Here’s a cool recipe for Rumaki which is water chestnuts, chicken liver wrapped up in slices of bacon. Possibly Polynesian in origin but it was made famous by Victor Bergeron, famous restaurateur (Trader Vic’s) and co-inventor of the Mai Tai cocktail.   I have to say, this would probably surprise most of your friends at the next pot lucand k win you the most unique and appetising h’orderve with it’s unique blend of ingredients.  At first you might think the stuff inside is gross but the blend of flavours….

really do work out quite well.  I have to thank my faithful World Publications Classic cookbook for this awesome recipe.  For my next attempt I’ll  try teriyaki sauce over the bacon before I stick the bacon into the oven for the second time to mix the flavours.  Rumaki is easy and quick to make so try it out for the next time you’re entertaining.

Ingredients: (serves 5)

4 slices of bacon, haved crosswise
8 canned water chestnuts
4 chicken livers, cut into halves
1 tsp. grated fresh ginger
1 tbsp. brown sugar
Soy sauce


1. Preheat oven to 400 degrees and put bacon on a baking sheet and bake for about 10 minutes until the bacon iscooked but not crisp
2. Remove sheet from oven and drain the fat and then with paper towels blot the bacon and cookie sheet.
3. Place 1 water chestnut in the middle of each piece of the bacon and top each with half a chicken liver.
4. Place a drop of soy cause, and pinch of ginger and then sprinkle brown sugar over top.
5. Wrap the bacon around the liver and water chestnut and poke through the Rumaki with a skewer.
6. Place them back on the baking sheet and bake again until the bacon is crisp ~ about 10 minutes

Another Variation: Use pineapple and sea scallops in replacement of the chicken live and water chestnut


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