Nasi katok

Bruneian rice dish

Nasi katok

A classic rendition of nasi katok in Kepayan, 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 of ayam goreng with rice and sambal; alternative versions are also available

* Media: Nasi katok

Nasi katok (Jawi: ناسي كاتوق) is a dish originating from Brunei.[1] Nasi katok is traditionally composed of steamed rice, ayam goreng (fried chicken) and a spicy sambal sauce, often presented as individual servings wrapped in brown paper or contained within boxes.[2]

While the fundamental components of nasi 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]

## Availability

[edit]

Found throughout Brunei, the dish is readily available from roadside stalls 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 indigenous fast 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 across East Malaysia that share robust socioeconomic connections with Brunei. These include Miri, Limbang, Lawas, Labuan, Sipitang, Papar and Kota Kinabalu.[7] Reflecting the cultural exchange and cross-border influences, variations of this dish are offered in these regions.

## History

[edit]

The dish derives its name from the Bruneian Malay terminology denoting rice ("nasi") and the action of knocking ("katok", Standard Malay: "ketuk").[3] This nomenclature 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 of nasi katok can be traced back to the 1980s when a Chinese family embarked on a venture in their residence at the Low San Flat, situated within the Mabohai area. Specialising in nasi pusu, a dish featuring anchovy-sambal rice, they became popular among locals, serving customers until late at night. This early endeavour is frequently regarded as the genesis of nasi katok, laying the groundwork for what eventually became the first informal nasi 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 when doorbells 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]

## Characteristics

[edit]

### Traditional

[edit]

The preparation of fried chicken for the nasi katok encompasses a multitude of approaches, each contributing to its unique flavour profile. One method involves coating the chicken in flour for enhanced crispiness. Alternatively, the recipe may call for infusing the chicken with turmeric, 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 of spices. 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]

### Contemporary innovations

[edit]

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 of sambal 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 as beef rendang, grilled lamb, seafood like mussels or lobsters and even vegetarian options such as fried tofu or tempeh. This diverse array of choices caters to the diverse tastes and dietary preferences of customers, elevating the nasi katok experience with a spectrum of flavours and textures.[2][6]

### Affordability

[edit]

Despite fluctuations in ingredient costs, including a recent uptick due to pandemic-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 basic nasi katok prices slightly to B$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]

## See also

[edit]

* Food portal

* Bruneian cuisine
* Malay cuisine
* Ayam penyet
* Chicken inasal
* Nasi campur
* Nasi lemak
* Nasi kucing

## References

[edit]

1. ^ a b Hoffman, Brian (19 January 2022). "Nasi Katok from Brunei – Around the World in One Kitchen". East This New York. Archived from the original on 11 April 2025. Retrieved 1 June 2024.
2. ^ a b c d e f g h i "Nasi katok: Murah, mudah didapati" [Nasi katok: Affordable, easily available]. Media Permata (in Malay). 28 November 2023. Archived from the original on 11 April 2025. Retrieved 1 June 2024.
3. ^ a b "Local Delicacies (Nasi Katok)". Brunei Tourism. 19 January 2022. Archived from the original on 11 April 2025. Retrieved 1 June 2024.
4. ^ a b c "The Nasi Katok trail". Brunei Tourism. Archived from the original on 11 April 2025. Retrieved 1 June 2024.
5. ^ a b Purusothaman, Dashinee (1 March 2009). "Knock! Knock! The Story of Nasi Katok". The Brunei Times. Retrieved 1 June 2024 - via Scribd.
6. ^ a b "What To Eat in Temburong (Nasi Katok Udang Galah)". Green Brunei. Archived from the original on 20 January 2023. Retrieved 1 June 2024.
7. ^ Anna (2 January 2022). "10 Non-Tourist Places To Go Food Hunting In Kota Kinabalu, Sabah". hype.my. Archived from the original on 11 April 2025. Retrieved 1 June 2024.
8. ^ "Nasi Katok Mabohai (1st Nasi Katok in Brunei)". bizmalay. Archived from the original on 1 June 2024. Retrieved 1 June 2024.

