I’m back from feasting over the Chinese New Year and remembered I was supposed to post this easy recipe for cooking arrowroot bulbs or nga ku. Usually, these arrowroot bulbs are sliced and fried into chips or crisps and eaten as a snack. However, a friend taught me his mother’s recipe for stir-fried arrowroot bulbs and meat which I tried and found very tasty.
What you need:
- 8-10 Arrowroot bulbs (nga ku) peeled
- 200g lean pork sliced
- 2 sprigs of spring onions sliced into 1 inch long strips
- 1 tablespoon of oyster sauce
- 1 teaspoon of tapioca flour
- Salt or soy sauce and pepper to taste
- Garlic chopped
Serves: 3-4 persons
How to:
- Marinade the sliced pork with the oyster sauce, pepper and tapioca flour for about half an hour.
- In the meantime, peel the arrowroot bulb and with the flat side of the cleaver, smash the arrowroot so it breaks up. I was told that slicing it doesn’t taste as good.
- Fry the chopped garlic in oil until it starts to brown, then add the marinated pork and stir fry until it is browned all over.
- Add the arrowroot bulbs and some water and cover to allow it to simmer. Stir occasionally.
- When the arrowroot bulb starts to soften, add in the spring onions and stir through before dishing out. Garnish with some fresh spring onions.
I am told that the arrowroot should remain a little crunchy in the center although I prefer it slightly more cooked. It tastes like potato but with a lighter consistency. In fact, I prefer this to potato in a similar dish. The arrowroot bulb or nga ku isn’t found here on normal days, but only around Chinese New Year i.e. January or February. It’ll be nice to dish this up again next year!
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