| 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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