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Fresh Small Taro - 1kg
Fresh Small Taro - 1kg
Creamy, nutty little taro corms that turn fluffy-tender when cooked — perfect for cozy soups, braises, hotpot, and steaming.
Why you’ll love it
- Fluffy, chestnut-like texture with gentle sweetness once fully cooked.
- Bite-sized corms hold their shape in soups and braises but stay creamy inside.
- Versatile: great steamed with soy and chives, simmered with pork, or added to hotpot.
- Reliable thickener for broths and stews — adds body without dairy or flour.
How to enjoy
Pork Rib & Taro Soup Broth‑based
Parboil taro, then simmer with pork spare ribs, a can of clear chicken broth, and sliced ginger until the taro turns silky and the broth slightly thickens. Finish with chopped shallots.
Red‑Braised Pork Belly with Taro
Sear cubes of pork belly, add blanched taro, dark soy sauce, sugar, and water; simmer until glossy and fork‑tender. Stir in a little garlic at the end.
Tomato Hotpot with Taro, Shimeji & Tofu Puffs
Simmer tomato hotpot base with water. Add parboiled taro, shimeji mushrooms and tofu puffs. Cook just until taro is creamy and the mushrooms are tender.
Steamed Taro with Soy‑Chive Drizzle
Steam taro chunks until soft; spoon over warm dressing of light soy, sizzling oil, and chopped garlic chives. Finish with a few drops of black sesame oil.
Prep Tips
- Wear gloves if sensitive: raw taro can be itchy. Peel under running water, then rinse.
- Parboil cut taro 5–7 minutes to remove surface starch; drain before braising, frying, or hotpot.
- Cook thoroughly until tender all the way through: steam 12–18 minutes; simmer/braise 20–30 minutes after parboiling.
- For crisp edges, steam first, then pan‑fry in a thin film of oil until golden.
Pairs well
- Oyster sauce or light soy for savory depth
- A drizzle of pure sesame oil
- Aromatics: garlic bulbs, ginger, shallots
- Earthy add‑ins: oyster mushrooms
- Protein partners: pork belly cubes or king prawns
- Tofu for contrast: classic tofu (firm)
More in this category
Love roots and tubers? Browse the Potatoes & Root Vegetables collection.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
$17.52
Fresh Small Taro - 1kg—
$17.52
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Fresh Small Taro - 1kg
Fresh Small Taro - 1kg
Creamy, nutty little taro corms that turn fluffy-tender when cooked — perfect for cozy soups, braises, hotpot, and steaming.
Why you’ll love it
- Fluffy, chestnut-like texture with gentle sweetness once fully cooked.
- Bite-sized corms hold their shape in soups and braises but stay creamy inside.
- Versatile: great steamed with soy and chives, simmered with pork, or added to hotpot.
- Reliable thickener for broths and stews — adds body without dairy or flour.
How to enjoy
Pork Rib & Taro Soup Broth‑based
Parboil taro, then simmer with pork spare ribs, a can of clear chicken broth, and sliced ginger until the taro turns silky and the broth slightly thickens. Finish with chopped shallots.
Red‑Braised Pork Belly with Taro
Sear cubes of pork belly, add blanched taro, dark soy sauce, sugar, and water; simmer until glossy and fork‑tender. Stir in a little garlic at the end.
Tomato Hotpot with Taro, Shimeji & Tofu Puffs
Simmer tomato hotpot base with water. Add parboiled taro, shimeji mushrooms and tofu puffs. Cook just until taro is creamy and the mushrooms are tender.
Steamed Taro with Soy‑Chive Drizzle
Steam taro chunks until soft; spoon over warm dressing of light soy, sizzling oil, and chopped garlic chives. Finish with a few drops of black sesame oil.
Prep Tips
- Wear gloves if sensitive: raw taro can be itchy. Peel under running water, then rinse.
- Parboil cut taro 5–7 minutes to remove surface starch; drain before braising, frying, or hotpot.
- Cook thoroughly until tender all the way through: steam 12–18 minutes; simmer/braise 20–30 minutes after parboiling.
- For crisp edges, steam first, then pan‑fry in a thin film of oil until golden.
Pairs well
- Oyster sauce or light soy for savory depth
- A drizzle of pure sesame oil
- Aromatics: garlic bulbs, ginger, shallots
- Earthy add‑ins: oyster mushrooms
- Protein partners: pork belly cubes or king prawns
- Tofu for contrast: classic tofu (firm)
More in this category
Love roots and tubers? Browse the Potatoes & Root Vegetables collection.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Fresh Small Taro - 1kg
Creamy, nutty little taro corms that turn fluffy-tender when cooked — perfect for cozy soups, braises, hotpot, and steaming.
Why you’ll love it
- Fluffy, chestnut-like texture with gentle sweetness once fully cooked.
- Bite-sized corms hold their shape in soups and braises but stay creamy inside.
- Versatile: great steamed with soy and chives, simmered with pork, or added to hotpot.
- Reliable thickener for broths and stews — adds body without dairy or flour.
How to enjoy
Pork Rib & Taro Soup Broth‑based
Parboil taro, then simmer with pork spare ribs, a can of clear chicken broth, and sliced ginger until the taro turns silky and the broth slightly thickens. Finish with chopped shallots.
Red‑Braised Pork Belly with Taro
Sear cubes of pork belly, add blanched taro, dark soy sauce, sugar, and water; simmer until glossy and fork‑tender. Stir in a little garlic at the end.
Tomato Hotpot with Taro, Shimeji & Tofu Puffs
Simmer tomato hotpot base with water. Add parboiled taro, shimeji mushrooms and tofu puffs. Cook just until taro is creamy and the mushrooms are tender.
Steamed Taro with Soy‑Chive Drizzle
Steam taro chunks until soft; spoon over warm dressing of light soy, sizzling oil, and chopped garlic chives. Finish with a few drops of black sesame oil.
Prep Tips
- Wear gloves if sensitive: raw taro can be itchy. Peel under running water, then rinse.
- Parboil cut taro 5–7 minutes to remove surface starch; drain before braising, frying, or hotpot.
- Cook thoroughly until tender all the way through: steam 12–18 minutes; simmer/braise 20–30 minutes after parboiling.
- For crisp edges, steam first, then pan‑fry in a thin film of oil until golden.
Pairs well
- Oyster sauce or light soy for savory depth
- A drizzle of pure sesame oil
- Aromatics: garlic bulbs, ginger, shallots
- Earthy add‑ins: oyster mushrooms
- Protein partners: pork belly cubes or king prawns
- Tofu for contrast: classic tofu (firm)
More in this category
Love roots and tubers? Browse the Potatoes & Root Vegetables collection.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
