Last month there were pieces of rubber in the bumbuses of Conimex. Error in the production line, not for the first time. A press release was rushed out urging consumers to return their packaging to the factory. I always wonder how many people actually do that, put a 1.09 euro packet of powder in an envelope and take it to the letterbox.
To be honest, I sometimes wonder who buys those packages. Quite a lot of people, I’m afraid. People to whom it has never been explained how you can easily make an Indian spice paste yourself, and how much tastier it is. Oh, if only everything were that simple. You throw a few onions or shallots, a few cloves of garlic, a piece of fresh ginger, chili peppers and a few more spices in the mixing bowl of the food processor and your bumbu is ready.
Let’s make an old-fashioned fried rice that way today. Nasi without rubber. I’m going to give you a nice basic recipe, on which you can vary freely. For example, just before serving, it’s not a bad idea to toss a handful of raw bean sprouts into the rice, or spring onion rings, or both. Or you could make a thin omelette of eggs, beaten with a small splash of water, a small splash of soy sauce and freshly ground pepper, cut into strips and toss in.
The fried rice can also be sprinkled with peanuts, finely chopped celery and/or, if you like it spicy, with chili pepper rings. And of course it can be served with prawn crackers, or satay sauce, or fried onions, or atjar, or a cucumber salad. Or all of course, if you have a more is moretype. Nasi works best when you use cold rice. So preferably cook it a few hours, or even a day in advance. After cooking, spread it out on a flat dish so that the grains don’t cook any further.