Skip to main content
logo
Food Advertising by

Arrow head, leeks and roast pork stir-fry




Arrow heads or 'Nga Ku' in Cantonese are considered special as they're only available once a year and that is during the Chinese NewYear.  Arrow heads, an aquatic tuber plant are perceived to be  auspicious because of the tiny offshoots protruding from the bulbs ~ a  symbol of reproductivity.  It is hoped that the consumption of 'nga ku', more so among the newlyweds will help bring forth more sons who will carry on with the family name.  The Chinese leeks or 'shuen' in Cantonese carries a homonym that sounds like 'counting money' which is associated with wealth and prosperity and everything symbolic for the Year of the Dragon!

  








This is one dish that I will normally cook during this festive season as my family members love both the arrowheads and the Chinese leeks and they do go down well with white rice.

Recipe for Arrow head, leeks and roast pork stir-fry
Ingredients
  • 350 gm arrowheads - smashed with the back of the chopper
  • 150 gm roast pork
  • 2  Chinese leeks - sliced
  • 3.1/2 cups water
  • 1.1/2  tsp cornflour + 2 tsp water
  • Salt, sugar and light soya sauce to taste
 Preparation
  1. Heat up some oil in a wok, toss in the roast pork, stir-fry for a while.
  2. Add in the smashed arrowheads, stir-fry, add in the water and let it cook.
  3. Once the arrowheads are soft and cooked (you may need to add in more water as arrow heads tend to absorb a lot of water), toss in the cut-up leeks.
  4. Fine tune to taste and add in the cornflour mixture.
  5. Dish onto serving plate.  Serve hot with white rice.

Related post :-
Braised pork belly with arrowroot/arrowhead

I'm sbumitting this entry to

Aspiring Bakers #15 :  Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight


and

Malaysian Muhibbah Monday.  Do check it out 'Here'




Comments

  1. What a coincidence,i had this similar dish for lunch at my friend's house ytd. So delicious:)
    Gong xi fa cai to you:)

    ReplyDelete
    Replies
    1. This dish is quite common at this time of the year.

      Delete
  2. Thanks for sharing. Aries

    ReplyDelete
  3. Try to cooking this way, and remember not to add salt. a bit more water be added 350 gm arrowheads - smashed with the back of the chopper (mix a bit of salt)
    150 gm roast pork
    2 Chinese leeks - sliced
    water just enough to cover up all the above when mixed together.
    Nam Yee (3 pcs mash wih water
    Sweet sauce (Tiam Chong)
    sugar and black soya sauce to taste
    Preparation

    Heat up some oil in a wok, fry arrow for 5 mins and dish up. toss in the roast pork, stir-fry for a while (3 mins), add in arrow. stir-fry, add in nam yee, sweet sauce, water and let it cook.
    Once the arrowheads are soft and cooked, toss and mixed in the cut-up leeks head first (white parts)and the rest 1 min later.
    Add sugar to taste.
    Dish onto serving plate. Serve hot with white rice.
    My name is May Chen ([email protected]), I love reading food blogs.

    ReplyDelete
    Replies
    1. Thanks, May. I've cooked the arrow heads with nam yue before but not the sweet sauce. Your recipe sounds interesting.

      Delete
  4. I love stir fry dish. Quick and yummy. I can remember that my mother cooked arrow heads during CNY. But haven't had it again since I moved to AU. :(

    ReplyDelete
    Replies
    1. Perhaps you can find them in the Asian grocers in AU.

      Delete
  5. My grandma cooked this dish too during CNY and she also liked to hang the 'shuen' in the kitchen so can count more monies ;DDD

    ReplyDelete
    Replies
    1. Good idea to hang the 'shuen' so you'll be laughing all the way to the bank for the rest of the year!

      Delete
  6. Hi Cheah, I have an award for you, feel free to pick up from my blog :)

    ReplyDelete
  7. Never had arrow head...the stir-fry looks very delicious.

    ReplyDelete
    Replies
    1. Thanks. They taste much better than potato chips when they're sliced and deep-fried.

      Delete
  8. visiting here thanks to Yummy Little Cooks. look forward to seeing more of your blog!

    ReplyDelete
    Replies
    1. Thanks for dropping by. Looking forward to your visits too!

      Delete
  9. Hmm I have only ate arrow head crisps, never cooked with way, must try this next year, looks delicious!

    ReplyDelete
    Replies
    1. Some people don't like the arrow head cooked this way, it's a wee bit bitter.

      Delete
  10. Frankly, haven't cooking with arrow shoots for a long long time. See if I can make something out of it. It's hard to get hubby & the kids to like it. Hmmmm....
    Kristy

    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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
Ingredients
Filling
120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.Add in koh fun and mix to form a paste.  (Add in a bit more water if p…

Chai Tea Snowskin mini Mooncake 2020 ~ 柴茶冰皮月饼

This time, I experimented with Chai Tea to act as a flavour for the dough skin of this 'Bing Pi',  冰皮 mooncake.  These non-baked snowskin mooncakes are soft, slightly chewy and can be referred to as mochi mooncake too.  Nowadays snowskin mooncakes are gaining popularity and like their baked counterparts, they can house different flavours of lotus paste as well.



Chai Tea Snowskin mini Mooncake 2020  ~  柴茶冰皮月饼 Ingredients65 gm Kao Fun (fried glutinous rice flour)18 gm wheat starch18 gm superfine flour50 gm icing sugar25 gm Crisco shortening60 ml water1 Tbsp Chai Tea240 gm lotus paste for fillingMethod Mix wheat starch and superfine flour thoroughly, steam on medium heat for 3 minutes.  Let cool.  Sift into a mixing bowl.Sift in kao fun and mix well.  Steep Chai Tea bag in about 1/4 cup hot water.In a pot, boil water with shortening and icing sugar.  Once shortening and icing sugar have melted, pour this into the flour mixture.  Add in a tablespoon of Chai Tea.  Using a spatula, mix…