Dried Taro Leaves.
Capture the goodness of Dried Taro Leaves thru this pack and prepare a healthy dish. It can provide all the nutrients necessary for a healthy body. Simply tasty, all natural.
Ingredients:
Dried Taro Leaves 100%.
Nutrition:
| Typical Value | Per 100g |
|---|---|
| Energy | 0kJ / 0kcal |
| Fat | 0g |
| Of which Saturates | 0g |
| Carbohydrate | 0g |
| Of which Sugars | 0g |
| Fibre | 0g |
| Protein | 0g |
| Salt | 0g |
Allergen:
See ingredients in bold.
Features:
known as gabi, colocasia, patra, arvi, eddoe and mukhi to name just a few. ... Cooked in soups, stews, curries and even fried.
Suitable for Vegetarian.
Usage:
Use for sautéing, soup, stews.
Preparation:
Simply add it to your cooking dish.
Recipe:
Laing
Ingredients:
50g Moondish Dried Taro Leaves.
510g pure coconut cream, 1 cup water
100g dried or smoked fish flakes.
1 tbsp fermented shrimp-fry.
3 cloves garlic (peeled.
sliced and crushed).
1 onion (peeled and sliced).
1 pc medium-sized ginger (peeled, sliced and crushed).
1-2 pcs red chilli pepper (sliced into halves), sliced pork or chicken (optional).
Cooking Instructions:
1. Dilute one half amount of pure coconut cream by adding 1 cup of water.
2. Set aside the remaining half amount of pure coconut cream.
3. In a casserole, put 50g dried taro leaves, coconut milk and the rest of the ingredients.
4. Simmer for 15-25 minutes with occasional stirring until the taro leaves are coated with coconut milk.
5. Add the remaining coconut cream and simmer for 5 minutes until it becomes thick and creamy.
6. Serve laing over plain steamed rice with fried fish or any preferred viand. It can also be eaten with bread, toast, as canape or as pizza topping.
Storage:
Ambient.
For Best Before End: See packaging.
Packaging:
Packet
Weight:
114g
Country of Origin:
Philippine
Distributor:
Suntan Industries Uk Ltd.
The Alpha Center, 7-11 Minerva Road,
Park Royal, London.
NW10 6HJ
Return to:
Suntan Industries Uk Ltd.
The Alpha Center, 7-11 Minerva Road,
Park Royal, London.
NW10 6HJ
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