Hong Kong: Chan Kee Roasted Goose (深井陳記燒鵝)

Who goes to Hong Kong without eating Roasted Goose? Definitely not us. It was a plan-in-advanced meal by my hubby as he LOVES his BBQ meat. So we started plodding from our hotel to the eating house but alas we went in the wrong direction again. Anyway after a few turns, here we are. 🙂


The eating house was filled with people and we had to wait for a little but it was definitely worth the wait. Tender meat crispy skin and glistening fat, there’s really nothing not to love about it. In fact it was way better than the roasted goose that we had at a so-called famous restaurant when we visited Hong Kong 2 years ago. 🙂


How to get there

Reclamation Street                                                                                                           427-427A Mongkok                                                                                                         Kowloon, Hong Kong                                                                                                    Tel: +852-2381-6161

CHRGoose-3Clemens being playful posing like those roasted pigeons


Hong Kong: Mui Kee Congee (妹記生滾粥品)

Last December(2012), we went on a holiday trip with my mother-in-law to Hong Kong for an eating & shopping spree. It was a free & easy trip with my hubby as the tour guide. 🙂 Armed with a guide book and a map, there we go. One of our favorite eats is definitely at this congee store at the local market. Mui Kee Congee (妹記生滾粥品).


Being not a local, this little gem was truly difficult to find. We thought that this was a eating house so after an hour of walking around and asking around, we only realized that its on the third level of the local wet market. But the time was all totally WORTH it. We started off with a plate of fish skin.


My hubby totally adores fried fish skin so when it turned out to be fresh fish skin he was rather put off by it. I was initially quite skeptical too. However my motto in life, “if you don’t try it now, when will it be. ” and this definitely cannot be compared with what Andrew Zimmern from Bizzare Foods puts in his mouth right? And that was it. I picked up a piece with some ginger shreds and put it in my mouth. I was blown over by it. Nothing like what I had imagined it to be (slimy & fishy). It was WELL MARINATED!!! Slightly salty and fragrant from the soya sauce and sesame oil, crunchy (I believe they had submerged it in icy cold water) and the freshness from the shredded ginger and spring onion. When submerged into the pipping hot congee, it became soft and tender. Fish skin eating has definitely been brought to an entire new level for me. I have never eaten fish skin prepared this way in Singapore before. I just simply love it.


The highlight is definitely the congee. Thick and silky smooth, every mouthful is such a delight.


Each time the congee glides down effortlessly down your throat, you will just like to follow up with an oooh…. and arrrr…….. It just brings me so much joy and cravings recalling it. Not to mention the generous helpings of ingredients in the congee, it is definitely good value for $$ (if you’re traveling on a budget). This congee is my mum-in-law’s favourite that till today, she can’t stop talking about it and asking when we can go again.


See her smiling face. 🙂 We tried the Mix Pork Congee, Fish Belly Congee, Meatball Congee. They were all seriously GOOOOOOOD…………….

The rice flour rolls are a must try. Too bad I was busy eating so no photo of this was taken (Managed to retrieve from my mum-in-law’s mobile :)). Soft and springy, it’s again nothing like I had eaten in my life in Singapore. I love the sauce mixture of sweet and salty. Especially the dash of sesame sesame sauce put in it, giving it a really fragrant touch. Imagine with your eyes close. The fragrance of sesame running amok through your nose lingering in there, the sweet and salty sauce playing through your entire mouth tingling on the tip and sides of your tongue. Bite into the soft, smooth yet springy rice flour rolls. The experience is truly sensational. I have truly and really fallen in love with the unseemly simple rice flour rolls. 🙂

How to get there

Fa Yuen Street Market, 3 Level                                                                                       Mong Kok , Kowloon                                                                                                           Hong Kong, China                                                                                                                 Tel: 852-27890198                                                                                                           (Nearest Train Station: Mong Kok MTR. Exit at D2 and walk to Fa Yuen Street Mkt (花園街). Head towards the end of the road.)

I am not sure if I have managed to convince you on how good is that but during our 5 days 4 nights in Hong Kong, we went there for breakfast twice. 🙂

Zesty Double Chocolate Chewy Cookies

Teacher’s Day is just round the corner falling on the 1st Friday. As usual the boys asked me to make their favourite chocolate chip cookies for their teachers as gifts. I thought chocolate chips…. how boring??? So I started pouring through my newly bought “GU Chocolate Cookbook“. For those who have liked me on Facebook-Ange’s Kitchen (Like me NOW if you have not) will know that I have purchased another 2 cookbooks to add to my collection recently.

Anyway I chance upon the Chewy Double Chocolate Cookies and as I read on, it got me excited that I can add the zest of an orange for that little subtle citrus flavour. So this was it.

ODCCCookies-1(adapted from Gu Chocolate Cookbook: The trick to making delicious chewy cookie is to make the dough the day before as the longer you leave it, the chewier the end result. If the dough is used straight away, you’ll have a crunchier cookie.)

