It first appears on the menus of tiki restaurants in San Francisco and Los Angeles in the 1940s. Trader Vic’s founder Victor Bergeron claimed it had Chinese origins, by way of Hawaii, but in actuality it was likely his own creation inspired by angels on horseback, an English pub snack of bacon-wrapped oysters.
To understand the story of Don the Beachcomber we need to go all the way back to a time shortly after prohibition. A small town schoolteacher (with big ambitions) from Minnesota spent her life savings to relocate herself to California. Her name was Cora Irene Sund.
Preheat the oven to 400 degrees F. Combine chicken livers, anise seeds, brown sugar, Kitchen Bouquet, bay leaves, and salt. Cook gently over medium low heat until barely cooked through, about 8 minutes.
So funny, in fact, that I have added Rumaki to my Panama cooking party menu. In case you have been living under a rock I’ll go ahead and tell you that I was invited to Panama by Boquete Gourmet to lead a demonstration on cooking. I am being hosted by a group of rather glamorous ex-pats who get together and learn about food by inviting chefs and other food-obsessed freaks like me to come to the beautiful village of Boquete, near the Costa Rican border and cook. I have decided to do an evening of small plates highlighting recipes from several legendary Hollywood restaurants.
Remove pan from the heat and move the chicken livers to a plate and let them cool. Keep the sauce in the pan and set it aside. Once cool enough to handle cut the livers into chunks about the same size as the water chestnuts.
They hired Chinese cooks and asked them to create imaginative hybrids of Cantonese/Tropical dishes. One of the most popular menu items was Rumaki! Rumaki was described as an appetizer made with water chestnuts and chicken livers wrapped in sarongsof bacon. Just the thing to accompany Don’s creative but intoxicating slew of colorful rum drinks.
The Origins of Rumaki
Rumaki has an interesting history that dates back to the mid-20th century. The dish is said to have originated in the United States, although its exact origins are a bit murky. Rumaki is believed to have been popularized in the 1940s and 1950s, gaining widespread popularity as a trendy appetizer at social gatherings and cocktail parties.
Homemade RUMAKI Appetizer | Recipes.net
FAQ
What is rumaki made of in USA?
What is the meaning of rumaki?
Where did Rumaki come from?
It was popularly served at Trader Vic’s and other Polynesian restaurants in the 1950s and 1960s. Rumaki’s ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar, then fried or baked.
What is Rumaki made of?
Rumaki’s ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar, then fried or baked. Look up rumaki in Wiktionary, the free dictionary.
What is a Rumaki recipe?
A delicious Rumaki recipe is a perfect appetizer for any party or gathering. It’s made with chicken liver and water chestnuts wrapped in bacon that can be baked or grilled to perfection! The simplest of appetizers is made delicious. Once you have one, you’ll be hooked for life. Our Rumaki recipe is spot-on, the best.
What is a Rumaki hors d’oeuvre?
Rumaki is an hors d’oeuvre or appetizer that is traditionally made with marinated chicken livers and water chestnuts, which are wrapped in bacon, broiled and served on a toothpick. The bite-sized appetizer is generally believed to have been invented as a Polynesian-inspired dish in United States in the 1940s.