Cigu Chips (Super behind time posting...)

Super behind time posting... busy with baking and spring cleaning before CNY, followed by V-day, CNY, my birthday and pak tor anniversary celebrations, all in the month of Feb! After that, I was busy preparing for our holiday trip in March... now back to catching up with my posting. 

This year CNY, I decided to try making the cigu aka arrowhead chips. It's not difficult to make these chips, just that it takes time and effort to do so. There's posting on other blogs that shared on making these chips, so I'm not going to do that. I just want to share that I tried to slice the chips using an electric food processor and the manual slicer. Both will do the job but you can't control how the food processor sliced it, so I did get some little bits and pieces. Hence, using the manual one may be easier since one can control the speed of slicing.

I spent more time frying these chips as I didn't pour the oil until the wok (mine was those traditional metal wok that you see in a zi char stall) was half filled, slightly lesser than that, as I didn't want to waste too much oil since I didn't intend to reuse the oil. Hence, I could only put about 10 over slices for each round of frying, and oh mine, 1 kg of cigu can produce 1 big milo tin (mine was 1.8kg) of chips, so it took a while to finish frying the chips.

Would I make them again in future? I probably would consider doing so for various reasons as follows:

• It's really cheap to make the chips yourself! It costs $4 - $4.20 per kg and 1kg can fill up a milo tin.
• You can choose to use fresh oil for every batch of frying, so you don't have to worry that the chips are fried with reused oil.
• You can control the amount of salt that you put so that the family can eat healthier, especially during CNY feasting. I mean we all feast during CNY, so why not eat healthier when possible... so that you can continue to feast, haha...

Upcoming next, my journey on learning how to make kueh bangkit! Bye for now...