I remember the first time I've tried Chicken Liver Pate was almost 10 years back when my friend and I used to go around Langkawi and pretended to be tourists.
It was heaven served in warm toast. I am feeling nostalgic so let's make some sedap Chicken Liver Pate, nyum!
Ingredients :
400 gms chicken liver (cleaned and trimmed of the tough veins and fat)
1 tbsp salted butter
1 large onion (chopped)
3 cloves garlic (chopped)
Salt and pepper to taste.
2 tbsp salted butter (melted) to seal the pate.
Method:
Melt butter. Sauté onion and garlic till soft.
Add chicken liver. Sauté lightly until brown on every side but do not over cook (brown all around and slightly pink in the middle is what we aim for). This is about 2-3 minutes.
Remove from heat and cover for 5 minutes. You can either put the liver in a food processor or manually mash them until fine and silky.
Put liver in small containers. Press with plastic bag and seal with melted butter in top.
This dish tastes wonderful right after preparation but try keeping them for 2-3 days in the fridge. Serve with warm toast.
Hou leng aaaa!
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