Peggy’s Kitchen

Peggy’s Kitchen Food Enthusiast | Passionate Cook | Culinary Explorer �

17/06/2026

Homemade pasta 🍝

Semolina 150g
Eggs 75g
Salt 1g

全部搓勻，休息30分鐘，
就可以去壓麵啦！

Today’s Three-Course Italian Dinner 🇮🇹✨今晚 Peggy’s Kitchen 走咗一轉意大利風味路線，由頭盤、手工意粉到甜品，都係自家製。🍆 Aubergine Frittata用茄子加蛋煎成金黃色意式...
17/06/2026

Today’s Three-Course Italian Dinner 🇮🇹✨

今晚 Peggy’s Kitchen 走咗一轉意大利風味路線，由頭盤、手工意粉到甜品，都係自家製。

🍆 Aubergine Frittata
用茄子加蛋煎成金黃色意式蛋餅，簡單家常，但香軟又暖胃。

🍝 Homemade Angel Hair with Neapolitan Beef & Onion Ragù
由麵糰開始親手製作 angel hair pasta，配上慢煮牛肉洋蔥拿坡里式肉醬。
幼身麵條掛住濃郁醬汁，每一啖都好滿足。

☕ Tiramisu
最後當然要用經典意式甜品作結。
咖啡香、可可粉、軟滑忌廉層層交疊，飯後食一匙，成餐 dinner 即刻圓滿晒。

有時一餐飯唔一定要好複雜，最重要係由心機開始，由手作完成。
今晚就係一餐暖笠笠、好滿足嘅 Italian dinner at home 🧡

Made with love,
Peggy’s Kitchen

16/06/2026

日式拉麵係幾好既comfort food 啊🥰🥰🥰

🍜 自家製日式叉燒拉麵｜Homemade Chashu Ramen喺英國住耐咗，有時最掛住嘅唔一定係大餐，而係一碗熱辣辣、香噴噴嘅拉麵。對好多香港人嚟講，日式拉麵都係一種 comfort food。尤其係天氣凍凍哋、放工返到屋企，有一碗暖笠...
16/06/2026

🍜 自家製日式叉燒拉麵｜Homemade Chashu Ramen

喺英國住耐咗，有時最掛住嘅唔一定係大餐，
而係一碗熱辣辣、香噴噴嘅拉麵。

對好多香港人嚟講，日式拉麵都係一種 comfort food。
尤其係天氣凍凍哋、放工返到屋企，
有一碗暖笠笠嘅拉麵，真係會即刻治癒到個胃同個心。

今次整咗自家製日式叉燒拉麵，
用慢煮叉燒配日式醬油湯底，
再加溏心蛋、粟米同海帶菜。
叉燒肥瘦適中，入口軟嫩，
湯底鹹香帶甜，簡簡單單但好滿足。

一碗拉麵，
可能就係身處英國時，最想念嘅日本味道。 🥢✨

Homemade chashu ramen — warm, comforting and full of Japanese-style flavour.
A little bowl of comfort for Hong Kong people living in the UK.

今晚一煲過搞掂一家人嘅豐富晚餐🤣瑤柱金華火腿蝦乾浸雞用瑤柱、金華火腿同蝦乾慢慢煮出鮮甜湯底，雞肉吸晒海味同火腿香，嫩滑又入味。再加埋 蝦膠釀豆腐泡，豆腐泡索滿湯汁，咬開有蝦膠嘅彈牙鮮味，真係好滿足！底下仲有津白、腐竹同粉絲，全部吸晒湯底精華...
14/06/2026

今晚一煲過搞掂一家人嘅豐富晚餐🤣

瑤柱金華火腿蝦乾浸雞
用瑤柱、金華火腿同蝦乾慢慢煮出鮮甜湯底，
雞肉吸晒海味同火腿香，嫩滑又入味。

再加埋 蝦膠釀豆腐泡，
豆腐泡索滿湯汁，咬開有蝦膠嘅彈牙鮮味，真係好滿足！

底下仲有津白、腐竹同粉絲，
全部吸晒湯底精華，簡單一煲，但味道好豐富。
天氣涼涼哋食，特別暖胃又有家的感覺 🤍

一煲有雞、有海味、有菜、有粉絲，
真係方便但又唔失禮嘅家庭晚餐。

Tonight’s one-pot family dinner is sorted 🤣

Poached Chicken with Dried Scallops, Jinhua Ham and Dried Shrimps
served with shrimp paste stuffed tofu puffs, Chinese leaves, beancurd and glass noodles underneath.

