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                         CHA QUE (CINNAMON PATE)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vietnam                          Appetizers
                Archived

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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 texture.
  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 ways++made into balls for soup,
  sliced after cooking and added to lettuce or rice
  paper rolls, served with shrimp chips for
  munchies++whatever 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,
  except for the pork fat and cinnamon, in a large bowl.
  Add the pork slices to the marinade and mix 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 mixture.
  
  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.
 


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