Text 10748, 105 rader
Skriven 2007-01-19 21:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Flat 920
================
 ML> and only about 3/4's of an ounce in weight... dunno if that is dressed
 ML> or undressed weight... but at that size, i'd say that it'd take at
 ML> least six or more just for a small appetizer...

1. People can afford only one.

2. They are cooked (like woodcock) plucked but not dressed.

3. You take a roasted bird, as you say, one large mouthful
size, and put it whole in your mouth. Then you slowly let
your jaws close - first the juices flow out, then the meat
and fat dissolve, then the guts (yes, you eat the guts),
then the bones. You are supposed to hardly chew at all.
The entire eating process takes 10-15 minutes.

I've never done this but have eaten all parts of other
birds, such as squab. Carol may tell the tale of squab
dinners at Royal East ...

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Malay Barbecued Game Hens with Sweet Spicy Lime Sauce
 Categories: Malaysia, Poultry, Ceideburg
      Yield: 3 servings

           Stephen Ceideburg
      6    Cornish game hens
     10    Kaffir lime leaves, or fresh
           -lime leaves
      6    Candlenuts, soaked in water
           -for 10 minutes, or
           -substitute skinless almonds
      5    Stalks fresh lemon grass,
           -trimmed, sliced
     10 lg Shallots, peeled and halved,
           -or 2 onions
     10    Garlic cloves, peeled,
           -halved
      8    Red jalapeno chiles,
           -stemmed,seeded
      1 ts Turmeric
 13 1/2 oz Coconut milk
      3 tb Sugar
      1 tb Salt
    1/3 c  Vegetable oil
      1    Lime, cut into wedges

  Traditionally, chicken is used for this dish, but Chris Yeo,
  chef-owner of the Straits Cafe, and I experimented with Cornish game
  hens and came up with this winning combination.

  Cut hens in half, lengthwise. Pierce birds all over with a fork; set
  aside in a large deep bowl.

  The rempah: Fold the lime leaves in half, then tear off the central
  vein. Cut the leaves into very fine shreds; set aside.

  Combine the candlenuts, lemon grass, shallots, garlic, chiles and
  turmeric in a blender or food processor; process into a smooth paste.
  If needed, add a tablespoon or so of water to facilitate the blending.

  Pour the spice paste into a large bowl. Before opening, shake the can
  of coconut milk well. Then stir the coconut milk into the spice paste
  along with the sugar, salt and lime leaf shreds; mix thoroughly.
  (Makes about 3 1/2 cups).

  Pour 1 1/2 cups of the rempah over the birds; marinate at least 30
  minutes. Reserve remaining marinade. Preheat oven to 450 degrees F.

  Remove hens from marinade and scrape off excess marinade.

  Place hens skin-side up on a baking sheet and roast for 15 minutes.
  Turn off the heat and let birds remain in oven for 5 minutes longer.
  Remove from the oven.

  Meanwhile, set a wok over medium heat. Add the oil and the reserved
  rempah. Gently fry the paste, stirring frequently, until it
  emulsifies with the oil. Continue frying until fragrant and the
  mixture takes on a rich orange color and a porridge-like consistency,
  about 8 minutes.

  The rempah is ready when the oil seeps from mixture and has an orange
  hue. (Spoon off and discard excess oil.) Keep sauce warm. Grill birds
  over glowing red coals until golden brown, about 3 minutes per side.
  Pour the sauce over the hens and serve with a squeeze of fresh lime.

  PER SERVING: 795 calories, 84 g protein, 14 g carbohydrate, 44 g fat
  (16 g saturated), 253 mg cholesterol, 965 mg sodium, 1 g fiber.

  Tips--Joyce says that the 1/3 cup vegetable oil is *necessary* to get
  the right result so don't skimp. To make the rempah, add the hardest
  ingredients to the food processor or blender first and then the rest
  in order of softness. A smooth paste is what you should end up with.
  She also mentions that just prior to frying the rempah, you can fry
  up some fresh chili paste to give the dish some zing. I'd us sambal
  oelek for this or the Vietnamese tuong ot toi. No candlenuts? Use
  macadamias instead.

  Joyce Jue writing in the San Francisco Chronicle, 6/24/92.

MMMMM

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