This vibrant Malay-inspired dish transforms Cornish game hens into a culinary masterpiece through the power of aromatic spices. The birds are marinated in a potent rempah made from candlenuts, lemongrass, shallots, and fiery red chiles, then roasted until tender. Finally, they are grilled over coals for a smoky char and served with a warm, emulsified coconut sauce. The combination of sweet, spicy, and herbal notes from kaffir lime leaves creates a complex flavor profile that is both comforting and exciting.
Malay Barbecued Game Hens With Sweet Spicy Lime Sauce
Description
This vibrant Malay-inspired dish transforms Cornish game hens into a culinary masterpiece through the power of aromatic spices. The birds are marinated in a potent rempah made from candlenuts, lemongrass, shallots, and fiery red chiles, then roasted until tender. Finally, they are grilled over coals for a smoky char and served with a warm, emulsified coconut sauce. The combination of sweet, spicy, and herbal notes from kaffir lime leaves creates a complex flavor profile that is both comforting and exciting.Ingredients
Directions
-
Cut the game hens in half lengthwise.
-
Pierce the birds all over with a fork and place them in a large deep bowl.
-
Fold the kaffir lime leaves in half and tear off the central vein, then cut the leaves into very fine shreds.
-
Combine the soaked candlenuts, lemongrass, shallots, garlic, chiles, and turmeric in a blender or food processor.
-
Process the mixture into a smooth paste, adding a tablespoon of water if needed to facilitate blending.
-
Pour the spice paste into a large bowl.
-
Shake the can of coconut milk well before opening, then stir it into the spice paste along with the sugar, salt, and shredded lime leaves.
-
Mix thoroughly to create the rempah marinade.
-
Pour 1 1/2 cups of the rempah over the prepared hens, ensuring they are well coated.
-
Marinate the hens at room temperature for at least 30 minutes.
-
Preheat the oven to 450 degrees F (232°C).
-
Remove the hens from the marinade, scraping off any excess marinade, and reserve the remaining marinade for the sauce.
-
Place the hens skin-side up on a baking sheet and roast for 15 minutes.
-
Turn off the heat and let the hens remain in the hot oven for 5 minutes longer to finish cooking gently.
-
Remove the hens from the oven.
-
Set a wok over medium heat and add the vegetable oil.
-
Add the reserved rempah marinade to the wok.
-
Gently fry the paste, stirring frequently, until it emulsifies with the oil and becomes fragrant.
-
Continue frying until the mixture takes on a rich orange color and a porridge-like consistency, about 8 minutes.
-
Spoon off and discard any excess oil that separates from the sauce.
-
Keep the sauce warm while preparing the grill.
-
Grill the roasted hens over glowing red coals until golden brown, about 3 minutes per side.
-
Pour the warm spicy coconut sauce over the grilled hens.
-
Serve immediately with a squeeze of fresh lime juice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 800mg34%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditionally, chicken is used for this dish, but Cornish game hens provide a more tender and refined texture.
If candlenuts are unavailable, you can substitute them with skinless almonds, though the flavor will be slightly different.
Ensure the coals are well-heated before grilling to achieve a good char without overcooking the interior.
The rempah (spice paste) can be made ahead and stored in the refrigerator for up to 3 days, or frozen for longer storage.
