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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, Beef rendang, nasi lemak, and pajeri nanas are popular foods in Brunei. [2] Among the few dishes peculiar to Brunei is ambuyat , a sticky ball of flavourless sago starch, which is wrapped around a bamboo fork and dipped into a spicy and sour gravy.
1. Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450°. Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko , pressing to help the bread crumbs adhere. 2.
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.
2 8 1/2-ounce bags kettle-style potato chips (such as salt-and-pepper flavor), finely crushed 4 6-ounce boneless chicken breasts with skin, halved crosswise 4 bone-in chicken thighs (1 1/2 pounds)
The rijsttafel was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite sateh, tempeh and ...