Small Bowl of Liver Paste
(click to enlarge)

Liver Paste


Philippine
Makes:
Effort:
Sched:
DoAhead:  		 1-7/8 cup
**
1-1/4 hrs
Yes		 This paste is used in a number of Philippine stews and sauces. With a little salt and pepper added it could also serve as a sandwich spread or dip for fried appetizers.

1
6
1-1/2
8
ar
#
c
T
oz

Liver (1)  
Water
Salt
Onion
Water (more)  
Make   -   (1-1/4 hrs - 10 min work)
  1. Rinse LIVER and slice medium. Chicken livers need not be sliced.
  2. Bring Water to a boil, then stir in salt. Stir in Liver, bring to a boil and boil lightly for about 20 minutes.
  3. Drain Liver and rinse off any debris. Set aside until fully cooled.
  4. Chop ONION medium.
  5. Chop Liver coarse, mix with Onion and run in a food processor until smooth. Add just enough water to get a spreadable paste.
NOTES:

  1. Liver:

      This paste is most commonly made from Pork Livers, but Chicken Livers and even Beef Livers are sometime used. Livers of various beasts taste remarkably similar. The photo example was made with Chicken livers.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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