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Fragrant Spinach Rice

01/04/2018 By Richard Bewley 1 Comment

Fragrant Spinach Rice“I love rice!” – is something I hear on a very regular basis from Marlini- hardly a surprise when rice is so core to the Malaysian diet. This is of course unless you are Nazib Razak, the corrupt Prime Minister of Malaysia who recently sparked national outrage by claiming he prefers the hipster fuel of quinoa – non-indigenous to Malaysia (at 23 times the cost to local Malaysian rice). He must be a sound guy though – as Donald Trump – the poster child of moderation, decency, and extreme levels of genius-ness – welcomed Razak with open arms (and small hands) last year to the White House. I am pretty sure though that Trump, famed for exquisite culinary tastes (the McDonald’s Cheeseburger being the regular piece de resistance and a dietary staple for the orange toned and self-proclaimed saviour of the free world) would not go near my Fragrant Spinach Rice. If it isn’t American, is is FAKE NEWS!

Since Marlini came into my life, I have to say that rice has featured significantly more in the dishes I cook – and I have been introduced to some variations I had never even heard of. Following a little research online, I was amazed to discover that more than 40,000 varieties of cultivated rice are said to exist. This gets me thinking that I have a long, long way to go…my cupboard ingredients today only comprise Basmati, Brown Basmati, Long Grain, Carmargue red rice, jasmine, germinated brown rice, and Thai jasmine black rice.

Unlike many Asian countries, I have steered clear of a rice cooker and stick to the old school method I consider to be tried and tested – large saucepan, water, and getting the timing right. Whilst I cannot compete with Marlini’s rice cooker – a state-of-the art Japanese machine which may have had its control panel menu modelled on a Tamagotchi (the sounds at least) – I just try my level-headed best. Unlike me, Marlini is a rice guru – if she says that my paltry efforts waver between ‘ok’ and ‘yum’ – this is a big deal to me ;o) Roll on Masterchef!

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Halal Beef Goulash

Halal Beef Goulash

Only last week, I was discussing with Pavol ( a super talented Slovakian database guy I work with) my weekend plans to make a Beef Goulash. We shared stories of the Goulash parties we had been to (I lived in Slovakia over 20 years ago and have been to quite a few), compared recipes, and…

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Seafood Char Kuey Teow with Spinach

Seafood Char Kuey Teow with Spinach

As I sit at my desk in my beloved man cave on New Year’s Eve writing my first recipe for 2018 (last twelve months were very short-changed in the output department), I look back at 2017 – a sodding awful year for so many reasons – hopeful that 2018 will compensate for the 365 days…

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Linguine alle vongole

Seafood Vongole Linguine

Just shy of four months ago (still inspired by a trip to Sicily), Marlini had the very good idea that we should make a Clam Vongole dish, for the simple reason that we are hardcore fish and seafood lovers at heart and clams were an ingredient, I had, not until recently, ever cooked. I am…

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Blueberry Pancakes

Blueberry Pancake

Ever since watching Quentin Tarantino’s 1994 Classic Pulp Fiction, I was made aware of the culinary delight that is the ‘blueberry pancake’. If memory serves, Butch has to return to his apartment to retrieve his father’s watch, leaving his girlfriend Fabienne to mull over the breakfast options in the far from glamorous motel.  However, it…

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Burger Me Senseless

Burger Me Senseless

For many, the humble burger can evoke many fond memories and can deservedly be considered a truly lip smacking pleasure. It can also be one hell of a disappointment. At one end of the spectrum – and the popularity for Gourmet burger chains or gastopubs trying to offer something worthy of an often hefty price…

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Italian Oregano Flatbread with Goats Cheese and Pear

My homage to Sicily continues. Thank you for reintroducing me to the wonderful herb of Oregano – something I had largely ignored and had met the fate of yet another store cupboard ingredient – out of date and way past its prime (a bit like me too!). One of the best purchases I made was…

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Welcome to Love the Kitchen

Richard Bewley

After much procrastination I decided in April 2014 to commit some of my favourite recipes and food ideas in a form which is not only useful for me to revisit (my ailing memory is not what it used to be), and also to share with old and new friends alike. Read More >>

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