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Recipe for :

Rumaki
 

This is one of the recipes from a new contributor who will be known as Mrs Susie. In the very near future I will provide more information in the biography section. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

Ingredients

1 lb bacon, cut in thirds
2 - 3 cans water chestnuts, sliced, i like to slice mine myself.
12 oz ketchup
1/2 c. Brown sugar
1/2 c. Sugar

Method

  • Prepare cookie sheet with a lip, by placing a cooking rack over it. I use a cake rack.
  • Preheat oven to 350º.
  • Take 2 or 3 pieces water chestnuts and roll in a piece of bacon.
  • And stick with a toothpick, making sure it goes through water chestnuts and catching the lip of the bacon so it won't unroll.
  • I roll all the bacon and water chestnuts and place on rack with the toothpicks all facing the same way.
  • Bake until browned on one side and turn the toothpicks facing the other way, that way you know you have turned each one. The greasy side of the toothpick will be up now.
  • Bake for 15 minutes more, 45 minutes all together
  • Remove from rack and place in a corning ware casserole dish
  • Mix rest of ingredients and pour over bacon. Bake until sauce is bubbling, about 1/2 hr more.
  • I make and bake the Rumaki and put them in a gallon zip lock bag and mix the sauce and pour it in and freeze it.
  • Then on the day we will eat it, I bake it for the last half hour.

If you have any problems, contact me at MrsSusie@hub-uk.com

Serves 6

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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