One of them, ngaku or arrowhead.. seasonal and only available during Chinese New Years. I have never heard of ot until maybe 4-5 years back.
I also have to admit, I have never seen it in its plant form, only the tuber, widely sold by hypermarts during this time.
Its widely available come every Chinese New Years celebration lately because of the wonderful and addictive chips of which the ngaku can be made into.
After peeling, the ngaku looks exactly like any peeled waterchestnut, abeit much larger. They do however feel slightly slimy.
Tools of the trade to slice the ngaku. Have heard of many incidences fingers being cut and sliced. This is the most dangerous and time consuming part. I have to use a fork to push it through the slicer when I felt its too dangerous to use my bare hand.
How expert in you handling the slicer will result in thicker or thinner slices.
Some people soak the peeled ngaku overnight in salt water to make the ngaku saltier, but another way would be to add scoops of salted butter (eg Planta) into the fying oil.
The frying.
Ahh, the end result.
Believe me, they are so yummy and addictive that bottles can be eaten at each go :)
The only other way I have eaten ngaku is roast pork with chunks of ngaku stir fied in dark soy.
I do wonder how many other food eaten during the older days that I have not heard or tasted...
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