 A classic rendition ofnasi katok inKepayan,Kota Kinabalu, Malaysia | |
| Course | Main course |
|---|---|
| Place of origin | Brunei |
| Region or state | Sabah,Sarawak,Labuan |
| Serving temperature | Hot or room temperature |
| Main ingredients | Best known for its serving ofayam goreng with rice andsambal; alternative versions are also available |
Nasi katok (Jawi: ناسي كاتوق) is a dish originating fromBrunei.[1]Nasi katok is traditionally composed ofsteamed rice,ayam goreng (fried chicken) and a spicysambal sauce, often presented as individual servings wrapped inbrown paper orcontained within boxes.[2]
While the fundamental components ofnasi katok remain consistent, its preparation methods and ingredient choices for both the protein and sambal can vary significantly among vendors and eateries. This variation allows for a range of flavours and textures to cater to different preferences.[2][3]
Found throughout Brunei, the dish is readily available from roadsidestalls to well-established restaurants and convenience stores.[2] Its popularity surged in the late 2000s, propelled by the emergence of franchises and 24-hour dining establishments specialising in the dish. This culinary trend also solidified its status as Brunei's indigenousfast food equivalent.[4][5][6]
Today, several chains have emerged in Brunei, each serving the local speciality with their own recipe, interpretations and styles. Among these establishments are Nasi Katok Kaka, Nasi Katok Mama, Nasi Katok Lily and Nasi Katok Nailis.[4]
Additionally,nasi katok can also be found in cities and towns acrossEast Malaysia that share robustsocioeconomic connections with Brunei. These includeMiri,Limbang,Lawas,Labuan,Sipitang,Papar andKota Kinabalu.[7] Reflecting the cultural exchange and cross-border influences, variations of this dish are offered in these regions.
The dish derives its name from theBruneian Malay terminology denoting rice ("nasi") and the action of knocking ("katok",Standard Malay: "ketuk").[3] Thisnomenclature finds its origins in the historical practice wherein patrons would signal their presence by knocking on the doors of rice vendors to initiate their orders.[1][5]
According to popular accounts, the origins ofnasi katok can be traced back to the 1980s when aChinese family embarked on a venture in their residence at the Low San Flat, situated within the Mabohai area. Specialising innasi pusu, a dish featuringanchovy-sambal rice, they became popular among locals, serving customers until late at night. This early endeavour is frequently regarded as the genesis ofnasi katok, laying the groundwork for what eventually became the first informalnasi katok establishment.[4]
Every patron who visited the family's home would personally knock on the door to purchase their food. The practice perhaps reflects an era whendoorbells were not commonplace, making knocking the customary method for patrons to announce their presence and request to purchase rice.[2] This traditional method of placing orders, where customers would personally announce their arrival, added to the distinctive and intimate dining experience of that time. The legacy of Nasi Katok Mabohai, recognised as the pioneering nasi katok venue in Brunei, endures as it remains open and operational to this day.[8]
The preparation of fried chicken for thenasi katok encompasses a multitude of approaches, each contributing to its unique flavour profile. One method involves coating the chicken inflour for enhanced crispiness. Alternatively, the recipe may call for infusing the chicken withturmeric, adding a vibrant colour and aromatic essence, enhancing both its flavour and depth.[2]
Furthermore, some versions prefer to marinate the chicken with an assortment ofspices. This infusion of flavours results in a more nuanced and complex taste experience, further enriching the overall dish. These diverse preparation methods provide consumers with a selection of options, each offering its own distinct characteristics and nuances, thus enhancing the culinary experience of Nasi Katok.[2]
In recent times,nasi katok has witnessed a surge in innovative adaptations, particularly in its sauce and protein offerings. Vendors have enthusiastically delved into culinary experimentation, introducing an extensive array ofsambal options. From the traditional spicy chili sambal to the creamy and tangy buttermilk sauce, alongside milder tomato-based options, these diverse sambal and gravy choices cater to a broad spectrum of tastes and preferences among consumers.[2]
Moreover, the selection of proteins has transcended the conventional fried chicken, with vendors introducing enticing alternatives such asbeefrendang,grilledlamb, seafood likemussels orlobsters and even vegetarian options such as friedtofu ortempeh. This diverse array of choices caters to the diverse tastes and dietary preferences of customers, elevating thenasi katok experience with a spectrum of flavours and textures.[2][6]
Despite fluctuations in ingredient costs, including a recent uptick due topandemic-related factors,nasi katok remains an accessible and satisfying meal option, particularly with its reputation for affordability, especially in Brunei Darussalam. While some vendors have adjusted the basicnasi katok prices slightly toB$1.50 to manage rising expenses, others have chosen to maintain the original B$1 price point, reflecting the diverse approaches taken by vendors in response to economic factors.[2]
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