Nasi Katok
Brunei's beloved working-class meal, developed in the 1970s-80s and sold from small home-based vendors as an accessible, inexpensive plate. Its name genuinely comes from customers knocking on a vendor's window or door to order late at night, after regular shops had closed, since it was often sold from small flats rather than storefronts — 'katok' literally means 'knock' in Malay. The dish's identity rests on being cheap and no-frills — historically a fixed low price for rice, fried chicken, and sambal — and modern upscale versions loaded with extra sides drift from that original working-class character.
Meat
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups steamed rice
- 4 chicken pieces
- 1/2 tsp turmeric
- Salt
- 6 dried chiles
- 2 shallots
- 2 cloves garlic
- 1 tsp belacan (shrimp paste)
- 1 tsp sugar
- Lime juice
- Cucumber, sliced, to serve
- Oil, for frying
Steps
- Marinate the chicken briefly in turmeric and salt, then deep-fry until golden.
- Blend the chiles, shallots, garlic, and belacan, then fry lightly with sugar and lime juice to make the sambal.
- Plate the rice with the fried chicken and a spoonful of sambal.
- Garnish with cucumber slices, traditionally wrapped in brown paper for takeaway.