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Nasi katok (Jawi: ناسي كاتوق) is a dish originating from Brunei. [1] At its core, 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.
Nasi katok, which literally means 'knock rice', consists of plain rice, fried chicken and sambal, a spicy relish made from ground chili peppers and a variety of secondary ingredients, including shrimp paste, garlic, ginger, shallot, scallion, palm sugar, lime juice, vinegar, and anchovies.
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from common white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the daun palas fan palm ...
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Nasi tutug oncom is usually wrapped in banana leaf and served with a choice of side dishes, of which Indonesian traditional fried chicken ayam goreng is a popular one. [6] This method of serving is quite similar to other Indonesian fragrant dish nasi uduk that is also consumed with an array of protein sources.
The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. [3]According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.
Tamago kake gohan (left), along with tsukemono and miso soup. Tamago kake gohan (Japanese: 卵かけご飯, lit. ' egg on rice ') is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce.
Nasi dagang (Jawi: ناسي داڬڠ , lit. ' trader's rice ' ) is a Malaysian dish consisting of rice steamed in coconut milk , fish curry and extra ingredients such as pickled cucumber and carrots.