Add the spices and cook for a few seconds until they start sticking to the bottom of your pot and you can smell their aroma. Don't let them burn but add a little water to loosen the spices from the bottom of the pot.

Chop the tomatoes into tiny pieces and add them to the pot, letting them cook until they break down and create a sauce. Keep adding a little water if the food sticks to the bottom of the pan.

Check the salt levels (remember Indomie spice has lots of salt) and add if necessary.

Don't serve immediately but let it rest a few minutes to cool to almost warm but still hot.

Serve with your favourite accompaniments. I enjoyed mine with ugali.