Game Hens Indonesian Style
alt.cooking-chien/Connie G (2000)

2 Cornish game hens (trimmed of fat, cut in half)
1 lemon (juice only)
1 tablespoon turmeric
1 medium onion (peeled, quartered and sliced thin)
1 clove of garlic (minced)
1 slice of fresh ginger about the size of a 50 cent piece (minced)
1 stalk lemon grass (Remove all but innner core and mince)
1 cup long grain rice (Thai jasmine rice preferred)
2 tablespoons of chopped cilantro
1 can of coconut milk (not cream of coconut. Coconut milk should be in the international food section of your grocery with the Thai items. Shake it well before opening)
1/8-1/2 teaspoon of cayenne (to taste)
vegetable oil
salt

Rub the hens with lemon juice, teaspoon of salt, and turmeric. Let stand in a glass or plastic bowl for 15 minutes. Pre-heat oven to 350.

In large, oven-proof pan with cover (I use a Calphalon) saute the onion, garlic, ginger, and lemon grass in 2-3 tablespoons of vegetable oil over medium heat until soft (3-5 minutes).

Push onion mixture to the side of the pan, and cook the game hens 7-8 minutes on each side.

Remove hens. Add rice to pan and saute, stirring, for 1-3 minutes. Add coconut milk with enough water to make 2 cups of liquid. Add 1 tablespoon of salt or more to taste, the cilantro, and cayenne. Bring to a boil, stirring.

Place hens on topic of rice mixture, cover pan, and bake for 25 minutes. Remove from oven but let sit covered for 5 minutes. Serve on platter with hens on a bed of the rice.