[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.

[2] While the fundamental components of nasi katok remain consistent, its preparation methods and ingredient choices for both the protein and sambal can vary significantly among vendors and eateries.

[3] This nomenclature finds its origins in the historical practice wherein patrons would audibly signal their presence by knocking on the doors of rice vendors to initiate their orders.

According to popular accounts, the origins of nasi katok can be traced back to the 1980s when a Chinese family embarked on a modest venture in their residence at the Low San Flat, situated within the Mabohai area.

Specializing in Nasi Pusu, a dish featuring anchovy-sambal rice, they gradually garnered immense popularity among locals, serving customers until late at night.

These diverse preparation methods provide consumers with a selection of options, each offering its own distinct characteristics and nuances, thus enhancing the culinary experience of Nasi Katok.

[2][6] Despite fluctuations in ingredient costs, including a recent uptick due to pandemic-related factors, nasi katok remains an accessible and satisfying meal option, particularly with its reputation for affordability, especially in Brunei Darussalam.