* v
* t
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Bruneian cuisine

Dishes|

| National dishes|

* Ambuyat
* Nasi katok

|

Rice dishes|

* Bubur
* Kelupis
* Ketupat
* Lamban
* Lemang
* Lontong
* Nasi campur
* Nasi goreng
* Nasi kuning
* Nasi lemak
* Pulut
* Punjung

|

Noodle dishes|

* Kway teow goreng
* Mee goreng
* Mee kari
* Mee rebus
* Soto

|

Other dishes|

* Asam pedas
* Ayam pansuh
* Ayam bakar
* Ayam goreng
* Belutak
* Gulai
* Ikan bakar
* Ikan goreng
* Kari
* Kerisik
* Perkasam
* Rendang
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* Sambal goreng udang
* Satay
* Serunding
* Tauhu
* Tempoyak
* Telur masin

|

Snacks|

| Savoury|

* Cucur
* Cucur pisang
* Goyang
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* Kue Malaya
* Martabak
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* Roti john

|

Kuih|

* Bahulu
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|

Drinks|

| Drinks|

* Bandung
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|

Desserts|

* ABC
* Cendol
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|

* v
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Malaysian cuisine by ethnicity

Common dishes|

| Malay|

* Asam pedas
* Ayam bakar
* Ayam goreng
* Ayam masak kicap
* Ayam masak merah
* Ayam penyet
* Bubur
* Bubur asyura
* Bubur ayam
* Bubur kacang hijau
* Bubur lambuk
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* Dendeng
* Gulai
* Ikan bakar
* Ikan goreng
* Kangkung belacan
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* Laksa
* Lemang
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* Masak lemak lada api
* Mee bakso
* Mee bandung Muar
* Mee goreng
* Mee jawa
* Mee kari
* Mee rebus
* Mee siam
* Nasi ambeng
* Nasi campur
* Nasi dagang
* Nasi goreng
* American fried rice
* Nasi goreng pattaya
* Nasi katok
* Nasi kerabu
* Nasi kuning
* Nasi lemak
* Nasi minyak
* Nasi paprik
* Nasi tumpang
* Nasi ulam
* Otak-otak
* Pais
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* Pekasam
* Pindang
* Pulot tartal
* Ramly burger
* Roti canai
* Roti Jala
* Rendang
* Rojak
* Rojak bandung
* Sayur lodeh
* Sata
* Satay
* Satay celup
* Serundeng
* Soto
* Soto ayam
* Mee soto
* Sup
* Soup kambing
* Sup tulang
* Tauhu goreng
* Telur pindang
* Tongmo
* Ulam

|

Chinese|

* Bakkwa
* Bak kut teh
* Banmian
* Bean sprouts chicken
* Beef kway teow
* Chai tow kway
* Char kway teow
* Char siu
* Chee cheong fun
* Chicken chop
* Chwee kueh
* Claypot chicken rice
* Curry Mee
* Duck rice
* Duck soup noodles
* Economy rice/Mixed rice
* Fish ball
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* Hokkien mee
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* Loh bak
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* Oyster omelette
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* Popiah
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* Lou Shee Fun
* Teochew Porridge
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* Tambun biscuit
* Yee Foo Mee
* Yong tau foo
* You char kway
* Yusheng
* Zongzi

Indian|

* Banana leaf rice
* Butter chicken
* Dalcha
* Puliyodarai
* Curd rice
* Chapati
* Fish molee
* Dosai
* Idli
* Laddu
* Mee goreng
* Maggi goreng
* Mee goreng mamak
* Mee rebus
* Mamak Rojak (Rojak Klang)
* Modak
* Murtabak
* Mutton curry
* Nasi biryani
* Nasi kandar
* Korma
* Pasembur
* Puri
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* Roti canai
* Roti tissue
* Naan
* Sup kambing
* Satti Sorru
* Appam
* Payasam
* Upma
* Paniyaram
* Pongal
* Vadai
* Adhirasam
* Murukku
* Bajji
* Rasam
* Sambar
* Papadum
* Tandoori chicken

