Bruneian Nasi Katok Recipe: Crispy Chicken with Spicy Sambal
Bruneian Nasi Katok
Today on the Takrecipe website, we’re diving into Nasi Katok, Brunei’s beloved street food. This simple yet flavorful dish consists of crispy fried chicken, fragrant white rice, and fiery sambal, all served together for a satisfying and budget-friendly meal. Despite its simplicity, the balance of crispy, tender, and spicy flavors makes Nasi Katok an irresistible choice for food lovers. Let’s get started with this authentic Bruneian delight!
Ingredients (Serves 4)
- For the Rice:
- 2 cups jasmine rice
- 2 ½ cups water
- 1 pandan leaf (optional, for fragrance)
- ½ teaspoon salt
- For the Fried Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon chicken seasoning powder
- 1 cup cornstarch (for coating)
- 1 cup vegetable oil (for frying)
- For the Sambal:
- 5 red chilies (adjust to spice preference)
- 3 bird’s eye chilies (optional, for extra heat)
- 3 cloves garlic
- 2 shallots
- 1 teaspoon shrimp paste (belacan)
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon oil
- 1 teaspoon tamarind paste
- 2 tablespoons water
- For Serving:
- 1 cucumber (sliced)
- Banana leaf (for plating, optional)
Cooking the Rice
Rinse the jasmine rice under cold water until the water runs clear. Add the rice, water, salt, and pandan leaf (if using) into a rice cooker. Cook according to the rice cooker instructions. If using a stovetop, bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff the rice with a fork and keep warm.
Preparing the Fried Chicken
Pat the chicken thighs dry with paper towels. Season them with salt, turmeric powder, garlic powder, white pepper, and chicken seasoning powder. Let them marinate for at least 10 minutes. Heat vegetable oil in a deep frying pan over medium heat. Coat the chicken pieces with cornstarch, ensuring an even layer. Fry the chicken for about 8-10 minutes per side or until golden brown and crispy. Drain on paper towels.
Making the Sambal
Heat 1 tablespoon of oil in a pan over medium heat. Sauté garlic, shallots, and chilies until fragrant and slightly charred. Add the shrimp paste and stir well for another minute. Blend the sautéed ingredients with sugar, salt, tamarind paste, and water until smooth. Return the blended sambal to the pan and simmer for 2-3 minutes until thickened.
Assembling the Nasi Katok
Place a portion of warm rice on a plate or banana leaf. Add a piece of crispy fried chicken on top. Spoon a small amount of sambal beside the rice. Garnish with cucumber slices for a refreshing contrast.
Cooking Tips:
Crispy Chicken Secret:
🟢Coat the chicken evenly in cornstarch for an extra crispy texture. Double frying enhances crunchiness.
Balancing Sambal Heat:
🟢If you prefer a milder sambal, reduce the number of chilies and add more sugar to balance the spice.
Traditional Serving Style:
🟢Serve Nasi Katok on a banana leaf for an authentic Bruneian presentation and added aroma.