We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors. We show you why blending your own curry paste is the key to a fresh and punchy Malaysian-Style Chicken and Coconut Curry (Masak Lemak). We harness the flavors of aromatics when making a pot of Coconut Ginger Rice. Finally, we prepare Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy, pieces of turmeric-seasoned chicken that are fried and tossed in an umami-rich glaze.