DK in da house

Hi all! Its dk. Ok – not THE dk who owns this blog, but Derrick Koh, guest blogger. I met dk (THE dk) from our interactions at social media events hosted by Intel and my company, Lenovo. I wonder how’s the ol’ chap (dk) doing now – is he in camp waiting anxiously for the Sat bookout from camp, or is he snoring away at home ‘cos his unit let him out early? I guess we’ll find out when he replies to this post (in his veiled attempts to constantly check in to see if any of his guest bloggers have defaced dee kay dot as gee 🙂 – guest bloggers unite! We haven’t tried hard enough yet!)
I’m now blogging on this errand-filled Sat before I start my car Snowy up for the 3pm legal off-peak car usage commencement. I wanted to share what I have planned for Sunday (tmr) – cooking ‘Rice Cooker Chicken Rice’ and my first attemp at baking – a simple, no-frills butter cake. I bought all the baking utensils and just need to pick up the chicken rice and cake ingredients at Sheng Siong across my home tmr after church.
The chicken rice is the usual Hainanese white chicken rice like in the hawker centre/coffee shop (Chatterbox for all you atas folks – you know who you are!) but all to be cooked in the rice cooker, not needing any other pot to boil the chicken etc. Cool right? Sorry but I’m a sucker for cooking so these things excite me. Its also a healthy version not needing that much chicken fat for frying the rice grains prior. Will it taste nice? I’ll blog abt it next week – then you can ask me for the recipe, ok? Incidentally, I cut the recipe from an NTUC supermarket newspaper ad a few weeks ago. (Trivia: Did you know most supermarket ads run on Thursdays? Its true mainly – I learnt this when I was interning at a supermarket food supplier about 15 years ago – yes I’m THAT old).
Since I’m a baking-virgin, I thought I’d start with a simple cake and when I get the hang of it, I’ll try choc chip cookies (I got the recipe standing by :). I wanted to extend my culinary repertoir to include baking ‘cos I thought it’d be a nice, sincere and heartfelt any ocassion gift – like the upcoming year-end season. Not to mention it will save me some cash on thoughtless gifts for people you aren’t that close too e.g. colleagues. Everyone loves a good homemade, cookie right?
Anyways – I gotta to warm up Snowy now. We got errands to run! Let you guys know abt my Sunday cooking adventures soon… Oh yeah – I am going to cook this curry sotong dish as well (the wife loves seafood)- discovered on this fab Malaysia website with drool-ful photos expertly taken by the author Bee.

Thanks for having me, dk. No regrets yet, I hope. 🙂 Later.


  1. you are right. I was snoring away when you posted this. But I was snoring in camp, waiting for them to let us book out. Hahaha
    Just got out, on my way home. Have a good weekend ahead. 🙂

  2. Hi Hillary – don’t have photos. I’ll share the recipe when I get home – its stuck to my fridge!
    I decided to do it the traditional way (I have another recipe) of boiling the chicken cos I wanted soup (drop in some carrots after you remove chicken from water) – steaming doesn’t get you soup. Main trick for rice is to fry rice grains in enough chicken fat else it won’t be too fragrant. and lots of garlic, ginger and shallots (optional) when cooking the rice. I use the stock from boiling the chicken instead of plain old tap water.
    Rub salt on the chicken and leave for a while before cooking. Don’t overboil the chicken – about 15 mins is plenty (for a mid sized chicken). Dunk in cold water after to stop cooking process. Remember to stuff the chicken with spring onion, garlic and ginger and pandan leaves.
    For the chilli – use lots of chilli padi, lots of garlic and ginger and chicken oil if you can. Make a whole world of difference.
    Seriously I think it is not hard but must practice – I am still trying to get consistent myself!
    What else do you cook?
    Nice post re Korea 🙂

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