13 days to Chinese New Year. My kids is counting down and started to help me to do spring cleaning at home. Both of them took out the CNY decoration stuffs and started to hang around in the house. Oh…. the CNY mood is here. I started my baking last week and delivered the biscuit yesterday to all my close friends. This week I will start baking the pineapple tarts orders. Phewww….
Last Sunday went back Kajang and was informed by Aunty SH, there is shortage of ngaku (arrow roots head) at the market. Most probably there is no ngaku supply for the next 2 weeks. Even if they have, the price fetch up to RM8.80 per kilo. Thank GOD, I bought my ngaku few weeks earlier and it is only at RM1.88 per kilo at the supermarket.
Can you imagine with about 2 kilos of ngaku, I can make about 6 large containers of ngaku chips! I used to ngaku chips from a friend who do this for selling. Per container she sold at RM15. Ngaku chips can be quite addicting. I can easily finish off a container while watching TV. Few years back I tried to frying ngaku by myself. After a few try and error, finally got it.
I asked around from friends and aunties how to fry ngaku chips. They give all sorts of methods.
Method 1 : They asked me to grate into thin slices first, soak it in salt water, then dry it under the sun before you fried it.
Method 2 : They asked me to grate into thin slices, and dry it under the sun before you fried it.
Method 3 : They asked me to grate into thin slices and when frying, put in slices by slices.
I think all the above methods are pretty time consuming and tedious, in another word, “sai hei”. After experimenting myself, finally I think frying ngaku is not that hard. It can be quite fast.The stove fire and the oil heat got to be in control. I didn’t even grate the ngaku into thin slices first. Just grate into slices and direct into the oil. Easy!
So here is my way of frying ngaku. Happy trying.
1 kg ngaku / arrow root heads
Oil for deep frying
1. Peel the ngaku skin and soak the ngaku in salt water for about 10 mins.
2. Drain the ngaku in a colander.
3. In a wok, heat the oil.
4. Hold the grater and slice the ngaku into thin slices and direct into the hot oil.
5. You will see there will be lots of bubble from the oil. Use a chopsticks and give it a stir so the ngaku slices don’t sticks together.
6. Once there is no bubble from the oil, remove ngaku from the oil and drain on kitchen paper.
7. Store in air tight container once cool down.