Dinner in Dili

DINNER IN DILI RECIPES FROM TIMOR-LESTE

DINNER IN DILI RECIPES FROM TIMOR-LESTE A FUNDRAISER FOR HEALTHNET TIMOR-LESTE [\ HELPING TO BUILD A HEALTHY TIMOR-LESTE

ACKNOWLEDGEMENTS We would like to thank: David Palazón (www.davidpalazon.com) for the graphic design; Mark Notaras for the food availability guide; Palwesha Yusaf and Alva Lim for their photographs, Cj Shaw for his poem and Anne Finch from Timor Aid for her publishing assistance .

We also thank the following people and places for contributing recipes: Alva Lim; Ana Da Costa; Ana Monica Carvalho; Beachside Hotel – Kathy Petty; Beatriz Immaculata Correia; Bernie McEvoy; Café Wesa’e - Rosa Soares de Jesus, Cecilia Gonçalves and Brad Bevitt; Caitlin Leahy; Carlos Belo; Casilda Ramos; Clare Parsons; Eugenio Amaral; Cj Shaw; Gobie; Hiam

Health; Ipi Faria; Jenilda Silvia De Oliveira; Jenny Lauritsen; Kate Walsh; Kerry Nicholls; Lalita Nott; Leao Pinto; Leopoldina De Arouja; Palwesha Yusaf; Paul Coffey; Rowena McNaughton; Sarah Meyanathan; Tim Lawther; Zezita Maria Pereira Pinto.

This project is raising funds for HealthNet Timor Leste (HNTL). HNTL is a National non-government organization that initiates community education programs on Malaria, Nutrition, Maternal and Child Health, Family Planning and Sanitation. We work to build a healthier Timor Leste. You can contact HealthNet through our Director Francisco Viera on (+670) 77233489.

HAMLAHA IHA TIMOR-LESTE [\

by Cj Shaw Don’t forget the etu, when you Pass the markets, on the menu Ikan under herbs that tangle With the taste of fresh galangal, Ginger, turmeric that’s blended Have spoonful- it is splendid!

By the basket, by the bag-full Tomatoes rosy grab a swag-full Are there sardines on the table?

Grab a dozen if you’re able We’ll coat the lot in local salt Just a pinch and then you’ll halt Before we add the coco oil N’ bring the whole thing to the boil Dessert’ll make the party vocal Ai-fuan that’s fresh and local Lolly sweet-like passionfruit Or buy papaya it’ll suit Your taste buds craving Timor’s best Get the whole lot in your chest From market to the table top Malae fear not the local shop It’s goodie full n’ bound to please When added to these recipes

INDEX SOUPS & STARTERS

FISH & MEAT

09 Broad Bean & Parmesan Dip 09 Carrot, Orange & Cumin Dip 09 Dili Laksa 10 Guacamole 10 Sweet Potato Puffs 10 Thai Veggie Noodle Balls 11 Yellow Dahl

23 Baked Whole Fish 23 Chicken Curry 23 Chicken Curry - Mild 24 Chorizo Pilaf 24 Cod with Mashed Sweet Potatoes 25 Co Zido 25 Fish Burgers 26 Ikan tien ho tomate (Fish with tomatoes) 26 Jiggy Jiggy’s Coconut Lemongrass Crayfish 26 Kaldeirada Meat Stew 26 Matapa Recipe 27 Moreish Fried Sardines 27 Naan Karou (Buffalo meat) 28 Salmon Patties 28 Substantial Omelette 28 Stufa 29 Thai Fish Cakes 29 Timorese Fish 29 Vietnamese Chicken & Prawn Coleslaw

VEGETARIAN RECIPES 12 Ground Corn Porridge (Batar Tuku Sedok) 12 Batar Uut Kahur (Mixed Ground Corn) 12 Banana Flower (Hudi fuan) 12 Black Bean & Sweet Potato Chili 13 Burghul, Chickpea & Pumpkin Salad 13 Butter Chickpeas 14 Cassava Leaves with Coconut Milk & Fresh Turmeric 14 Cucumber Salad 14 Dahl 15 Egg Curry 15 Eggplant in Tamarind Sauce 15 Green Papaya Salad 16 Honey Roasted Pumpkin & Nut Pizza 17 Kukus Aifarina (Steamed Cassava) 17 Minted Chickpea Salad 18 Potato Curry 18 Potato & Tomato Curry 18 Quick Cannelloni 19 Red Braised Soy Beans with Star Anise & Vinegar 19 Thai Red Curry Paste 20 Vegetarian Red Curry 20 Raba Raba (Mixed Vegetables) 20 Spaghetti with Zucchini 21 Stirfried Banana Bud Flower 21 Tein Batar Uut (Cooked Ground Corn) 21 Vegetable & Cashew Nut Curry 22 Vegetable & Chickpea Tagine

BISCUITS, CAKES & DESSERTS 30 Banana & Coconut Cake/Bread 31 Banana, Walnut & Date Bread 31 Bright Orange/Yellow Fruit Platter 32 Carrot Cake 32 Coconut Balls 32 Crunchy Fruit Bars 33 Lemon Cake 33 Coconut & Lime Rice-cooker Cake 34 Lumberjack Cake 34 Minted Pineapple & Papaya Salad 34 Orange Loaf 34 Passion Fruit Mousse 34 Peanut Butter Cookies with Oats & Dark Chocolate 36 Food availability guide

SOUPS & STARTERS BROAD BEAN & PARMESAN DIP INGREDIENTS 250g of frozen broad beans, skins removed 60 mls (Âź cup) of extra virgin olive oil 1 garlic clove finely chopped 1 tblsp of fresh lemon juice Salt and pepper 50g of parmesan, finely grated

heat. Add the onion, garlic and cumin and cook stirring, for 5 minutes or until onion is softened. Place carrot, onion mixture and orange juice in the jug of a blender and blend until smooth. Season with salt and pepper. Set aside for 15 minutes to cool.

