Nasi Katok

Ingredients12

• chicken thighs600 g
• jasmine rice300 g
• water450 ml
• red chilies8
• shallots4
• garlic3 cloves
• ginger15 g
• belacan1 tsp
• palm sugar1 tsp
• lime juice1 tbsp
• salt1 tsp
• vegetable oil250 ml

Method

1. Rinse the rice until the water runs clear, then cook it with the water until fluffy and set aside.
2. Season the chicken thighs with half the salt and a little of the garlic, crushed.
3. Heat the oil in a deep pan and fry the chicken until golden and cooked through, then drain.
4. Blend the chilies, shallots, remaining garlic, ginger, and belacan into a coarse paste.
5. Fry the paste in a spoon of the chicken oil until fragrant, then stir in palm sugar, lime juice, and the remaining salt.
6. Serve a mound of rice with a piece of fried chicken and a spoon of sambal on the side.