Winniepinnie's Blog

Life is a dream which you fill with your own lovely colours…

素烧豆腐 May 21, 2014

Filed under: Main Meal — winniepinnie @ 12:39 am
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炒菜油1 ½大匙

硬豆腐1盒,切成4 x 4 x 1公分的方块









  • 把香菇丝、糖、米酒、黑胡椒、一大匙酱油放入小碗,和匀静置5分钟备用。
  • 取一中型锅,放一大匙炒菜油加热,将切好的豆腐慢慢地由锅边滑入锅中,煎至两面金黄,然后盛盘备用(这个步骤需要耐心,过程需时20分钟左右。)
  • 原锅加热,必要时再加些炒菜油,放入腌好的香菇,炒香。
  • 加入红萝卜丝、芹菜、盐,拌炒2分钟。
  • 将菜往锅边拨,于锅子中央放入素沙茶,香椿酱和剩下的酱油,拌匀。
  • 加入素高汤后搅拌。
  • 加入煎好的豆腐,焖5分钟,起锅前滴香油提香。



Vegan Courgette Cake

Filed under: Dessert — winniepinnie @ 12:25 am


grated courgette 500g
mashed ripe bananas 2
Margarine 240g
Plain Flour 360g
Sugar 400g
Salt 1 teaspoon
Baking Powder 1 teaspoon
Cinnamon 1 teaspoon
Vanilla Extract 1 teaspoon


  • Mix the courgette, bananas, margarine and vanilla in a mixing bowl.
    One by one add the dry ingredients to the wet.
    Pour into a greased tin and bake at 180 degrees celsius for 30 minutes until completely set.
    Leave to cool on a cooling rack.


Vegan Lemon Cake

Filed under: Dessert — winniepinnie @ 12:21 am


SR Flour 275g
Caster Sugar 200g
Baking Powder 1 Tsp
Zest & Juice Lemon 1
Vegetable Oil 100ml
Cold Water 170ml
Icing Sugar 150g


1. Put flour, baking powder, sugar and zest into a bowl and mix well before adding the oil, juice and the water.
2. Mix thoroughly to make sure all is combined well.
3. Pour into a lined cake tin and bake for 30 minutes until fully cooked at around 200 Celcius.
4. When cool its definitely worth making a glaze for the top, this is done by sieving the icing sugar and stirring in lemon juice until the consistency is wet enough to pour over the cake.

  • SR Flour 275g
  • Caster Sugar 200g
  • Baking Powder 1 Tsp
  • Zest & Juice Lemon 1
  • Vegetable Oil 100ml
  • Cold Water 170ml
  • Icing Sugar 150g

– See more at:

  • SR Flour 275g
  • Caster Sugar 200g
  • Baking Powder 1 Tsp
  • Zest & Juice Lemon 1
  • Vegetable Oil 100ml
  • Cold Water 170ml
  • Icing Sugar 150g

– See more at:


Vegan Lemon Sheet Cake

Filed under: Dessert — winniepinnie @ 12:15 am


10 oz sugar
4 oz margarine
2 tbsp lemon juice
grated zest of 2 lemons
1 tsp vanilla
2 tsp lemon extract
12.3 oz flour
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup water
1 cup (soy or rice) milk

How to make it

  1.     Preheat oven to 350F, grease a 9×13 pan.
  2.     Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
  3.     Whis together dry ingredients in a medium bowl.
  4.     Mix the water and soy milk in a measuring cup or small dish.
  5.     Add dry ingredients alternately with the liquids, beating well after each addition.
  6.     Bake 35-40 minutes, or until cake tests done.
  7.     Cool completely in the pan before turning out.


Sesame Beancurd Crisps 芝麻巧果 – CNY Crispies # 3

Filed under: Tid-Bits / Snacks — winniepinnie @ 12:11 am
Tags: ,
Sesame Beancurd Crisps
Recipe taken from YanHuoJian with minor adaptations
200gm all purpose flour
50gm sugar (I think
1/4 tsp salt
1/2 tsp baking powder
50gm white sesame seeds
20gm black sesame seeds
1 egg
80gm firm tofu, mash with fork
Tapioca Starch for dusting
1. Combine all dry ingredients and mix to combine thoroughly.
2. Add egg and mashed tofu into the dry ingredients and knead until a dough forms.
3. Leave dough for 30 minutes, covered.
4. Roll dough as thin as you can. Dust with tapioca starch if needed.
5. Cut dough into rectangles.
6. Stack 2 rectangles together.Cut 3 slits vertically
7. Take one end and bring it through the middle slit. Pull it slightly.
8. Repeat step 6-7 until all dough is used up.
9. Heat a wok of boil, deep fry on medium heat until lightly golden (it will darken further upon cooling) and drain off excess oil.
10. When cooled, store in air tight container.


Old Fashion Coconut Agar-Agar – Jelly #1

Filed under: Dessert — winniepinnie @ 12:09 am

Recipe source: WendyinKK

750ml water
Few blades of pandan leaf, shredded and knotted
150-200gm sugar

125ml water
10gm agar-agar powder (approximately 1 Tbsp), use less if a softer texture is preferred

125ml coconut milk
Drops of food colouring, if preferred

1. Bring 750ml water and pandan knot to a boil. Lower to a simmer for 5 minutes or until you can smell the pandan.
2. Add in sugar, adjust the taste to your preference, making it slightly oversweetened.
3. Mix agar powder with 125ml water. Stir and pour into the boiling syrup. Bring it back to a boil, turn heat to medium low.
4. Add in food colouring and then pour in the coconut milk, don’t stir it and let it come back to a full boil. Turn off the heat. Remove the pandan knot.
5. Wet some jelly moulds and shake off excess water. Pour the agar agar into the moistened moulds.
6. Let it cool down and solidify. Best served chilled.


coconut agar agar jelly 3


脆皮素鸭 May 19, 2014

Filed under: Main Meal — winniepinnie @ 3:22 pm
Tags: ,

油豆皮100克 金针菇50克
冬笋50克 干香菇50克
食用油适量 酱油5毫升
香油5毫升 白糖 3克

脆皮素鸭 的做法
11放油炸锅200度 炸10分钟