavours!
  2. Use smoky herbs and spices such as coriander, paprika, red/green chili and black pepper. You want to get smoky flavours in the fastest and most effective way possible.
  3. Chose the right protein. I chose squid as it cooks fast and it remains juicy and fresh, unlike chicken, which might get dried up while cooking and the tendency of it overcooking is high!
  4.  You want colours! As this is a salsa, you want it fresh and sexy looking with all the vibrant colours! Colours from the corn, chilies, red onion etc would make your dish grabbing for attention.

I had an incredible time crafting this recipe out, together with what it would be paired with. From the grilling to slicing to eating, was all good fun! So without further ado, here is my grilled corn and squid salsa!


Grilled Corn and Squid Salsa


  • 2 whole corns
  • 1 whole squid, with tentacles too (that’s the best bit)
  • 1 whole red onion, diced
  • 1 whole green and red chili, sliced (Add more if you like it spicy)
  • Handful of coriander and mint, chopped
  • the juice of a whole lime
  • Paprika
  • Olive Oil
  • Salt and pepper to season


  1. Blanch the corn in heavily salted boiling water
  2. Rub paprika and salt onto blanched corn, rub it to marinate them well.
  3. Once the corn is well coated with paprika and salt, grill them till they are charred on all sides
  4. Once the corn are grilled and have beautiful charred surfaces, set them aside to cool
  5. In a mixing bowl, add herbs, red onion, chilies and toss it with lime juice, olive oil, salt and pepper. Adjust the seasoning to your preferences
  6. For the squid, your choice of boiling it or grilling them. Once they are cooked, cut them into small cubes and add them into the herbs and chilies mixture
  7. Once the corn are cooled, remove them from the cob and add them into the mixing bowl together with the squid and herbs mixture.
  8. Give them a good toss and taste as you go. You might need to add more lime juice or salt
  9. And viola! You could serve them as a side dip to your tortilla chips or add them into your wraps for lunch or make little wonton cups to serve them in.
To make the wonton cups, take a wonton skin and place them into a muffin tray. Then bake them in an oven at 180 degree C for about 10 minutes. You can chose to fry them further for more crispiness!


This dish have become a favourite salsa of mine, it is fresh, simple and delicious! Filled with fiber and good flavours from the herbs and grilled corn. I highly recommend you try this salsa and share it with your partner, your family and friends! It is one of my utmost favourite dish and I hope you like it too!

Well that is it for today folks! I hope you enjoyed this recipe and I have many more recipe to come, so stay tune and till next time, see you!

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Eggs Soldiers!

When it comes to breakfast, it is either granola with yogurt and fruits or smoothies, nothing special. So one day I was up to some fun in the kitchen for breakfast. I decided to make eggs soldiers. img_9668

Eggs Soldiers is a pretty unique dish I would say, it is special and a smart way to consume. This dish is basically soft boiled eggs with bread but served in its own nature. The eggs are soft boiled, eggs still runny, bread toasted to crisp, I would say that is a perfect breakfast! There’s eggs and toast, great way to start your day!

You do not need much for this recipe, just eggs, bread of your choice and butter if you liked! fullsizerender-29

I did a little more for the butter, I did sun-dried tomato butter to spread onto the toast to be eaten together with the runny egg.

Sun-dried Tomato Butter

  • About 1 TBSP of sundried tomatoes
  • 2 TBSP of butter
  • Salt and pepper to season


  1. Add sundried tomatoes and butter, with salt and pepper into a blender and blend away
  2. Once the tomatoes and butter have combined, transfer them into a dish and refrigerate

The most crucial part of this dish is the cooking time of the eggs. The eggs have to be cooked till the whites and yolks are still runny as you want to be able to dip the toast in them. I cooked my eggs for 6-7 minutes and it might have been a little too long, as the outer layer of the yolk have coagulated. So I reckoned the best cooking time for the eggs would be 5-6 minutes. That would ensure you a velvety and smooth runny yolk! fullsizerender-30fullsizerender-28

Overall it is such a great fun dish for breakfast for your kids and family! You could do this under 30 minutes with satisfaction guarantee!

Thank you so much for reading this short post as eggs soldiers are pretty self-explanatory! Do be on the look out for more recipes and till next time, See you!

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What I ate in Bali, Part II!

