There are completely valid reasons why someone would not want their nasi katok sambal swimming in oil. More oil means more fat and more calories, the fried chicken is already oily enough on its own, and let’s be serious — nasi katok was never pretending to be a nutritionally complete meal. BUUUTTT... That oil is where the goodness lives. Give me the oily sambal. Give me the part where the chilli and all its flavours have melted into the oil until every spoonful coats the rice properly. Dry sambal? No thank you. I want depth. I want flavour. I want enough sambal oil that the rice changes colour when I mix it. Too oily? Thank you. More please. Pour enough oil onto my nasi katok that America starts considering whether my plate needs democracy.