Top 10 Delicious Pate Dishes for Family Meals

1. Pate Fried Eggs

Fried eggs are an easy and familiar dish for most people. But when you get bored with plain fried eggs, try adding a twist with pate fried eggs. It's delicious with rice or bread.

Ingredients:

• 2 eggs
• 50g fresh BMQ liver pate
• 10g dried shallots
• 1 teaspoon ground pepper
• Seasonings
• Chopped green onions

Instructions:

• Step 1: Crack the eggs into a bowl, beat them until well mixed, then add BMQ pork liver pate and seasonings, whisk until they blend together
• Step 2: Slice the dried shallots, heat up oil in a pan, and sauté the shallots until fragrant
• Step 3: Once the shallots are fragrant, pour the egg pate mixture into the pan and fry
• Step 4: Transfer the eggs to a plate, sprinkle with a bit of ground pepper, and garnish with chopped green onions

2. Pate Stir-Fried Noodles

Are you collecting quick and nutritious breakfast recipes for your family? Then save the recipe for pate stir-fried noodles right away. Your family will surely love it.

Ingredients: For 2 servings

• 2 packs of noodles
• 1 can of pate (170g)
• 1 pack of noodle seasoning
• 2 packs of noodle chili oil
• 1 tablespoon cooking oil

Instructions:

• Boil noodles: Boil the noodles in boiling water for about 2 - 3 minutes, then remove them. Rinse the noodles with cold water to make them deliciously chewy and prevent them from sticking together.
• Stir-fry noodles: Heat a pan with 1 tablespoon of cooking oil. When the oil is hot, add the boiled noodles and mix well. Then add the pate and stir for 2 minutes. Season with 2 packs of noodle chili oil, 1 pack of noodle seasoning, mix well for 1 minute. Add 2 tablespoons of water, stir until dry and the noodles become firm. Season to taste and turn off the heat.
• Finished product: Pate stir-fried noodles have a distinctive and enticing aroma, with chewy noodles blending perfectly with the rich flavor of pate and the well-absorbed spices.

Indulge in the delightful aroma of Pate-infused chicken, a perfect dish to showcase your culinary skills at family gatherings. Enjoy the tender chicken seasoned to perfection, bathed in a coconut milk and pate sauce, paired with warm crispy bread on chilly days – an irresistible treat.

Ingredients:

• 6 chicken drumsticks.
• 1 coconut.
• 200g premium pate.
• Carrots.
• Straw mushrooms.
• Garlic, spices.

Instructions:

• Clean and pat dry the chicken, cut into bite-sized pieces. Finely chop the garlic. Marinate the chicken with chopped garlic, add 1 tablespoon of broth mix and 1 coffee spoon of ground pepper, let it marinate for about 15 minutes. Cut carrots into chunks or carve into flowers. Soak straw mushrooms in saltwater, remove stems, rinse, and cut in half.
• Mix 100g of pate with 1 cup of coconut water
• Heat cooking oil in a pot, sauté the chicken until golden. Pour in the remaining coconut water and add filtered water covering the chicken. Pour in the pate-coconut mixture, simmer until the chicken is tender.
• Next, add the carrots and simmer for an additional 5 minutes before gently placing the straw mushrooms into the pot.
• Finally, spoon in the remaining pate, season to taste. Garnish with spring onions and cilantro.

For those 'boring rice' days, showcase your skills by crafting a delectable dish of ribs cooked with flavorful pate, each piece tender, spicy, making the meal even more diverse.

Ingredients: (Serves 6)

• 2 kg baby back ribs
• 300g pate
• 5 large sausages
• 100g baby corn
• 10 dried shiitake mushrooms
• 2 black fungus mushrooms
• 100g snow peas
• 100g white beans
• 10 red apples
• 100g cashews
• 100g lotus seeds
• 200g lotus root
• 2 carrots
• 2 potatoes
• 1 onion, 3 spring onions
• 2 tablespoons minced garlic
• 4 teaspoons chili paste
• 1 fresh coconut (about 1 liter of coconut water)
• 300ml coconut cream
• 350ml cooking oil
• 2 teaspoons fish sauce
• Common spices to taste (salt/sugar/msg)
• A little bread (or fresh noodles)
  

Instructions:

