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.
Basic Ingredients
Arrowheads/Brown heads/Ngaku
Oil for deep frying
Salt
- 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.
I thought these look absolutely fine ! Just like those out of a packet n they belong in one place.... My stomach ;)
ReplyDeleteHi Victoria Bakes, thank you for saying these look fine. Sometimes, I'm quite particular with the looks, taste and texture of food. Must change.
ReplyDeleteI simply adore these crispy and addictive arrowhead chips. I haven't had these for at least two years. Can't find them in Melbourne, boohoohoo. Kimmy yours look very good. Happy Chinese Year.
ReplyDeleteThanks Veronica, Happy Chinese New Year to you too. Agreed it's very addictive. In Malaysia, you can get them but it's quite expensive compared to previous years. The fried chips are selling like hot cakes.
ReplyDeleteHi Kimmy, this fried arrowhead chip is the most favorite CNY cookie for uncle Song(my hubby) too. That is why is a must do item every year .
ReplyDeleteAgree with Veronica,your one look crispy and yummy!
Wish you and family have a happy and prosperous Chinese New Year!
Hi Aunty Young, thanks Happy CNY to you too. My nephews have already finished off these chips even before CNY.
ReplyDeleteHi, Kimmy. Happy Chinese New Year and I believe this new year had remind you a lot about your late youngest brother. I think your ngagu chips is fine but it will be perfect if you slice it thinner.
ReplyDeleteHi Kimmy!
ReplyDeleteThose chips look pretty fine to me, nothing beats homemade anyway ;-) And i sincerely hope the happy memories of the times with your brother help heal the sorrow of his loss
Hi Jozelyn, my New Year greetings to you too. Thanks for the advice. I realised the size of the ngaku does have some effects on the chips.
ReplyDeleteHi Lite Home Bake, the 'sayang' feeling that he is no longer around to arrange festive dinners for us is unbearable until you feel like banging your hand on the table and the question 'Why like that?' always surface.
ReplyDeleteHi Kimmy! Thanks for the mention. I can't resist these chips, very dangerous! I can finish one canister in one sitting :)
ReplyDeleteHi Phong Hong, I think most people are the same. It depends how one can exercise 'control', hehehe!
ReplyDeleteThe arrowhead chips look brilliant can't wait to try them out, I remember my cousin making them years ago, nice and crispy, totally addictive, funny I never tried to make them myself, until now.
ReplyDeleteHi Andy, possible to make this chips with the air fryer?
ReplyDelete