Liver Spread (Pâté) a la Pinoy

To satisfy a craving for pure (and I mean “pure”) liver spread, I set aside about less than a quarter of a kilo of the liver we bought for chicken adobo. I requested my hubby to fry the liver, not really knowing how to prepare the pâté I thought I could just wing it. How hard can it be?

So I came home to fried chicken liver ready for my experiment.

First mistake: I requested that the liver be fried first before tenderizing. Of course, it was too tough to mash.

Second mistake: I placed the liver in our Black and Decker blender with about a cup of fresh milk and around 63 gms (roughly 1/4 of a 250 gm bar of butter), with salt and pepper to taste.

This was a mistake because the liver was just fried, not tenderized, which made it tough. My blender whirred with much effort at this dry mixture. My blender was also on it’s last legs, I might add, and conked out at just that perfect time after 10 faithful years.

Third mistake: I was exhausted and stressed out and it is never really a good time for me to experiment on recipes in that condition. It took me longer to think of how to remedy the situation – the tough liver – in just a short amount of time. I was anxious to put my tired feet up.

Solution: I boiled the liver mixture (with the milk, butter, salt & pepper) in a pot with more milk, about a cup of milk, at very low heat, making sure to stir from time to time to prevent the mixture from burning.

As the liver softened and the liquid reduced to a mere buttery oil, I turned off the heat and began to mash the liver. Now that was the gruelling part, at least to my arms.

There is an upside to frying the liver before softening. The flavour of the liver is sealed before it is tenderized.

We found that the liver pâté tasted better with cream cheese on toasted bread. Any brand of cream cheese would be good, not necessarily endorsing the brand featured in the photo.

I believe mayo or mustard would work well as a condiment too since either one will lend a tanginess to the rich liver taste.

Overall I believe that my experiment was a success.


Cooking Tikoy for Chinese New Year


Now, this is a little “off-topic”, if I may say so, from my usual blog. When I get to blog about topics as seemingly “mundane” as this, it would mean, I guess, that depression has lifted somewhat, if temporarily. I am able to function quite well.

I felt a sense of accomplishment to finally cook “tikoy” (“ti” for “sweet” and “koy” for “cake”). It is made from glutinous rice and is a traditional gift during the Chinese New Year. This means it is also widely available in supermarkets so I do not have to make this from scratch.


There is really nothing special about tikoy. How it is cooked is what makes it a special and tasty treat — even for breakfast (it goes very well with brewed coffee). It reminds me of the few times our mom (+) cooked this for us when my sister and I were in our tweens and teenage years Mom cooked it with egg. Though it was quite oily, I actually liked it.


Anyway, nothing new or original here — I just decided to combine the different methods of preparing this snack, resourced from Google, of course.

It’s like preparing breaded fried chicken.

Cut tikoy into thin slices (about half an inch thick). Dredge thinly with flour, dip into beaten egg, then cover thinly with oatmeal. Place enough oil in a medium deep pan (not for deep-frying) and use medium heat. Any neutral-tasting oil is good.

When oil is hot (but not smoking – you can test this by tossing in a pinch of oatmeal; when it sizzles, then the oil is ready), fry the battered tikoy. Do not overcrowd the pan.

When tikoy turns a golden brown on both sides (you need to flip it), take it out of the pan and into a plate lined with paper towel.

Enjoy your tikoy, as we did, and Happy Chinese New Year!


Gotta Have My Coffee

Now THIS is what I call good Americano! My husband and I always need this quick fix before we go about our work. It’s not just the caffeine (I say to myself), it’s actually the pleasure of the taste and aroma, and sharing it leisurely with family or friends.

Below are photos I took of The French Baker inside SM Baguio. It is quickly becoming a favourite place while waiting for the doors of the main mall to open.

We would like to have our own small artisanal coffee and cake place some day.

Meanwhile , let me just enjoy my coffee before it gets cold. This is Baguio, after all.