Recipe#25094

Title: Ayam Masak Aceh (Butterfly Cornish Game Hen)

  San Francisco Chronicle, 3/9/88.
  
  Posted by Stephen Ceideberg; February 24 1993

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.