1 fresh coconut
1/4 cup vegetable oil
2 short ribs, cleaned and cubed (about 2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons chopped garlic
2 tablespoons Malaysian curry powder
2 tablespoons thinly sliced ginger
1 tablespoon thinly sliced galangal
15 dried chiles, seeded, soaked in hot water until soft and drained
5 shallots, sliced
3 pieces lemongrass, centers thinly sliced, tops reserved and pounded
3 whole cloves
3 whole star anise
3 cardamom pods, crushed
1 large stick cinnamon
8 kaffir lime leaves
1 heaping tablespoon tamarind pulp
3 cups chicken stock
2 tablespoons palm sugar, plus more as needed
Fish sauce
1 fillet of beef, cleaned and julienned (about 1 pound)
1/4 cup vegetable oil
Lime juice, as needed
1 clove garlic, finely chopped
Thai bird chili, finely chopped, as needed
1 tablespoon brown sugar
1/4 cup chopped shallot
Fish sauce, as needed
Sriracha, as needed
Kosher salt and freshly ground black pepper
1/4 cup coconut milk (prepared from scratch or canned)
2 tablespoons palm sugar, plus more for seasoning
Pinch cinnamon
Fish sauce
Chopped peanuts, for garnish
1 kaffir lime leaf, very finely julienned, for garnish
3 pieces per serving sabudana poha (Indian rice chips), deep fried and salted, for garnish
2 pieces each order Korean chili threads, for garnish
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