AYAM MASAK ACEH (BUTTERFLY CORNISH GAME HEN)
| Amount | Measure | Ingredient -- Preparation Method |
| 2 | 1-1/3 pounds | Cornish game hens |
| 4 | Shallots sliced | |
| 1 | tablespoon | Ground coriander |
| 3-7 | Fresh hot red chiles, seeded, sliced | |
| 1/2 | piece | Fresh ginger sliced |
| 1/4 | teaspoon | Ground turmeric |
| Salt to taste | ||
| 2 | tablespoons | Lime juice |
| 2 | cups | Coconut milk |
| 2 | stalks | Lemon grass or 1 slice lemon |
Categories: Sumatra, Poultry, Ceideburg 2
Yield: 4 servings
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.
San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993.
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