August 2018 2018 Cooking Recipes Crock Pot Recipes Bisquick Pie Recipes Holiday Cookie Recipes Cookie Bouquet Recipes Fondue Recipes Snacks Recipes Bisquick Recipes Easy Cheesecake Recipes Best Cake Recipes Main Dish Recipes Best Cake Recipes Easy Fish Recipes Healthy Recipes Stuffing Recipes Basic Recipes Regional Cuisine Recipes Mexican Recipes Baked Spanish Eggs Recipe 3 Corn tortillas, cut into 1 inch squares 2 tb Olive oil 2 md Onions, quartered and thinly sl... read more Tilapia Recipes Sunshine Poached Fish with Sorrel Rustic Fish Stew 7 Minute Boiled Crawfish 7 Minute Boiled Crawfish Alaskan Fish Bake All Purpose Spice Mix AllAmerican Salmon Saute wMushroom Sauce AllAmerican Salmon Saute wMushroom Sauce Alligator Sausage and Crawfish Casserole Cinnamon Pate Cha Que Recipe Cinnamon Pate Cha Que recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 1 lb Boneless pork (weight after trimming fat), preferable fresh ham 3 tb Fish sauce (nuoc mam) 3 tb Water 1/2 tb Potato starch or rice flour 1/2 ts Granulated sugar 1 ts Baking powder ds MSG (optional) Sprinkling of freshly ground black pepper 2 oz Pork fat 1/2 ts Ground cinnamon This recipe is very tasty with an interesting te ture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of waysmade into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchieswhatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper. Be sure pork is trimmed of all fat. Slice the meat 1/4 inch thick, then cut into 1 inch squares. Make a marinade by combining all the remaining ingredients, e cept for the pork fat and cinnamon, in a large bowl. Add the pork slices to the marinade and mi well with your hands, then cover the bowl with wrap or foil. Refrigerate for 5 hours, and after that period of time has elapsed, transfer the bowl to the freezer for 10 minutes. Remove the pork from the freezer, add the cinnamon, and reduce to a paste in a food processor only. Boil the pork fat for 10 minutes and dice into small pieces, the size of whole peppercorns. Add the diced pork fat to the ground pork mi ture. Coat an 8 inch square baking pan with oil. Put the meat paste into the pan and press down firmly with your hands, making sure the surface is smooth. The meat will come halfway up the side of the pan. Preheat the oven to 350F and bake the pate for 40 minutes or until the surface looks brown. Remove from the oven and allow to cool. Then slice and serve as an appetizer or with French bread for lunch or dinner, or use in any recipe where it is required. It can be eaten hot or cold. This will keep fresh in the refrigerator for a week, or it can be stored for a longer period in the freezer. To reheat, wrap in foil and place in a 300F oven for 15 minutes. From The Classic Cuisine of Vietnam , Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideburg August 28 1990. Cinnamon Pate Cha Que recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 3.5 836 people have voted Last Reviewed on 2018-08-22 2018 Cooking Recipes » Tilapia Recipes » Cinnamon Pate Cha Que Wednesday, Aug 22 2018 2018 Best Cooking Recipes New Recipes Impossible Garden Vegetable Pie Broccoli Two Cheese Quiche BatterDipped Fondue Meatballs Impossible Tuna Pie Coconut Ring Cake Stuffed Crawfish Beignets New Cooking Recipes Puffs Or Eclairs Recipe 1 recipe pate a chou 1 egg beaten with 1 teaspoon water or milk Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out 1/2 inch balls for profiteroles or cocktail puffs, 1 inch balls for cream puffs, or 1/2 by 4 inch strips for eclairs. Be sure to leave enough room in between for them to triple in size. Brush with egg glaze and bake for 15 minutes. Lower heat to 400 and open oven door briefly to let steam out. Close the door and continue to bake another 1030 minutes according to their size. They must be well dried out or they may fall. Take one out of the oven... Cooking Magazines: Cocktail Recipes » August 2018 Dish Of The Day Hearty Alphabet Beef Soup Recipe 1/2 lb Stew beef or round steak 1 Stewed tomatoes 1 pound can 1 cn Tomato sauce, 8 oz can 1 c ... read more Category: » Crockpot Recipes View more dishes Top 5 Cooking Categories Buffalo Chicken Recipes Birthday Cake Recipes Pizza Recipes Healthy Snacks Recipes Zucchini Recipes View More Categories
