400g - 450g Dried pasta of your choice (Linguine is our fave!)
6 to 8 Cloves of Fresh Garlic (Sliced)
4 Fresh Chili Padi (Sliced to rings)
2 tbsp Chufa Oil
Grounded Black Pepper, Salt and Chilli Flakes (To Taste)
1 Slice garlic and chili padi
2 Boil pasta in salted water until Al Dente. Strain pasta and set aside. Drizzle Chufa Oil to prevent them from sticking together.
3 Pan fry chili padi and garlic in chufa oil until they are brown and fragrant
4 Toss pasta with chili padi and garlic. Add grounded black pepper, salt and chili flakes to taste, and serve!
p.s. feel free to spruce it up with meat of your choice.
Looking for easy peasy recipes for Starters?
Try our Chufalicious rendition of the Salmon Tartare that is both healthy and yummy!
450g Fresh Salmon Fillet (Skinless, Sashimi Grade)
150g Fresh Red Pepper (1 Medium Sized)
150g Fresh Yellow Pepper (1 Medium Sized)
5g Fresh Chives (Chopped)
10g Fresh Coriander (Minced Leaves and Stem)
50g Fresh Shallots
1pc Fresh Lime (Big)
1tbsp Fish Sauce
1.5tbsp Chufa Oil
1tbsp Chufa Powder
Grounded Black Pepper and Chilli Flakes (To Taste)
200g Tortilla Chips/ Toasted bread/Sweet Potato Chips
1 Wash, and dry salmon fillet with kitchen towel. Chill salmon in the freezer for 20 minutes to allow easier dicing.
2 Dice peppers and avocados into small chunks (about 1cm). Add to mixing bowl.
3 Finely dice shallots, chives, and coriander (<0.5cm). Add to mixing bowl.
4 Dice salmon into small chunks similar to the peppers. Add to mixing bowl.
5 Squeeze fresh lime juice into the mixing bowl, and mix immediately.
6 Add Chufa oil, fish sauce, grounded black pepper (and chilli flakes - optional). Mix well and store in freezer for about 10 minutes.
7 Remove tartare from freezer and press firmly into a small ramequin. Invert it on a serving plate.
8 Garnish with a sprinkle of Chufa powder and grounded black pepper.
9 Serve with sweet potato chips or tortilla chips or toasted bread by the side.
Enjoy a hearty pre-biotic gut fix!
We love pesto so much that we grew our own basil plant in sunny Singapore. It's a patch of solace by the window, despite the urban jungle.
To make 1 Cup of Chufa Pesto Sauce:
2 cup fresh basil leaves 0.50 cup parmesan cheese
0.25 cup extra virgin olive oil
0.25 cup extra virgin chufa oil
0.33 cup pine nuts
2 tbsp crushed chufa
3 clove garlic
0.25 tsp salt
0.12 tsp freshly ground black pepper
1 Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
2 Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3 Stream in the olive and chufa oil: While the food processor is running, slowly add the oil in a steady small stream. Adding the oil slowly, while the processor is running, will help it emulsify and help keep the oil from separating. Occasionally stop to scrape down the sides of the food processor
4 Stir in salt and freshly ground black pepper, add more to taste.
5 Stir in crushed chufa for the crunchy nutty texture
Toss with pasta for a quick sauce, or spread onto fish or chicken. 1 cup of chufa pesto sauce can serve about 3-4 portions of pasta!
The cat is out of the bag, here is how we have been making Horchata de Chufa or Tigernut Milk. The process is very much similar to the one for making other lactose free nut milk (e.g. Almond Milk, Macadamia Milk) - Soak, Blend, Squeeze!
Serves about 0.9L
250g Raw Chufas (Tigernuts)
Drinking water for soaking the Chufas fully
1L Drinking water for blending
High horsepower blender
Nut milk or cheesecloth
Airtight bottle/ container
1 Fully submerge the Chufas in drinking water for 18-24 hours in the fridge or until they are fully pulped up.
2 Drain and rinse the Chufas
3 Add washed Chufas into blender & Pour in 1L of drinking water; Blend until smooth
(You can do it in 3 batches if your household blender is not big enough)
4 Strain the mixture through a cheese cloth and strainer; squeeze the pulp in the cheese cloth for to obtain the rest of the horchata
5 Store in an air-tight container in a fridge.
6 Consume within 2-3 days.
This one is for the busy working crowd that has little time for breakfast. Convenient and easy to make, the breakfast smoothie will give you the energy boost you need for the day.
