Some call it Chiku 慈菇, some call it NgaKu 芽菇... As to why some call male offsprings Chikuting...haha, solve it urself. These are only available around Chinese New Year, so it's a goodie. If u don't eat them now, it's hard to get them later on in the year.
These few years, there are no more arrowhead rushes.. as every hypermart is going for less than RM3/kg. So, u can take ur own sweet time to select and select and select. No need to grab under armpits or over shoulders.
I know that most people know how to make this, but I'm not surprised that there are some who do not know. When I went to Jusco lately to get my arrowheads, a lady asked me, "What are these?"
"Ngaku lor" I answered.
"Oh.. so they look like this. How to select them?"
"Just get those with nice smooth butts, no cracks, then they'll be good"
"What else to do with them besides frying?"
"Lots..... bla bla bla bla bla.............."
**I'll try to post what we can do with arrowheads besides frying them into chips some other time.
Ok, so let me show you why buy those with no cracks...
In the cracks are dirt, and I'm sure u don't want to eat dirt. The deeper the crack the more dirt it'll have. Even if there's no dirt, the crevace will not give u a round flat chip, u'll still need to cut right up until u get a nice smooth surface. Wastage.
In this picture, u need to slice off 4 pieces to get a smooth clean surface. If for every ngaku u need to slice off few pieces, u'll lose a lot of chips. 4 pieces here is almost 30% of this bulb.
Now, how to fry the ngakus?
Pic: See the brown ends?? This slice was near the tip where I couldn't peel properly w/o breaking the stem, so there were bits of skin left.