The first round of WHB for 2010 is here! This week's Weekend Herb Blogging#215 will be hosted by Haalo of Cook(almost)AnythingAtLeastOnce. The rules for taking part can be found here.
Mr Pancakes went marketing with his mum, straight after the gastronomical honeymoon trip with Mrs Pancakes. It is always fun to visit the wet markets, you'll never know what you see there.
While Mama was picking out the vegetables, Mr Pancakes saw this intriguing box of roots. Something he had never seen before. They look like water chestnuts, but white.
Upon inquiring the stall owners, this is the famed arrowroot! Mr Pancakes always thought it is a very western country thing. But heyho! One of the dialect groups of China (Teochews)! According to the stall owner, arrowroot chips are eaten during the Lunar New Year and is considered good luck and prosperous to the Teochews and that's why it is a festive dish!
Arrowroot got its name from its usage to treat poison arrow wounds and other poisonous insect bits like the scorpions. Arrowroot is easily digested and has a widely bland taste. It is sometimes used as a diet for those with a bad appetite as the arrowroot starch does not cause nauseousness. Although it is more easily digestible, it contains mainly starch and almost no protein and is not the most nutritious rhizomes available. Arrowroot powder is commonly used in puddings, jellies, cakes and hot sauces.
As the Lunar New Year approaches, the arrowroot will be the staple for more people of this region as we seek into prosperity for the coming Tiger Year.
Arrowroot Chips with Chinese Sausage
You will need: (serves 2 to 4)
6 bulbs of arrowroots, skinned and sliced thickly
1 Chinese Sausage (lak cheong), sliced
Cooking oil (Grapeseed oil is great for it's neutral taste)
1. Lightly fry the arrowroot chips in hot oil till almost golden brown. Set aside.
2. Saute chopped garlic and add in sliced chinese sausage. Stir-fry on high heat.
3. Add the fried arrowroot chips. Turn to low heat and cover for 3-5mins. Allow the flavours of the sausage to be infused into the chips.
4. Add salt and pepper to taste.
5. Serve warm and 'huat' (prosperous) to the New Year!
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