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Malay Barbecued Game Hens With Sweet Spicy Lime Sauce

Malay Barbecued Game Hens With Sweet Spicy Li recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 450
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
  • 6 whole Cornish game hens
  • 10 leaves kaffir lime leaves
  • 6 whole candlenuts, soaked in water for 10 minutes
  • 5 stalks fresh lemongrass, trimmed and sliced
  • 10 large shallots, peeled and halved
  • 10 cloves garlic, peeled and halved
  • 8 whole red jalapeno chiles, stemmed and seeded
  • 1 tsp turmeric
  • 13.5 oz coconut milk
  • 3 tbsp sugar
  • 1 tbsp salt
  • 1/3 cup vegetable oil
  • 1 whole lime, cut into wedges
Directions
  1. 1
    Cut the game hens in half lengthwise.
  2. 2
    Pierce the birds all over with a fork and place them in a large deep bowl.
  3. 3
    Fold the kaffir lime leaves in half and tear off the central vein, then cut the leaves into very fine shreds.
  4. 4
    Combine the soaked candlenuts, lemongrass, shallots, garlic, chiles, and turmeric in a blender or food processor.
  5. 5
    Process the mixture into a smooth paste, adding a tablespoon of water if needed to facilitate blending.
  6. 6
    Pour the spice paste into a large bowl.
  7. 7
    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.
  8. 8
    Mix thoroughly to create the rempah marinade.
  9. 9
    Pour 1 1/2 cups of the rempah over the prepared hens, ensuring they are well coated.
  10. 10
    Marinate the hens at room temperature for at least 30 minutes.
  11. 11
    Preheat the oven to 450 degrees F (232°C).
  12. 12
    Remove the hens from the marinade, scraping off any excess marinade, and reserve the remaining marinade for the sauce.
  13. 13
    Place the hens skin-side up on a baking sheet and roast for 15 minutes.
  14. 14
    Turn off the heat and let the hens remain in the hot oven for 5 minutes longer to finish cooking gently.
  15. 15
    Remove the hens from the oven.
  16. 16
    Set a wok over medium heat and add the vegetable oil.
  17. 17
    Add the reserved rempah marinade to the wok.
  18. 18
    Gently fry the paste, stirring frequently, until it emulsifies with the oil and becomes fragrant.
  19. 19
    Continue frying until the mixture takes on a rich orange color and a porridge-like consistency, about 8 minutes.
  20. 20
    Spoon off and discard any excess oil that separates from the sauce.
  21. 21
    Keep the sauce warm while preparing the grill.
  22. 22
    Grill the roasted hens over glowing red coals until golden brown, about 3 minutes per side.
  23. 23
    Pour the warm spicy coconut sauce over the grilled hens.
  24. 24
    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.

Keywords: malay, barbecue, game hens, cornish hen, spicy, coconut milk, lemongrass, kaffir lime, candlenuts, grilled chicken, rempah, chili paste, indonesian, malaysian, aromatic, main course, dinner party, gluten free
Read it online: https://www.chefs-mate.com/recipe/malay-barbecued-game-hens-with-sweet-spicy-li/