DILI LAKSA LAKSA PASTE INGREDIENTS Fresh galangal, ginger, garlic, shallots and turmeric from market 1 bunch of coriander with roots (well washed) 4 mild bell chillies or hotter chillies if you prefer Salt and pepper Oil

PREPARATION Cook the broad beans in a saucepan of salted boiling water for 5 minutes or until tender. Drain well. Place the broad beans, oil, garlic and lemon juice in a blender and blend until smooth. Taste, and season with salt and pepper. Transfer to a bowl and add parmesan. Stir to combine. Set aside for 15 minutes to cool.

PREPARATION In a blender mix a bunch of coriander with roots with some slices of galangal, ginger and a piece of turmeric, 10shallots, 6 cloves of garlic, 1 -2 tablespoons of oil and salt and pepper. Put into ice cube maker and freeze till needed. This is a great paste for stir fries and for curries.

CARROT, ORANGE & CUMIN DIP

Note: this makes more than you need for one Laksa so you can put in ice cube maker and then keep frozen till needed.

INGREDIENTS 5 small carrots, peeled and finely chopped 2 tblsps of olive oil 1 brown onion finely chopped 1 garlic clove finely chopped 1 tsp of ground cumin Âź cup of fresh orange juice Salt and pepper

POACHED CHICKEN INGREDIENTS I chicken 1 onion 2 star anise 1 carrot Peppercorns Celery leaves Water

PREPARATION Place carrot in a steamer over a saucepan of simmering water. Steam covered for 15-20 minutes or until tender. Remove from heat.

Heat the oil in a frying pan over a medium

PREPARATION In a large pot put in 2 litres of water, a chopped onion, chopped carrot, 2 star anise, celery leaves, 6 peppercorns and the chicken. Bring to the boil and then reduce heat and simmer for 1 hour. Remove chicken 9

from liquid, allow to cool and then take all the chicken meat from the bones. Return the carcass to the liquid, bring to a rolling simmer again for another hour. Strain stock into container, cool in the fridge and then skim the fat from the top of the stock.

Store stock in freezer if not using immediately.

INGREDIENTS FOR THE REST OF THE RECIPE 2 tblsps of laksa paste (above) 1 tsp each of cumin powder, coriander powder and turmeric powder.

Some fresh beans (as many as you like) Frozen peas (as many as you like) Fresh mint and coriander chopped Cooked chicken Uncooked peeled prawns (optional) Coconut milk (also optional) 3 cups of chicken stock Hokkein noodles Fried shallots for topping Limes PREPARATION Boil a large pot of water. Add hokkein noodles for a few minutes until softened and then drain. Put some oil in a large pan and add the paste, fry until fragrant and softened. Add cumin, coriander and turmeric and stir for a minute or two.

Add chopped beans and cook for a couple of minutes. Add prawns (if using) and cook till they change colour. Add stock, coconut milk, bring to the boil and add peas. Add noodles. When it is hot turn it off. Spoon into bowls, add chopped coriander and mint, fried shallots and a squeeze of lime.

Note: You can replace the powdered turmeric, cumin and coriander and coconut milk with a couple of tablespoons of oyster sauce. This gives it a different flavour.

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GUACAMOLE INGREDIENTS 2 or 3 avocadoes 2 small chopped tomatoes ½ cup of fresh coriander 4 shallots finely chopped Salt PREPARATION Blend two or three avocados in a processor with a 1/2 tsp or more of salt to taste. Then remove and put in a bowl. Add a couple of small chopped tomatoes, some fresh coriander from Kmanek supermarket and some shallots. Leave on top for presentation and voila- it is done!

SWEET POTATO PUFFS INGREDIENTS 1kg of sweet potatoes 1 tblsp of plain flour 2 eggs Salt and pepper to taste 1/2 oz of butter 1 tblsp of chopped parsley Breadcrumbs Oil for frying PREPARATION Cook and mash the potatoes, add flour, one beaten egg, butter, parsley and salt and pepper. Return to pan on low heat stirring till thick, cool. Roll tablespoons into balls then toss in breadcrumbs then beaten egg then breadcrumbs again. Deep fry till golden.

THAI VEGGIE NOODLE BALLS INGREDIENTS 200g Singapore or udon noodles 3/4 cup cannellini beans 1/2 cup carrot, grated 1/2 cup zucchini, grated 1 onion, finely diced 1 cup fresh bread crumbs 1 tsp ground coriander 1 tsp ground cumin 2 tblsps sweet chilli sauce (+ extra for dipping) 2 tblsps fresh coriander or parsley, chopped Canola spray oil or a small amount of oil.

