Peggy’s Kitchen

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

27/08/2026

我只係想整個3Q餅……
點解最後連紅豆餡都自己炒？🤣

3Q餅生產線 EP.2｜自家炒紅豆餡

上集為咗3Q餅自己整肉鬆，
今集輪到紅豆餡。

紅豆慢慢煮軟，再加糖炒走多餘水分，
由一粒粒紅豆，慢慢變成濃稠細滑嘅餡。

自己炒，唔單止係「由零開始」。
甜度、濕度、質感，都可以自己控制。
而我最鍾意嘅，就係呢啲慢慢做、慢慢調整嘅過程。

以為肉鬆＋紅豆餡已經可以開工？

仲未🤣
下一條生產線：麻糬。

一個3Q餅，原來背後係一條又一條嘅小小生產線。
但可能就係因為每一樣都親手做，最後嗰一口先更加有意思。❤️

Handcraft with Heart, shared with love.

I only wanted to make a 3Q pastry…
so how did I end up making the red bean paste from scratch too? 🤣

3Q Pastry Production Line EP.2 | Homemade Red Bean Paste

Last time: homemade pork floss.
This time: red bean paste.

Slow-cooked beans, sugar, and plenty of stirring until the filling becomes thick and smooth.

Making it from scratch means I can control the sweetness, moisture and texture — all those little details that shape the final bite.

Think pork floss + red bean paste means we’re ready?

Not yet. 🤣
Next production line: mochi.

One 3Q pastry, and somehow it has turned into one little production line after another.

But perhaps that’s exactly what makes the final bite so special. ❤️

Handcraft with Heart, shared with love.

24/08/2026

有時候，一餐飯唔需要好複雜。

打開雪櫃，見到有茄子、豆、蘑菇同洋蔥，就想起日式浸菜。
將蔬菜簡單煮熟，再趁暖放進高湯裡慢慢浸泡，原本好平常的材料，就變成一碟清爽又舒服的小菜。

煮好之後，為甚麼還要浸？

因為烹調停止了，味道的交換還在繼續。
蔬菜在放涼的過程中慢慢吸收高湯的鹹香和鮮味，所以這道菜不用很重的調味，也可以很有層次。

今次我沒有加醋。
想保留的是比較柔和的日式高湯味——清甜、鹹香，又帶一點點味醂的甜。

🥣 日式高湯浸汁
高湯 Dashi｜200 ml
醬油 Soy sauce｜2 tbsp
味醂 Mirin｜2 tbsp
糖 Sugar｜½–1 tsp

蔬菜其實很隨意。
除了茄子、豆、蘑菇和洋蔥，也可以用南瓜、翠玉瓜、甜椒、秋葵、蘆筍、蓮藕、白蘿蔔、西蘭花或椰菜花。

不同蔬菜，只要按質地調整烹調時間就可以。
硬身的煮耐一點，容易變軟的就輕輕煮熟——然後，把剩下的工作交給時間。🤍

我很喜歡這種料理。

不一定要很多材料，也不需要複雜技巧。
了解食材一點點，就可以將雪櫃裡幾樣平常的蔬菜，好好地變成今晚餐桌上的一道菜。

Sometimes, simple cooking is all about understanding when to stop cooking — and when to let time do the work.

Cook the vegetables gently, soak them in a light dashi broth while warm, and let the flavours slowly settle in as they cool.

Simple ingredients. A little understanding.
And something comforting for the table.

Handcraft with Heart, shared with love.

23/08/2026

原來燻蹄係咁整㗎？👀
一隻豬手，由拆骨開始，最後竟然可以變成一片片晶瑩、爽口又彈牙嘅燻蹄。

第一次睇製作過程，可能最意外嘅係——
佢唔係啡色滷水，而係用白滷慢慢煮。

拆骨、調味、白滷慢煮，再趁暖捲實包好。
冷藏定型之後先剪繩、切薄片。

切開嗰一下真係最治癒 🤍
見到皮同肉緊緊捲埋一齊，之前每一步慢工都值得。

最後加青瓜，再配一碟酸酸香香嘅蒜蓉醋汁——
呢個就係我記憶中嘅港式燻蹄。🥢

而我最鍾意嘅其實係：
一道傳統菜式，背後原來都有好多 food science。

點解冇加魚膠粉，雪凍之後都可以自己定型？
下一條 WHY｜Food Science 再拆俾你睇。🧪

Save低先，下次想整燻蹄就搵得返。

Wait… this is how Hong Kong-style chilled pork trotter is made? 👀

One whole pork trotter, carefully deboned and transformed into these beautifully thin, springy slices.

And the part that might surprise you most?
It isn’t braised in a dark soy-based master stock — it’s gently cooked in a clear aromatic brine.

Debone. Season. Gently poach.
Then roll it tightly while warm, wrap it well and chill until completely set.

Only after it has set do we remove the string and slice it thinly.

That first cut is probably my favourite moment 🤍
Seeing those neat layers of skin and meat makes all the preparation worth it.

Serve it chilled with cucumber and a punchy garlic vinegar dipping sauce — and you have a classic Hong Kong-style chilled pork trotter. 🥢

But there’s something else I love about this dish…

There’s a lot of food science hiding inside this traditional recipe.

