Appetizer > Pâtés > Khao Jee Pâtés

Khao Jee Pâté with Olives Recipe

Ingredients with Measurements:
- 1 cup cooked sticky rice
- 1/2 cup chicken liver pâté
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped kalamata olives
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 8 slices of white bread

Special Equipment Needed:
- Food processor or blender
- Non-stick pan or griddle

Step-by-Step Instructions:

1. In a food processor or blender, combine cooked sticky rice, chicken liver pâté, chopped green onions, chopped cilantro, chopped kalamata olives, fish sauce, lime juice, vegetable oil, sugar, black pepper, and salt. Pulse until well combined and smooth.

2. Preheat a non-stick pan or griddle over medium heat.

3. Spread a generous amount of the rice mixture onto one side of each slice of bread.

4. Place the bread, rice side down, onto the hot pan or griddle. Cook until the rice mixture is crispy and golden brown, about 2-3 minutes.

5. Flip the bread over and cook the other side until crispy and golden brown, about 2-3 minutes.

6. Remove from heat and let cool for a few minutes before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8 slices of Khao Jee Pâté with Olives

Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 1g
- Sodium: 600mg

Substitutions for ingredients:
- Chicken liver pâté can be substituted with any other type of pâté or spread.
- Kalamata olives can be substituted with any other type of olives.

Variations:
- Add sliced cucumber or pickled carrots for extra crunch.
- Substitute the bread with lettuce cups for a low-carb option.
- Add a fried egg on top for a breakfast twist.

Tips and Tricks:
- Use day-old sticky rice for best results.
- Make sure the pan or griddle is hot before adding the bread.
- Use a spatula to press down on the bread while cooking to ensure even browning.

Storage Instructions:
- Khao Jee Pâté with Olives can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat, place the Khao Jee Pâté with Olives in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.

Presentation Ideas:
- Serve on a platter with sliced cucumbers and pickled carrots for a colorful presentation.

Garnishes:
- Garnish with extra chopped cilantro or green onions.

Pairings:
- Serve with a side of sweet chili sauce for dipping.

Suggested Side Dishes:
- Thai-style green papaya salad or cucumber salad.

Troubleshooting Advice:
- If the bread is not browning evenly, adjust the heat on the pan or griddle.

Food Safety Advice:
- Make sure to cook the Khao Jee Pâté with Olives until the rice mixture is crispy and golden brown to ensure the chicken liver pâté is cooked through.

Food History:
- Khao Jee is a popular street food in Laos and Thailand, typically made with sticky rice and grilled meat.

Flavor Profiles:
- Savory, umami, tangy, and slightly sweet.

Serving Suggestions:
- Serve as an appetizer or snack.

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Region: Thai

Taste: Savory, Tangy, Salty, Herby, Aromatic