Bali is one of the top travel destination. It is funny, beautiful and tropical. The food available there is abundant! From pork ribs to super food acai bowl! You would never get hungry when in Bali, and I certainly never heard my stomach grumble on my recent trip there!

On my previous trip, I have tried some amazing food. The food this trip did not disappoint as well.

First up, we have Grocer & Grind. This place sounds like it is great for a good cuppa, however I went ahead and order something to quench my thirst from the heat out. I ordered a falafel wrap and it was huge! As falafel is carbohydrate, I got filled up pretty quickly. They were generous with the amount of falafel balls in the wrap. The wrap was filled with textures from crunchy from the deep fried falafel balls and crisp fresh pickled cabbages and the tortilla skin was chewy.  It came with a salsa and mayonnaise on the side which goes perfectly with the wrap! My friend had the burger. The meat patty was juicy and tender, though they could have toasted the buns on the grill for a charred surface. Otherwise, the burger was filled with fresh vegetables and worth every penny. They have an extensive pizza menu which they cook it in a woodfire oven. We wanted to try it however we were filled to the brim.

What I really love about Grocer & Grinds is their extensive vegetarian and pizza menu. Vegetarians would be spoiled for choices from salads to pizzas. They offer gluten free breads and vegan friendly dishes. Overall, they have a cozy atmosphere in the cafe which allows you to just chill and enjoy your meal. It was a good lunch there. 3.5/5!


Next cafe has a cosy ambiance as well. It’s rustic and naturalistic setting is calming and makes your eating experience soothing.  It’s called Corner House! They have a menu which serves very hearty meals such as teriyaki salad, cheeseburger and eggs benedict. They a variety of coffee for you to choice as well, I went with flat white, though to be honest, I am not a coffee person, therefore my appreciation for coffee is unreliable; so I would not mention about my flat white that I drank. What I would talk about is the food we ordered!

The ambiance had this rustic vibe to it that I really love. Cosy and Homey…

I had a chorizo and hash. It consist of grilled chorizo sausages, tossed together with golden roasted potatoes and grilled corn salad, together with 2 perfectly poached eggs. The chorizo brought just the right amount of saltiness to the dish, the runny yolk from the poached eggs were a velvet coating for the rest of the ingredients, which was like heaven in the mouth! The dish was so good with perfectly poached eggs, savouriness, and a burst of flavours from all the ingredients. Good dish! 4/5!


We had a side of sticky pork ribs as well. And boy oh boy, the pork ribs were extremely tender and it fell off the bones once I held it up. The spicy and sweet barbeque sauce was tangy and had a hint of spice and if you gave this to a kid, you would be smiling from ear to ear because the kid might have stained their mouth with the delicious sauce! It was a finger licking good ribs! 4/5! 


Corner House was wonderful with it’s great surrounding and yummy food. Couples and family would really enjoy this cafe. 4/5! 

These are the 2 new restaurants I tried during my short trip to Bali. Bali is booming with loads of cafe with healthy and yummy goodness. The food scene there is growing with tradition and contemporary cuisines. You would definitely not hear your stomach growl with hunger as food is abundant there.

It’s been a joy to devour so much goodness and I hope that you would try these restaurants when you are in Bali! Thank you for reading and till next time, See you!

If you would love to read about what I ate in Bali in my previous trip, click here!

Grocer & Grind- Jalan Kayu Jati No. 3X, Kerobokan, Kuta Utara, Kabupaten Badung, Bali, Indonesia. Open from 7Am to 10PM 

Corner House- Jl. Laksmana No. 10 A, Kerobokan, Seminyak, Kabupaten Badung, Bali, Indonesia. Open from 7AM to 11PM 

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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!

Open Faced Sandwich, 3-Way!

What is a definition of a sandwich to you? To me, it is a toast with stuff on it and could easily be picked up and munched on! But sometimes, the stuff you put on a sandwich can get boring. So I came up with 3 different recipes to spice up your sandwich choices. IMG_8307.jpgI crafted these sandwiches with the following factors: a) vibrancy, b) textures and flavours, c) people with diet restrictions and d) authenticity ! I want vibrant colours as these are open-faced sandwiches, thus what attracts the eyes are more likely to be eaten, with pleasure and happiness. Various textures and flavours to give a freshness to each sandwich and an explosion of spices and flavours to the individual sandwich. I would love for everyone to enjoy these sandwiches, thus I came up with sandwiches that might/would suit people’s eating needs, like for vegetarian or for those who prefer fish over meat. Lastly, these recipes are mine and created with a fresh sense of bringing colours and mixture of flavours to sandwiches. I had absolute fun crafting these recipes and cannot wait to share them with you, so without further ado, let’s begin!

