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Title: Ayam Masak Aceh (Butterfly Cornish Game Hen)
Categories: Sumatra, Poultry, Ceideburg 2
Yield: 4 servings
2 Cornish game hens, about 1
-1/3 pounds each
4 Shallots sliced
2 Garlic cloves, sliced
1 tb Ground coriander
3 To 7 fresh hot red chiles,
-seeded, sliced
1/2 Piece fresh ginger, sliced
1/4 ts Ground turmeric
Salt to taste
2 tb Lime juice
2 c Coconut milk
2 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 1/2 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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