This will be the last of my CNY delicacies that I'm making for this Chinese New Year. I chose to make this specially for my late youngest brother, these chips were his favourite CNY snack. Every year, before CNY he would buy plenty of these [sometimes until the supplier said 'no more stocks'] for my mum and his nephews. He just loved watching them enjoying these addictive chips and would get the best for them irrespective of the price. From now these fried Ngaku Chips will be a prayer item that we are offering to him during CNY eve prayers, huh! We missed him so much.I wasn't really please with how my chips turned out but these will suffice for now.
For more detail recipe, please hop over to Wendy and Phong Hong's blogs [Table For 2.... or more, Phong Hong Bakes].
Oil for deep frying
- Rinse the arrowheads.
- Peel the arrowheads and soak them in a basin of water with some salt added.
- Drain and leave in a colander to dry. Slice arrowhead.
- Heat oil in a wok, add in sliced arrowhead to fry until there is no more visible bubbling of the oil surrounding the chips.
- Remove with a serrated ladle and drain on kitchen towels.
- Store in airtight container when thoroughly cooled.
Notes on tips learnt from Wendy [copied from Phong Hong's blogpost]1. According the Wendy, she did not dry the arrowhead slices and her chips turned out fine.
2. Drop the arrowhead slices vertically into the deepest part of the oil. It will sink at first and then rise to the top.
3. Don't overcrowd the chips when frying and make sure they don't overlap or they will stick together.
4. Be patient, wait until the chips are properly fried before removing from oil or else they will be soggy.
I'm submitting this post to Aspiring Bakers #39 theme - CNY Rock and Roll January 2014 hosted by Moon of Food Playground.