- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Let's make Rumaki
Posted on 7/25/14 at 3:46 am
Posted on 7/25/14 at 3:46 am
What the heck is rumaki?
Wikipedia
I skipped soy sauce ginger and brown sugar and went with just the basics...
I like to toss the bacon into the freezer for a bit just to make it easier to work with, then I cut each strip in half and lay them out, placing a whole water chestnut in the middle. On top of that goes a piece of chicken liver.
Take one of the flaps of bacon and fold it over the liver and chestnut, carefully keeping them in place, then pierce it with a toothpick, making sure it skewers all elements. Pick it up and slightly stretch the other loose end of the bacon around, attaching it to the toothpick as you go, looking like this...
Onto the grill...
...and ready to devour...
The water chestnut gives it a nice crunch and the liver packs the flavor punch, coupled with the bacon, 'nuff said. Add the charcoal flavor into the mix and it's one of the best bites of food you'll have, and great for entertaining guests. What's pictured above probably cost me only three bucks.
Wikipedia
quote:
Rumaki or rumake is an hors d'oeuvre of mock-Polynesian origin. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.
I skipped soy sauce ginger and brown sugar and went with just the basics...
I like to toss the bacon into the freezer for a bit just to make it easier to work with, then I cut each strip in half and lay them out, placing a whole water chestnut in the middle. On top of that goes a piece of chicken liver.
Take one of the flaps of bacon and fold it over the liver and chestnut, carefully keeping them in place, then pierce it with a toothpick, making sure it skewers all elements. Pick it up and slightly stretch the other loose end of the bacon around, attaching it to the toothpick as you go, looking like this...
Onto the grill...
...and ready to devour...
The water chestnut gives it a nice crunch and the liver packs the flavor punch, coupled with the bacon, 'nuff said. Add the charcoal flavor into the mix and it's one of the best bites of food you'll have, and great for entertaining guests. What's pictured above probably cost me only three bucks.
This post was edited on 7/25/14 at 3:56 am
4
Posted on 7/25/14 at 3:57 am to Degas
Looks good but I'm funny about textures. No way the water chestnut and liver textures would jive with my mouth.
In fact, I'm kind of nauseous thinking about it.
In fact, I'm kind of nauseous thinking about it.
This post was edited on 7/25/14 at 5:35 am
Posted on 7/25/14 at 6:34 am to Degas
Love me some innards. Finished product looks good. IWEI.
Posted on 7/25/14 at 7:28 am to Icansee4miles
I could probably only eat one of those ....... Plates , that is
Well done
Well done
Posted on 7/25/14 at 9:37 am to Degas
They used to serve these at Young's Garden in Kenner... not sure if any other Chinese restaurants in the area still do.
Posted on 7/25/14 at 9:40 am to Draven
Rumaki is delicious!
Every now and then people have them at a wedding reception or a house party.
Havent had it in years and these pics are making me hungry.
Every now and then people have them at a wedding reception or a house party.
Havent had it in years and these pics are making me hungry.
Posted on 7/25/14 at 9:43 am to Degas
I feel like it needs some other flavor to make it all come together. The flavors are too separate.
Posted on 7/25/14 at 2:41 pm to FT
You'd be surprised once you pop that bite into your mouth as to how good it tastes.
Included in my chicken liver container was a stray heart, so I decided to wrap that as well. It was very unique, and I may try a batch of just hearts some time. I also might switch it up and swap out the chestnut for daikon radish, giving it a bit more flavor than the bland water chestnuts. I do like the crunch they add, even though they don't bring much flavor. I also broke down a few ducks earlier this year and the livers are in the freezer. May see how duck liver compares to chicken.
Included in my chicken liver container was a stray heart, so I decided to wrap that as well. It was very unique, and I may try a batch of just hearts some time. I also might switch it up and swap out the chestnut for daikon radish, giving it a bit more flavor than the bland water chestnuts. I do like the crunch they add, even though they don't bring much flavor. I also broke down a few ducks earlier this year and the livers are in the freezer. May see how duck liver compares to chicken.
Posted on 7/25/14 at 2:49 pm to Degas
That sounds/looks awesome. I'm going to need to try my hand at it. It might be fun with a chimichurri if you really think you need another flavor to pull it together. I imagine it wouldn't take much.
Posted on 7/25/14 at 3:21 pm to Matisyeezy
I do it without the chestnuts, and in the broiler instead of the grill. It's quick, cheap, and delicious. The drippings I save in the fridge for all sorts of uses. I hate most liver but these are delicious.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News