Ming Fa Frozen Young Taro - 400g Tender young taro, peeled and flash-frozen for convenience — creamy inside, holds its shape in soups, braises, and stir‑fries.Why you’ll love it Creamy, mildly... Read more
Tender young taro, peeled and flash-frozen for convenience — creamy inside, holds its shape in soups, braises, and stir‑fries.
Why you’ll love it
Creamy, mildly sweet and nutty — classic taro flavor with a velvety bite.
No prep needed: already peeled and portioned; cook straight from frozen.
Stays intact in simmering broth and gentle stir‑fries without turning mushy.
Versatile across cuisines: great in hot pot, stews, stir‑fries, or coconut desserts.
How to enjoy
Broth-based taro & tofu soupBroth-based — Simmer taro in clear chicken broth with slices of classic tofu and a few coins of fresh ginger until just tender (8–12 minutes). Finish with a pinch of white pepper.
Wok‑tossed taro with oyster sauce and chives — Parboil taro 3–4 minutes, then sear until golden. Toss with oyster sauce, fresh chives, and a little minced garlic in hot canola oil.
Soy‑braised pork belly with taro — Brown pork belly slices; add taro, a splash of dark soy sauce, light stock, and simmer until everything is glossy and soft.
Prep Tips
Cook from frozen for soups and stews; for pan‑searing/stir‑fries, thaw briefly and pat very dry for better browning.
Parboil 3–4 minutes before stir‑frying to keep cubes intact.
Simmer gently until just tender (8–12 minutes depending on size); avoid vigorous boiling or over‑stirring.