East Malaysian
(Sabah and Sarawak)|

* Ambuyat
* Bosou
* Hinava
* Linatan
* Linongot
* Manok pansoh
* Mee tauhu
* Midin
* Nasi kombos
* Nasi laru
* Nasik aruk
* Sinalau bakas
* Tonokon
* Tuhau
* Umai

Peranakan|

* Acar
* Asam laksa/Laksa lemak
* Buah keluak
* Bubur cha cha
* Cap cai
* Kerabu Bihun
* Perut Ikan
* Pie tee
* Pongteh
* Nyonya Bak Chang

Eurasian|

* Shepherd's pie
* Oxtail stew
* Chicken chop
* Devil's curry
* Semur

Snacks|

| Cake and pastries|

* Bahulu
* Batik cake
* Heong peng
* Roti bakar (Kaya toast)
* Sarawak layer cake

|

Keropok, crackers|

* Amplang
* Lekor
* Rempeyek
* Mee Siput Muar

Kuih|

* Apam balik
* Akok
* Bingka
* Borasa
* Cakoi
* Cincin
* Cucur
* Jemput-jemput
* Penyaram
* Pisang goreng
* Dodol
* Jala
* Jelurut
* Karipap
* Kelupis
* Kochi
* Gelang
* Kue kembang goyang
* Gulung
* Kosui
* Laddu
* Lapis
* Lepat
* Lidah
* Makmur
* Modak
* Mooncake
* Ondeh-ondeh
* Otokon
* Pais
* Red peach cake
* Red tortoise cake
* Pie tee
* Pulut inti
* Pulut panggang
* Puto
* Putu bambu/Putu bumbong
* Putu mangkuk/piring
* Qasidah
* Sapit/Gulong/Kapit
* Seri Muka
* Soon kueh
* Tat/Tae

Desserts|

* Lamban
* Punjung
* Roti tisu
* Sagu Gula Melaka
* Tapai
* Wajid

Drinks|

| Non-alcoholic|

* ABC
* Bandung
* Cendol
* Cheng tng
* Cincau
* Chrysanthemum tea
* Ginger tea
* Ipoh white coffee
* Kopi
* Janda pulang
* Milo
* Sarsi
* Soy milk
* Teh tarik

|

Alcoholic|

* Jaz
* Lihing
* Montoku
* Sikat
* Tapai
* Tuak

Condiments|

* Acar
* Kaya
* Sambal
* Belacan
* Budu
* Cincalok
* Tempoyak
* Taucu
* Tuhau

* Category: Malaysian cuisine
* List of Malaysian dishes

* v
* t
* e

Rice dishes

* List of rice dishes
* List of fried rice dishes

North America|

* Arroz poblano
* Arroz a la tumbada
* Arroz con gandules
* Arroz con pollo
* Charleston red rice
* Diri ak djon djon
* Dirty rice
* Gallo pinto
* Glorified rice
* Gumbo
* Hawaiian haystack
* Hoppin' John
* Jambalaya
* Loco moco
* Locrio
* Mexican rice
* Moros y Cristianos
* Red beans and rice
* Rice Krispies Treats
* Rice and gravy
* Rice cereal
* Shrimp creole
* Sushi bake

South America|

* Arroz à grega
* Arroz a la valenciana
* Arroz chaufa
* Arroz tapado
* Bandeja paisa
* Pabellón criollo
* Rice and beans

Europe|

* Arroz a la cubana
* Arancini
* Arròs negre
* Arròs a banda
* Kedgeree
* Nasischijf
* Paella
* Rijsttafel
* Risalamande
* Risotto
* Riz Casimir
* Supplì
* Three-in-One