PREPARATION Pre-heat oven to 220oC. Place the noodles in a bowl and cover with boiling water — stand for 2 minutes. Drain well and cut the noodles into very short lengths (1-2cm) with kitchen scissors or knife. If using cannellini beans (instead of turkey), puree in a blender until smooth—add some hot water if necessary to create a smooth consistency.

Place pureed cannelloni beans in a large mixing bowl and all other ingredients, except canola spray. Add the noodles and mix together well to combine. Using clean hands, shape heaped tablespoons of the mixture into balls. Spray a non-stick fry pan lightly with oil, place on medium heat.

Gently cook noodle balls until browned then place on oven tray. Bake for about 15-20 minutes in the oven to cook through. Serve with tossed salad and extra sweet chilli sauce for dipping.

YELLOW DAHL INGREDIENTS 2 cups small yellow lentils. (These lentils can be found at Kmanek supermarket or Dili Mart.

They are smaller than normal lentils and cook much faster — pre-soaking not required) 4-6 cups water 6 tomatoes 2 fresh chillies (any colour) 3 cloves garlic 1 table spoon mustard seeds 1 table spoon tomato paste 2 table spoons oil 1 tsp cumin 1 tsp ground ginger 1 tsp paprika 1 tsp ground coriander 1 tsp turmeric 3 cardamom pods 2 dried bay leaves 1 tsp salt (more depending on taste) PREPARATION Wash lentils thoroughly. Add 2 cups of water and 1 teaspoon of salt to washed lentils and set on high heat. Once boiled, reduce heat and allow to simmer. In a separate pan, heat the oil and add all spices except the garlic and chilli. Combine over heat until aromatic (be careful not to burn the spices). Remove from heat and stir through garlic and chilli.

Add spice mix to lentils and stir through well.

Add tomatoes and tomato paste. Continue to simmer and stir until lentils absorb liquid, adding more water as required. Taste and add more salt if needed (you can also add ‘Vegeta’ for extra taste).

Note on spices: Kmanek supermarket has a large range of spices and should stock most of those listed here. You can add or remove various spices according to taste and availability!

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VEGETARIAN RECIPES

and stir while cooking. Bring to the boil and put in ripe bananas and continue to stir. Put in oil and salt, heat through. Serve immediately.

GROUND CORN PORRIDGE (BATAR TUKU SEDOK)

BANANA FLOWER (HUDI FUAN)

INGREDIENTS 1 cup dry red corn ½ small cup dry peanuts ½ small cup red beans 1 plate of pumpkin, cut in small pieces 1 litre coconut milk ½ tsp of Iodised salt

INGREDIENTS 1 banana flower 2 lemons/limes 2 garlic cloves Olive oil Pinch of salt Chili (Ai manas)

PREPARATION Wash hands, implements and food before starting to cook. Fry the corn and peanut until red and then put aside together. Crush corn, peanut and beans and mix together.

Put pot on the fire and put in oil, coconut milk, corn, peanut and bean mix and keep stirring. Then put in pumpkin and add moringa leaves. Mix together for 15 minute and remove ready to serve.

PREPARATION Wash banana flower and remove the outer leaves. Slice the inner leaves. Place in a pan and cover with water. Add salt, lemon juice and the rest of the lemon shells as well.

Bring to the boil and cook for about 40 minutes. Remove from water and repeat this operation once more. Drain well to remove the excess water. Leave to cool. Cover the bottom of a pan with olive oil and add the chopped garlic. When the garlic starts popping add the banana flower and cook for5 minutes. Serve with a pinch of chilies as a side dish.

MIXED GROUND CORN (BATAR UUT KAHUR) INGREDIENTS ½ cup of mixed corn flour and mung beans 2 carrots 2 ripe bananas 1 plate of moringa tree leaves 2 tblsps of crushed peanuts 1 spoon of oil 1 tsp of salt PREPARATION Put corn and mung bean flour in saucepan, add crushed peanuts, cover with water

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BLACK BEAN & SWEET POTATO CHILI INGREDIENTS 1 1/2 onions, chopped 3 cloves garlic, minced 1 chili, diced (deseed if you like) 1 tblsp olive oil 1 1/4 tsps cumin 1 tsp chili powder (optional) 440g tin of crushed tomatoes 240 mls of vegetable stock

1 tsp salt 1/2 tsp black pepper 1/2 tsp dried oregano 1 large carrot, peeled and diced 2/3 cup diced sweet potato 1 cup frozen corn 1000g canned black beans, drained but not rinsed 1/2 cup salsa 2 bay leaves 440g can of diced tomatoes 1 1/4 tsp cornstarch Toppings for serving: Feta and coriander PREPARATION Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute for 5 minutes, until tender and golden.

Add the garlic and chili and saute another minute, until fragrant. Add the cumin and chili powder and saute another 2 minutes.

Lower heat to medium-low and stir in the crushed tomatoes and stock (reserve 1/4 cup of stock), scraping to remove any browned bits in the pan. Add the remaining ingredients except the corn starch and toppings. In a small bowl whisk together the reserved 1/4 cup of stock and the corn starch until smooth. Pour the corn starch slurry into the chili pot. Stir until well mixed.

Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat uncovered for one hour. Simmer covered with a lid for 30 minutes. Serve topped with your choice of toppings.

