Ayam Jeruk (Balinese Grilled Chicken Salad with Toasted Coconut

1 1/2 bone-in, skin-on chicken breasts
2 3/4 cups canola oil
1 coconut, cracked open and shredded
12 small Asian shallots or 4 medium regular shallots, thinly sliced
1/4 tsp. freshly grated nutmeg
1/4 tsp. whole black peppercorns
1/4 tsp. whole corainder
1 Balinese long pepper (optional)
2 tsp. ground tumeric
16 cloves garlic, peeled
3 candlenuts or unsalted macadamia nuts
1 (1/2″) piece galangal, peeled and thinly sliced
2/3 cup coconut milk, preferably UHT from a carton
1/2 tsp. Indonesian shrimp paste
5 small red Thai chiles, stemmed
1 Holland chile, stemmed
Kosher salt, to taste
4 fresh or frozen Kaffir lime leaves, thinly sliced
Juice of 1 lime
Cooked white rice, for serving

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Rub chicken with 2 tbsp. oil; grill, flipping once, until cooked through, 40–45 minutes. Let cool, then discard bones; finely shred meat and skin. Transfer to a bowl.

Heat a 12″ nonstick skillet over medium-high heat. Cook coconut until golden, 12–15 minutes; add to chicken. Add 2 cups oil and 3?4 of the shallots to pan; heat over medium. Cook, stirring occasionally, until shallots are golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; set aside. Discard oil.

Grind nutmeg, peppercorns, coriander, and long pepper, if using, in a spice grinder into a powder; transfer to a small food processor.

Add turmeric, half the garlic, the candlenuts, galangal, and 3 tbsp. water; purée into a smooth paste.

Add 2 tbsp. oil to pan; heat over medium-high. Cook paste until fragrant, 2–3 minutes. Transfer to bowl with chicken. Add coconut milk to pan; simmer over medium heat until reduced by half, 2 minutes. Let cool; add to chicken mixture.

Add remaining shallots and garlic, the paste, chiles, and salt to food processor; purée into a smooth paste. Heat remaining oil in a 10? skillet over medium-high heat; fry paste until golden, 6–7 minutes. Let cool; add to chicken mixture.

Stir in half the fried shallots, the lime leaves, and juice; garnish with remaining shallots. Serve with rice.

Cambodian Beef Curry

1/2 cup vegetable oil
1 shallot, thinly sliced crosswise
1 cup Csmbodian yellow curry paste
2 lb. boneless beef chuck, cut into 2-inch pieces
3 cups unsweetened coconut milk
Kosher salt and freshly ground black pepper
Cooked white rice, for serving
Lotus leaves, for serving (optional)
1/4 cup roughly chopped roasted peanuts

In a small saucepan, bring the oil and shallot to a simmer over medium heat, and cook, stirring, until the shallot is golden brown and crisp, about 5 minutes. Using a slotted spoon, lift the shallot from the oil and drain on paper towels. Reserve 2 tablespoons of the oil and discard the rest.

In a large saucepan, heat the reserved oil over medium. Add the curry paste and cook, stirring, until fragrant and beginning to caramelize, about 2 minutes. Stir in the beef and coconut milk and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally to keep anything from burning on the bottom of the pan, until the beef is tender and the sauce has reduced and thickened, about 1 hour and 10 minutes.

Remove the pan from the heat and season the curry with salt and pepper.

Serve the curry over cooked rice in a lotus leaf, if you like, or in a large bowl. Garnish with the fried shallot and peanuts.

Kroeung (Cambodian Curry Paste)

6 tbsp. vegetable oil
1 1?2 tbsp. prahok
18 kaffir lime leaves, stems removed and sliced into very thin ribbons
12 cloves garlic, roughly chopped
8 shallots, roughly chopped
6 stalks lemongrass, inner cores only, roughly chopped
1 (4-inch) piece fresh galangal, peeled and thinly sliced
1 (4-inch) piece fresh turmeric, peeled and thinly sliced

In a wok or large skillet, heat the oil over medium. In a large bowl, mix the prahok with the kaffir lime leaves, garlic, shallots, lemongrass, galangal, and turmeric. Scrape the aromatics into the wok and cook, stirring occasionally with a wooden spoon, until the ingredients are soft and beginning to lightly brown, about 14 minutes.

Scrape the ingredients into a food processor and let cool completely. Process the ingredients into a lightly chunky paste, stopping the machine to scrape down the sides of the food processor as you go, and then scrape the curry paste into a container.

Seal the container and store the curry paste in the refrigerator for up to 1 month.

