Fried Arrowhead Chips 炸慈菇脆片

    Anyway, other than all the food (捞鱼生!!) and the people we get to meet (sometimes really only during Chinese New Year), what I like about Chinese New Year are the assorted plants, flowers, fruits and vegetables that we get to see sometimes only during this period. Arrowhead (慈菇) or Ngaku is one of them. You can only get them during Chinese New Year period. Last year, they were all sold out by the eve of Chinese New Year at my place. Now, arrowhead chips are a must for me to make every year. They are super addictive and are eaten almost as soon as they are fried. :P


    Central Region, Singapore
    3 people made this


    • A few arrowheads
    • Salt water
    • Oil for deep-frying


    1. Slice the top and bottom of the arrowhead off and skin it. Soak it in salt water for an hour (longer if you like) before setting it aside to dry.
    2. Then slice it thinly and deep fry them. Don't put them in all at once as they will stick together. You have to put them into the oil, slice by slice.
    3. Remove the chips when they are lightly golden brown. Drain the chips from excess oil and cool them completely before storing in airtight container. You can sprinkle some salt while draining the chips from oil.


    If you don't find it troublesome, you can soak them in salt water after slicing them. This was what my friend did. However, you will need a bigger area to dry the sliced arrowhead. The fried chips has a slight salty taste which doesn't need further seasoning with salt.

    See it on my blog

    Check out this recipe from Wokkingmum's blog

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