Showing category "Timor Leste" (Show all posts)

Ai-manas (Chillie Paste)

Posted by Kroocrew on Saturday, June 4, 2011, In : Timor Leste 

"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."

  • Chillie...

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Kang Kong Stir-fry

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 

Ipomoea aquatica.

  • *kangkong (you can substitute many leafy greens)
  • 1 tablespoon sesame oil
  • 1/2 onion
  • 4 cloves garlic
  • 1 piece ginger
  • 1 chillie
  • 2 tablespoons water
  • 1 tablespoon sweet soy sauce (kecap manis)
  • sesame seed
  • basil leaves, fresh
  1. Wash, trim and drain kangkong.
  2. In a wok or skillet, heat a tablespoon sesame oil over medium-high heat.
  3. Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
  4. Stir-fry for a minute or so until the onion begins to turn translucent.
  5. Add the...

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Faux Budu (Vegetarian Fishy sauce)

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 

All Rights Reserved © used with the kind permission of Sseme (Flickr ID)

Budu is a specific Malay fermented fish sauce and its use has moved into many of the surrounding countries. This recipe approximates the flavour of Budu with the use of seaweed and various acidic ingredients.

  • 500 grams fresh seaweed
  • 10 *bilimbe (*Averrhoa bilimbi NOT carambola), quartered
  • 5 Chinese onions, halved
  • 100 milliliters tamarind extract
  • 10 hot chilies, halved (modify number of chilies according to desire...

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Batar Da'an (Corn Stew)

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 

A gastronomic version.

Maize is a common food source in East Timor and this recipe utilises the best of it mixed with other vegetables. This is a basic recipe illustrating the nature of common foods of the East Timorese people. The lack of abundantly available background spices really drives home the subsistence nature of the cuisine.

  • 500 grams dried corn kernels
  • Quarter of a pumpkin, cut into small pieces
  • 100 grams red kidney beans
  • Salt, to taste
  1. Wash corn and beans. Mix togeth...

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Pepes Ikan

Posted by Kroocrew on Thursday, April 28, 2011, In : Timor Leste 
Pepes, a fish dish predominantly, is served widely in East Timor as a local dish. It is common all over Indonesia and has many variations and various primary ingredients including Tofu, Chicken or Mushroom.

  • 1 kg whole fish (carp or snapper)
  • 1 chopped tomato
  • 1 stalk green onion
  • 1 stalk lemongrass
  • 5 salam leaves
  • 50 g kemangi leaves (sweet basil)
  • salt
  • 1 tsp. sugar
  • 2 tbl. salad oil
  • banana leaves or aluminum foil to wrap
Spice paste, grind the following ingredients:
  • 2 cloves garlic
  • 4 shallot
  • 2 cm g...

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Pudim de Coco (Coconut Pudding)

Posted by Kroocrew on Thursday, April 28, 2011, In : Timor Leste 

  • 1 can of coconut milk
  • 1 can of milk (use the can from the coconut milk to measure the milk)
  • 3 cups sugar
  • 3 tablespoons of corn starch
  • 3 tablespoons of coconut flakes
  1. Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is consistent. When the sugar turns a caramel colour, remove it from the heat and pour it into a 6-cup mould. Set aside.
  2. Put all the remaining  ingredients in a pan and mix well.
  3. Let the mixture cook over ...

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Posted by Kroocrew on Thursday, April 28, 2011, In : Timor Leste 

Served individually wrapped

Tapai is sweet and tangy in taste and is a little alcoholic. In Thailand there is an almost identical product called Khao Mak.

  • 2 cups of rice
  • 4 cups of water
  • 1 cake of *ragi tapai (yeast).
  1. Wash the rice well and cook it in water without salt. Simmer for fifteen minutes.
  2. Let the rice cool down and mix the cake of ragi tapai or yeast. Transfer the mixture into a large jar covering it with a piece of cloth and let it ferment for 2-4 days.
  3. After 2 day...

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Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.


  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.

  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

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