One item that makes its appearance only around Chinese New Year is the arrowroot or nga ku. I somehow never see this bulb at any other time during the year, but approaching Chinese New Year, it abounds at stores and markets. I don’t have a picture but you can see it in its raw glory on 5xMom’s food site.
Some people cook it in a dish, but mostly it is sliced thinly and fried into yummy Arrowroot chips. This I have a picture of! 
These chips are a fave of mine. I’d never really had them until I moved up to KL which is quite odd. They have a starchy taste ala potatoes but are much more addictive because they taste lighter. Some places add salt to the fried chips which makes it too salty. I prefer them au naturel.
These Arrowroot or ngaku chips aren’t hard to make. Peel off the outer skin, slice them thin, and then fry them. But there is a lot of work involved because each arrowroot bulb is so small that it can be hard to handle. It is no wonder then that bottles of arrowroot chips can retail anywhere from RM15 to RM20 depending on the size. I bought these from Tong Kee Brothers in Pudu for RM17 a jar. They are crispy, not too salty and very addictive!
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What I like about them most is their sweetness
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