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Oriental Paté

Yield: about 40 pieces

Ingredients
1/3 pound chicken livers
1 shallot, minced
1/3 stick butter, softened
2 teaspoons ginger, minced fine
1 large garlic clove, minced
2 teaspoons oyster sauce
1 teaspoon dry hot mustard
3/4 teaspoon dried orange peel
10 sprigs cilantro
1/3 pound cream cheese, softened

Directions: 
Bring a saucepan of lightly salted water to a boil.  Drop in the livers.  Turn the heat down and simmer.  Meanwhile, set aside several sprigs of cilantro for garnishing and mince the rest.  Sauté the shallot, ginger, and garlic. Remove and allow to cool.  Toss all the ingredients into a food processor (a mixer should work too, although I would suggest chopping the livers into smaller pieces first).  Do not overprocess or you will end up with liver soup!  Pour into a generously greased 9 x 5 x 2 inch loaf pan.  Cover with a clean dish towel and refrigerate until firm. 

To remove, use a knife to cleanly separate the paté from the side of the pan.  Turn it out onto your serving platter.  Smooth any unevenness in the surface with a knife and garnish with fresh sprigs of cilantro.  I actually take sprigs of three leaves each and lay them flat in the paté.  

This recipe is reprinted with permission from Remembering Diamond Head, Remembering Hawai'i: A Cookbook Memoir of Hawai'i and Its Foods, by Shirley Tong Parola and Lisa Parola Gaynier. (Diamond Head Press; 1999; $19.95/trade paperback)

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