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Laotian Kieper Pâté

Laotian Kieper Pâté is a flavorful blend of kieper and pork liver, infused with aromatic herbs and spices, perfect as a savory appetizer.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
45 min
Cost
Cost
Medium
Calories
240
Protein
12g
Sugar
4g
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Laotian Kieper Pâté

Introduction to Laotian Kieper Pâté

Laotian Kieper Pâté, also known as "Naem Kieper," is a traditional dish from Laos that combines the rich flavors of fermented Laos sausage with the delicate textures of pâté. This dish is deeply rooted in Laotian culture, reflecting the unique blend of influences from its neighbors and its own indigenous culinary practices. Pâté, typically a French delicacy, was integrated into Laotian cuisine during the French colonial period, creating a harmonious fusion of Western and Eastern flavors.

The origins of Kieper Pâté date back to when French colonialists introduced charcuterie techniques to Laos. The locals adapted these techniques using their native ingredients, such as laos sausage, fermented fish sauce, and fragrant herbs, creating a dish that is both familiar and distinctively Laotian.

Ingredients

Preparation

Gathering Ingredients

Start by gathering fresh ingredients for the kieper, which is the star of this dish. The pork liver should be cleaned thoroughly. Ensure that garlic, coriander, lemongrass, shallots, and red chili are fresh and aromatic.

Preparing the Pâté Mixture

Begin by finely chopping the garlic, lemongrass, and shallots. In a large bowl, combine the chopped herbs with pork liver, lime juice, a dash of palm sugar, and fish sauce. Set the mixture aside to marinate.

Cooking Process

Creating the Kieper

Using a food processor, blend the marinated pork liver mixture until smooth. Pour the mixture into a loaf pan and cover it with foil. Preheat the oven to 180°C and bake the pâté for 40 minutes. After baking, allow to cool before slicing.

Set your timer accordingly to ensure the pâté cooks evenly.

Cooking the Sticky Rice

While the pâté is cooking, rinse the sticky rice under cold water until the water runs clear. In a pot, bring coconut milk to a gentle simmer, and add the sticky rice. Cook until the rice is tender, then set aside.

Assembling the Dish

Once the kieper is cooked and cooled, cut it into small slices. Serve over the bed of sticky rice with the pork liver pâté spread generously on top. Garnish with fresh coriander and sliced red chili.

Enjoying Laotian Kieper Pâté

This dish is best enjoyed with friends and family. The rich flavors of the pâté combined with the fragrant sticky rice create a memorable culinary experience. Pair it with a light, crisp white wine or a traditional Laotian drink to enhance the flavors.

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