Northern-Style Grilled Hen
- serves 6
6 Cornish game hens
2 cup (500 mL) palm sugar
2 cup (500 mL) sugar
4 cup (1 L) fish sauce
4 cup (1 L) garlic cloves
4 cup (1 L) coconut cream
100 mL dark soy sauce
pinch white pepperNahm Jim Jaw
¼ cup (60 mL) ground rice, toasted
¼ cup (60 mL) shallots, fried
¼ cup (60 mL) pak chi farang (a herb also known as culantro, similar to cilantro)
½ cup (125 mL) tamarind water
¼ cup (60 mL) lime juice
¼ cup (60 mL) fish sauce
¼ cup (60 mL) shallots, finely sliced
large pinch blue tongue powder (or dried red chilies)
1. Butterfly each hen by cutting through the backbone and leaving the breastbone attached. Flatten the hens by slightly breaking the breastbone so the hen sits flat on your cutting board.
2. Blend remaining ingredients together. Place butterflied hens in the marinade and refrigerate overnight.
3. To cook hens, start a fire with charcoal in your grill. Let the charcoal burn for 45 minutes and spread it into one layer. Once the flames die down, cook the hens flat on the grill and cook until golden—about 7 minutes each side. Serve with nahm jim jiaw for dipping.Nahm Jim Jaw
1. Combine all ingredients and season. Should taste equally sour, salty, sweet and spicy.