Rumaki Polynesian Recipes

BACON WRAPPED WATER CHESTNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Soak some toothpicks in water as you prepare the other ingredients so they don't burn in the oven.
• Mix together the brown sugar and mustard until combined. Set aside.
• Cut the bacon strips in half (right in the middle), and spread evenly with the brown sugar and mustard. It's okay if it's a little messy.
• Wrap each water chestnut with a half bacon strip and roll it up, securing the bacon with a toothpick.
• Place all of the bacon wrapped water chestnuts onto a baking sheet and roast for 20 minutes, until the bacon has cooked through and the brown sugar has caramelized. Serve and enjoy!

RUMAKI

Steps:

• Preheat the oven to 350 degrees F.
• Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
• Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
• To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
• Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI POLYNESIAN

Steps:

• Cut the bacon slices into halves.
• Wrap the water chestnuts with the bacon pieces; secure with wooden picks.
• Place in a shallow 9x13 inch baking dish.
• Bake at 350 degrees for 30 minutes; drain.
• Combine the ketchup, Worcestershire sauce, soy sauce, hot sauce and sugar in a bowl; mix well.
• Pour over the water chestnuts.
• Bake for 30 minutes longer.

RUMAKI

Steps:

• Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
• Add chicken livers and mix gently.
• Refrigerate 6 hours or overnight.
• Preheat broiler or over grill to high.
• Drain marinade from chicken livers, reserving 1/4 cup.
• Chop larger chicken livers in half or thirds.
• Cut each bacon slice into 2 pieces.
• Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
• Top with a chicken liver and fold sides of bacon over.
• Run a toothpick through the rumaki to secure it.
• Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
• Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
• Baste the rumaki with this mixture and set aside.
• Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
• During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
• Serve hot.

RUMAKI

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

RUMAKI

Steps:

• Cut the chicken livers in half or into large chunks.
• Cut the largest chestnuts in half.
• Cut the bacon strips in half, crosswise.
• Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
• Place in a shallow pie plate as you make them.
• Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
• Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
• Serve hot.