My all time favourite thing about the Chinese New Year is how families make the effort to visit far and wide; catch up and stay in touch.
When family and friends come by; it is expected of us to have a couple of nice snacks; temptingly displayed for guests to munch on while they laugh, chat, and ..... *whispers* ...gamble *cheeky grin*. Hehe...that's where these delicious Chinese new year tidbits come in; another favourite thing of mine! *grin*
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Hvx6PHQTyKL6QILJioIIS2xR6pUiqFbKk3i4SP6PgbUy0xQyJ9ktqIWw-_9QOhuyHyXOwIIxdkdzweD-exxi5xQ3NQOEDqCaTw4MYu879tSqdjyK-zfMX5u2uwRHy-kTNiOJ/s320/IMG_3034.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4_KVG1QIvW7mzLqtr8qxdMMRYM_UIllO6tVa0Ig_9eEiqWKUMAbzkp7nXpNCI8weaKbODMy7CSefDoygK7NRVA2nVD1dgn6fYqc2V5bECXDB4rCjRZMiuCKOTKk7VXJmDfRn/s200/IMG_3043.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfNTY0uOOPyCsMPjYHLhbkpVHwPmFETVHr1upz1cCrZDiu5t8VFsJZkf9u16GVmOzIoj0afaygtE8sdNuMOazUowojl2ArCb3TLGGazS9GhLA4oY3x_VgOTQGJ2TgG2jU3JgD/s320/IMG_3040.jpg)
Here are a couple of pointers to making deliciously perfect ngah gu;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlYKNQQ7N4-80mftN6dxLjH_AwI7c0jcjNSjDpwVjk_3nGL4XJwAZcu78mMmlkHw6x23gRIfY60L7tj4CW6CsdGokIa1L9kzrHRpEHZTHZZn1PfYu4mnFbNO5AzZ6pLWg6Vmn/s320/collage.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-ZtsDiOEy704X7Ad1eiI4WwaGOyrGP3lVZ1RLfSHEYfk2rDf9A3yfG-ROyh87d_K23HPtwXoWo8tEZNONVUuwXfNelCuPt1YeVEczrjzP9cA-SLST3VhILHGfW3kYnv-cQej/s200/IMG_3026.jpg)
- Slice them REAL thin; The thinner it gets, the crispier they turn out. It needs to be almost translucent when you pick them up. Careful with the fingers!
- Use good quality peanut/corn oil. And never fry batches of ngah gu with "old" -used oil. A new batch always gives a clean fresh flavour.
- Heat oil on high heat and lower heat to medium right before dropping in ngah gu slices
- Drop ngah gu pieces in one at a time, but very quickly; fry on medium heat
- Reduce heat once more when removing ngah gu from oil
- Increase heat before repeating with next batch of ngah gu
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nwPadOjrlOOB4Fx4UEeNUBKXRopGdCY3dbTu821G6eRUXnxA2UHKgqU5L-2C0yHiWLOHjSGXlGFWujNn_WHkKOdUSoPHUS6eZt6L2SmAgAwLpCbmcL_5lGAXYuw9kOW4D8nN/s200/IMG_3025.jpg)
Most of us toss fried ngah gu in a tiny bit of salt before storing it in an air tight container...but personally; I prefer ngah gu unsalted...its fresh, raw arrowroot flavour is perfect as it is.
5 comments:
When I was still working and still in Malaysia, just before Chinese New Year we will get tin and tin of this chippies. So sedap. But so far I havent seen that thing yet in Perth.
Just dropping in to wish you and your loved ones a Happy, Healthy, Prosperous and Blessed Chinese New Year!
Have lots of fun eating!
Cheers!
Ah I love this stuff! Won't be getting any this year tho, spending CNY in Brisbane.
Happy CNY in advance to u :)
OH my how did you do it SuYin. I tried grating two arrowroots and gave up. It was too tiny to hold and grate, ended up cutting with a knife. And the frying was a disaster. I'd rather pay RM13 a tin anytime.. Oh and this is my favourite as well!! Wishing you and family Gong Xi Fa Cai!!
pingmouse
Thanks for your nice post and pics!
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