BURGHUL, CHICKPEA & PUMPKIN SALAD INGREDIENTS Approx. 1kg pumpkin, peeled and cut into 2 cm chunks 1 large red capsicum, cut into chunks 3 cloves garlic, crushed

1 tsp paprika 2 tsps olive oil 1 cup fine burghul 1½ cups hot, low salt vegetable stock 400g can drained chickpeas, rinsed 150g baby spinach or rocket (or lettuce) YOGHURT DRESSING INGREDIENTS 1 cup low fat natural yoghurt 1 garlic clove, crushed 2 tblsps lemon juice PREPARATION Preheat oven to 200C. Cook the chopped pumpkin until tender. Mix together the paprika and garlic, place in baking dish with 2 teaspoons of olive oil. Toss the pumpkin and capsicum in this mixture. Bake for 20 minutes until vegetables are beginning to brown. Place the burghul in a medium bowl.

Pour over hot stock, cover and soak for 15 minutes, until liquid is absorbed and grains are tender, but still with a little bite. Make yoghurt dressing— combine all ingredients in a bowl. Toss together roasted vegetables, burghul, chickpeas and spinach. Serve with yoghurt dressing drizzled over the top.

BUTTER CHICKPEAS INGREDIENTS 1 medium sized onion 2 tblsps of oil 1-2 cloves garlic, minced 2 tsps each of curry powder and garam masala 1 tsp each of ground ginger and cumin 300g can of condensed tomato soup ½ cup of milk 300g can of chickpeas 200g boiled potatoes, cubed 1-2 tblsps of chopped coriander ½ tsp of salt

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PREPARATION Chop the onion very finely while oil heats in large pan. Add onion and garlic and cook, stirring frequently, until onion is beginning to brown. Stir in curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer. Tip in soup, milk, drained chickpeas and potatoes and leave sauce to simmer for about 5 minutes. Add chopped coriander and salt to taste. If you can’t get exact spices there are often Indian spice mixes available in the supermarkets – just choose whatever takes your fancy.

CASSAVA LEAVES WITH COCONUT MILK & FRESH TURMERIC INGREDIENTS I bunch of cassava leaves – wash and pick leaves from purple stem and discard stem I knob of turmeric peeled and grated 4 shallots finely chopped 2 cloves of garlic finely chopped I freshly grated coconut or 200mls of coconut milk Salt and pepper PREPARATION Bring saucepan of water to boil and add picked cassava leaves and boil for 10 minutes or until wilted but still green.

Remove from heat. Put grated coconut in a bowl and add a small amount of water and mix. Put some of the coconut into a clean tea towel or muslin cloth and squeeze and strain. The less water you use the stronger the milk will be. You need about 200mls or ⅔ cup of coconut milk. In a small saucepan fry the chopped shallots and garlic for a few minutes until softened and then add the grated turmeric. Put in the coconut milk and bring to boil and then simmer together for 14

10 minutes. Add cassava, salt and pepper and simmer again for a few minutes.

CUCUMBER SALAD INGREDIENTS 1 cucumber, ends trimmed, sliced lengthwise and thinly sliced 4 green onions, green parts only, use scissors to snip into thin slices 1 tblsp (15 ml) unseasoned rice vinegar ½ tsp of sugar ¼ cup (60 ml) salted, roasted peanuts, chopped ¼ tsp (1.25 ml) salt ¼ tsp (1.25 ml) black pepper PREPARATION Toss the cucumber, green onions, vinegar, sugar, salt and pepper in a medium bowl.

Use as a filling in a wrap or serve as a side salad.

DAHL INGREDIENTS 1 tblsp olive oil 2 onions, finely diced 3 cloves garlic, finely chopped 5 cm piece fresh ginger, finely chopped 3 tsps cumin seeds 3 tsps coriander seeds 2 tsps turmeric ½ tsp ground cardamom ¼ tsp cinnamon 2 litres vegetable stock 350g red lentils, rinsed and picked over for any stones 1 green chilli, split Salt 3 tblsps tomato paste 400g tin kidney beans, drained

SERVING INGREDIENTS 2 handfuls coriander leaves, chopped Plain yoghurt 1 lemon PREPARATION In a medium pot, heat the oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes then add spices and cook for a few minutes, stirring often. Stirring constantly, add the stock, lentils, chilli and about 2 teaspoons salt. Bring to a boil, then turn down the heat to low, cover. Let the dahl simmer for about 20 minutes, or until the lentils are very tender. Stir in the tomato paste until well combined, then add the kidney beans.

Cook several minutes more, or until the dahl is the desired temperature and consistency, adding more water if needed. Turn into a large bowl and scatter with coriander. Serve with yoghurt, lemon wedges and flatbread.

EGG CURRY This is a big recipe if you need to feed a lot of people and it is delicious. If you don’t have so many you could half it. You can use as many eggs as you like.

Boil eggs for 5 minutes. Peel and lightly coat and fry in coconut oil or ghee. Remove to plate. Blend 1 whole onion and 2 stalks of spring onion with a few tablespoons of water. Heat 2 tablespoons of ghee in a deep saucepan. Add 1 tablespoon of mustard seeds. When they begin to pop pour in onion mixture and fry on low for ten minutes. Add 1 cup diced tomatoes and cook until well incorporated. Add 1 ½ teaspoons of cumin, 1 teaspoon of turmeric (or 1 teaspoon of freshly grated tumeric), ½ teaspoon of chilli powder, 1 ½ teaspoon of coriander powder

to the onion and tomato mixture. Add in 2-3 tablespoons of tamarind water. Stir and simmer for one minute then add 3 or 4 cups of chicken stock. Stir to combine, taste test and season with salt. Simmer for 10 minutes then add 1 can coconut cream/milk. If you get your hands on curry leaves they will make this recipe. (I hear there is a tree outside Arbiru Cafe near Oceanview and they are sometimes available at Landmark Supermarket). If you have found them add them in at this point.

