ayam masak aceh (butterfly cornish game hen)

4 servings
Cornish game hens, about 1 1/3 pounds each
Shallots sliced
Garlic cloves, sliced
1 tablespoon Ground coriander
To 7 fresh hot red chiles, seeded, sliced
½  Piece fresh ginger, sliced
¼ teaspoon Ground turmeric
  Salt to taste
2 tablespoons Lime juice
2 cups Coconut milk
Stalks lemon grass or 1 slice lemon

Split open the game hens from the breast side and flatten them out into a butterfly shape. Discard loose skin and fat. Broil the hens for 3 minutes on each side.

Process the shallots, garlic, coriander, chile, ginger, turmeric, salt, lime juice and ½ cup of the coconut milk to a smooth sauce.

Marinate the hens in the sauce for 15 minutes.

Put the hens in a large skillet and cook over moderate heat for 10 minutes uncovered. Then add the remaining coconut milk and the lemon grass. Bring to a boil and cook for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated.

Serve warm.

Serves 4.

San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

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