Rumaki was the brainchild of Victor Bergeron, known as Trader Vic who ran a chain of successful “Tiki restaurants” back in the early nineteen hundreds. As far its ethnic authenticity, it was supposed to be more of a “Polynesian” or pseudo Polynesian dish.
Prep Time: 10minutes mins
Cook Time: 20minutes mins
Total Time: 30minutes mins
Course: Appetizers
Cuisine: International
Ingredients
- 1 8 oz. 230g tin of water chestnuts
- 1 pack of tender sweet bacon or turkey bacon 200g
- Toothpicks
Instructions
- The steps are simple really, just take a water chestnut, roll it in the bacon and stick with a tooth pick.
- Place on a baking sheet and bake for 20 minutes at 350 degrees F. Note: Because of the fat from the bacon you don’t need to grease the baking sheet
- P.S. As a variation you can use seafood for the centre instead of the water chestnuts and turkey bacon as shown if you don’t eat pork. You can add your different sauces etc. while the rumaki bakes in the oven. You can try barbecue sauce, soy sauce, a garlic butter or a lemon butter if you wish.
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Recipe © Simply Trini Cooking. All rights reserved
Rumaki
Calories:
Ingredients
- 1 8 oz. 230g tin of water chestnuts
- 1 pack of tender sweet bacon or turkey bacon 200g
- Toothpicks
Instructions
- The steps are simple really, just take a water chestnut, roll it in the bacon and stick with a tooth pick.
- Place on a baking sheet and bake for 20 minutes at 350 degrees F. Note: Because of the fat from the bacon you don’t need to grease the baking sheet
- P.S. As a variation you can use seafood for the centre instead of the water chestnuts and turkey bacon as shown if you don’t eat pork. You can add your different sauces etc. while the rumaki bakes in the oven. You can try barbecue sauce, soy sauce, a garlic butter or a lemon butter if you wish.
