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May 2019

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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 Download & Print Cinnamon Pate Cha Que recipe  PDF

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: 5.0 Rating 5.0
138 people have voted
Last Reviewed on 2019-05-19

Sunday, May 19 2019 Download & Print Cinnamon Pate Cha Que recipe  PDF   Tilapia recipes RSS   Thumsb up

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