Ayam Masak Aceh (butterfly Cornish Game Hen) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Cornish game hens, about 1 1/3 pounds each
4: Shallots sliced,
2: Garlic cloves, sliced
1 tbsp: Ground coriander,
3: To 7 fresh hot red chiles, seeded, sliced
1/2 Piece: fresh ginger, sliced
1/4 tsp: Ground turmeric,
Salt to taste,
2 tbsp: Lime juice,
2 cup: 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 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.
Source from luhu.jp
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.
Source from luhu.jp