Arrowheads Chips (Kerepek Sengkuang Cina)

 Through the blogging world I learned about this chips.... there are several blog friends who have made it before. Making this is just a breathe compared to making banana chips which has sticky skin to peel. The problem is that it only emerged once a year closer to CNY season and not cheap. The taste...? My whole family loves it because of its mild natural flavour.

By: Roz@ HomeKreation
METHOD:
1. Peel & wash the arrowheads (don't cut the stem - use it as holder).
Rub with a bit of salt.

2. Heat up oil for deep frying in a wok.
Slice the arrowheads directly into the hot oil.
Fry until crispy & drain on kitchen paper.
Cool.

3. Keep in air tight container.

BAHASA MALAYSIA VERSION

Tak taulah nama dalam BM tapi Along pandai2 sendiri namakan sengkuang sebab rupa macam sengkuang pun.

By: Roz@ HomeKreation

CARA2:

1. Kopek kulit Arrowheads & basuh bersih (jgn potong tangkai nya, supaya senang nak slice).

Lumurkan dgn sedikit garam.

2. Panaskan minyak yg banyak dlm kuali.

Dgn menggunakan slicer, slice terus masuk dlm minyak yg panas.

Goreng sehingga rangup.

3. Apabila dah sejuk, simpan dlm bekas kedap udara.