Ayam masak aceh (butterfly cornish game hen)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cornish game hens, about 1 1/3 pounds each | |
| 4 | Shallots sliced | |
| 2 | Garlic cloves, sliced | |
| 1 | tablespoon | Ground coriander |
| 3 | 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 |
| 2 | Stalks lemon grass or 1 slice lemon | |
Directions
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.