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Title: Ayam Masak Aceh (Butterfly Cornish Game Hen)
Yield: 4 Servings

Ingredients

      2    cornish game hens, about 1
           -1/3 poun; ds 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
      1    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.

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