Appetizer: Hen Ratatouille

Paste

2 stalks lemongrass, thinly sliced

8 kaffir lime leaves, deveined, shredded

5 garlic cloves, coarsely chopped

1 tablespoon peeled, coarsely chopped galangal

1/2 teaspoon turmeric

1 1/2 cups water

Other ingredients

1/2 pound green papaya, peeled and seeded

1 1/2 pound buttercup squash or winter squash, peeled, seeded, and cut into 2-inch chunks

1/2 pound eggplant, peeled and cut into 2-inch chunks

1/2 pound string bean, cut into 1 1/2-inch lengths

1 large Cornish hen, cut into bite-sized pieces with a cleaver

1-2 tablespoons fish sauce ,

1 teaspoon salt

1/2 teaspoon sugar

2 cups water

1/4 pound Chinese spinach leaves, torn into bite-sized pieces (or regular spinach)

Thinly slice chilies

Preparation

To make the paste, combine all the ingredients in a blender and blend them for 2 to 3 minutes or until smooth.

Combine the papaya, squash, eggplant and string beans in a large stockpot over medium-high heat.  Add the Cornish hen, spice paste and stir constantly for about 5 minutes or until the vegetables and bird are well coated.

Add the roasted rice powder (optional), fish sauce, salt, sugar and water, stirring well.  Cook for another 10 to 12 minutes or until the vegetables are soft and the chicken is tender while stirring occasionally.  Stir in the Chinese spinach and serve with lots of chilies for 4 servings.

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