Ayam Bakar Bumbu Rujak Broiled Cornish Hen With Spicy Tomato-Ginger Sauce

This is a classic Indonesian Chicken dish that almost every household in Java (where this dish originally from), make it on a regular basis. Some family will make the dish by braising the chicken in spiced coconut milk until all of the liquid is almost gone, then grilled the chicken in a charcoal (bakar or panggang means grilled) just before serving it. Some are just happy to serve it without grilling them, and called it "ayam bumbu rujak". Both techniques are equally good, but if enjoy the smoky flavor, then I'd suggest that you grill or broil the chicken just for a few minutes before serving.

Ayam Bakar Bumbu Rujak, Broiled Cornish Hen With Spicy Tomato-Ginger sauce
~elra~

2 Cornish hens (total weight about 3 pounds)

The bumbu or spiced paste:
½ cup roughly chopped shallots
1 tablespoon minced garlic
1 tablespoon fresh ginger paste*
1 lemongrass, white part only, cut into small pieces
4 large red jalapeno pepper, roughly chopped
5 red Thai pepper (optional)
4 large red tomatoes, roughly chopped
1 teaspoon roasted shrimp paste
5 whole kemiri nuts, roughly chopped
2 tablespoon vegetable oil
1 small canned ( 5.6 fl oz) coconut milk
1 tablespoon fish sauce
1 teaspoon salt
handful of lemon basil, or Thai basil

• Rinse the hen under cold running water, pat dry with paper towel, cut each hen into half. Set aside while you are preparing the bumbu (spice paste).

• Place all ingredients except coconut milk, fish sauce, salt and basil, in a food processor, add about a quarter cup water, process until very smooth.

• Heat oil in large braising pan on a medium heat, add the bumbu (spice paste), fry until fragrant, and most of the liquid is evaporated and the raw smell is disappear, about 10 minutes. Add the hens to the pan, coat them all over with the bumbu. Cover the pan. Let it braise slowly for 30 to 40 minutes on a low heat. Check from time to time to make sure that there is sufficient liquid or juice in the pan, if not, add a bit of water.

• Uncover the pot, at this point, if you are not going to broil the hen, add the coconut milk let cook (still on low heat) another 10 minutes. If you are going to broil them, hold the coconut milk. Transfer the hens into shallow baking sheet, add little bit of bumbu on top of each hens, broil just until the skin is charred, about 3 to 5 minutes. In the meantime, add the coconut milk to the sauce, stir, let the sauce cook on low for 10 minutes just enough to heat the coconut milk, add the basil. Pour into serving bowl.

• Transfer the hens into serving dish, serve with rice, simple saute green, and the sauce.

* Fresh ginger paste:

peel the ginger, and grated, or pound it on a mortar and pestle until smooth.

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