The broth is full of natural sweetness from the dried scallops, ham and dried shrimps. The chicken stays tender and juicy, while the tofu puffs soak up all the flavour from the soup.

Everything goes into one pot — chicken, seafood, vegetables and noodles — simple, comforting and perfect for sharing with the whole family.

A rich, cosy Cantonese-style dinner made with love 🤍

當年讀日本菜證書，考試前我心入面一直諗住：「玉子燒太考功夫，不如避開唔做啦…」 😆因為真正考試級嘅玉子燒，唔係簡單煎蛋咁容易。要先煲高湯、準確調味，仲要用學校指定嘅銅鑊去煎。火候一控制得唔好，就好容易黐鑊、燶邊，或者卷唔靚。最緊張係，考試時...
13/06/2026

當年讀日本菜證書，考試前我心入面一直諗住：
「玉子燒太考功夫，不如避開唔做啦…」 😆

因為真正考試級嘅玉子燒，唔係簡單煎蛋咁容易。
要先煲高湯、準確調味，仲要用學校指定嘅銅鑊去煎。火候一控制得唔好，就好容易黐鑊、燶邊，或者卷唔靚。

最緊張係，考試時只可以用筷子，仲要配合拋鑊動作一層層完成。
成品要整齊、調味恰當，切開仲要保持 juicy inside，唔可以乾爭爭。

所以當時全班都無人揀玉子燒，
我仲特登預備咗一個「唔整玉子燒」嘅考試餐單。

點知考試途中，考官突然即場要求我：
「你要做玉子燒。」 😢😢😢

嗰一刻真係心都離一離。
但都唯有深呼吸，控制火候，慢慢煎、慢慢卷，
用筷子一層一層咁完成佢。

當年3個鐘內要完成雜錦天婦羅、刺身、卷物、燒物、鯛魚湯、鯛魚飯、仲要所有裝飾同雕花……
再加埋臨場被要求做玉子燒，真係好大壓力。

好彩最後，筆試同實習試都以第一名畢業。
今日再整返玉子燒，已經唔再係考試壓力，
而係一份好溫柔、好有回憶嘅味道。
同埋可以用易潔鑊真係簡單好多。

自家製玉子燒，
甜甜鹹鹹、軟滑厚實，
每一層都係時間、火候同耐性慢慢煎出嚟嘅味道 💛

你哋鍾唔鍾意玉子燒？
鍾意偏甜，定偏鹹多啲？

Back when I was studying for my Japanese Cuisine Certificate, I secretly planned to avoid making tamagoyaki in the practical exam.

It is such a simple-looking dish, but it really tests your skills.

For the exam version, we had to make the dashi from scratch, season it accurately, and cook the egg in a traditional copper pan. The heat control had to be perfect, otherwise the egg would stick, burn, or break while rolling.

The most challenging part was that we could only use chopsticks, together with the pan-flipping technique, to finish each layer. The final tamagoyaki had to look neat, taste well-balanced, and still be soft and juicy inside.

That’s why nobody in my class chose to make tamagoyaki.
I even prepared my whole exam menu specially to avoid it.

But halfway through the exam, the examiner suddenly asked me to make tamagoyaki on the spot. 😢😢😢

I was so nervous, but I took a deep breath and focused on the heat, the texture, and each layer.

That day, within 3 hours, I had to complete assorted tempura, sashimi, sushi rolls, grilled dish, sea bream soup, sea bream rice… and unexpectedly, tamagoyaki too.

Luckily, I graduated with first place in both the written and practical exams.

Today, making tamagoyaki again feels very different.
It is no longer exam pressure, but a warm memory on a plate.

Homemade tamagoyaki — soft, slightly sweet, savoury, and layered with patience. 💛

Do you prefer your tamagoyaki more sweet or more savoury?

