Malaysian Chinese Style Pheasant Pâté

Ingredients

In this adaptation, we infuse the traditional Croatian pheasant pâté with Malaysian Chinese flavors. The original recipe is enhanced with aromatic spices like ginger, garlic, and five-spice powder, which are commonly used in Malaysian Chinese cuisine. Additionally, soy sauce and oyster sauce are added to deepen the umami flavors of the pâté, giving it a unique twist. We alse have the original recipe for Pašteta od fazana, so you can check it out.

• 500g (1.1 lb) pheasant meat, cooked and finely ground 500g (1.1 lb) pheasant meat, cooked and finely ground
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion turns translucent.
2. 2.
   Add the finely ground pheasant meat to the pan and cook for 5 minutes, stirring occasionally.
3. 3.
   Sprinkle five-spice powder over the meat and mix well.
4. 4.
   Pour in the soy sauce and oyster sauce, stirring to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and let the mixture cool slightly.
7. 7.
   Transfer the mixture to a food processor and blend until smooth.
8. 8.
   Drizzle in the sesame oil and season with salt and pepper to taste. Blend again until well incorporated.
9. 9.
   Transfer the pâté to a jar or airtight container and refrigerate for at least 2 hours to allow the flavors to develop.
10. 10.
    Serve the Malaysian Chinese Style Pheasant Pâté on crusty bread or crackers.

Treat your ingredients with care...

• Pheasant meat — Ensure that the pheasant meat is cooked thoroughly before grinding it. This will ensure a safe and delicious pâté.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the pâté mixture.
• Experiment with different herbs and spices to customize the flavor profile of the pâté.
• If you prefer a chunkier texture, reserve a small portion of the cooked pheasant meat and mix it into the blended pâté.

Serving advice

Serve the Malaysian Chinese Style Pheasant Pâté as an appetizer or as part of a charcuterie board. Pair it with pickled vegetables, sliced cucumbers, or fresh herbs for added freshness and crunch.

Presentation advice

Garnish the pâté with a sprinkle of five-spice powder and a drizzle of sesame oil for an elegant touch. Serve it in a decorative jar or ramekin to enhance the visual appeal.