*  Exported from  MasterCook  *
 
                          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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