Fried “Ngaku” Chips
posted in Kids Favourites |“Ngaku” as it is called in Cantonese and is also called the arrowheads. You can find them in abundant in the hypermarkets at this time of the year. You will find crowds of Chinese men and ladies busy choosing and packing ‘ngaku’ into plastic bags. Ngaku chips are now popular selling in cake shops, grocery stalls and market stalls. For the busy mothers, you can buy them. For some who prefer to fry themselves, here is the recipe. It is also the kids’ favourite!
Igredients:
1 kg ‘ngaku’
1 kg cooking oil for deep frying
Fine salt
Method:
Soak and clean ngaku. Cut off the head and tail and peel off the skin. Drain and put aside. In a heated wok, add oil until hot. Slice ngaku thinly with a slicer over the hot oil. Reduce heat and fry til ngaku chips are crispy and golden brown. Fry them in patches until finish. Drain ngaku chips in absorbent paper. Add salt over chips. Shake to mix salt evenly over chips. Pack into air-tight containers.
