Fresh Kachu Mura Sold Per kg
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|Description||Fresh Kachu Mura Price Per Kg|
|Kcal||112Kcal Per 100g|
|Kj||469Kj Per 100g|
|Fat (g)||0.2g Per 100g|
|Of which saturates (g)||<0.1g Per 100g|
|Carbohydrate (g)||26.5g Per 100g|
|Of which sugars (g)||0.4g Per 100g|
|Salt (g)||11mg Per 100g|
|Protein (g)||1.5g Per 100g|
|Fibre (g)||4.1g Per 100g|
|Ingredients||Fresh mura kochu/taro (100%).|
|Country of Origin|
|Storage||Unlike many other root vegetables, taro corms cannot be stored for long periods of time. Store them in a cool, dark place for no more than a couple of days.|
|Cooking Guidelines||Boiling taro root Step 1 Scrub the taro roots clean under running water. Peel each root using a vegetable peeler. Cut into quarters or 2-inch chunks. Step 2 Fill a medium-size cooking pan with water, adding a sprinkle of salt. Boil the water on the stove. Place all the taro root pieces into the water. Step 3 Boil the taro root for approximately 15 minutes. Stick a fork into the root to check the softness. If soft, drain the taro roots in a colander over the sink. Step 4 Drop a piece of butter on the mound of taro roots and serve while steaming hot. Deep-Fried taro root Step 1 Peel several large taro roots. Chop the taro roots into french fry-style shapes about 2 inches long and a half-inch thick. Step 2 Heat vegetable oil in a deep fryer or large, heavy pan until very hot. Put the chopped taro roots into the oil. You should hear a bubbling sizzle. Cook for four minutes, then remove using a slotted metal spoon. Step 3 Rest the taro fries on a kitchen towel layered on a plate. Allow the kitchen towel to soak up some of the excess oil. Allow to cool for 30 minutes or more. Heat up the oil again just before you want to reheat the fries. Step 4 Put the taro root fries into the hot fryer oil and allow to cook for a minute. Remove and serve hot with tomato sauce or other rich sauces.|
|Usage Statements||For best before see packaging.|
|Allergen Advice||Contains allergen= None.|