Title: Ayam Masak Aceh (Butterfly Cornish Game Hen)
Categories: Sumatra Poultry Ceideburg
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.

San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

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