Sorry, very late in posting such festive dish as we can only find arrowhead (ngar gu or chi gu) around Chinese New Year only. Since I'm into speed blogging ala James style, I won't be explaining what are the ingredients, just click on the link to learn more. Sorry hor...
I made this by first deep fried the sliced arrowhead (thickness according to liking but not too thin though else you'll end up having chips instead) till slightly golden brown. Removed and drained on paper kitchen towel. Next stir fried the sliced lotus root in some oil then removed and set aside.
Removed all the oil in the wok and add in the sliced roast pork (siew yuk. The fats on the roast pork will sort of like melt and drain on the wok, hence after frying them, discard the oil). Lightly fried till brown and removed from the wok. Next heated some oil. When its hot, added in a couple of cubes of lam yue (red fermented beancurd, the amount one need to add depends on the portion size and do not use too many as it can get too salty, so taste as you go along. If you feel the taste of lam yue is not enough, just keep on adding and taste) and crush or flatten them. Waited till it's fragrant then added in the roast pork. Next dumped in both the arrowhead and lotus root slices. Stirred till mixed well. Poured in some water and cover. Simmer for about 15 - 30 minutes depending how soft you would prefer the roots and roast pork to be. Voila!
This is my first time using lotus root in this dish since I can't find any Chinese leeks at my market. Taste wise, its fine but I think the leeks will lent more fragrance to the dish. Looks like you may need to wait till next year before you can try making this dish.
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