Nasi Katok

What it really is

A simple Bruneian meal of rice, fried chicken and sambal, widely sold as takeaway.

Nasi katok is a simple Bruneian meal of steamed rice, fried chicken and sambal. Its three-part format makes it different from a spiced pilaf: the rice is a plain base, chicken is separately fried, and sambal supplies chilli heat. The dish is widely sold as a quick takeaway meal, while chicken pieces, sambal recipes and portion sizes vary among sellers.

Because the meal is assembled rather than cooked together, the rice, chicken and sambal retain separate textures. Sellers may portion the chicken differently, so the amount is not fixed by the name. If sambal is packed separately for takeaway, say so and identify any additional condiment or side.

How it's served

• Packed together for a quick meal, sambal alongside or over the rice.
• Recipes vary; describe the version actually prepared.

Pack rice and chicken together with sambal beside or over them, following the restaurant's customary presentation. Keeping sambal separate lets diners control the heat and prevents the rice from becoming wet during takeaway. A portion may be eaten as a complete meal; additional vegetables or drinks should be listed as extras rather than assumed components.

How to write it on the menu

• Confirm recipe-specific ingredients and allergens before making dietary claims.
• Nutrition values are approximate per-100 g estimates, not laboratory analysis.

List rice, fried chicken and sambal distinctly, and state the sambal heat if useful. Identify any marinade, batter or shared fryer ingredients; the basic name alone does not indicate whether chicken is breaded or contains wheat. Check the actual sauce for allergens.