Num Pang Pate (recipe)
| Num Pang Pate (recipe) | |
|---|---|
| Dish | Num Pang Pate |
| Recipe language | English |
| Adapted from | Lara Dunston, Grantourismo |
| Instructions | Recipe available |
| Preparation time | 15 minutes |
| Cooking time | 15 minutes |
| Subjects | Food & Foodways |
Warmed demi-baguette layered with mayonnaise, country pate, cold cuts, cucumber, carrot and daikon pickle and coriander.
This page records one documented preparation of Num Pang Pate, summarised from a published recipe. (Grantourismo)
Ingredients
- 1 demi-baguette
- French mayonnaise, to taste
- 100 g rustic French country pate
- 6 slices cold cuts of your choice
- 1 cucumber, skin on, thinly sliced
- Quick pickle of carrot and daikon
- 12 small sprigs coriander
- Finely sliced bird's eye chillies or chilli sauce, optional
Preparation
- Heat the oven to 180 C.
- Warm the demi-baguette about one minute.
- Split the baguette lengthwise without cutting the halves apart.
- Spread mayonnaise thickly across the upper half.
- Spread the rustic pate across the lower half.
- Layer the cold cuts generously.
- Add the cucumber, carrot and daikon pickle and coriander.
- Add sliced chillies or chilli sauce if wanted.
- Fold the baguette together and eat immediately.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.