"The most interesting part of Timorese food is the chillie paste (ai-manas) which varies from city to city and even house to house. Breakfast consists of either coffee or a tea with a Portuguese inspired break or pastry or in the countryside boiled sweet potatoes, taro root or cassava which is eaten with the chili sauce. Traditional foods that are not either Portuguese, Chinese or Indonesian are typically boiled and very bland serving as a vehicle for the chillie sauce."




Ingredients:
  • Chillies 1/4 lbs fresh and pulverized (use thai chillies or long hot chillies for best result)
  • Shallots2 sliced
  • Garlic 4 cloves minced
  • Basil (Thai: Horapha is similar) one big sprig
  • Ginger fresh and grated or sliced one medium sized root (about the size of your index finger)
  • Lemon juice 3 Tbsp
  • Lemon skin with outer layer sliced off leaving white flesh sliced
  • Salt (to taste)
Method:
  1. Pulverise or homogenise the ingredients, mixing well.
  2. Check for salt and adjust if required.
            Store a max of ten days refrigerated.

Reference