Arrowroot Chips

Ben dropped by the house and quickly zoomed in on these. Before he popped them into his mouth I warned him that these might not be what he expect. I knew he had mistaken them for potato chips. These are arrowroot chips. Meant to post this before CNY but forgotten in the midst of all the festive activities, last minute shopping and cooking. 

Arrowroots, clad

These only come by once a year during CNY. So even when I swear that i won't touch veggies from China, I couldn't resist these. I love them braised with chinese sausage and chicken. The children like them fried as chips (don't think they know what these chips are made of when they pop them into their mouth).

Arrowroots, unclad

Use a slicer and slice arrowroots directly into hot oil. Rewind---see the previous foto--- have a good reason to leave the tips intact when peeling. I needed something to grab on to when slicing. Do not overcrowd when frying as they will stick together, so just do one arrowroot at one time unless your wok is big and fill with tons of oil. Be ready to lift up the chips fast as they cook and brown very quickly.

 
These were the first few batches and as usual, forgotten that they will continue cooking after lifted from oil. Overly brown and they get too bitter (they are a little bitter to begin with).  If you like, sprinkle on fine salt but sparingly. When cooled, store in airtight container. Make excellent gift for CNY as they resemble gold coins (I know, I know this is a little too late for this CNY but there is always next year, right?). 

I want to wish everyone a very happy and 'full filling' Chap Goh Mei.