Name: Ayam Masak Aceh (Butterfly Cornish Game Hen)
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Cornish	Sumatra, Poultry, Ceideburg 2	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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