The recent poisoning incident at Polam Kopitiam restaurant has left many wary of consuming leftover rice, fearing rice-derived Bongkrek acid contamination.
Video script:
In movies, chefs expertly stir-fry rice on high heat, tossing it skillfully to achieve a grainy texture, then add eggs to create a fragrant egg-fried rice. Though a simple dish, it tests a chef's skills. Particularly, the classic line from the famous Stephen Chow movie God of Cookery echoes:
"Use overnight rice to stir-fry.”
The film emphasizes the use of overnight rice for its unique texture. Yet, following the Baolin Tea House incident, many hesitate to consume leftover rice. Often, people leave unfinished rice from rice cookers to cool at room temperature before refrigerating, potentially increasing the chances of Bongkrek acid.
Professor Shih Ming-Chih (施明智) from the Department of Nutrition and Health at Culture University says not to let it cool completely, just until it is slightly warm, and then place it in the refrigerator. If it cools completely, it will spend too much time at room temperature, potentially allowing microbes to grow.
Nurse Tan Tun-tzu (譚敦慈) suggests using a sealed container to store hot rice for better preservation, reducing the exposure time at room temperature. She says food is at risk in temperatures between 7 and 60 degrees Celsius. Taiwan's temperatures fall within this range year-round, making food susceptible to bacterial contamination during cooling.
Tan recommends using a sealed container to refrigerate even hot rice, preserving its freshness. Combining egg yolk with rice before frying creates a clearer, textured result, providing peace of mind when enjoying this dish.