Steve’s friend Danny was married to a lovely Chinese
native. Actually, she was half Chinese
and half Korean. Her name was Leesa and
she was the most quiet beautiful person that you could ever know. She was perfectly content to be a wife, a
mother and a homemaker. And like me, she
loved to cook. Leesa taught me many
authentic Chinese recipes and I treasure them.
What a heartache it was to lose Leesa and two of their
children in a plane crash early in January of 2001. Nothing seems the same without her and she
will forever be missed by anyone who knew her.
Today I’m sharing her recipes for two versions of
Rumaki. They make terrific appetizers
when you’re having guests over.
12 oz. chicken livers
4 oz. water chestnuts, sliced
1-1/2 c. Teriyaki sauce
1/2 tsp. garlic, minced
1/2 tsp. ginger, peeled & minced
12 sliced bacon, cut into 24 pieces
Oil for frying
Cut the whole livers into 2 pieces. Mix together the Teriyaki sauce, garlic and ginger. Add the livers and water chestnuts. Marinate in refrigerator at least 2 hours.
On small skewers, place one liver and one water chestnuts. Wrap the bacon around them and secure.
Heat oil to 350-degrees. Fry for 3 to 4 minutes. Be careful ... they pop!
LEESA'S RUMAKI II
1 (7-1/2-oz) can whole water chestnuts
1 (5 oz) bottle Teriyaki sauce
Bacon
Brown sugar
Marinate water chestnuts in Teriyaki sauce several hours; drain.
Cut bacon strips in half; dip in brown sugar. Wrap each water chestnut in half-strip of bacon. Secure with toothpick.
Place in broiler pan and bake at 400-degrees for 20-30 minutes, turning once.
I never knew Leesa but I feel as if I had because you always spoke so lovingly of her and her beautiful family. I know how much they mean to you--truly FAMILY. Her gentle, quiet spirit was an inspiration to you. I know that she will be one of the first people you will want to see in Heaven---what a beautiful reunion that will be!
ReplyDelete