Ingredients with Measurements:
- 1 cup cooked rice
- 1/2 cup chicken liver
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon fish sauce
- 1/4 teaspoon soy sauce
- Baguette slices, for serving
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the cooked rice, chicken liver, butter, garlic, shallots, salt, black pepper, sugar, fish sauce, and soy sauce. Blend until smooth.
2. Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld.
3. Preheat the oven to 350°F.
4. Spread the pâté mixture onto the baguette slices and place them on a baking sheet.
5. Bake for 10-12 minutes, or until the pâté is heated through and the baguette slices are crispy.
6. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Refrigeration time: 1 hour
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe makes about 12-15 baguette slices.
Nutritional information:
- Calories per serving: 120
- Fat: 8g
- Carbohydrates: 9g
- Protein: 3g
Substitutions for ingredients:
- Chicken liver can be substituted with pork liver or beef liver.
- Butter can be substituted with margarine or vegetable oil.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add chopped herbs such as cilantro or parsley for added flavor.
- Top with sliced jalapeños for a spicy kick.
- Substitute the baguette slices with crackers or crostini.
Tips and tricks:
- Make sure the chicken liver is cooked thoroughly before blending.
- Use room temperature butter for easier blending.
- Adjust the seasoning to taste.
Storage instructions:
- Store the pâté in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pâté in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the baguette slices on a platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Sliced jalapeños
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Fresh salad greens with a vinaigrette dressing
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the pâté is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
- Make sure the chicken liver is cooked thoroughly before blending.
- Store the pâté in the refrigerator and consume within 3 days.
Food history:
- Khao Jee Pâté is a popular snack in Laos and is often served as a street food.
Flavor profiles:
- The pâté has a rich and savory flavor with hints of garlic and shallots.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Thai