Prepare your toast by toasting them in the oven or on the grill with a drizzle of olive oil! I had sourdough toast! img_8272

First sandwich recipe I am sharing is the vegetarian toast, Asian infused Sandwich! This toast is actually vegan as well, so for vegans out there, this is for you too. Among the 3 sandwiches, this is my favourite as it is simple, packed filled with fiber and so flavourful, it would definitely keep your tummy and yourself satisfied! It would make a great lunch or brunch meal! However, the flavours incorporated might be subjective as there are some rather strong tastes in there, so do alter it to your preferences! I named it Asian infused sandwich is because I integrated Japanese and Vietnamese flavours in the sandwich and they work perfectly well!


Asian Infused Sandwich (Vegan Sandwich) 

Ingredients (Makes 2): 

Eggplant and Miso spread 

  • Half an eggplant, sliced 1/2 an inch thickness
  • About 1 – 1 & 1/2 TBSP of miso paste
  • 2-3 tsp of water


  • 4-5 radishes, sliced thinly
  • 1/3 carrot, shredded with vegetable peeler (for even pieces)
  • 1/3 cucumber, de-seeded and shredded
  • About 1/3 cup white vinegar
  • 1 TBSP sugar
  • 1/2 TBSP salt
  • 1 small lime/calamansi
  • Toast of your choice (Mine was sourdough)


  1. Salt the radishes, cucumber and carrots. This is to extract excess moisture of the vegetables so that they would be crunchy.
  2. Grill the eggplants.
  3. In the miso paste, add 1 tsp water to thin out the paste
  4. Once you notice water in the bowl of vegetables, give the veggies a good rinse and squeeze out extra moisture
  5. In the bowl of veggies, pour in vinegar, sugar and calamansi. Give them a good toss and you have your pickled vegetables.
  6. To plate, place the pickles on top of the toast then add your grilled eggplants and spread a thin layer of miso paste on your eggplant!
Do consume your sandwich once it is done as the bread might soak up the moisture from the pickles, making the bread soggy. So be sure to eat it right away!
This sandwich took me less than 30 minutes to make! Super fresh and the sourness of the pickles went well with the saltiness of the miso paste. There are a crunch to the sandwich, juiciness from the eggplants and savoriness from the miso! Overall, 4.5/5!

Second sandwich I am going to share is a simple yet flavoursome one. It does involves more spices but that is where the flavours kicks in. It is my Chicken & Slaw Toast! It has a little bit of Indian taste to it, as it is my favourite, however I would also leave some other alternatives in the recipe. And the slaw is crisp and paired amazingly with the chicken! This sandwich is good for people who craves meat and want to be filled with nutrients.


Spiced Chicken and Slaw Toast


Spiced Chicken 

  • 1 chicken breast
  • 1/2 TBSP of garam masala
  • 2 tsp paprika
  • 1/2 lemon juice
  • 1/2 thumb-sized grated ginger
  • 1 clove of garlic
  • Dash of sugar, salt and pepper
  • Alternate seasoning for the chicken: Pesto paste, teriyaki,


  • 1/4 white cabbage, sliced thinly
  • 1/2 carrot, julienne
  • 1-2 beetroot, julienne
  • 1 red onion
  • 1/3 cup greek yogurt (Adjust to your liking to dress your slaw)
  • About 2-3 TBSP of english mustard
  • 1/2 lemon juice
  • Salt and pepper to season


  1. Rub all spices onto the chicken. To have the chicken marinate better, score them on the surface of the chicken on both sides to allow the spices better access into the chicken!
  2. Pop the chicken into the chiller to chill for 30 mins or overnight.
  3. For the slaw, add all cabbages, onion, carrots into a mixing bowl! *Do not add the beetroots if you do not want a pink slaw, add them last after the dressing are added.
  4. Add the yogurt, lemon juice, mustard, salt and pepper onto the veggies. Give them a good toss and season to your preferences
  5. After the veggies are well combined, add the beetroot and you are ready to cook the chicken!
  6. On a medium high heat, grill the chicken till they slightly burnt on the outside and tough to touch and the juices runs clear when pressed.
  7. Slice the chicken into thin strips and place them onto the slaw, which is resting above your toast!
Same goes for the vegetarian sandwich, please eat once it is prepared as the dressing from the slaw might be absorbed into the toast, making it soggy.
The spices on the chicken gave a flavour kick to the sandwich. And with the slaw, the chicken was not too dry when eaten. Perfect combination for a BBQ lunch or packed lunch for work/school!