Cook off for about 5 minutes with the lid off to thicken the curry a little. Drop the eggs in delicately and serve with rice.

EGGPLANT IN TAMARIND SAUCE INGREDIENTS 5 tblsps of tamarind paste, i.e. water soaked in 100mls of boiling water for 5 minutes and then strained.

4 eggplants cut lengthwise into long strips 4 shallots 2 cloves of garlic 1 tsp of cumin PREPARATION Heat oil and begin frying the eggplant in batches and set aside. Heat a small amount of oil in a small saucepan and add shallots and garlic and fry until softened. Add the strained tamarind and bring to boil and allow to simmer for some time until mixture thickens maybe 15 minutes. Add salt and pepper, a teaspoon of sugar and a teaspoon of cumin and stir through. Pour the sauce over the eggplant and serve.

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GREEN PAPAYA SALAD INGREDIENTS 1 1/2 tblsps grated palm sugar or brown sugar 1 tblsp fish sauce 1 tblsp lime juice 1 tsp sesame oil 1 long red chili, seeds removed, finely chopped 1/2 green papaya (see note), shredded (a mandoline is ideal) 250g punnet cherry tomatoes, halved or a few small tomatoes chopped 2cups (160g) bean sprouts, trimmed 2 tblsps each chopped mint and coriander PREPARATION Combine the sugar, fish sauce, lime juice, sesame oil and chili in a bowl, stirring to dissolve the sugar. Place the remaining ingredients in a separate bowl, then pour over the dressing and toss to combine.

HONEY ROASTED PUMPKIN & NUT PIZZA As Dili life revolves around happy hours and dinner parties, inevitably the responsibility for hosting a large group of people will fall on you.

You want to seem to be gourmet, but in order to do that you’ve got to drink less and focus amidst emergency gas bottle replacements, and panicky reorganisation of space to fit the required produce in your undersized refrigerator. Thus here is a recipe that demands negligible increases of energy exertion regardless of the number of present pizza consumers. Though you have to be ok with potentially shopping in three to four locations.

Pizza Base: I recommend preparing this ahead of time, say in the morning before your walk up to Jesus, or your imminent sun burning time under the fake shade at Beachside.

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Preparation Time: 15 minutes Makes: 3 pizza bases DOUGH INGREDIENTS 375ml (1 1/2 cups) warm water 2 tsp (7g/1 sachet) dried yeast Pinch of caster sugar 600g (4 cups) plain flour 1 tsp salt 60ml (1/4 cup) olive oil, plus extra for brushing DOUGH PREPARATION Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.

Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Note: You can prepare this recipe up to 1 hour before serving. Prep: 15 minutes (+ 5 minutes standing and; 30 minutes rising time).

TOPPINGS You can obviously be flexible with this.

Well you’ll have to be flexible on this due to availability. Don’t overload it though.

The honey-roasted pumpkin is an intense flavour. If you’ve done it right. You’ll do it right. It’s fine. No need to panic.

TOPPING INGREDIENTS Half a pumpkin (any type) Cashew nuts, usually found at least in

small packets in Páteo, or if you’re lucky elsewhere (macadamia is also good).

Spinach (you might be lucky to get some silverbeat at the veggie markets down from Lita, if not, don’t try and get too creative with other greens like kankun, that would be folley) Tomatoes Tomato paste (if you’re too lazy to make your own) Basil Onions (whichever type) Grated cheddar cheese Garlic Olive oil Brown sugar Lemon juice Cucumber Yoghurt (you might think that I’ve sneakily just shoved this ingredient in at the bottom.

I have. Maybe you can get some at one of the supermarkets. Also there may be a section in this book about yoghurt making.

If there isn’t sorry). That is all.

PREPARATION Preheat the oven to 180 degrees, or your weird aluminium box oven to ‘pretty hot’.

Peal and slice the pumpkin into thin strips.

Throw some oil, salt and a generous amount of honey into an oven tray. Throw the pumpkin in and coat each slice in the above.

More salt. Put the pumpkin in the oven and turn every 20 minutes. Roll out the pizza dough into however many pizzas you are preparing. Mix up tomato paste with garlic and basil and spread over the pizza bases.

Slice up the onion and fry it with some olive oil and sugar. Slice the tomato into half moons because that’s pretty. Put the tomatoes, onion, pumpkin and grated cheese on the pizza and throw it into the oven. While it’s baking, make some tatziki by mixing the yoghurt, garlic, cucumber and lime juice together. Just before the pizza

is ready, put the nuts on. Take it out and spread some tatziki over it while it’s still hot.

Cut up the pizza in private so people don’t see how sweaty you get cutting up a pizza without a pizza cutter. Actually surprisingly scissor are good for the job. Wipe the sweat off your brow and smugly serve it up.