Cambodian Beef Kabobs

6 stalks lemongrass, tough outer layers removed, soft inner cores thinly sliced
6 kaffir lime leaves, finely chopped
6 cloves garlic, peeled
2 shallots, finely chopped
1 (1-inch) piece ginger, peeled and minced
1 tsp. ground turmeric
3 lb. beef chuck, cut into 1?2-inch pieces
1/2 cup plus 1 tbsp. honey
6 tbsp. vegetable oil
6 tbsp. fish sauce
6 tbsp. oyster sauce
1 1/2 tbsp. sweet paprika
Wooden skewers, soaked in water for 30 minutes

In a food processor, combine the lemongrass with the lime leaves, garlic, shallots, ginger, and turmeric, and pulse until a smooth paste forms.

Scrape the paste into a large bowl, and add the beef, honey, oil, fish sauce, oyster sauce, and paprika.

Toss the beef until evenly coated in sauce, and then cover with plastic wrap and refrigerate for at least 3 hours.

Light a grill. Thread the beef onto wooden skewers, and then grill, turning as needed, until charred and cooked through, about 8 minutes. Transfer to a platter and serve while hot.

Rambutan Curry

1 tsp. ground turmeric
4 garlic cloves, roughly chopped
4 kaffir lime leaves, torn
3 red Thai chiles, stemmed
1 stalk lemongrass, smashed, fibrous outer layers removed, and inner core thinly sliced
One 2-inch piece galangal root, peeled and thinly sliced
8 rambutan
2 tbsp. peanut oil
1/2 small pineapple, peeled, cored, and cut into 1-inch cubes
1 medium yellow onion, thinly sliced
2 1?2 cups coconut milk
2 cups chicken stock
1 lb. boneless skinless chicken breasts, thinly sliced on a bias
1 tbsp. fish sauce
2 tsp. palm sugar or light brown sugar
Cilantro leaves, to garnish
Lime wedges, for serving
Cooked white rice, for serving

Using a mortar and pestle, pound the garlic, lime leaves, chiles, lemongrass, and galangal with the turmeric until a coarse curry paste is formed.

Using a small paring knife, halve the rambutans and peel away their outer shell. Remove the soft flesh from the center nut, avoiding the papery skin that surrounds it, and place the flesh in a bowl.

In a 6-qt. saucepan, heat 1 tablespoon of the oil over medium-high. Add the pineapple, and cook, stirring, until slightly caramelized, about 4 minutes. Using a slotted spoon, transfer the pineapple to a plate.

Add the remaining 1 tablespoon of oil to the pan, and then add the onions. Cook, stirring, until golden brown, 4 minutes. Add the curry paste, and cook, stirring, until fragrant, about 2 minutes more.

Pour in the coconut milk and stock, and bring to a boil. Reduce the heat to maintain a simmer, and cook, stirring, until reduced by half, about 20 minutes.

Stir in the chicken, and continue to simmer until the chicken is cooked through, about 8 minutes. Add the reserved pineapple and rambutan, and cook until the fruit is warmed through, about 2 minutes.

Remove the curry from the heat, and stir in the fish sauce and palm sugar. Garnish with cilantro, and serve immediately with the lime wedges and rice.

Thai Zucchini and Carrot Salad

1/4 cup fresh lime juice
2 tbsp. fish sauce
1 tbsp. vegetable oil
2 tsp. packed light brown sugar
1 clove garlic, minced
1 red Thai chile, minced
3 large zucchini, julienned
1 large carrot, julienned
1/4 cup packed cilantro leaves
1/4 cup packed mint leaves
1/4 cup unsalted, dry roasted peanuts, coarsely chopped

In a large bowl, whisk the lime juice with the fish sauce, oil, sugar, garlic, and chile. Add the zucchini, carrot, cilantro, mint, and peanuts, and toss to combine. Transfer the salad to a bowl to serve.

Breakfast Pho

1 chicken
Kosher salt and freshly ground black pepper, to taste
1/2 oz. Thai rock sugar or 1 tbsp. granulated sugar
3 tbsp. plus 1 cup fish sauce, preferably Squid brand
2 1/2 lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup cilantro, roughly chopped
4 scallions, thinly sliced
1/2 large white onion, thinly shaved using a mandoline, rinsed under cold water, and drained
Sriracha sauce, for serving
1/2 cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Pat chicken dry using paper towels and set on a baking sheet fitted with a rack; season generously with salt inside and out. Chill, uncovered, overnight.

The next day, transfer the chicken to a large pot and add 1 gallon of water; boil. Reduce heat to medium; simmer until chicken is cooked through, about 40 minutes.

Using tongs, transfer chicken to a cutting board and let cool; shred meat, discarding skin. Return bones to broth; simmer, skimming as needed, until slightly reduced, 35–40 minutes.

Stir in sugar, 3 tbsp. fish sauce, and salt; strain broth into a clean pot. Add reserved shredded chicken; keep warm.

Divide noodles between bowls; top with broth and chicken. Garnish each bowl with some cilantro, scallions, onion, and sriracha. Stir remaining fish sauce, the lime juice, jalapeño, and black pepper in a bowl; serve alongside soup for dipping chicken.