RCI-MT.004.0551.001
Malay Barbecued Game Hens with Sweet Spicy Li
Makes about 3½ cups or rempah
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 6 unit
- kaffir lime leaves10 unitor fresh lime leaves
- candlenuts6 unitsoaked in water for 10 minutes, or substitute skinless almonds, or macadamias
- fresh lemon grass5 stalktrimmed, sliced
- shallots10 largepeeled and halved, or 2 onions
- garlic cloves10 unitpeeled, halved
- red jalapeno chiles8 unitstemmed,seeded
- 1 tsp
- 13½ oz
- 3 tbsp
- 1 tbsp
- ⅓ cup
- lime1 unitcut into wedges
Method
1
Combine soaked candlenuts, lemongrass, shallots, garlic, red jalapeno chiles, turmeric, and 2 tablespoons of vegetable oil in a food processor or mortar and pestle, blending until a smooth paste forms.
2
Rub the outside and cavity of each Cornish game hen with the spice paste, working it under the skin where possible and ensuring even coverage on all surfaces.
3
Stuff each hen with 1–2 kaffir lime leaves inside the cavity, then tie the legs together with kitchen twine to maintain shape during cooking.
4
Heat the remaining vegetable oil in a large skillet or wok over medium-high heat until shimmering, then sear the hens on all sides until golden brown, about 4–5 minutes per side.
20 minutes
5
Transfer the seared hens to a baking dish or grill-safe pan, reserving any oil in the skillet.
6
Whisk together the coconut milk, sugar, and salt in a bowl until the sugar dissolves, then pour the mixture over and around the hens in the baking dish.
7
Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25–30 minutes, until the hens are cooked through and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
30 minutes
8
Remove the foil from the baking dish and increase the oven temperature to 450°F (232°C), then continue cooking uncovered for 5 minutes to allow the skin to brown and crisp slightly.
9
Transfer the hens to a serving platter and spoon the coconut glaze from the pan over them, garnishing with the remaining kaffir lime leaves and lime wedges on the side.