Entree: Brunei – Central Culinary Region – Nasi Katok (Steamed rice served with crispy fried chicken and spicy sambal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 2 cups (370 g) jasmine rice, rinsed
- 2 1/2 cups (600 ml) water
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2 g) ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) garlic powder (optional)
- 1 cup (240 ml) vegetable oil for frying
- 6–8 red chilies, about 50 g, stems removed (adjust to heat preference)
- 3 shallots, about 45 g, peeled
- 2 cloves garlic, about 6 g
- 1 tbsp (15 g) belacan (shrimp paste) or substitute with 1 tsp (5 g) fish sauce for milder flavor
- 1 tsp (4 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) salt for sambal, or to taste
- 4 large eggs, approx. 50 g each (for hard-boiled eggs)
- 1 small cucumber, sliced, for serving
- Banana leaves or parchment paper for wrapping (optional)

Instructions

1. Rinse the rice until water runs clear, combine with 2 1/2 cups (600 ml) water and 1/4 tsp (1 g) salt in a rice cooker or saucepan; cook until tender and keep warm.
2. Make the sambal: grind or blitz the chilies, shallots, garlic, and belacan with palm sugar and 1/2 tsp (3 g) salt until a coarse paste forms; stir in lime juice and set aside. If very spicy, fry briefly in 1 tbsp (15 ml) oil to mellow flavors.
3. Season the chicken thighs with 3/4 tsp (4 g) salt and 1/4 tsp (1 g) black pepper; mix the flour with turmeric and garlic powder, then dredge each thigh to coat evenly.
4. Heat 1 cup (240 ml) vegetable oil in a deep skillet over medium-high heat until shimmering. Fry chicken in batches, 6–8 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a wire rack or paper towels.
5. Hard-boil the eggs: place 4 large eggs in a saucepan, cover with cold water, bring to a boil, then simmer 8–9 minutes; cool, peel, and halve.
6. Assemble: place a scoop of steamed rice on a plate or banana leaf, top with a fried chicken thigh, a spoonful of sambal, and a halved boiled egg. Add cucumber slices alongside. Wrap in paper if preparing for takeaway.
7. Serve hot. Provide extra sambal at the table for those who want more heat.