Skip to main content

Steamed Chinese Sausages with Arrowroot




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.



Peel off the skin of the arrowroot, slice them thinly.  Slice up the sausages and cut up the sweet meat.
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

Ingredients
  • 50 gm Tung Koon Chinese sausages
  • 100 gm 'Kwai Far Yuk'
  • 200 gm arrowroot
Preparation
  1. Cut off the stem, peel and slice up the arrowroot, thinly.  Spread on plate.
  2. Slice up the sausages and cut up the sweet meat.
  3. Arrange these cut meat onto the bed of sliced arrowroot.
  4. Steam under rapidly boiling water for about 15 mins., or till the meat is translucent.
  5. Serve hot with rice.

Labels:

Comments

  1. Angie's RecipesJanuary 25, 2010 at 3:05 AM

    Never saw any arrowroot here....that makes my mouth water..

    ReplyDelete
  2. tigerfishJanuary 25, 2010 at 9:19 AM

    I don't think I ever tried arrowroot before :O

    ReplyDelete
  3. 3 hungry tummiesJanuary 25, 2010 at 10:47 AM

    I have never eaten arrowroot, I used to grow them for CNY, this sounds very tasty!

    ReplyDelete
  4. My Little SpaceJanuary 25, 2010 at 3:22 PM

    My all time favourite dish! My mom used to cook only one to two dishes per meal daily and sometimes with soup, and that counts 3..when I was younger! With this, I can eat lots of white rice with just the leftover lard(G yao) with light soy sauce.

    ReplyDelete
  5. Sokehah cheahJanuary 25, 2010 at 5:21 PM

    Hi
    Angie
    Oh, I didn't like it when I was younger but now have acquired the taste.

    Tigerfish
    Do you get it at your place? If so, try slicing them thinly and deep fry like chips, very tasty!

    3 hungry tummies
    Then you should try to cook it, it's nice. I will post another recipe with arrowroot. So stay tuned!

    My Little Space
    Oh, G yao with light soya sauce and crack in an egg, mix with rice, yum, yum.

    ReplyDelete
  6. MaryMohJanuary 25, 2010 at 5:54 PM

    Aha...now I see what arrowroot is. I always wonder how it looks like. Must be a very delicious dish with the CHinese sausages. Have not eaten these sausages for many, many years.

    ReplyDelete
  7. penny aka jeroxieJanuary 25, 2010 at 7:09 PM

    oh I never seen or had arrowroot before. Maybe I have but not know about it. Didn't even know it is a CNY dish :$

    ReplyDelete
  8. Sokehah cheahJanuary 26, 2010 at 12:00 AM

    Hi
    Mary
    Do they have these in East Malaysia? I suppose you can find these sausages from those Asian groceries in your place.

    penny
    Maybe you've eaten it before and like you said don't know what it was.

    ReplyDelete
  9. Sokehah cheahJanuary 26, 2010 at 6:42 PM

    Hi
    RussellDMcveigh
    This is a very simple recipe .... chances of failure is very minimal!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe