Nasi Katok
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The Tale of Nasi Katok
Story updated
Nasi katok, simple fried chicken and rice with sambal wrapped in paper, gets its name from the Malay word for 'knock,' recalling how late-night customers used to knock on a vendor's window or door to buy the cheap, filling meal. It grew into one of Brunei's most popular everyday dishes, prized for its affordability and simplicity.
Ingredients
Scale:· 4 servings
- 4 chicken thighs or leg quarters
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- Oil, for deep-frying
- 4 cups steamed rice
- 10 dried chilies, soaked
- 4 shallots
- 2 cloves garlic
- 1 tsp shrimp paste
- 1 tsp sugar
Instructions
- 1Rub the chicken pieces with turmeric, salt, and pepper, and let marinate for 15-20 minutes.
- 2Heat oil in a pan and deep-fry the chicken until golden brown and cooked through, about 12-15 minutes.
- 3Blend soaked dried chilies, shallots, garlic, and shrimp paste into a smooth paste.
- 4Fry the sambal paste in a little oil until fragrant and darkened, then season with sugar.
- 5Plate a portion of steamed rice with a piece of fried chicken.
- 6Spoon the sambal sauce alongside the chicken and rice.
- 7Serve simply, traditionally wrapped in paper for a quick, affordable meal.
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