This round, edible tuber, 'arrowroot', 'ngah gu or ci gu' which literally means 'benevolent mushroom' and also known as 'arrowhead', is eaten particularly during Chinese New Year. It's got a very slight bitter taste, a starchy texture, almost like a potato but it's somewhat crunchier even when it's cooked. You can make stews with it or even make into chips and in my opinion, they taste better than potato chips.
We only get to see this once a year just before the CNY season and they are imported from China. Some people will 'grow' them weeks earlier. Place them in a glass bowl or a container with some water and pebbles and they'll flourish ......... makes a beautiful ornamental plant, very auspicious for Chinese New Year!
Arrowroot, sweet meat known as 'Kwai Far Yuk' and a pair of Tung Koon sausages. They taste the same as the cylindrical type of Chinese sausages, 'Lap Cheong', except that these are fatter and shorter.
Place them on top of the sliced arrowroot.
After steaming .......... mmm ..... this plate of steamed Chinese sausages and arrowroot will pair nicely with rice.
Recipe for Steamed Chinese Sausages with Arrowroot
- 50 gm Tung Koon Chinese sausages
- 100 gm 'Kwai Far Yuk'
- 200 gm arrowroot
- Cut off the stem, peel and slice up the arrowroot, thinly. Spread on plate.
- Slice up the sausages and cut up the sweet meat.
- Arrange these cut meat onto the bed of sliced arrowroot.
- Steam under rapidly boiling water for about 15 mins., or till the meat is translucent.
- Serve hot with rice.