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.
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
cookie sheet with a lip, by placing a cooking
rack over it. I use a cake rack.
oven to 350º.
2 or 3 pieces water chestnuts and roll in
a piece of bacon.
stick with a toothpick, making sure it goes
through water chestnuts and catching the lip
of the bacon so it won't unroll.
roll all the bacon and water chestnuts and
place on rack with the toothpicks all facing
the same way.
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.
for 15 minutes more, 45 minutes all together
from rack and place in a corning ware casserole
rest of ingredients and pour over bacon. Bake
until sauce is bubbling, about 1/2 hr more.
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.
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
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.
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.
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
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.
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".