STEAMED CASSAVA (KUKUS AIFARINA) INGREDIENTS 2 Aifarina (Cassava) ½ kilo of Aidilafunan (Papaya flower) ½ kilo of Aidilatahan (Papaya leaf) ½ kilo of Fehuk dikin (Potato shoot) ½ kilo of Bringela lotuk (Slim eggplant) 1 Hudidubun (Banana bud, discard outer red leaves) 4 stalks of du’ut morin (Lemongrass) 1 litre of water Steaming pot PREPARATION Clean cassava and peel and grate it. Clean and cut the papaya flower, potato shoots and papaya leaf, eggplant, banana bud and lemongrass and mix together. Put 1 litre of water in the bottom of the steamer pan and bring to boil. Mix together all the vegetables and place in the top of the steamer pot and cook for 30-35 minutes.

MINTED CHICKPEA SALAD INGREDIENTS 1 can of chick peas drained and rinsed 1 small red onion halved and finely sliced 2 tsps of mustard 1 tblsp of white wine vinegar 2 tblsps of olive oil 3 tblsps of chopped roasted hazelnuts ½ cup of chopped fresh mint 17

Salt and pepper Oil PREPARATION Heat a small amount of oil in frying pan and fry chickpeas until slightly browned – remove from pan. Whisk vinegar, olive oil and mustard together and mix through chickpeas. Add sliced onion, hazelnuts, mint and salt and pepper and mix.

Note: Any roasted nuts can be used, also other vegetables can be added such as char grilled capsicum, grilled zucchini, peas.

POTATO CURRY INGREDIENTS 4 potatoes, peeled and cubed 1 tsp mustard seeds ½ tsp of cumin seeds ½ tsp of fennel seeds 1 onion finely chopped ½ tsp of tumeric 1 tsp of garam marsala Juice of half a lemon Chopped coriander or mint PREPARATION Heat oil in a frying pan or saucepan. Add mustard seeds, cumin seeds and fennel seeds. When mustard seeds begin to pop add chopped onion and cook until soft.

Put in potato and turmeric. Add a small amount of water to cover the bottom, turn the heat to low, cover and cook for about 15 minutes, checking and stirring regularly as it might stick and might need a bit more water. When nearly cooked add the lemon juice and garam marsala and cook until potato is ready. Remove from stove and stir through herbs.

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POTATO & TOMATO CURRY INGREDIENTS 2 tblsps of ghee 4 potatoes peeled and cut into small pieces 1 tsp of cumin seeds 1 tomato finely chopped 250g of fresh beans trimmed and halved Salt and pepper PREPARATION Heat ghee in a frying pan and add cumin seeds. Once fragrant add potatoes and fry.

Add the chopped tomato and one cup of water and allow to cook until potatoes are nearly ready. Add beans and cook for a few more minutes so beans are cooked but still have crunch.

QUICK CANNELLONI INGREDIENTS Eggplant Garlic Onion Chili Balsamic vinegar or red wine vinegar Can of black beans Jar of tomato puree sauce Salt to taste Sugar to taste Cannelloni tubes Cheese

Note: The mount of ingredients will depend on how many cannelloni tubes are being used. You can add any additional veggies to stuffing e.g. spinach depending on availability and what is in season.

PREPARATION Peel the skin off the eggplant and dice into small cubes and put in a bowl. Cover with balsamic vinegar or red wine vinegar and

toss with a little salt then let sit aside. Dice the zucchini and chop finely onion, garlic and chili. Drain the can of black beans.

Boil water and cook desired amount of cannelloni tubes until al dente. While the cannelloni tubes are cooking fry the eggplant and zucchini until cooked; add black beans, garlic, chili, onion, sugar and a third of the jar of tomato puree sauce and stir in for a couple of minutes. Turn off heat and set aside for a minute to cool slightly.

Drain the cannelloni tubes and rinse with cold water. Stuff the cannelloni tubes with the mixture using a spoon to block one end and scooping in the other. Put a layer of tomato puree sauce in a baking dish or shallow fry pan spread with the back of a spoon. Lay the cannelloni tubes beside each other on the sauce and then pour the remaining sauce over the top and cover with cheese. Place in the oven for 10-15mins uncovered or until cheese has melted.

Serve with bread or side salad as desired.

RED BRAISED SOY BEANS WITH STAR ANISE & VINEGAR INGREDIENTS 1 cup dried soy beans 1/2 cup shaohsing wine 5 cm piece of ginger peeled and finely sliced 1 spring onion trimmed and cut into 5 cm lengths 3 star anise 1/3 cup brown sugar 1/3 cup light soy sauce 1 tsp sesame oil 1/2 cup water 2 tblsps brown rice vinegar PREPARATION Soak beans overnight in cold water, then

rinse and tip into a heavy based saucepan.

Cover generously with cold water, bring to the boil then simmer, adding more water as necessary, for 1-1 1/2 hours or until tender.

Drain and set aside.

SAUCE PREPARATION Place shaohsing wine, ginger, star anise and spring onion in a wok. Bring to the boil and simmer for 2 minutes. Add sugar, soy sauce and sesame oil and simmer for a further minute. Add soy beans and water and simmer briskly for 10 minutes. Stir in vinegar and serve.

