Arrowroot Chips

It has been a while since I last posted, with the Lunar New Year celebration away from hometown, and not much of home cooking and not to mention when laziness strikes after a holiday break!

As mentioned in my last post, I bought some arrowroot to keep in my fridge while I am away, and as soon as I get back my craving for it kick in on me, so I prepare this first batch which finished in no time, with stocks available at Everrise Supermarket, I bought another kilo and make another batch....

I believe many home cooks are expert in making this chips, but for purpose of sharing, this is how I make my arrowroot chips with these few simple steps...

• Peel the arrowroots, leaving the stem for easy grating, wash, wipe dry with kitchen paper and put aside for later use.

• In a clean wok  heat enough oil for deep-frying. When oil is hot enough (I use medium heat) grate the arrowroot into the oil, do not over crowd the wok. I let the arrowroot slices fried for a while before I turn it, so it won't curl.  

• When the chips are light golden, dish onto a colander, sprinkle some salt, give it a shake, and when cool store in an air tight container.

There they are... yummy arrowroot chips which disappear in no time.  I really love munching it till the last piece "Yum-Yum!"

Arrowroot, Prawns and Chinese Sausage Rice

Both myself and hubby are joining our children in another town for this year's Lunar New Year celebration, thus I've decided to clear my fridge of any leftover stuffs and refill with some food stuffs that can last.  See what I've found -  arrowroots, prawns and Chinese sausages which my sister-in-law brought back during their year-end trip to Hongkong. Arrowroot has always been my family's favourite and whenever my children are back home for Chinese New Year I will make sure that they won't miss eating this delicious tuber dish which is only available once a year. My instinct tells me that it will make a yummy one-pot dish, just as pumpkin! It is a successful first-try-out and I couldn't resist buying some extra to stock up in my fridge, in case I couldn't get any more when I come back, I really sounds like "kiasu" right? Heheheeee....after all it's only available once a year ~ smile ~

What you need:

6 arrowroots (peeled, washed and halved)

1 pair Chinese sausages (soaked in hot water to soften and thinly sliced)

some prawns (shelled, deveined and mix with a drizzle of light soy sauce)

1 tbsp small dried shrimps (washed, soaked and drained)

3 cloves garlic (peeled and chopped)

1 1/2 cup long grained rice (washed and drained)

Water (to cook rice)

1 tsp chicken stock granules

1 tbsp light soy sauce

Drizzle of dark soya sauce (amount depending on the types of soya sauce used)

Dash of grounded white pepper

Some chopped spring onion (for garnish)

3 tbsp cooking oil

How to go about:

1. In a heated wok add in cooking oil, saute the chopped garlic until lightly brown, then add in dried prawns and fry until fragrant.
2. In goes the sausages, prawns, arrowroot and stir to mix.  I dish out the prawns first and put aside in a bowl.
3. Add in the rice and all the seasonings, stir to mix until well incorporated and off the heat.
4. Dish the rice mixture into the rice cooker, add in the prawns, then add enough water as per our usual cooking rice requirement (this very much depends on the rice we are using).
5. Stir to mix and ensure that the arrowroot is submerge in water so that it is properly cooked through.
6. Put the lid on and click the  start button of the rice cooker.
7. When the rice cooker switch is off I will check to ensure that the rice is well cooked, or else press the start button again to let it continue to cook.  
8. Serve topped with chopped spring onion.

Golden Prawn Balls

Many a times when my family is having dinner outside we will order Salad Prawn Balls, served with salad cream. With some leftover prawns (only about 100 grams) in the fridge I have been thinking whether it's enough for me to try a hand on prawn balls and serve it with chili sauce as I don't have any salad cream.  As I am serving it as an additional side dish and only for two persons (me and hubby), it should be more than enough.  This is the outcome.... makes 9 balls.

Ingredients:

100 g medium-sized prawns

Dash of light soy sauce

Pinch of salt

Dash of grounded white pepper

3 tbsp flour + water = medium thickness batter

Cooking oil (deep-frying)

Methods:

1. Peel prawns, deveined, chopped roughly and place in a bowl.
2. Add in light soy sauce, salt and white pepper and mix to combine.
3. Heat up the cooking oil in a wok until medium heat.
4. With a spoon, scoop an amount of prawn mixture, using fingers roll into balls, coat evenly with batter and drop balls into heated oil and deep-fry until golden brown, remove and drain on kitchen paper.  Repeat until all is done. 
5. Serve hot to enjoy the crunchiness of the prawn balls with vegetables of your preference at the side and chili sauce.