Rumaki - Serve Up this Tiki-Cuture Party Appetizer
Break out the Tiki Torches this holiday season and treat your party guests to a tangy Asian-inspiried appetizer: Rumaki! Just don't tell them its made with chicken livers (they'lll probably never know, anyway).
INGREDIENTS:
12 slices bacon, halved
12 ounces chicken livers, halved
12 whole water chestnuts, halved (optional, personally - NOT my favorite)
MARINADE:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
3-4 tablespoons dry sherry (sherry you would drink!)
1 teaspoon brown sugar
2-3 tablespoons of pineapple juice (optional - If you use this, cut back on the brown sugar)
PREPARATION:
Mix your marinade in a large bowl. Add your chiken livers and water chestnuts. Chill in refrigerator for approximately 30 minutes.
Take one chicken liver and one chestnut half, place in the center of your bacon-half, wrap, and secure with a toothpick.
COOKING:
There are a couple of ways to cookm Rumaki, I prefer broiling.
Broiling: Preheat your over to "broil." Place the Rumaki pieces on a broiler pan (or cookie sheet), Place about 6 inches or so away from the broiler. Broiling time is approximately, perhaps 10 to 15 miniutes (or until the bacon is nice and crisp). Keep a GOOD EYE on these, so they don't burn! The resulting "sizzle" is quite nice!
Baking: Preheat your oven to 375 degrees. Bake your Rumaki appetizers for about 20 to 25 minutes. Make sure the bacon is crisp. Its probably not going to be as crisp as if you'd broiled it.
What's the origin of Rumaki? Find out HERE!
Posted: Tuesday 16th December 2008, 2:41 PM
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