Ayam masak aceh (butterfly cornish game hen)

Yield: 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

Instructions:

-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.