Rumaki

During the 50s and well into the 60s tiki parties were a popular spin on patio barbecues. These events invariably featured smelly torches, rickety furniture, neon paper leis, and mai tais with teeny-tiny umbrellas. Rumaki were also usually on the menu. These “mock Polynesian” appetizers were so popular that they inspired parodist references in dozens of television serials and films.

Rumaki are easy to make, but instead of using raw ginger root or (worse) ginger powder, I urge you to use ginger oil for a marinade with the soy, which should be lite soy. To make ginger oil, grate about a half cup of raw ginger, place in a cup of vegetable oil, and heat until the ginger just begins to bubble. Heat for about five minutes, cool thoroughly, drain and save the oil and discard the ginger. Use the oil, mixed with soy 1:2 and brown sugar to taste for the marinade. Slice the livers, depending on size, into thirds; remember that the livers will have a tough connective membrane that must be removed. Slice small whole water chestnuts into halves add them to the marinade. Marinate both for at least an hour. Skewer livers and chestnuts in bacon sliced to size and place in a hot oven (425) until bacon has crisped.

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