Servings: 75 cookies


  • 150g unsalted butter, softened
  • 220g light brown sugar
  • 1 egg, lightly beaten
  • 1tsp vanilla extract
  • 220g flour, I used Top Flour
  • 4tbs cocoa powder, I used Valhorna
  • 1/2tsp baking soda
  • 3/4tsp baking powder
  • 1/8tsp salt (or a pinch), I used Himalayan Pink Salt
  • 270g chocolate chips
  • 1.5tbs orange zest, approx zest of 1 orange

Method (with step-by step photos)

  1. Cream the butter to incorporate air.
  2. Add sugar and salt, whisk till light and fluffy.
  3. Whisk in egg and vanilla extract.
  4. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
  5. Fold in flour quickly till the mixture is well incorporated. Take care not to overmix.
  6. Mix in the chocolate chips and orange zest.
  7. Scoop them into 1tsp heap of dough balls.
  8. Place them on a bake tray and chill for at least 24 hours before baking.
  9. To store the dough,  freeze the raw ball dough in a single layer in an air tight container. This way you can keep the dough for up to 3 months.
  10. To bake, place the dough balls o the baking tray evenly space allowing the cookies to expand.
  11. Preheat oven to 170°C for at least 15mins. Bake the cookies for 14mins till crisp on top but still soft in the middle. Remove from oven.
  12. Transfer cookies to cool on wire rack.


There you have it. Beautiful, chewy double chocolate cookies with a lingering zest.



Verdict: My mum who usually don’t fancy chocolate, totally loves this cookie because of the gooey chocolate each time she takes a bit into it. And the lingering fragrance of the orange zest. (See the pink little arrow).

My Kitchen Experiments

For the 1st batch of test bakes, I was a little light handed with the orange zest (3/4 orange zest)for the fear of the citrus bring too over powering. It ended up not bringing out the orange in the cookie unless you savour it really leisurely and slowly

For the 2nd batch of cookies, I decided I will add the zest of the entire orange. That made the smell of orange stronger but not overpowering.

Bake straight from freezer (12 mins @170°C): soft, creamy & dreamy with not much crispy edge

**Bake straight from freezer (14 mins @ 170°C): Texture was the BEST. Cripsy at the edge, soft & chewy in the middle even after the next day.

Bake straight from freezer (16 mins @ 170°C): slightly hard with a crunch. A bit dry. The least preferred of all.

Final Product 🙂 (with the boys’ hand-made cards)ODCCCookies-7ODCCCookies-8


Linking to:
Daily Dish Magazine

Soon Huat Pig’s Organ Soup

Since young and being the eldest grand daughter, my eating habits had been shaped by granddad who always brings me out along on his eating spree. Therefore its not surprising that I eat like an old-fashion oldie and my love for animal’s (pork, beef, mutton) innards was already sealed plus it doesn’t help much when my maternal grand dad was a butcher, always leaving the best parts of the porky (kidneys, stomach, tail & liver) all for my mom to cook for me.

Growing older doesn’t seem to make me love these things any lesser and even better still, I managed to get my boys in the same boat as I am 🙂 (not something my hubby is very happy about though)

However if there is one thing that I am very very very particular about is, I don’t just eat pig’s organ just any where because it takes extreme care to wash and prepare the innards (and if not done properly, it will be truly horrendously nasty). Hence most of the time we only go to Serangoon Garden Food Centre for our favourite “Soon Huat Pig’s Organ Soup” .


My hubby even though is not a fan of pork intestines, stomach, etc,etc….. absolutely adores the incredibly delicious broth and eating the lean pork (while the boys and I finishes up whatever there is in it).

SHPigOS-3We especially love the salty yet subtly sweet gravy that is used to braised the trotters, skin, eggs, organs and all. Drizzle them over over the rice, it is just as good too. I, of course love how cleanly and well prepared the pig’s organs are; no nasty smell, cooked to perfection without being over rubbery that you find it hard to tear it off with your teeth.

Most of all, we absolutely adore the owners who are extremely generous with their gravy and soup top-up and of course for being always helpful. I mean I seldom expect a lot of customer service from the hawker centers because of the economical prices that we are paying. So to me I feel “Soon Huat” has indeed done well in this aspect 🙂

Where To Find?

Soon Huat Pig’s Organ Soup


49A Serangoon Garden Way, Serangoon Garden Market and Food Centre, #01-42, S(555945)

Hours: Tue – Sun (09:30 – 16:00)

Things to Note:

They only sell white rice. No kway chap 😦

There is usually a Q over the weekends but they are usually quite fast.  However if you do not want to Q, perhaps you can go there around 11am-11.30am instead.

Parking slots are rather limited. However if you are patient enough, space is not exactly difficult to find as people just eat and go.

