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Makes 6 to 8 servings
Preparation and cooking time: 1 hour


1 cup water
2 sachets powdered gelatin
¼ cup Vegetable oil
5 cloves Garlic, minced
1 Red onion, minced
110 grams Chicken liver
⅓ cup Rum
2 pieces Bay leaves
½ cup Soy Sauce
⅓ cup Vinegar
¼ cup brown sugar
200 grams Cream cheese
4 pieces Pandesal
Olive oil
Salt & pepper to taste


Adobo Pate

  1. Bloom gelatin: Sprinkle gelatin over cold water and stir. Set Aside
  2. Saute onions and garlic in oil. Add chicken livers and hearts and cook until brown. Lightly season with salt and pepper.
  3. Deglaze with rum. Add bay leaves and simmer until alcohol is cooked off.
  4. Add soy sauce, vinegar and sugar. Simmer mixture more.
  5. Let cool. Remove bay leaves.
  6. In a food processor, cream the cheese until smooth. Add gelatin mixture and adobo sauce and blend. Add the liver and blend until smooth. Set aside and refrigerate for 30 mins – 1 hour.

Pandesal Crostini

  1. Roll pandesal into thin crostinis. Drizzle with olive and season with salt & pepper.
  2. Toast or pan-fry until golden brown.


  1. Pipe pate on pandesal crostini.

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