• Prepare the ribs: Buy baby back ribs, cut into bite-sized pieces, wash and blanch in boiling water to reduce odor, then put in a bowl. Marinate with 2 teaspoons of fish sauce, 1 teaspoon of msg, 4 teaspoons of sugar, 1/2 teaspoon of salt, 4 teaspoons of chili paste, 1 tablespoon of minced garlic, mix well, and marinate the ribs for about 20 minutes for the ribs to absorb the spices.
• Prepare other ingredients: Put 300g of pate in a bowl, add a little boiling water and beat until smooth. Cut the sausages into finger-length pieces. Soak shiitake mushrooms and black fungus mushrooms in water for about 30 minutes to soften, then cut off the stems, wash, and drain. Soak snow peas, white beans, lotus seeds, red apples, and carrots in water for about 10 - 15 minutes to soften, then drain. Clean baby corn and drain. Peel and wash carrots, potatoes, cut into bite-sized pieces. Then, heat a pan on the stove with about 300ml of cooking oil, wait for the oil to heat up, then fry the potatoes until golden on high heat. Peel and cut onions into wedges, wash and drain.
• Cook ribs with pate: Heat a pot on the stove with 1 tablespoon of cooking oil (to save oil, you can reuse the oil used to fry potatoes), wait for the oil to heat up, add 1 tablespoon of minced garlic and sauté until fragrant. Then, add the marinated ribs and stir-fry. Next, add 1 liter of fresh coconut water and 2 liters of boiled water, simmer over medium heat until the water boils. Next, add baby corn, white beans, lotus seeds, lotus root, red apples, carrots and simmer for about 10 minutes. Add shiitake mushrooms, black fungus mushrooms, baby corn, cashews, and sausages and cook until everything is tender. Finally, add spring onions, pate, and 300ml of coconut cream, cook to create a rich and creamy texture. Season to taste for your family and add spring onions before turning off the heat.
• Finished product: Ribs cooked with sausage-flavored pate are beautifully colored and eye-catching, with tender, sweet ribs, delicious vegetables, and rich pate. Serve the ribs cooked with sausage-flavored pate in a bowl with bread or fresh noodles, guaranteed to be a favorite for your whole family!

Potatoes are a highly nutritious food known for their antioxidant properties, promoting digestion, enhancing heart health, reducing blood pressure, and even preventing cancer. Therefore, incorporating potatoes into your daily menu is essential for your body, and the dish of sautéed potatoes with pate is sure to keep you enjoying every bite.

Ingredients:

• 200g potatoes
• 100g fresh BMQ liver pate
• 50g tomatoes
• Spring onions
• Seasonings

Instructions:

• Step 1: Peel and thinly slice the potatoes.
• Step 2: Cut the tomatoes into wedges, stir-fry with cooking oil and a pinch of salt, then add the sliced potatoes for a quick stir-fry.
• Step 3: Stir-fry for about 3 minutes, then add water to cover the potatoes, cover the pan to let the potatoes cook quickly. Once the water reduces, add fresh BMQ liver pate and seasonings to the pan for a gentle stir-fry, keeping the heat low to prevent the potatoes from breaking.

Crispy Pate Bao features a crunchy golden crust that gives way to a soft and chewy interior, blending seamlessly with the rich and savory essence of pate and eggs, delivering a truly delightful treat.

Ingredients:

• All-purpose flour 150 gr (type 11)
• Frying flour 150 gr
• Baking powder 3 gr
• Instant yeast 3 gr
• Pate 100 gr
• 3 eggs
• Vegetable oil 10 ml
• Sugar 30 gr

Instructions:

• Boil eggs: Start by boiling 3 eggs until they're fully cooked, then peel and cut each egg into 4 equal parts.
• Mix the dough: In a bowl, combine 150g of flour, 30g of sugar, 3g of baking powder, 3g of instant yeast, 10ml of vegetable oil, and 65ml of water. Use a spoon to mix until all ingredients are well incorporated.
• Knead the dough: Place the dough on a surface and knead until it forms a smooth and non-sticky texture.
• Shape the pate bao: Roll the dough into a long strip, divide it into approximately 8 equal parts, then flatten the outer edges of each dough portion. Add a bit of pate and 1/4 of an egg in the middle, fold the edges over, and quickly dip the bao in water before coating it evenly with frying flour.
• Fry the pate bao: Heat a pot of oil, and when it's hot, fry the bao until the outer crust turns golden brown and crispy.
• Final product: Crispy Pate Bao has a golden brown crispy exterior, while the inside is soft and chewy, complemented by the creamy and flavorful pate filling. A taste that will leave you craving for more.

Savory Beef with Pate Stew is a flavorful dish that adds a delightful twist to your family's daily meals.

