250g chicken livers

4 tbsp butter

2 small red onions, peeled and minced

2 dried chillies, cut into 1″ pieces

1 clove garlic, peeled and minced

1 stalk kesum leaves, removed from the stem

1 torch ginger flower (bunga kantan), quartered lengthways

Salt to taste

Black pepper to taste, freshly ground

2 tbsp coconut milk

2 tbsp lihing

2 tbsp butter, melted (for sealing the pâté)

1. Trim the sinews and fat off the chicken liver pieces, then rinse well and set aside.
2. In a skillet or non-stick pan, heat up 4 tbsp of butter over medium-low heat, swirling to make sure the butter melts evenly. The butter will begin to froth after about 1 minute. Keep swirling the pan slowly. When the froth begins to subside (about 1-2 minutes later), add the minced onions and dried chilli pieces.
3. After about 1 minute, add the minced garlic, kesum leaves, and torch ginger flower, stirring well for about 30 seconds.
4. Add the chicken liver pieces in one layer, and season with salt and pepper. Move them about gently for about 3-5 minutes, then flip them over and cook for another 3-5 minutes. Check for doneness: Use the cooking spatula to break apart the largest piece of liver, and check the texture of the inside. It will likely still be pink, but no longer bloody. If you have a meat thermometer, the temperature should register over 70°C. Turn off the flame.
5. Pour the contents of the pan into the bowl of a food processor. Add the coconut milk and lihing. Pulse the food processor for 5 seconds at a time, scraping the sides of the bowl if necessary. Taste and adjust the salt. Keep blending until the mixture becomes a smooth puree.
6. Spoon the mixture into ramekins, and use the back of the spoon to make sure that the top surface is as flat as possible. Pour the melted butter over the surface of the pâté. Chill for at least an hour.
7. Serve with crackers and lihing.