焦糖脆皮泡芙｜Peggy’s Kitchen唔使去日本，喺屋企都可以食到日系焦糖脆皮泡芙 🤍今次想同大家分享呢款泡芙食譜，特別之處係：泡芙麵糊可以預先唧入半圓形矽膠模，放入冰格冷凍保存。想食嘅時候，直接由冰格拎出嚟，放上酥皮，再唧上焦糖黃油...
07/06/2026

焦糖脆皮泡芙｜Peggy’s Kitchen

唔使去日本，
喺屋企都可以食到日系焦糖脆皮泡芙 🤍

今次想同大家分享呢款泡芙食譜，
特別之處係：泡芙麵糊可以預先唧入半圓形矽膠模，放入冰格冷凍保存。

想食嘅時候，
直接由冰格拎出嚟，
放上酥皮，再唧上焦糖黃油脆層，
就可以即刻入爐焗。

唔需要即日由頭做到尾，
時間安排會輕鬆好多；
而且冷凍後嘅泡芙麵糊形狀更平均，
焗出嚟更加圓潤可愛，
好適合屋企製作同小批量預備。

外層係香脆焦糖脆皮，
入面唧滿幼滑輕盈嘅外交官忌廉，
一啖咬落去，有脆、有滑、有奶香，
係好治癒嘅日系小甜點 ✨

想要完整手繪食譜，
留言 「泡芙」，我 send 俾你 💛

06/06/2026

焦糖脆皮泡芙

外層係輕脆焦糖脆皮，
內裡係香滑細緻嘅外交官忌廉，
一啖咬開，係酥脆同柔滑交織嘅口感 🤍

呢款泡芙，
想帶出嘅唔單止係甜味，
而係一種好簡單、好治癒嘅幸福感。
唔使去日本，
喺屋企都可以慢慢享受呢份日系小甜點。

每一個泡芙都係新鮮製作，
希望你打開盒嘅一刻，
就已經感受到 Peggy’s Kitchen 想帶俾你嘅溫度 ✨

留喺屋企，都可以有一份似旅行途中遇見的小驚喜。
如果你都鍾意泡芙，
希望你都會鍾意我哋呢一款焦糖脆皮泡芙。

Caramel Crispy Cream Puffs

A light, crispy caramel shell
filled with smooth and delicate diplomat cream —
one bite brings together crispness and softness in the most comforting way 🤍

This cream puff is not just about sweetness,
but about a simple little moment of happiness.
You don’t need to travel to Japan
to enjoy this kind of Japanese-style dessert at home.

Each puff is freshly made with care,
and I hope the moment you open the box,
you can already feel the warmth that Peggy’s Kitchen wants to share with you ✨

Even at home,
you can still enjoy a little sweet surprise,
just like finding a lovely dessert during a trip.

If you love cream puffs,
I hope you’ll love this caramel crispy version too.

你想我下一款出咩卷蛋？
03/06/2026

你想我下一款出咩卷蛋？

03/06/2026

🍋 檸檬布甸卷蛋｜Lemon Pudding Roll Cake

今次做咗一款好清新嘅卷蛋：
自家製 Lemon Curd 檸檬凝乳 × 幼滑雲呢拿布甸 × 鬆軟原味蛋糕片

檸檬凝乳酸香濃郁，
雲呢拿布甸滑溜奶香，
卷入柔軟蛋糕片入面，
冷藏後食落更加清爽，層次亦好靚 🤍

今次食譜我直接整理咗出嚟，
由 雲呢拿布甸、Lemon Curd、蛋糕片、檸檬鮮忌廉到組合方法 都寫齊，
仲有建議製作程序，適合分兩日慢慢做，成功率會高好多。

🍋 口感重點：
清新檸檬香
幼滑布甸夾心
鬆軟蛋糕片
冷藏後更好切、更好食

想問大家：
如果下一次出卷蛋口味，你會想睇邊款？

1️⃣ 伯爵茶奶凍卷蛋
2️⃣ 士多啤梨開心果卷蛋
4️⃣ 朱古力布甸卷蛋

你想我下一款出咩卷蛋？留言話我知，我會揀最多人投票嗰款整。

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