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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Trader Vic's Rumaki Recipe

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This recipe for Trader Vic's Rumaki is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken livers (trimmed and rinsed), 1/4 lb.
Soy sauce, 1/4 cup
Grated, peeled fresh ginger, 1 tbsp.
Packed light brown sugar, 2 tbsp.
Curry powder, 1/2 tsp.
Canned water chestnuts (drained and halved horizontally), 12
8 Bacon slices (cut crosswise into thirds), 1/2 lb.
Other: 24 wooden toothpicks
Directions:
Directions:
Cut chicken livers into 24 (roughly 1/2 inch) pieces. Stir together with soy sauce, ginger, brown sugar and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled for one hour. While the chicken livers are marinating, soak the toothpicks in cold water for one hour. Preheat the broiler. Remove the chicken livers and chestnuts from marinade (discard the marinade). Place one piece of bacon on a work surface and put one piece of liver and one chestnut in the center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki the same way. Broil the rumake on rack of a broiler pan 2 inches from the heat, turning once, until bacon is crisp and chicken livers are cooked but still slightly pink inside, 5 - 6 minutes. Serve immediately.
Personal Notes:
Personal Notes:
Equally good while hanging out at the house or at a cocktail party. This recipe is a Kevin favorite.

 

 

 

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