Sunday, January 16, 2011

Arrowhead Chips / Fried Ngaku! These are only available around Chinese New Year!

These are only available around Chinese New Year!
First, peel the ngakus, don't break off the stem. Use the stem as a handle when u slice it. Wash them clean of dirt and drain them. Slice them thinly. Do not wash after this. Water is the last thing the arrowhead slices ever need
U can use a food processor fitted with a slicing blade, but make sure u buy those that are smaller so that the bulbs can fit through the mouth of the feeder tube. If u use a food processor, u can cut off the stem.

Then heat a big wok of oil on medium heat. Throw in some salt (I prefer it this way, or u can salt them when fried). Add in sliced ngakus, piece by piece, vertically into the deepest part of the wok. Don't put too much. Make sure they don't overlap. If they do overlap, u must separate them fast.

Fry until there are no visible bubbles coming from the ngaku slice. (U can click on the pic to see an enlarged version)

Remove that piece to drain on paper. The ngakus won't be ready after putting in the ngakus slice by slice, get ready ur chopstick and strainer ladle to pick up whichever piece that no longer has bubbles.

**Prepare ur draining trays with newspaper on the bottom, and top with disposable kitchen towels.

Chips not crunchy: U didn't fry until all the bubble are gone. No bubble means no more water in chips
Oily chips: Heat too low
Outer chip is brown but inside still fair and soft: Too high heat
Brown ends or brown spots on chips(as shown on right): Skin not peeled properly or bulb was bruised or not in good condition.

Pic: See the brown ends?? This slice was near the tip where I couldn't peel properly w/o breaking the stem, so there were bits of skin left.

I first tasted this fabulous oh so tasty, tastier than any Lays or Pringles chips way back in 1988.

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