Nasi Katok

• Jasmine rice 280g (1 1/2 cups, dry)

  Dry weight; cooks to about 840 g. Substitute: Long-grain white rice.

  How to choose: Fragrant jasmine rice with whole, unbroken grains.

  How to prepare: Rinse in cold water until the water runs clear, then drain.

  Required
• Water, for cooking the rice 420ml (1 3/4 cups)

  Adds no nutrients; absorbed by the rice. Substitute: Chicken stock for a richer rice.

  How to choose: Clean drinking water.

  How to prepare: Measure out.

  Required
• Bone-in, skin-on chicken thighs 560g (4 thighs, about 20 oz)

  About 440 g edible meat after the bones are removed. Substitute: Boneless, skin-on chicken thighs.

  How to choose: Plump thighs with unbroken skin and no off smell.

  How to prepare: Pat dry with paper towels so the marinade sticks.

  Required
• Garlic 24g (6 cloves)

  12 g for the marinade, 12 g for the sambal. Substitute: 1 teaspoon garlic powder.

  How to choose: Firm, heavy cloves with no green sprouts.

  How to prepare: Peel and mince.

  Required
• Fresh ginger 10g (1 tbsp grated)

  For the marinade. Substitute: 1/2 teaspoon ground ginger.

  How to choose: Firm ginger that snaps cleanly, with thin shiny skin.

  How to prepare: Peel and grate finely.

  Required
• Ground turmeric 3g (1 tsp)

  Gives the chicken its golden color. Substitute: 1 teaspoon curry powder.

  How to choose: Bright yellow-orange powder that smells warm and earthy.

  How to prepare: Measure out.

  Required
• Soy sauce 10g (2 tsp)

  For the marinade. Substitute: Tamari.

  How to choose: Naturally brewed soy sauce.

  How to prepare: Measure out.

  Required
• Fine salt 2g (1/2 tsp)

  For the marinade. Substitute: Sea salt, same amount.

  How to choose: Fine salt dissolves evenly into the marinade.

  How to prepare: Measure out.

  Required
• Plain flour 40g (1/3 cup)

  For the crispy coating. Substitute: Rice flour for a lighter crust.

  How to choose: Plain white flour, free of lumps.

  How to prepare: Measure into a shallow bowl.

  Required
• Large egg 1 egg (50g)

  Beaten, to help the flour stick. Substitute: 2 tablespoons milk.

  How to choose: A fresh egg with no cracks.

  How to prepare: Beat lightly in a shallow bowl.

  Required
• Cornstarch 15g (1 tbsp)

  Mixed with the flour for extra crunch. Substitute: Rice flour.

  How to choose: Fine white cornstarch.

  How to prepare: Mix into the flour.

  Required
• Vegetable oil 40g (about 30g absorbed in frying + 10g for the sambal)

  The pan needs about 300 ml of oil for frying; only about 30 g stays in the chicken. Substitute: Peanut oil.

  How to choose: A neutral oil with a high smoke point.

  How to prepare: Measure 10 g for the sambal; pour about 300 ml into the pan for frying.

  Required
• Red chillies 60g (about 6 chillies, 2 oz)

  For the sambal; keep the seeds for more heat. Substitute: Red Fresno chillies.

  How to choose: Bright red, firm chillies with glossy skin.

  How to prepare: Trim the stems and chop roughly.

  Required
• Shallots 40g (2 small)

  For the sambal. Substitute: 1/4 small onion.

  How to choose: Firm shallots with dry papery skin.

  How to prepare: Peel and chop roughly.

  Required
• Shrimp paste (belacan) 8g (2 tsp)

  Toasted, for the sambal; nutrition uses an estimated fermented shrimp paste profile. Substitute: 1 teaspoon fish sauce.

  How to choose: Dark, firm belacan that smells strongly of the sea.

  How to prepare: Toast in a dry pan for 1 minute until fragrant.

  Required
• Sugar 8g (2 tsp)

  For the sambal, to balance the heat. Substitute: Palm sugar.

  How to choose: White sugar.

  How to prepare: Measure out.

  Required
• Tamarind paste 10g (2 tsp)

  For the sambal, for sourness. Substitute: 1 tablespoon lime juice.

  How to choose: Thick, dark tamarind paste.

  How to prepare: Measure out.

  Required
• Lime juice 15ml (1 tbsp)

  Freshly squeezed, for the sambal. Substitute: Lemon juice.

  How to choose: A heavy lime with thin skin gives the most juice.

  How to prepare: Squeeze just before cooking.

  Required
• Cucumber 120g (1 small)

  Sliced, to serve on the side. Substitute: Lettuce leaves.

  How to choose: A firm cucumber with dark green skin.

  How to prepare: Slice into thin rounds.

  Optional

Estimated cost: Low — about $1–2 per serving at home (USD)

info Made the classic way: turmeric-spiced fried chicken, plain steamed rice and a fresh chilli sambal.