Last but not least! The Salmon sandwich! This sandwich is for the fish lovers out there. Packed full of so much goodness, I do not even know where to start. This sandwich might take a little more time as I poached the salmon. Poaching the salmon would ensure that the fish remains moist and juicy with all it’s intended nutrients in it and most importantly, I do not want to take away it’s freshness.

There are herbs and aromatic vegetables involved in this recipe as I poached the salmon, thus it might have a fishy smell to it, thus I made use of herbs to mask the smell. Herbs and aromatic vegetables used are dills, onions and lemon. They pair well with salmon and it was overall, a complete sandwich!


That Salmon Sandwich



Poached Salmon 

  • 2 pieces of salmon (Fresh or frozen)
  • 1/4 cup of greek yogurt
  • 1/2 lemon juice
  • 1/2 red onion, sliced thinly
  • 1/2 cucumber, de-seeded and sliced
  • Few sprigs of fresh dill
  • Salt and pepper

Garnish/For the crunch factor!

  • Radishes, sliced thinly (Cucumber would do too)
  • Beetroot, sliced thinly


  1. Poach/Steam salmon till they flake easily. However do not over-cook it, as it might be dry
  2. Once salmon is cooked, flake it in a mixing bowl and add yogurt, lemon juice, cucumber, onion, dill and season with salt and pepper.
  3. To assembly, place the fresh radishes and beetroot on the toast then top it with the salmon!
Slice the radishes and beetroot thinly as you just want the crunch from these vegetables.
This salmon sandwich is packed filled with omega-3 from the fish and fiber from all the vegetables! Simple and delicious healthy sandwich!

And those were the 3 open-faced sandwiches recipes I created! They were so so yummy and each had an unique taste. They are all good for picnics, school lunches and brunches! They are so versatile and easy to eat, even towards the kids because of how colourful they are! And I definitely hope one day you would try and make them yourself! img_8281

I had such a great time crafting these sandwiches, it is one of a bigger project I did for this blog and I am so glad that it all came out fine! Thank you so much for reading and till next time, See You!

Spread Love & Be Kind! Pei Gee

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 Share your cooks/bakes/stories with the hashtag #BOFEATING!! I cannot wait to see them!


Exciting September!!!

Another month has passed and we are a day closer to Christmas and 2017! It has been an insane year so far, with much work and so many exciting stuff. So today I would keep my post short on what’s to come on Big On Food in September!

Firstly, I would be posting this new recipe, which is long overdue, however I hope it is worth the wait because it has got amazing flavours and colours in it.

It’s Open Faced Sandwich 3 Way!

Through out September, I would be trying new recipes out as well. New stuff such as fusion dishes of my favourite cuisines. I am just trying to push myself to different complexity of flavours and combinations. I would most definitely share my experience on Big On Food, thus do look out for that!

September would be pretty chilled other than the new recipes. I shall just take things slowly because it has been real tiring in school. So I shall just end the post here for today. I apologise for it being so short, however do keep a close eye for those new recipes! Till next time, See you!

Spread Love & Be Kind! Pei Gee

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There’s always a first to everything!

As the title mention of a first to everything, I experienced a very special first a month ago. I took part in my very first competition! As a culinary student, it was such great honour and a nerve-wrecking experience to participate. It was foreign yet, exhilarating! So today, I shall share with you my journey in my very first competition!

This competition is called Project Bake Off 2016. It is a baking competition co-organised by nEbO, a junior membership arm of the Labour Movement (NTUC) Singapore, together with a group of Year 3 business studies students from our local polytechnic in Singapore, Ngee Ann Polytechnic. There were 2 rounds to this competition, a preliminary and final round. In the preliminary round, contestants, a team of 2, were tasked to bake 3 cheese tarts. The tarts would be judged based on creativity on the plating and the taste of the tarts. 10 qualified teams from the secondary and tertiary teams would then proceed to the finals. For the the final round, the teams would have to bake a birthday cake for the celebration of nEbO’s 9th birthday, with a secret ingredient incorporated in the cake.