BEST Fluffy Pancake Recipe Ever

As I am writing out this entry, I am really having a really hard time deciding if I will tag it under breakfast, brunch or dessert. But heck with it I will just tag it under all 3. For a recipe this heavenly good and simple to make, you really can just  have it at any time of the day and occasion. Sweet, savory and all, hot, warm or cold, the texture and taste is just simply divine that you will NEVER EVER buy frozen pancakes or pancake premix any more. Most importantly, the ingredients are mostly available at home or if not at the local supermarkets.

Pancakes-1Servings: 20 7.5cm in diameter pancakes


  • 200g Flour (sieved)- I use Top Flour
  • 31/2 tsp Baking Powder
  • 1 tbs Sugar
  • 1/4 tsp Salt – I use the Pink Himalayan Salt
  • 300ml Fresh Milk (slightly warmed)
  • 50g Unsalted Butter (melted)
  • 1 Egg (beaten; room temperature)
  • 1tsp Vanilla Extract (optional)

Method (with step-by step photos)

  1. Sieved the flour together with the baking powder. Mix well with the salt and sugar.
  2. Make a well in the center of the flour mixture, pour in the melted butter and egg. Mix.
  3. Gradually add in the milk and mixing the batter at the same time. You will be able to draw a ribbon figure ‘8’ on the batter.
  4. Add in a teaspoon of vanilla if you like.
  5. Grease and heat the pan on medium-low fire.
  6. Scoop a ladle full of batter and pour it into the pan.
  7. Cook till you can see tiny bubbles & the edges firming up.
  8. Flip it over to reveal the beautiful golden hue & cook it for  a couple more mins. Repeat the process till you finish using up the batter.



Chocolate Chips Pancake


  • Follow above instructions till point 4.
  • Mix in 200g of chocolate chips.
  • Cooked in greased pan on medium-low fire (as in above point 5-9).


Pancakes-10Verdict of chocolate chip vs original 🙂

Now that you are done, you can eat it any way you want.

Pancakes-5Breakfast or Brunch

Pancakes-7Dessert or just simply plain with a glass of cold milk.

Storing & Reheating Instructions

  1. To store, wrap the remaining pancakes in a cling-wrap and store it in the fridge. I do not recommend keeping it for more than 3 days.
  2. Reheat greased pan on medium-low fire. Place the cold pancakes on the pan and reheat till quite warm to touch.

Things To Note:

  1. You can use plain flour which is perfectly fine. However I like the use of top flour as it has a finer texture. 
  2. Sieving the flour is very important as it loosens the lumps of flour and helps with the lighter texture in your pancakes.
  3. Notice that the milk is slightly warmed and the egg is at room temperature rather than cold straight out from the fridge. This is to prevent the hardening of the melted butter which will form lumps in your batter.
  4. Baking powder is used to increase the volume and to lighten the texture of the pancake making it fluffier and lighter. And as with all flour, do not over mix the batter as this will produce gluten thus leaving you with a heavier and harder pancake. Just briskly incorporate the wet mixture well.

This is also an activity Great 4 Kids because, there is no need for them to get their hands all dirty with dough. Sieve, whisk and mix is all they need to do. 🙂 while mummy/daddy just needs to cook the pancake.

Damir in Action all Just Like a PRO.

Damir in Action all Just Like a PRO.

P.S: If you really want to know how good this is, my boys had actually asked me to make these for 3 days in a row already. My mum totally loves them and even my mother-in-law who doesn’t usually eats these things,even brought back some leftovers and nodded her head in approval.

Pork Ribs Papaya Soup

If there is anything I love most on the dinner table, it will be none other than a bowl of piping hot soup. After scrolling through my tons of food photo, I have decided to share this favourite soup as my 1st entry especially after seeing so many of my friends on facebook being a new mum, I hope this lactating soup will help them to produce more food for their new borns. Well for people without new babies or what so ever, this soup can also be drank because it nourishes the yin and benefits the kidney. 🙂 So… drink to your hearts contents. 🙂

Servings: 4


  • 500g Unripe Papaya (de-seed cut into cubes)
  • 1 Carrot (peel & cut into cubes)
  • 250g Pork Ribs (blanched in hot water)
  • 1tsp Sweet Almonds
  • 1 Dried Fig
  • 1 handful of Red Dates
  • 2.5L Water

Method (with step-by-step photos)

  1. Skin and de-seed the papaya, cut into cubes. Cut the carrot into cubes
  2. Blanced the pork ribs in hot water (this is to remove the blood from the bones), then rinse under running tap to stop the meat from cooking.
  3. Put the meat into the 2.5L of water and bring to a boil. Remove any scum with the ladle
  4. Put in all the other remaining ingredients, bring to a boil, lower fire to small, cover and simmer for 1.5 hour to 2 hours.


The natural sweetness of this soup needs little seasoning. However if you must, season it with a little salt and then drink to your hearts content. 🙂

Did I mention that cooking this soup brings me lots of happiness because I just love cutting the cross-section of the papaya where a STAR is revealed? Its just so sweet and pretty.