Ingredients: (Serves 4)

• Beef 700 gr
• Pate 90 gr
• Canned tomatoes 100 gr (can use fresh tomatoes or tomato paste)
• Fresh coconut water 560 ml (about 1 large coconut)
• Carrots 2 pieces (150gr)
• Potatoes 2 pieces (200gr)
• Butter 20 gr
• Onions 2 pieces (100gr)
• Purple onions (shallots) 1 piece
• Ginger 2 pieces
• Garlic 3 cloves
• Green onions 3 branches
• Cilantro 3 branches
• Parsley 3 branches
• Chili 1 piece
• Five-spice powder 1/8 teaspoon
• Chili powder 1/2 teaspoon
• Soy sauce 1 tablespoon
• Vegetable oil 4 tablespoons
• Common spices a pinch (Salt/ Pepper/ Sugar/ Seasoning powder)
  

Instructions:

• Prepare and marinate the beef: Wash the beef and pat it dry with a paper towel. Cut the beef into bite-sized pieces, approximately the size of two fingertips. Marinate the beef with 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 teaspoon of seasoning powder, 1 tablespoon of vegetable oil, 1/8 teaspoon of five-spice powder, a bit of ground pepper. Add 1 tablespoon of the purple onion, ginger, and garlic mixture, 1/2 teaspoon of chili powder, mix well, and let it marinate for about 30 minutes for the spices to penetrate the meat.
• Prepare other ingredients: Peel and chop the onion into pomegranate seeds, cut the next half into thin slices, and the rest can be sliced thinly. After washing the green onions, cut them into pieces about 2 fingertips long, peel and wash the carrots and potatoes, cut them into bite-sized pieces. Note that you should not cut too thin; otherwise, it will be easily crushed when cooked.
• Stew the beef: In a pot, add 1 tablespoon of vegetable oil, 1 tablespoon of the onion, garlic, and ginger mixture, then sauté until fragrant. When the onions and garlic begin to turn golden, add the marinated beef to the pot, stir until the meat is slightly brown. Add 100g of canned tomatoes, stir well, then add 500ml of fresh coconut water so that the water covers the surface of the meat, simmer over low heat for about 40 minutes until the meat is tender.
• Fry potatoes and carrots: In a bowl, mix potatoes and carrots with 1/2 teaspoon of seasoning powder, 2 teaspoons of sugar, a bit of ground pepper. Then mix well, marinate for about 10 minutes. Heat the pot, add 1 tablespoon of vegetable oil and sauté 1 tablespoon of the onion, garlic, and ginger mixture until fragrant. When the onion and garlic are fragrant, add all the potatoes and carrots, stir well until the surface is slightly crisp, then turn off the heat.
• Cook beef pate: In a pot, add 1 tablespoon of vegetable oil, sauté the previously chopped onions into pomegranate seeds. Take 90g of pate, add 60ml of fresh coconut water, spread the pate evenly, then mix the mixture on medium heat. Add 20g of butter, mix well until the butter is completely melted, then turn off the heat. At this point, when the beef is soft, add all the potatoes and carrots to the pot. You can add about 150ml of hot water to the pot so that the water covers the meat's surface, cover and simmer for another 7 - 10 minutes. When the carrots and potatoes are cooked, you can add the pate to the pot, mix well. Bring to a boil over medium heat and when the mixture boils again, taste it again to your liking.
• Finished product: Serve the dish in a bowl, sprinkle with a little ground pepper, add green onions, chili, and a little fresh herbs on top. The beef is tender and delicious with a rich flavor, the characteristic aroma of pate, carrots, and potatoes are also soft, mixed with the natural sweetness, creating an attractive and appealing dish. The dish can be served with bread or hot rice, both are delicious.

Ingredients:

• Shallots 20 g
• Spring onions 30 g
• Sausage 1 stick
• Chili paste 30 g
• Sugar 1 tablespoon
• Oyster sauce 1 tablespoon
• Pate 200 g
• Pork floss 200 g
• Fried shallots 100 g
• Vegetable oil 200 ml
• Eggs 3
• Rice paper 200 g (1 sheet)

Instructions:

• Prepare the ingredients: Peel and slice shallots, wash and chop spring onions. Slice the sausage into bite-sized pieces.
• Sauté the filling: Heat some vegetable oil in a pan, then sauté the shallots until fragrant. Add 30g of chili paste, 1 tablespoon of sugar, and 30g of spring onions. Stir well until the mixture boils, then turn off the heat.
• Spread the filling on rice paper: First, spread a layer of pate on the rice paper, add a portion of the sautéed filling, one egg, and spread evenly. Then add some slices of sausage, pork floss, fried shallots on the surface of the rice paper, and take it for grilling.
• Grill the rice paper: Heat the pan over low heat, then place the rice paper and grill until the filling inside becomes firm. Fold the rice paper in half and continue grilling both sides until the crust is crispy and turns light brown. Note: Place the rice paper when the pan is cool; otherwise, it may curl, making it challenging to grill.
• Finished product: The hot and crispy grilled rice paper with pate has a delicious flavor with the richness of pate, quail eggs, and sausage blending perfectly. Enjoy with a side of creamy and tasty cheese dip.

