2 cornish game hens, about 1 1/3 poun, ds each
4 shallots sliced
2 garlic cloves, sliced
1 tbsp ground coriander
3 to 7 fresh hot red chiles, seeded,, sliced
1/2 piece fresh ginger, sliced
1/4 tsp ground turmeric
1 salt to taste
2 tbsp lime juice
2 cup coconut milk
2 stalks lemon grass or 1 slice lemon
Directions
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.
Servings: 4 servings
Ayam Masak Aceh (Butterfly Cornish Game Hen) Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Written cooking instructions as a concept can be observed back into history, at least as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old recipes were just primitive hieroglyphic recipes for meal preparation.
As we move into Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, main meal and afters, something we still use today. Additionally, he describes how the chefs of Roman times made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. During the next few centuries, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 19th century that cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing popular recipes of the day. By the advent of the 20th century, cookery publications are greatly in demand as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Ayam Masak Aceh (Butterfly Cornish Game Hen) recipe.
