Then why is it called Pâté chinois?
First, there's nothing chinese about this recipe, and it's not even a pâté.
When they built the CN track they engaged lots of asian, and their regular lunch meal was the recipe I'm about to show you.
It's easy, cheaps, and really good.
2L of steak
1 can of cream corn
1 can of nibblets
4-5 good size potatoes
half an onion
What to do:
Peel and cut your potatoes, boil them, smash them, reserve.
Cook your steak with your chopped onion. Take a pyrex and put your meat.
Open your cans and put them on the meat.
Put your smashed potatoes on that