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- Q7379143 type "Hors d'oeuvre".
- Q7379143 subject Q7213624.
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- Q7379143 abstract "Rumaki or rumake is an hors d'oeuvre of mock-Polynesian origin. It was popularly served at Trader Vic's and other Polynesian restaurants in the 1950s and 1960s. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar. Pastrami is often substituted for bacon when rumaki is prepared for kosher diners who avoid eating bacon.The earliest known reference to it is on the 1941 menu of the Don the Beachcomber restaurant (Palm Springs).".
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- Q7379143 ingredientName "Water chestnuts,liver(duckorchicken),bacon,soy sauce,gingerorbrown sugar".
- Q7379143 thumbnail Duck_rumaki.jpg?width=300.
- Q7379143 type Q1628963.
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- Q7379143 mainIngredient "Water chestnuts, liver , bacon, soy sauce, ginger or brown sugar".
- Q7379143 name "Rumaki".
- Q7379143 type Food.
- Q7379143 type FunctionalSubstance.
- Q7379143 type Thing.
- Q7379143 type Q2095.
- Q7379143 comment "Rumaki or rumake is an hors d'oeuvre of mock-Polynesian origin. It was popularly served at Trader Vic's and other Polynesian restaurants in the 1950s and 1960s. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.".
- Q7379143 label "Rumaki".
- Q7379143 depiction Duck_rumaki.jpg.
- Q7379143 name "Rumaki".