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Arrowhead Chips

Arrowhead Chips Recipe

Get this recipe on the next page >>

Goat Xi Fa Cai! Here’s wishing everyone a happy and prosperous Year of the Goat. My most craved-for Chinese New Year (CNY) snack are these addictive deep fried arrowhead chips. After all, I can eat pineapple tarts and most other CNY goodies all year round. But arrowhead/慈菇 (also known “chiku” or “ngaku”) sell only once a year during the CNY season, and absence certainly made my heart fonder for them.

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They are cheap to make (1 kg of arrowhead is about S$2.30) with only two ingredients – arrowhead and oil. But I don’t want to kid you: making them IS a tedious process. You need to peel, air dry and deep fry. The process, excluding air drying time, took me about 2 hours. If you can get pass the hardship, I assure that you will be rewarded with the best tasting chips (my family calls them “enhanced potato chips”), without the awful recycled oil taste of the expensive store-bought ones.

Arrowhead (Chiku, Ngaku)

Do try out this recipe during the 15 days of the lunar new year season if you can still catch them selling at Giant supermarket of wet markets in Singapore.

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Printable Recipe >>
Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
 Arrowhead Chips Recipe Cut the base of each arrowhead.
 Arrowhead Chips Recipe Peel and discard the skin using a vegetable peeler (as shown) or paring knife, leaving the stalk intact.
  Arrowhead Chips Recipe  The peeled arrowhead with stalk on.
 Arrowhead Chips Recipe Hold the arrowhead by the stalk with one hand, and stablise the mandoline slicer with the other hand. Carefully shred the arrowhead to thin chips.
 Arrowhead Chips Recipe  They should resemble thin circular “potato chips”.
 Arrowhead Chips Recipe Pat dry the arrowhead chips with paper towels, and spread them out on several big plates. Air dry for about 3 hours to minimize oil splatters. I use a fan to speed up the process.
 Arrowhead Chips Recipe Heat oil in saucepan or wok and deep fry until light golden. Tip: When deep frying the first batch, you may want to start with a few pieces to test the heat and get the cooking timing right. Temperature and full printable recipe on the next page >>

Leave a Comment

11 Responses to “Arrowhead Chips”

  1. Andrew — February 22, 2015 @ 5:06 pm

    Kung Hei Fatt Choy!!!


    • wiffy replied: — February 22nd, 2015 @ 5:21 pm

      Thank you! Gong Xi Fa Cai! :)


  2. Angie@Angie's Recipes — February 22, 2015 @ 5:13 pm

    What unique chips! Bet they are very crunchy and delicious.


  3. tigerfish — February 23, 2015 @ 2:36 am

    Goat Xi Fa Cai! Funny :P

    I don’t think I can get past the hardship :O


    • wiffy replied: — February 23rd, 2015 @ 9:10 am

      I know … I feel you :P


  4. Hazwani — February 23, 2015 @ 8:40 am

    I love these! I only found out about arrowhead chips last year when a colleagues brought them to work. Other than making chips, does the arrowhead have any other ways of cooking/eating?


    • wiffy replied: — February 23rd, 2015 @ 9:09 am

      When I was buying the arrowhead, chatted with an auntie and uncle also choosing them and they said they cook it with lup cheong, Cantonese (I think) style. I have never tried it myself but it sounds yummy.


  5. B — February 23, 2015 @ 8:54 pm

    More yummy than potato chips. :) Home-made ones certainly taste a lot better due to the better quality and fresher oil used.


  6. Rumbling Tummy — February 24, 2015 @ 8:29 am

    This is really laborious but it is made with love. Happy New Year.


    • wiffy replied: — February 26th, 2015 @ 12:45 pm

      Thank you. Gong Xi Fa Cai :) I left you a comment at your blog (but not sure if it was lost).



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