Yes and we do love our berries :)
1 Cup of Horchata de Chufa
1/2 Cup of your favourite fresh berries, strawberry/blueberry/raspberry/blackberry (If you fancy something extra cold, freeze the berries the night before)
1 Tbsp of Chufa Powder
1/2 Tbsp of Crushed Chufa (optional)
1 Pour the Horchata de Chufa, fresh berries and the Chufa Powder into an electronic blender.
2 Blend until it's consistent and serve in a milkshake glass!
3 Sprinkle Crushed Chufa on top for that added crunch.
1 cup Plain Greek Yoghurt
3 tbs Chufa Powder (or to taste)
½ cup Fresh Strawberries, sliced
½ cup Fresh Blueberries
½ cup Fresh Blackberries
1 In a small bowl, mix together yogurt and 2 tablespoons of chufa powder
2 Place the ¼ the blackberries at the bottom on the parfait glass
3 Top with ¼ of yogurt, followed by ¼ of strawberries
4 Sprinkle ¼ of the blue berries
5 Repeat layers.
6 Sprinkle ½ tablespoon of chufa powder on top
7 Repeat steps 2 through 6 for the 2nd parfait glass.
8 Serve immediately & Enjoy the Chufa goodness!
1 tbs Chufa Powder
4 tbs Chufa Oil ( May be replaced with Coconut Oil, or other healthy Vegetable Oil )
2 Dory Fish Fillets
2 Sweet Potatoes
(For Spice Blend)
3 tbs Chufa Powder
0.25 cup Desiccated Coconut
0.25 tsp Garlic Powder
3 stalks Fresh Coriander ( May be replaced with Oregano or Basil )
A dash of Salt
A dash of cracked Black Pepper
1 Pre-heat your oven to 175 degree celcius. Peel and slice sweet potatoes into long & thin strips (to get crispy chips!)
2 Pour 4 tablespoons of Chufa oil onto a separate plate.
3 Place sweet potato strips onto a baking tray, lined with baking paper. Brush both sides with Chufa oil & lightly sprinkle Chufa powder.
4 Bake for 10-15 minutes or until golden brown. Season with salt or cajun powder as desired.
5 Slice fish into short chunky strips.
6 Mix the ingredients for the spice blend in a medium sized bowl.
7 Gently roll the fish slices in the bowl of Chufa oil used to brush the sweet potatoes, then dip them in the spice blend.
8 Place the fish sticks on a baking tray lined with baking paper. Bake for 10-15 min or until golden brown at 200 degrees celcius; flipping the fish occasionally to ensure even cooking.
9 Enjoy your Healthy Baked Chufa Fish & Chips!
1 cup of Chufa Flour
3 pieces of Bananas ( Double the amount if you are using goreng pisang bananas )
1.5 tbs of liquid Coconut Oil
1.5 tbs of Honey ( Use 1 tbs if you prefer less sweet, and 2tbs if you have a sweet tooth! )
0.25 cup of Coconut Flour
1 tsp of Gluten-Free Baking Soda
A dash of Salt
1 Pre-heat your oven to 180 degree celcius.
2 Mash the bananas in a bowl and set it aside.
3 Beat the eggs.
4 Pour all your ingredients in the mixing bowl with the dry ingredients first. Mix thoroughly.
5 Pour batter into a small loaf tin.
6 Bake for 20 to 30 min or until golden brown. Insert a toothpick into the cake and remove it.
The cake is ready to be served if the toothpick is clean after it is removed.
Enjoy with a spread of Cream cheese and a dash of Chufa powder just before serving!
We love to read and talk about what we love, but it's no fun keeping them all to ourselves. Hence, we created this space to connect with likeminded people like you.