Recipe

Malay Pickle Recipe

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Ingredients

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

Directions

Step #1 Traditionally, chicken is used for this dish, but Chris Yeo, chef-owner of the Straits Cafe, & I experimented with Cornish game hens & came up with this winning combination.
Step #2 Cut hens in half, lengthwise.
Step #3 Pierce birds all over with a fork; set aside in a large deep bowl.
Step #4 The rempah: Fold the lime leaves in half, then tear off the central vein.
Step #5 Cut the leaves into very fine shreds; set aside.
Step #6 mix the candlenuts, lemon grass, garlic, shallots, chiles and turmeric in a mixer or food processor/blender; process into a smooth paste.
Step #7 If needed, add a tbsp or so of water to facilitate the mixing.
Step #8 Pour the spice paste into a large bowl.
Step #9 Before opening, shake the can of coconut milk well.
Step #10 Then stir the coconut milk into the spice paste along with the sugar, salt & lime leaf shreds; mix thoroughly.
Step #11 (Makes about 3 1/2 c).
Step #12 Pour 1 1/2 c of the rempah over the birds; marinate at least 30 mins.
Step #13 Reserve remaining marinade.
Step #14 preheat your trusty oven to 450 degrees F.
Step #15 Remove hens from marinade & scrape off excess marinade.
Step #16 Place hens skin-side up on a baking sheet & roast for 15 mins.
Step #17 Turn off the heat & let birds remain in oven for 5 mins longer.
Step #18 remove this from the oven.
Step #19 Meanwhile, set a wok over med-heat/flame.
Step #20 Add the oil & the reserved rempah.
Step #21 carefully fry the paste, stirring frequently, until it emulsifies with the oil.
Step #22 Continue frying until fragrant & the mixture takes on a rich orange color & a porridge-like consistency, about 8 mins.
Step #23 The rempah is ready when the oil seeps from mixture & has an orange hue.
Step #24 (Spoon off & discard excess oil.
Step #25 ) Keep sauce warm.
Step #26 Grill birds over glowing red coals until golden brown, about 3 mins per side.
Step #27 Pour the sauce over the hens & serve this with a squeeze of fresh lime.
Step #28 PER SERVING: 795 calories, 84 g protein, 44 g fat (16 g saturated), 253 mg cholesterol, 965 mg sodium, 14 g carbohydrate, 1 g fiber.
Step #29 Tips--Joyce says that the 1/3 c vegetable oil is necessary to get the right result so don't skimp.
Step #30 To make the rempah, add the hardest ingredients to the food processor/blender or mixer first & then the rest in order of softness.
Step #31 A smooth paste is what you should end up with.
Step #32 She also mentions that just prior to frying the rempah, you can fry up some fresh chili paste to give the dish some zing.
Step #33 I'd us sambal oelek for this or the Vietnamese tuong ot toi.
Step #34 No candlenuts? Use macadamias instead.
Step #35 Joyce Jue writing in the San Francisco Chronicle, 6/24/92.
Step #36 --.
Enjoy the MALAY PICKLE recipe

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