Oriental Pate - Hawaiian Party food
While mainstream American chefs are discovering Asian ingredients, it is also happening the other way around. American born Chinese chefs like Ken Hom, who had grown up in a family-owned Chinese restaurant, went on to be trained in the art of French cuisine and has been artfully combining these two great world cuisines ever since.
- 1/3 pound chicken livers
- 10 sprigs cilantro
- 1 shallot, minced
- 2 teaspoons ginger, minced fine
- 1 large garlic clove, minced
- 1/3 stick butter, softened
- 2 teaspoons oyster sauce
- 1 teaspoon dry hot mustard
- 3/4 teaspoon dried orange peel
- 1/3 pound cream cheese, softened
Bring a saucepan of lightly salted water to a boil. Drop in the livers. Turn the heat down and simmer. Meanwhile, set aside several sprigs of cilantro for garnishing and mince the rest. Saute the shallot, ginger, and garlic. Remove and allow to cool.
Toss all the ingredients into a food processor (a mixer should work too, although I would suggest chopping the livers into smaller pieces first). Do not overprocess or you will end up with liver soup! Pour into a generously greased 9 x 5 x 2 inch loaf pan. Cover with a clean dish towel and refrigerate until firm.
To remove, use a knife to cleanly separate the paté from the side of the pan. Turn it out onto your serving platter. Smooth any unevenness in the surface with a knife and garnish with fresh sprigs of cilantro. I actually take sprigs of three leaves each and lay them flat in the paté.