Africa|

* Banga rice
* Concoction rice
* Jollof rice
* Koshary
* Ofada rice
* Thieboudienne

West Asia|

* Bukhari
* Kabsa
* Kateh
* Kushari
* Lâpa
* Mandi
* Mansaf
* Maqluba
* Mujaddara
* Orez Shu'it
* Pilaf
* Sabzi polo
* Saleeg
* Sütlaç
* Tahdig
* Tahri
* Zerde

Central Asia|

* Plov
* Osh

South Asia|

* Baji
* Biryani
* Bisi Bele Bath
* Bora saul
* Chaaler Payesh
* Chitranna
* Chirha
* Chungapura Pitha
* Coconut rice
* Curd rice
* Congee
* Dosa
* Daal Bhaat
* Diyabath
* Galho
* Idiyappam
* Idli
* Jaa
* Jeera rice
* Jhalmuri
* Kabuli pulaw
* Khichdi
* Kori rotti
* Payesh/Payasam
* Murhi
* Kiribath
* Lamprais
* Kaha bath
* Nasi goreng
* Neer dosa
* Paniyaram
* Pakistani rice dishes
* Panta bhat
* Pulao
* Pittu
* Poha
* Pongal
* Pulihora
* Puliyogare
* Rice and curry
* Sevai
* Soft Khichuri
* Zafran Bhaat

East Asia|

| China|

* Boluo fan
* Baked pork chop rice
* Claypot chicken rice
* Erkuai
* Fried rice
* Gaifan
* Guoba
* Hokkien fried rice
* Migan
* Mixian
* Minced pork rice
* Rice noodle roll
* Siu mei rice
* Sticky rice
* Yangzhou fried rice
* Zongzi

|

Japan|

* Agemochi
* Botamochi
* Chahan
* Chazuke
* Chūkadon
* Donburi
* Doria
* Gyūdon
* Hayashi rice
* Hitsumabushi
* Ichijū-sansai
* Ikameshi
* Japanese curry
* Kamameshi
* Kankoro
* Karukan
* Katemeshi
* Katsudon
* Keihan rice
* Kiritanpo
* Mochi
* Moffle
* Okayu
* Omurice
* Onigiri
* Oyakodon
* Rice burger
* Senbei
* Sushi
* Taco rice
* Takikomi gohan
* Tamago kake gohan
* Tekkadon
* Uirō
* Unadon
* Yakimochi
* Zosui

Korea|

* Bap
* Bibimbap
* Bokkeum-bap
* Garae-tteok
* Gimbap
* Gyeongdan
* Heotjesatbap
* Hobak-juk
* Hoe-deopbap
* Injeolmi
* Jatjuk
* Jeonbok-juk
* Kimchi bokkeumbap
* Kongbap
* Nurungji
* Ogok-bap
* Sundae
* Tarak-juk
* Tteok
* Yaksik

Taiwan|

* Bí-hún
* Bí-pang
* Bí-tâi-ba̍k
* Chiayi turkey rice
* Chicken wing rice roll
* Donfan
* Fried rice
* Glutinous rice
* Tangyuan
* Khong bah png
* Kuih
* Lo bah png
* Milkfish congee
* Misua
* Mochi
* Sticky rice
* Ti hoeh koe
* Tube rice pudding
* Wa Gui [zh]
* Zongzi