No added gelatine — so how does the whole roll hold together after chilling? 🤔
That’s coming next in my WHY | Food Science Reel. 🧪

Save this for later if you’d love to try making it yourself.

18/08/2026

其實，已經唔係第一次有人問我：

「點解我唔成功？」

有朋友整蛋糕失敗，send 相俾我。
有人跟足網上食譜，結果同預期完全唔同。
亦有人明明材料、份量、時間全部照足，最後都係問：

「我究竟邊度做錯咗？」

而每一次，我第一樣做嘅都唔係立即俾另一份食譜佢。

我會睇佢嘅成品、問佢用咗咩材料、做到咩狀態、溫度幾多、邊一步開始唔對路……

好多時候，我一睇已經大概知道問題出喺邊。

最近又有一個朋友，跟網上食譜跟到同我講：

「整到懷疑人生。」🤣

後來佢跟我嘅方法再試。

成功咗。❤️

我仲笑住同佢講：

「證明我啲食譜好可靠🤣」

但佢跟住講咗一句：

「同埋你解釋到點解會成功，好重要。」

就係呢一句，將我一路以來收到嘅所有：

「點解我唔成功？」

突然串埋一齊。

我開始發現——

其實大家缺嘅，可能從來都唔係另一份食譜。

網上已經有無數食譜。

真正欠缺嘅，可能係有人話你知：

🔬 點解要咁做？
🎯 真正影響成功嘅關鍵係咩？
👀 做到咩狀態先叫啱？
🔧 失敗咗，可以點樣分析同調整？
💡 明白原理之後，又可以點樣創造自己嘅變化？

所以，我開始更加清楚 Peggy’s Kitchen 想分享嘅係咩。

唔單止係：

「跟住我，咁樣做。」

而係：

「等我話你知，點解要咁做。」

亦因為咁，我慢慢整理出：

The RECIPE Learning Cycle

R — REASON｜理解原理
Why does it work?

E — ESSENTIALS｜掌握關鍵
What really matters?

C — CHECK｜觀察狀態
Learn to read the food.

I — IMPROVE｜分析、調整
What can we do better?

P — PLAY｜探索變化
Understand it, then make it yours.

E — EXPERIMENT｜再次嘗試
Try. Observe. Learn again.

但我最鍾意呢套方法嘅地方係——

RECIPE 唔係一條直線，而係一個 Cycle。

Experiment 完，可能成功，亦可能失敗。

而每一次結果，都會帶我哋返去第一個問題：

R — REASON

點解？

再理解。
再觀察。
再調整。
再嘗試。
再創造。

�

14/08/2026

FROM MY KITCHEN | 01 🤎
焙茶海鹽焦糖脆脆芝士包
Hojicha Salted Caramel Crunch Cream Cheese Bun

切開先知，原來最邪惡嘅唔止係焦糖。

今次想由 Peggy’s Kitchen 嘅廚房，帶你睇一個我最近好鍾意嘅組合——

🍵 焙茶微微嘅烘烤苦香
🧂 海鹽焦糖嘅甜鹹
🤍 輕盈 creamy 嘅忌廉芝士餡
✨ 最後再加一口「咔嚓」嘅焦糖脆脆

柔軟嘅焙茶麵包包住海鹽焦糖忌廉芝士餡，
面頭再淋上焦糖醬，加埋焦糖脆脆。

我最鍾意嘅，反而係佢唔係一味甜。

茶香、焦糖、少少鹹味，再加 creamy 同 crunchy 兩種完全唔同嘅口感——
每一樣都唔需要太搶，但放埋一齊就啱啱好。

而今日，先由成品開始。👀

因為每一件喺 Peggy’s Kitchen 出現嘅食物，
我都想慢慢帶你由「好想食」，睇到「原來係咁樣做」，
再了解背後一啲有趣嘅 food & baking science。

下一集｜FROM MY KITCHEN
由一杯焙茶奶開始，睇住佢一步一步變成今日呢個包。

之後再去 Peggy’s Lab 🧪 拆解一個問題：

點解焙茶唔係直接加落麵粉就算？

今次只俾你睇切面。
下一集，我哋由最初開始。🤎

FROM MY KITCHEN | 01 🤎
Hojicha Salted Caramel Crunch Cream Cheese Bun

You only realise how indulgent it is once you cut it open.

For this little creation from Peggy’s Kitchen, I wanted to bring together a few of my favourite contrasts —

🍵 the roasted, slightly bitter notes of hojicha
🧂 sweet and salty caramel
🤍 a light, creamy cream cheese filling
✨ finished with that final caramel crunch

A soft hojicha bun filled with salted caramel cream cheese, topped with caramel sauce and crisp caramel pieces.

What I love most is that it’s not simply sweet.

The roasted tea, a touch of salt, creamy filling and crunchy caramel each bring something different — but together, they just work.

And today, we’re starting with the finished bun. 👀

Because with Peggy’s Kitchen, I want to take you a little further than the final plate:

from “I want to eat that”,
to “so that’s how it’s made”,
and eventually to the little bits of food and baking

12/08/2026

係driveway 睇日蝕🤣🤣

Address

Milton Keynes

Website

Alerts

Be the first to know and let us send you an email when Peggy’s Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Peggy’s Kitchen:

Shortcuts

Share

Category