Chicken livers are cheap in Jakarta’s supermarkets and are a wonderful source of nutrition for growing children, this recipe is ideal for use as a snack and is so tasty that even my wife, who hates liver, will eat it! It is also great for parties or when having friends around as it only takes about 20 minutes of preparation.
500 grams of chicken liver
1 small bunch of Coriander leaves
1 spring onion chopped finely
2 tsp of minced fresh ginger
1 large garlic clove, minced
50 grams of butter
2 tsp of oyster saucee
1 tsp mustard powder
1/2 tsp of very finely sliced Kafir Lime leaves
50 grams of soft cream cheese
Lightly saute the chicken livers in a little of the butter until they are cooked but still pink in the centre.
Finely chop the coriander leaves.
Saute the spring onion, ginger, and garlic, and kafir lime leaf until softened.
Remove and allow them to cool.
Place all of the ingredients into a food processor and pulse until all the ingredients are incorporated and a fine paste has been formed.
Spoon the paté into small individual ramekin dishes, cover with cling film and refrigerate.
Best served with freshly prepared hot white toast, but delicious on crackers as well for a quick snack.