Southeast Asia|

| Brunei,
Malaysia
and
Singapore|

* Angku
* Apam
* Bakcang
* Banana leaf rice
* Bubur ayam
* Burasa
* Chwee kueh
* Claypot chicken rice
* Dodol
* Duck rice
* Economy rice
* Hainanese chicken rice
* Hainanese curry rice
* Kelupis
* Ketupat
* Lamban
* Lemang
* Pulut panggang
* Lontong
* Moci
* Nasi ambeng
* Nasi beriani
* Nasi campur
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi kandar
* Nasi kari
* Nasi katok
* Nasi kebuli
* Nasi kerabu
* Nasi lemak
* Nasi lemuni
* Nasi minyak
* Nasi paprik
* Nasi ulam
* Nagasari
* Onde-onde
* Penyaram
* Satti Sorru
* Tapai
* Wajik

|

Indonesia|

* Arem-arem
* Bakcang
* Bubur ayam
* Bugis
* Burasa
* Burgo
* Dodol
* Ketupat
* Klepon
* Ku
* Laklak
* Lemang
* Lemper
* Lepet
* Lontong
* Lontong balap
* Lontong cap go meh
* Lontong dekem
* Lontong sayur
* Lupis
* Madumongso
* Moci
* Nasi ambeng
* Nasi bakar
* Nasi beriani
* Nasi bogana
* Nasi campur
* Nasi goreng
* Nasi goreng jawa
* Nasi goreng pattaya
* Nasi gurih
* Nasi jamblang
* Nasi jinggo
* Nasi kapau
* Nasi kari
* Nasi kebuli
* Nasi kucing
* Nasi kuning
* Nasi lemak
* Nasi lengko
* Nasi liwet
* Nasi mandi
* Nasi megono
* Nasi minyak
* Nasi padang
* Nasi pecel
* Nasi tempong
* Nasi tim
* Nasi timbel
* Nasi tutug oncom
* Nasi uduk
* Nasi ulam
* Nagasari
* Onde-onde
* Pinyaram
* Pulot tartal
* Putu
* Putu mangkok
* Putu mayang
* Rijsttafel
* Serabi
* Tapai
* Tinutuan
* Tumpeng
* Wajik

Philippines|

* Aligue fried rice
* Ampaw
* Arroz a la cubana
* Arroz a la valenciana
* Arroz caldo
* Bagoong fried rice
* Balao-balao
* Baye baye
* Bibingka
* Biko
* Binakle
* Binalot
* Binignit
* Bringhe
* Buro (Tapay)
* Burong isda
* Champorado
* Dodol
* Espasol
* Ginataang mais
* Ginataang munggo
* Goto
* Java rice
* Junay
* Kalamay
* Kiampong
* Kiping
* Kuning
* Kutsinta
* Lugaw
* Mache
* Masi
* Moche
* Morisqueta tostada
* Moron
* Nasing biringyi
* Oko-oko
* Okoy
* Paelya
* Palitaw
* Pancit bihon
* Pancit choca
* Pancit Malabon
* Pancit palabok
* Panyalam
* Pastil
* Pichi-pichi
* Pilipit
* Pinipig
* Pusô
* Putli mandi
* Puto
* Bumbong
* Calasiao
* Puto seco
* Salukara
* Sapin-sapin
* Sayongsong
* Shakoy
* Silog
* Sinangág (Garlic fried rice)
* Sinigapuna
* Suman
* Tinapayan
* Tupig

Myanmar
(Burma)|

* Burmese fried rice
* Buttered rice
* Coconut rice
* Htamanè
* Hsi htamin
* No htamin
* Thingyan rice

Thailand|

* American fried rice
* Khao chae
* Khao kaeng
* Khao kha mu
* Khao mu daeng
* Khao lam
* Thai fried rice

Vietnam|

* Bánh bèo
* Bun cha
* Bún riêu
* Bún bò Huế
* Bún thịt nướng
* Cơm hến
* Cơm tấm
* Cơm nắm
* Cơm rượu
* Gỏi cuốn
* Pho
* Rice noodles
* Xôi

Other|

* Brown rice
* Coconut rice
* Congee
* Instant rice
* Parboiled rice
* Puffed rice cakes
* Puffed rice
* Rice pudding
* Rice vermicelli
* White rice
* Yellow rice

* Category
* WikiProject Food and drink

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