Wednesday, February 3, 2016

Flying Arrowhead chips

Wow! This lady is slicing arrowheads (nga ku) using a hand slicer directly into a big wok full of hot oil. I did not stay to see her take the chips out of the oil. There were golden chips just out of the wok lying on oil blotting paper. They must be making lots to sell for Chinese New Year.
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20 comments:

  1. MerrynFebruary 3, 2016 at 6:49 AM

    This is usually the way for those big time arrowhead seller. We at home will slice it first and then fry. If you ask me to slice directly into the wok, I'll panic and wont be able to do it.

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  2. suituapuiFebruary 3, 2016 at 8:20 AM

    Flying? Like our flying kampua here? They toss the noodles high up, right up to the ceiling!!! My girl loves these chips - not available here, I think or if they are, I have not seen any.

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    1. munFebruary 3, 2016 at 9:36 PM

      Fly into the wok. Not available? Then the one who make some chips to sell would have many people buying from them.

      Delete
  3. contact.ewewFebruary 3, 2016 at 9:40 AM

    That's how they actually do it (at least the professionals) coz it's fast and I think it prevents it from sticking together. Only with speed and precision can you slice it directly into the hot oil, otherwise all will be burnt by the time you finish slicing...heehee! :D

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    1. munFebruary 3, 2016 at 9:38 PM

      I wonder how they control slice 1 to be not burnt and the last slice to be brown nicely.

      Delete
  4. MagictreeFebruary 3, 2016 at 1:20 PM

    Professionals at work...fast and efficient.

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  5. PHFebruary 3, 2016 at 1:59 PM

    That's how the big timers do it. They are such experts due to the constant practice.

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  6. [SK]February 3, 2016 at 3:06 PM

    haha, flying the chips into the oil for frying!! of course they are making lots of those, it's good money and the margin is very high due to the demand during CNY..

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  7. Rose worldFebruary 3, 2016 at 5:51 PM

    Flying straight into the hot oil. I love arrowhead chips but cannot eat too much. Sore throat.

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    1. munFebruary 3, 2016 at 9:47 PM

      Me too. But this year don't think I will get to eat any.

      Delete
  8. ReanaclaireFebruary 3, 2016 at 6:42 PM

    Yes, this is the fastest way to get them fried.. this year I bought one container only... just for the kick of it.. :)

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  9. Huai BinFebruary 4, 2016 at 9:13 AM

    Nice! I see one the cooking shows like MasterChef that you must use a hard guard while using a julienne like this or else you'll slice your fingertips off. Apparently not. :)

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    1. munFebruary 7, 2016 at 4:24 AM

      From the photo, she wore a glove on her hand that is using the slicer.

      Delete
  10. StacyFebruary 4, 2016 at 6:31 PM

    This one professional level. :) By the time she finished I'd probably still be peeling the ngakus! (But ngaku chips are not on my to-try list, too much work)

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