Malay-style Truffle Pasta

Ingredients

In this adaptation, the original Croatian dish of Fuži s tartufima is transformed into a Malay-inspired creation. The traditional Croatian pasta is retained, but the sauce is infused with Malay spices such as lemongrass, turmeric, and galangal. The dish is also garnished with fresh Malay herbs and grated truffle, adding a unique twist to the original recipe. We alse have the original recipe for Fuži s tartufima, so you can check it out.

• 250g (8.8 oz) fuži pasta 250g (8.8 oz) fuži pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon truffle oil 1 tablespoon truffle oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as cilantro or Thai basil), for garnish Fresh herbs (such as cilantro or Thai basil), for garnish
• Grated truffle, for garnish Grated truffle, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fuži pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
3. 3.
   Add the bruised lemongrass, sliced galangal, and turmeric powder to the pan. Stir fry for a minute to release the flavors.
4. 4.
   Pour in the coconut milk, soy sauce, and oyster sauce. Stir well to combine.
5. 5.
   Reduce the heat to low and let the sauce simmer for 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the lemongrass stalk and galangal slices from the sauce.
7. 7.
   Add the cooked fuži pasta to the pan and toss gently to coat the pasta with the sauce.
8. 8.
   Drizzle the truffle oil over the pasta and season with salt and pepper to taste. Stir well to combine.
9. 9.
   Remove the pan from heat and garnish the pasta with fresh herbs and grated truffle.
10. 10.
    Serve the Malay-style Truffle Pasta hot and enjoy the delightful fusion of flavors.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use 1 teaspoon of dried galangal powder instead of the fresh galangal.
• Truffle oil — Use a high-quality truffle oil to ensure a strong and authentic truffle flavor in the dish.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the dish just before serving.
• If you prefer a spicier version, add a small amount of chopped red chili or chili flakes to the sauce.
• Experiment with different types of fresh herbs for garnish, such as Thai basil, mint, or kaffir lime leaves.
• If you cannot find fuži pasta, you can substitute it with any other short pasta shape like penne or fusilli.
• To make the dish more indulgent, you can add some sautéed mushrooms or grilled prawns as toppings.

Serving advice

Serve the Malay-style Truffle Pasta as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a glass of chilled white wine or a refreshing iced tea.

Presentation advice

To enhance the presentation, sprinkle some grated truffle on top of the pasta just before serving. Garnish with a sprig of fresh herbs for a pop of color.