It was my partner, Angelyn, and I first ever competition. We are both culinary students, this was a very big deal to us. Therefore when we read the criterias for the preliminary round, we got down to business straight away. We researched on the creativity aspect of plating as the recipe for the cheese tarts were fixed. And so we shortlisted with 3 plates with various flavours infused.

Firstly, we have this vibrant orange spread made from pumpkin puree. We thought it went pretty well with the contrast of the tart shell and it tasted surprisingly fine with cheese! We added some blueberries, mint leaves and meringue for more texture.  IMG_8604 Our second plate, was a little more simple. The spread was a blueberry sauce. Again we played with the colours of the tart. IMG_8499

Lastly, the plate we decided to present, was a rustic and more adventurous plating idea. The base had a meringue, lightly smashed, then it undergo heat to allow caramelisation to take place. Then we added some blueberry sauce and mint leaves for more flavour and texture. IMG_8462


Our last few moments of plating…

Everyone put up a tough fight for the preliminary round as there were some amazing work done by other contestants, however we were beyond surprised when we got through to the finals.

FullSizeRender 24
Our final product.

The real deal happened during the final round, which happened 2 weeks after the preliminary round. It was intense and we only had 2 hours to dish up an 8 inch cake. We were taken aback by the results from the preliminary round, thus we did not have an idea of what type of cake we would be baking. And with the addition of the secret ingredient, caramelised cookie, we were clueless on what should our product be. We asked for advice from the chef in school and hence, we narrowed down to local flavours.

Our sponge consisted of the caramelised cookie, as we wanted an innovative way of incorporating the cookie into our cake and not just treat it as a garnish. IMG_9280

Angelyn was in-charge of the sponge. And here she is folding the dry ingredients into the wet.

cake 1

While Angelyn worked on the cake, I was preparing the garnishes and cream. The cream used to frost the cake was a coconut cream. In between the layers, there would be a lime curd to moisten the cake. As garnishes we had gula melaka salted caramel and some chocolate barks to give the cake height. Gula melaka is a palm sugar, widely used in asian desserts, thus our idea of having it on our cake.

The making of the lime curd.
Making the gula melaka salted caramel.

We made sure all garnishes and cream were ready before we started to assemble the cake.

cake 2
We added some more caramel cookies to give the cake crunch and a variety of textures.
cake 3
Adding the lime curd in the middle gives the cake a colour contrast and a pleasant surprise!


cake 4
We creamed the cake with splashes of orange and yellow colour as orange colour represents nEbO!
The caramel was too warm when we poured it onto the cake, thus it melted the buttercream a little.

Within 2 short hours, Angelyn and I gladly baked a birthday cake!

It was the shortest 2 hours I have ever experienced, but it was fun and the adrenaline pumping through out the time made this whole experience so worth it. The results we achieved scored extra brownie points in my ecstasy as we clinched 2nd runner up with the most eye-catching cake.

With one of the judges, Mr Markas Aw, the owner of Crusty Oven, Singapore.

I could not have done this competition without my partner, Angelyn. It was yet another first with you and it was such a lovely journey, from the experiments of the cheese tarts to the birthday cake. Extremely grateful to be able to take part in this competition, it really broaden my horizons in the baking world. The other contestants put up such a great fight and it made this prize even more valuable.


I would like to thank the 3 gracious judges for giving us your honest feedbacks and ways to improve. To the students from Ngee Ann Polytechnic, you have organised such a great event and would be looking forward to participant in more!

Overall, it was an absolutely pleasure to be part of this bake off! It was definitely a good virgin experience in the competition world and I hope to be able to join many more and share it with you!

And if you are wondering what Angelyn and I named our team, We are called ACEsulfame! We chose that name due to the sweetener we learnt in school and also, there’s ACE in the name!

I hope you have enjoyed reading this piece and till next time, See you!

Spread love and Be Kind! Pei Gee

To find out more on the organizers and judges…


nEbO- Not the usual club

Project Bake Off 2016, Facebook


Mr Lutfi the founder of Bakers Of Singapore: Instagram @BakersofSingapore

Mr Markas Aw, the owner of Crusty Oven, Singapore.

Ms Sri Suratman, the owner of La Marelle Cafe, Singapore.

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