Execution Methodology & Culinary Technique

1. 1

   Cook the Rice

   15 Mins Simmering, ~95°C (200°F)

   Put the rinsed rice and 420 ml water in a pot, bring to a boil, then turn the heat to the lowest setting, cover tightly and simmer for 12 minutes. Take the pot off the heat and leave it covered for 3 minutes more, then fluff with a fork.

   Do not lift the lid while the rice simmers — the trapped steam is what cooks the top grains.

   Done when: Separate, fluffy grains with no water left in the pot.

2. 2

   Make the Sambal

   8 Mins Medium heat, ~175°C (350°F)

   Heat 10 g of oil in a small pan and fry the chillies, shallots and garlic for 3 minutes until soft and fragrant. Add the toasted belacan and fry for 1 minute more, then blend everything with the sugar, tamarind paste, lime juice and 2 tablespoons of water until coarse. Return it to the pan and simmer for 3 minutes until it thickens.

   Blend the sambal coarse, not smooth — the little chunks are what make a stall sambal taste homemade.

   Done when: A thick, dark red paste that holds its shape on a spoon.

3. 3

   Coat & Fry the Chicken

   12 Mins Hot oil, ~175°C (350°F)

   Mix the flour with the cornstarch. Dip each marinated thigh in the beaten egg, then press it into the flour so it is coated all over. Fry in about 300 ml of hot oil, two thighs at a time, for about 6 minutes per side until deep golden and crisp. Drain on a rack, not on paper, so the crust stays crisp.

   Fry two thighs at a time — crowding the pan drops the oil temperature and the coating turns soggy instead of crisp.

   Done when: Deep golden crust, juices running clear, and the thickest part at 74°C (165°F).

4. 4

   Assemble the Plates

   5 Mins No heat

   Spoon a mound of rice onto brown paper or a plate, set a fried thigh beside it, add a generous spoonful of sambal and the cucumber slices, and serve at once.

   Serve the sambal on the side, not on the chicken — everyone seasons their own plate, and the crust stays crisp.

   Done when: Hot rice, crackling chicken, and the sambal within reach.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: The chicken supplies B vitamins and selenium, the chillies and lime add vitamin C, and the cucumber adds vitamin K and extra hydration.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA satisfying lunch — about 27.5 g protein per serving, best eaten hot with the sambal to your own taste.
• ChildrenServe the sambal on the side and let children add a little at a time; the chicken and rice alone are mild and filling.
• ElderlyEasy to chew when the chicken is cut off the bone, but the sambal is hot — a small amount is the comfortable choice.
• Pregnant womenFine as an occasional lunch when the chicken is cooked right through to 74°C (165°F); keep the sambal modest. Ask your clinician about portions.
• Breastfeeding womenAn energy-rich, protein-rich lunch; the rice and chicken are filling, so one serving is usually enough.
• AthletesGood fuel after training, with about 27.5 g protein and 78.2 g carbohydrate per serving — add extra cucumber rather than extra frying oil.
• Weight gainEnergy-dense at about 713 kcal and easy to eat in a good amount, so it suits weight gain when eaten as a full plate.
• Weight lossRich for a lunch at about 713 kcal; use a smaller mound of rice, skinless chicken and half the sambal oil to lighten it.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesThe rice is the main carbohydrate, so keep the mound as stated and eat the cucumber and chicken first to slow the rise. Ask your clinician about portions.
• High blood pressureOne serving carries about 524 mg sodium, so do not add extra soy sauce or salty sides to the same meal. Ask your clinician about portions.
• Kidney diseasePortions should stay modest, and the salt and protein content matter for some kidney diets. Ask your clinician about portions.
• GoutChicken is the main purine source here, so keep to one modest serving and drink water with the meal. Ask your clinician about portions.
• Stomach issuesHot sambal can irritate a sensitive stomach; eat the rice and chicken first and keep the sambal to a small spoonful. Ask your clinician about portions.
• Cardiovascular diseaseThe fried coating adds fat, so one modest serving with plenty of cucumber is a better balance than a second helping. Ask your clinician about portions.
• Fatty liverThe dish is energy-dense and fried, so keep portions modest and avoid eating it late at night. Ask your clinician about portions.
• Food allergiesContains wheat (flour), egg and shellfish (shrimp paste belacan), and soy sauce contains wheat and soy. People with wheat, egg, shellfish or soy allergy should not eat it unless a safe substitute is used. Ask your clinician about safe alternatives.
• Special therapeutic dietsNot suitable for a low-fat or low-sodium therapeutic diet as written; any lighter version changes the dish and should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool the chicken and rice quickly and store them in separate covered containers; keep the sambal in a small sealed jar.

In the fridge

Chicken and rice keep 2 days in the fridge at 4°C (40°F) or below; sambal keeps 5 days.

In the freezer

The fried chicken freezes for up to 1 month; rice and sambal are best kept in the fridge, not frozen.

How to reheat

Reheat the chicken in a hot oven at 190°C (375°F) for 8 minutes until steaming hot, to 74°C (165°F); warm the rice with a splash of water.

Freezing recommended

Yes — the chicken only.

Signs it has spoiled

Sour smell in the rice, slimy chicken skin, or mould on the sambal.