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Yield: 8 portions
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Ingredient
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Amount
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Game hens
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8 ea.
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Rempah
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Kaffir lime leaves, spines removed,
finely chopped
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10 ea.
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Almonds, peeled, blanched
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25 ea.
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Garlic cloves, peeled and sliced
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10 ea.
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Lemongrass, chopped fine
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6 Tbsp.
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Shallots, chopped fine
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½ cup
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Red jalapeño chiles,
sliced
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8 ea.
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Coriander seeds, toasted, ground
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2 tsp.
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Turmeric
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1 tsp.
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Coconut milk
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8 oz.
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Palm sugar
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3 Tbsp.
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Salt
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1 Tbsp. |
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Sauce
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| Vegetable oil
or oil from crispy shallots |
¼ cup |
| Coconut milk |
8 oz. |
| Lime, juiced |
1 ea. |
| Salt and pepper |
to taste |
| Water |
½ cup |
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| Accompaniments |
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| Lime, cut in wedges |
2 ea. |
| Cilantro
sprigs |
½
bu. |
| Crispy fried shallots |
¼ cup |
| Sliced almonds,
toasted |
3 Tbsp. |
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1. Remove all excess fat from the game hen's cavity and tail area. Cut birds in half lengthwise, removing the
back bone. Pierce them with a fork and rub them all over with salt and pepper. Let sit for 1 hour. Rinse and drain well.
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2. Prepare the rempah: Place kaffir lime leaves, almonds, garlic,lemongrass, shallots, chiles, coriander, and
turmeric in a blender and purée until it forms a smooth paste. Add a little water to help with the blending. Once a smooth paste
is formed, add the coconut milk, palm sugar, and salt. Blend to mix thoroughly.
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3. As a marinade, pour half of the rempah over the game hens, rubbing it into the flesh and under the skin (but
keep the skin intact). Marinate for 30 minutes to 1 hour. Reserve the rest of the rempah.
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4. Preheat oven to 450°F. Remove the birds from the rempah, wipe off the excess marinade with your hands, combine with the reserved rempah. Place the birds
on a oiled roasting rack on a sheet pan. Bake for 15 minutes.
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5. While the birds are cooking, you will need to fry the rempah. Heat ¼ cup of oil in a medium sauce pot over medium heat. When
the oil is hot, pour in the rempah and fry, stirring constantly, until it is completely combined with the oil. Continue to cook, scraping
the bottom of the pot until the mixture is aromatic and has thickened to the consistency of tomato paste. Cook until the oil starts to separate
from the purée and the purée begins to darken. Whisk in the remaining 8 ounces coconut milk and season with salt, pepper and a squeeze
of lime juice. Adjust the consistency of the sauce with up to ½ cup water. Keep warm.
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| 6.
Heat a charcoal grill. Brush the birds lightly with the sauce. Grill the birds for 3 - 4 minutes on each side over moderate heat. Place on a platter
and pour sauce over. Serve with lime wedges, sprigs of cilantro, fried shallots and toasted almonds. |
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