Nasi Katok - Sambal Chili Paste

Welcome to a culinary journey through Brunei, where a simple yet profoundly satisfying dish reigns supreme: Nasi Katok. More than just a meal, Nasi Katok is a beloved national treasure, a staple that locals and visitors alike can't get enough of. Imagine perfectly steamed rice, paired with crispy, flavorful fried chicken bone in thighs, and crowned with a generous dollop of fiery, aromatic sambal chili paste. This isn't just a plate of food; it's an experience, a harmony of textures and tastes that tells a story of Bruneian comfort food.
The name "Nasi Katok" literally translates to "knocked rice," referring to the old tradition where vendors would knock on doors late at night to sell this comforting meal. Today, it’s a readily available delight, but nothing beats the satisfaction of making it from scratch. Our recipe guides you through creating each essential component: the fragrant rice, the perfectly seasoned fried chicken, and the star of the show – a homemade sambal garlic chili sauce that will elevate your Nasi Katok to authentic heights. We'll cover everything from cooking chicken thighs in frying pan to blending the perfect asian chili pepper sauce, ensuring your homemade version is superior to anything you’ve tasted. Get ready to discover why Nasi Katok is so cherished and how you can bring this incredible asian food cooking experience into your own kitchen!

Ingredients

• 2 cups jasmine rice
• 2 ½ cups water
• 1 pandan leaf, knotted (optional, for extra fragrance)
• ½ teaspoon salt
• Crispy Bruneian Fried Chicken (Ayam Goreng) Ingredients
• For the Chicken:
• 4 bone-in, skin-on chicken thighs (about 1.5-2 lbs total)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• ½ teaspoon cumin powder
• ¼ teaspoon white pepper
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• For Frying:
• 3-4 cups vegetable oil, for deep frying
• Signature Sambal Chili Paste Ingredients
• 10-12 large red chilies (like red Fresno or Thai chilies, adjust to your spice preference)
• 5-6 small red bird's eye chilies (optional, for extra heat)
• 5 cloves garlic, peeled
• 2 shallots, peeled and roughly chopped
• 1-inch piece of ginger, peeled and sliced
• 1 tablespoon belacan (shrimp paste), toasted (optional, but highly recommended for authentic flavor)
• 2 tablespoons tamarind pulp, soaked in ¼ cup hot water, then strained (discard solids)
• 1 tablespoon brown sugar (or palm sugar)
• ½ teaspoon salt (or to taste)
• 3 tablespoons vegetable oil

Directions

1. Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch, resulting in fluffier rice.
2. Combine Ingredients: Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add the water, knotted pandan leaf (if using), and salt. Stir gently to combine.
3. Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly, and let it simmer for 15-18 minutes, or until all the water has been absorbed. Do not lift the lid during this time.
4. Rest and Fluff: Once cooked, remove the saucepan from the heat and let it rest, still covered, for another 10 minutes. This allows the steam to redistribute, making the rice perfectly tender.
5. Serve: Remove the pandan leaf and fluff the rice gently with a fork before serving.
6. Crispy Bruneian Fried Chicken (Ayam Goreng) Step-by-Step Instructions
7. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps the seasoning adhere and ensures a crispier skin.
8. Season the Chicken: In a large bowl, combine the salt, black pepper, turmeric powder, ground coriander, cumin powder, and white pepper. Add the chicken thighs and rub the asian chicken seasoning generously all over, ensuring they are well coated. This acts as our homemade fried chicken spice blend.
9. Coat the Chicken: In a separate shallow dish, whisk together the cornstarch and all-purpose flour. Dredge each seasoned chicken thigh in the flour mixture, shaking off any excess. This forms a light seasoning mix for fried chicken that ensures crispiness.
10. Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed frying pan or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of flour mixture should sizzle immediately when dropped in.
11. Fry the Chicken: Carefully place the chicken thighs into the hot oil, skin-side down first. Do not overcrowd the pan; fry in batches if necessary. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). The total cooking chicken thighs in frying pan time will be about 12-16 minutes.
12. Drain: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately.
13. Signature Sambal Chili Paste Step-by-Step Instructions
14. Prepare Aromatics: Roughly chop the large red chilies and bird's eye chilies (if using).
15. Toast Belacan (if using): If using belacan, wrap it in aluminum foil and toast it in a dry pan over medium heat for 2-3 minutes, or until fragrant. This deepens its flavor.
16. Blend Paste: In a food processor or mortar and pestle, combine the chopped chilies, garlic, shallots, ginger, and toasted belacan (if using). Process or pound until a coarse paste forms. This is the foundation of your sambal garlic chili sauce.
17. Sauté the Paste: Heat the vegetable oil in a medium frying pan or wok over medium heat. Add the chili paste and stir-fry for 8-10 minutes, stirring frequently, until the paste darkens, becomes fragrant, and the oil separates. This step is crucial for developing the deep flavors of the recipe chili sauce.
18. Add Flavorings: Stir in the strained tamarind juice, brown sugar, and salt. Continue to cook for another 5-7 minutes, stirring occasionally, until the sambal chili paste thickens and the flavors meld beautifully. The sugar should be fully dissolved, and the sauce should have a glossy sheen. This creates a perfect spicy sauce for chicken and rice.
19. Adjust Seasoning: Taste and adjust for sweetness, saltiness, and tanginess as needed. You might want a little more sugar to balance the heat, or a pinch more salt.
20. Serve: Remove from heat and serve warm with Nasi Katok. This versatile asian chili pepper sauce can also be stored for later use.