THAI RED CURRY PASTE INGREDIENTS 2 tbsp lemon grass finely sliced 1 tbsp galangal cut finely 1 tbsp lime rind cut finely 3 tbsp red onion diced 1 tbs fresh turmeric 2 tbsp garlic puree 10 black peppercorns Pinch of sea salt 5 cloves 5 long dry red chillies 1 tsp cumin seeds Warm water

Note: Locally sourced lemongrass, galangal, limes, red onion, turmeric and garlic can be found at markets opposite Lita, Hali Laran or in the districts.

Locally sourced cloves, peppercorns and sea salt can be found in Kmanek and Cooperativa Cafe Timor. Locally sourced chillies can be dried naturally, or imported varieties of dried chillies can be found in Kmanek. Imported cumin seeds can be purchased from Kmanek or Lita.

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PREPARATION Place dried red chillies in a small bowl of warm water for approximately 20 minutes, to rehydrate. Starting with the peppercorns, cloves and sea salt grind in a mortar and pestle. Next add the cumin seeds and lemongrass, continuing from driest to wettest ingredient. Grinding should take approximately 20 minutes. If too dry, add warm water used for rehydrating chillies, until a paste is formed. Paste will keep in refrigerator for a few weeks.

PREPARATION Heat the oil in a large pan or wok, and saute the onions until soft. Next add the ginger and garlic and cook for another 2-3 minutes.

Add the curry paste and turmeric and mix for an additional minute. Add eggplant, bell pepper, broccoli florets, fish sauce and soy sauce and saute for approximately 5 minutes, ensuring ingredients are mixed well. Pour in coconut milk and add amaranth leaves. Simmer on low heat until vegetables have cooked as desired.

VEGETARIAN RED CURRY

RABA RABA (MIXED VEGETABLES)

INGREDIENTS 1 eggplant, cubed 1 red pepper, evenly cut 1 head of broccoli, broken up into florets 1 bunch of fresh amaranth 2 tbsp coconut oil 2 small red onions, finely chopped 3 garlic cloves minced 1 small piece of finely chopped ginger 3 tbsp red curry paste (see paste recipe in this book) 1 tsp fresh turmeric 1-2 tbsp fish sauce, adjust to taste 1 tbsp soy sauce, adjust to taste 250ml coconut milk

Note: Locally sourced eggplant, red pepper (when in season), amaranth, garlic, red onions, ginger and turmeric can be found in the market opposite Lita and at Hali Laran.

Local broccoli is sourced from Timor-Leste and can be purchased from Kmanek. Fish sauce and soy sauce can both be purchased from most supermarkets in Dili. Mature locally sourced coconuts can be purchased from Hali Laran markets, and dessicated on site. Squeezing the dessicated coconut through a porous cloth will elicit fresh rich coconut milk.

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INGREDIENTS 1 Bunch of chopped Kanko (Water Spinach) 1 bunch of chopped Bayaun (Chinese spinach or amarenth) 1 finely sliced Hudi Dubun (Banana Bud Flower) (outer red leaves discarded) boiled for five minutes and then drained.

1 chopped Aidila Funan (Papaya Flower) 2 cloves of Liis mutin (garlic) finely chopped 1 tblsp of Ailia (ginger) grated or finely chopped Mina (oil) Masin (salt) PREPARATION Clean and wash the vegetables. Heat oil in pan and put in garlic and ginger and fry until fragrant. Add all the vegetables and cook until ready. Flavour with salt.

SPAGHETTI WITH ZUCCHINI INGREDIENTS 1 zucchini 5-7 purple shallots 2 cloves of garlic 1 Lemon

2 tblsps of roasted almonds (optional) 2 tblsps of capers (optional) Spaghetti Grated parmesan or other sharp cheese Salt and pepper Olive oil PREPARATION Put on pot of water to boil. Grate zucchini and put in colander to drain some of the water in the zucchini out. Grate lemon rind.

If you have a blender put garlic and shallots in blender or chop finely. When water has boiled put in salt and add the spaghetti (as much as you are needing). Heat oil in a frying pan and add the garlic and shallots.

Fry until a bit soft and fragrant. Then add zucchini and cook on a medium heat until cooked (this does not take long as it is grated). Add lemon rind. Drain Spaghetti and put into bowls. Add zucchini and top with cheese (and almonds and capers if using).

Note: You can also add a can of tuna or salmon or some fried bacon is also nice if you are not a vegetarian.

STIRFRIED BANANA BUD FLOWER INGREDIENTS 1 large purple coloured banana flower 4 shallots finely chopped 2 cloves of garlic finely chopped Salt and pepper PREPARATION Discard the purple outer leaves. Once the outer leaves are mainly a whitish colour slice thinly and put together with petals. Shallow fry the shallots and garlic for 2 minutes. Add the chopped banana flower and fry for 5 -10 minutes until the mixture sweetens. Add 1 teaspoon of salt and ½ a teaspoon of pepper.

TEIN BATAR UUT (COOKED GROUND CORN) INGREDIENTS 4 cups of water 4 tblsps of cornflour 2 tblsps of sugar 2 ripe bananas ½ tsp of salt 2 tblsps of oil 2 eggs PREPARATION Boil the water. Put in corn flour and mix for 20 minutes. Cut the bananas and put on a plate and mash and then mix with cornflour in the pot for 10 minutes. Mix oil, salt and sugar and mix together with the rest of mixture no longer than 10 minutes. Add the egg, stir through mixture for 5 minutes.