Ingredients:

• Corned beef 600 g
• Shallots 4 bulbs
• Ginger 1 bulb
• Pork liver pate 2 pieces
• Tapioca starch 1 tablespoon
• Spring onions 10 leaves
• Tamarind 2 pieces
• Chinese mustard greens 1 bunch
• Coriander 20 g
• Seasonings 30 g (vegetable oil/pepper/sugar/chili powder/soy sauce/cornstarch)

Instructions:

• Prepare the beef: Rinse the corned beef thoroughly. Place the beef in a bowl, add a few slices of ginger and 50 ml of white wine, then massage the beef for about 5 minutes. After that, rinse it again with water. This step helps to remove the beefy smell.
• Prepare other ingredients: Finely chop the shallots. Cut the Chinese mustard greens into small pieces. Cut coriander into small pieces. Chop the root part of spring onions and set aside. Cut ginger into slices.
• Blanch the beef: Boil 1 liter of water, then add corned beef, 2 slices of ginger, crushed shallots, 1 tablespoon of cornstarch. Boil for 15 minutes, let it cool for another 15 minutes, then remove from the water. This will make the beef absorb the seasoning and have a delicious broth.
• Make pate sauce: Heat 1 tablespoon of vegetable oil in a pan, add finely chopped shallots, half a cup of the beef blanching water, and pate. Stir the mixture, season with 1/2 teaspoon of cornstarch, 1/4 ground white pepper, 1/2 teaspoon of sugar, 2 teaspoons of soy sauce. Cook and stir until the shallots are fragrant, then add a cup of cornstarch mixed with water. Cook until the sauce thickens and becomes smooth.
• Assembly: Remove the corned beef, ginger, and shallots. Place the root part of spring onions into the boiling beef broth briefly and remove. Bring the beef blanching water to a boil, add the chopped Chinese mustard greens, then add the leaves after 30 seconds. For the tamarind dipping sauce, mix 1 tablespoon of cornstarch, half a tablespoon of chili powder, and add the pre-cut tamarind. After blanching the corned beef, use a knife to slice the beef into 5mm pieces.
• Final dish: Arrange the beef slices on a plate, drizzle with pate sauce, and place the root part of spring onions on top. Serve the beef with a bit of ginger in a bowl. There you have it, the corned beef with pate sauce, featuring tender corned beef, flavorful pate sauce, and a rich tamarind dipping sauce!

Ingredients:

• 300 grams pork liver.
• 100 grams pork skin.
• 300 ml unsweetened fresh milk.
• 1 - 2 cucumbers.
• ½ loaf of bread for crumbs.
• 1 - 2 baguettes to serve with pate.
• Fresh herbs.
• Common spices such as: Sugar, cornstarch, fried shallots, garlic.

Instructions:

• Step 1 Prepare ingredients: Wash the live pork liver thoroughly before processing, cut it into small pieces and soak it in about 180-200 ml of unsweetened fresh milk for about 20 – 30 minutes, then remove and drain. This helps to remove the smell of the liver. Next, clean the pork skin and continue to cut it into small pieces. ⅔ of the loaf, crumble it, then soak it with 100 ml of unsweetened fresh milk. Soak the bread crumbs in fresh milk. Peel and finely chop the garlic and shallots. Wash the herbs and cucumbers, soak them briefly in salted water while washing. After washing, peel the cucumber, then cut it into thick or thin slices as you like.
• Step 2 Making pate: Heat the pan, wait for it to be hot, then add cooking oil and bring it to a boil. Add finely chopped garlic, sauté until fragrant. Next, add the drained pork liver, season with ½ teaspoon of sugar, ½ teaspoon of cornstarch, and continue to stir. When the liver is cooked, add the crumbled bread soaked in milk, sprinkle a little pepper, then stir for about 2 – 3 minutes. Turn off the heat. Put the entire liver mixture into a blender, grind it finely. After grinding, you have pate but it's not complete yet. Now, spread a little butter on the pate and steam it over boiling water for about 20 – 30 minutes. Wait for the pate to cool, and you have completed the main part of this dish.
• Final dish: Place the baguette in the microwave to heat it up. Use a knife to cut the side of the baguette, then spread the pate, continue spreading some butter, then add fresh herbs and cucumber. If you like it spicy, add a little chili sauce, and you can enjoy it.