Entree: Brunei – Nasi Katok (Rice with fried chicken and sambal)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) long-grain white 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 (for rice)
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) ground white or black pepper
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tsp (5 g) salt (for dredge)
- 2 cups (480 ml) vegetable oil, for deep frying
- 10–12 red bird’s eye or red chilies, stems removed (about 2 1/8 to 2.82 oz (60–80 g))
- 4 shallots, peeled (about 2 oz (60 g))
- 3 cloves garlic (about 5/16 oz (9 g))
- 1 tsp (5 g) belacan (shrimp paste) or 1 tsp (5 g) shrimp paste substitute, toasted
- 1 tbsp (15 ml) tamarind water or 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) palm sugar or packed brown sugar
- 1 tsp (5 g) salt (to taste for sambal)
- 1 tbsp (15 ml) vegetable oil (for sambal)
- 1 small cucumber, sliced (for serving)
- 2 large eggs, approx. 1 3/4 oz (50 g) each (optional, fried)

Show original ingredient measurements

- 2 cups (370 g) long-grain white 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 (for rice)
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) ground white or black pepper
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tsp (5 g) salt (for dredge)
- 2 cups (480 ml) vegetable oil, for deep frying
- 10–12 red bird’s eye or red chilies, stems removed (about 60–80 g)
- 4 shallots, peeled (about 2 oz / 60 g)
- 3 cloves garlic (about 9 g)
- 1 tsp (5 g) belacan (shrimp paste) or 1 tsp (5 g) shrimp paste substitute, toasted
- 1 tbsp (15 ml) tamarind water or 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) palm sugar or packed brown sugar
- 1 tsp (5 g) salt (to taste for sambal)
- 1 tbsp (15 ml) vegetable oil (for sambal)
- 1 small cucumber, sliced (for serving)
- 2 large eggs, approx. 50 g each (optional, fried)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine rinsed rice, 2 1/2 cups (600 ml) water and 1 tsp (5 g) salt in a pot or rice cooker and cook until rice is tender and fluffy; keep warm.
2. Pat the chicken thighs dry. Rub with turmeric 1/2 tsp (2 g), 1/2 tsp (2 g) pepper and a pinch of salt, then dredge in a mixture of 3/4 cup (95 g) flour, 1/4 cup (30 g) cornstarch and 1 tsp (5 g) salt.
3. Heat 2 cups (480 ml) vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 10–12 minutes per batch for bone-in thighs; drain on paper towels.
4. For the sambal, heat 1 tbsp (15 ml) oil in a small pan over medium heat. Sauté 4 shallots (about 2 1/8 oz (60 g)) and 3 cloves garlic (about 5/16 oz (9 g)) until soft. Add 10–12 chilies (about 2 1/8 to 2.82 oz (60–80 g)) and 1 tsp (5 g) toasted belacan and briefly cook until fragrant.
5. Transfer the sautéed mixture to a blender or mortar and pound into a coarse paste. Stir in 1 tbsp (15 ml) tamarind water or lime juice, 2 tbsp (30 ml) palm sugar and 1 tsp (5 g) salt. Adjust sweetness and acidity to taste; simmer briefly to meld flavors if desired.
6. If using, fry 2 large eggs (approx. 1 3/4 oz (50 g) each) sunny-side up in a little oil until whites are set.
7. To serve, place a scoop of steamed rice on a plate or wrapped in paper, top with a piece of fried chicken, a generous spoonful of sambal, a few cucumber slices and the fried egg if using. Serve immediately.

1. Combine rinsed rice, 2 1/2 cups (600 ml) water and 1 tsp (5 g) salt in a pot or rice cooker and cook until rice is tender and fluffy; keep warm.
2. Pat the chicken thighs dry. Rub with turmeric 1/2 tsp (2 g), 1/2 tsp (2 g) pepper and a pinch of salt, then dredge in a mixture of 3/4 cup (95 g) flour, 1/4 cup (30 g) cornstarch and 1 tsp (5 g) salt.
3. Heat 2 cups (480 ml) vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 10–12 minutes per batch for bone-in thighs; drain on paper towels.
4. For the sambal, heat 1 tbsp (15 ml) oil in a small pan over medium heat. Sauté 4 shallots (about 60 g) and 3 cloves garlic (about 9 g) until soft. Add 10–12 chilies (about 60–80 g) and 1 tsp (5 g) toasted belacan and briefly cook until fragrant.
5. Transfer the sautéed mixture to a blender or mortar and pound into a coarse paste. Stir in 1 tbsp (15 ml) tamarind water or lime juice, 2 tbsp (30 ml) palm sugar and 1 tsp (5 g) salt. Adjust sweetness and acidity to taste; simmer briefly to meld flavors if desired.
6. If using, fry 2 large eggs (approx. 50 g each) sunny-side up in a little oil until whites are set.
7. To serve, place a scoop of steamed rice on a plate or wrapped in paper, top with a piece of fried chicken, a generous spoonful of sambal, a few cucumber slices and the fried egg if using. Serve immediately.