Bruneian-style Liver Pâté

Ingredients

In this Bruneian adaptation, we infuse the traditional German Leberwurst with the flavors of Bruneian cuisine. We incorporate local spices such as turmeric, coriander, and cumin to add a distinct Bruneian twist. Additionally, we introduce coconut milk to enhance the creaminess and subtly sweet flavor of the pâté, which is a characteristic element of Bruneian cuisine. We alse have the original recipe for Leberwurst, so you can check it out.

• 500g (1.1 lb) chicken liver 500g (1.1 lb) chicken liver
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 tsp cumin powder 1 tsp cumin powder
• 1/2 cup coconut milk 1/2 cup coconut milk
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken liver to the pan and cook until fully cooked and tender.
3. 3.
   Remove the liver from the heat and let it cool slightly. Once cooled, finely chop the liver or use a food processor to achieve a smooth consistency.
4. 4.
   In a separate bowl, combine the turmeric powder, coriander powder, and cumin powder.
5. 5.
   Add the spice mixture to the liver and mix well.
6. 6.
   Gradually add the coconut milk to the liver mixture, stirring continuously until well combined.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Transfer the liver pâté to a serving dish or individual ramekins.
9. 9.
   Refrigerate for at least 2 hours to allow the flavors to meld together.
10. 10.
    Serve the Bruneian-style Liver Pâté on toasted bread or crackers.

Treat your ingredients with care...

• Chicken liver — Make sure to thoroughly clean and trim the liver before cooking to remove any connective tissues or membranes.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or finely chopped chili peppers to the pâté mixture.
• To achieve a smoother texture, pass the liver mixture through a fine-mesh sieve before refrigerating.
• Experiment with different herbs and spices to personalize the flavor profile of the pâté.

Serving advice

Serve the Bruneian-style Liver Pâté on toasted bread or crackers as an appetizer or snack. Garnish with fresh herbs such as cilantro or parsley for an added touch of freshness.

Presentation advice

Present the Bruneian-style Liver Pâté in an elegant serving dish or individual ramekins. Accompany it with a side of sliced cucumbers, cherry tomatoes, or pickles for a refreshing contrast.