VEGETABLE & CASHEW NUT CURRY INGREDIENTS 250g raw cashew nuts Any vegetables you like (peeled and chopped) about 750g 2 tbsp ghee 1 large onion, finely chopped 1 sprig curry leaves 2 green chillies, chopped 1 x 10cm piece pandan leaf ½ tsp roasted cumin seeds, ground ½ tsp turmeric 1 tsp chilli powder 1 cinnamon stick 300ml coconut milk 150ml coconut cream pinch roasted curry powder PREPARATION Soak the cashew nuts in a small bowl of water for 1 hour. Drain and set aside.

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Meanwhile, heat the ghee in a medium pan over high heat. Once hot, add the onions, curry leaves, chilli and pandan and stir. Once the onions are fragrant and begin to change colour, add the cumin, turmeric, chilli powder and the cinnamon stick. Stir over medium heat until spices are lightly roasted.

Add the vegetables (or stagger them if some take longer to cook than others).

Add the drained cashew nuts and stir to combine. Add the coconut milk and boil until the sauce has thickened and reduced and the vegetables are nearly cooked.

Stir in the coconut cream, bring to the boil and remove from heat. Season to taste.

Note: You can use less coconut milk and cream if you prefer.

VEGETABLE & CHICKPEA TAGINE INGREDIENTS I tbsp. olive oil I medium brown onion 1 tblsp cumin seeds 2 tsps ground turmeric 1 tsp ground coriander 3 eggplants, sliced, salted, and rinsed 1 large zucchini, chopped 1 large carrot, chopped 2 x 400g tins diced tomatoes 2 x 400g tins chickpeas Handful of green beans, chopped Coriander and natural yoghurt to serve (optional)

Note: Other vegetables can be substituted depending on availability, such as pumpkin and capsicum.

PREPARATION Heat olive oil in pan and fry onion until golden. Add spices and cook for another 22

few minutes until fragrant. Add eggplant, zucchini and carrot and cook for 5 minutes or until starting to soften. Add diced tomatoes and drained chickpeas and stir to combine. Turn heat to low and simmer for about 30 minutes. Add green beans and simmer for a further 5 minutes. Serve with couscous, chopped coriander and yoghurt.

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FISH & MEAT BAKED WHOLE FISH INGREDIENTS 1 whole white fish 3 tbsp red curry paste (see recipe in this book) 1 large banana leaf 1 lime (quartered) 1/2 cup fresh dessicated coconut 1/2 cup coriander leaves FISH A good white fish that is often available in Timor-Leste is Parrot Fish, which can regularly be found in Farol (near lighthouse) or anywhere along beach road. Often fish are kept in unfavorable conditions in Timor-Leste. When purchasing fish, ensure to check the fish’s gills, eyes, belly firmness and odour to determine freshness.

VEGETABLES Coriander leaves can be purchased from the market opposite Lita or Hali Laran. Banana leaves are available throughout Dili and the districts.

CONDIMENTS Palm sugar can be purchased from Kmanek Mature coconuts can purchased from Hali Laran, where they can be dessicated on-site.

PREPARATION Scale, gut and wash the fresh fish. Score the flesh with a sharp knife. Rub Thai Red Curry paste across the body of the fish and inside the cavity which previously held the guts. Sprinkle dessicated coconut across the body and inside the aforementioned

cavity. Blanch the banana leave for a couple of minutes, before wrapping the fish and securing with a skewer if necessary. Heat oven to 200 degrees Celsius, and cook fish for approximately 40 minutes (or until done, length of time may vary depending on size of fish. When complete, the flesh will be milky white and flake easily with a fork).

Unwrap fish and squeeze limes over, before topping generously with coriander leaves.

CHICKEN CURRY INGREDIENTS 1 whole chicken cut into serving pieces 3 large tomatoes diced or one can of diced tomatoes 1 large onion 4 cloves of garlic 6 lime leaves (or smashed lemon grass) 2-3 tblsp of baba (meat or fish) curry powder (available at Kmanek Supermarket) Âź cup coconut milk/whole milk (optional) 4 tblsps of chopped coriander Salt PREPARATION Fry onion until browned and then add garlic and cook for a few minutes longer.

Add curry powder and fry until fragrant.

Add chicken and brown also. Add chopped tomatoes and lime leaves. Simmer on low until chicken is cooked. Add milk and cook for another 5 minutes. Add salt to taste.

Serve with chopped coriander.

CHICKEN CURRY (MILD) INGREDIENTS 1 chicken Oil for frying 2 cups of thick coconut milk (you can use less) 1 thick slice of galangal, bruised 23

1 stalk of lemongrass, bruised 2½ cm piece of cinnamon stick 2 kaffir lime leaves 1 tblsp of tamarind water or fresh lime juice to taste ½ - 1 tsp of palm or dark brown sugar Salt to taste 1 tblsp of fried onion flakes for garnish SPICE PASTE 1 tblsp of coriander seed or 1¾ tsps of ground coriander 1 tsp of cumin seeds or ½ tsp of ground cumin 1½ cm slice of fresh ginger root, peeled and coarsely chopped 3 roasted candlenuts, or raw almonds or macadamia nuts, coarsely chopped 3 cloves of garlic 6 shallots, sliced ½ tsp of ground white pepper PREPARATION Cut the chicken into pieces. Grind the coriander and cumin seed (if using). Blend all spice paste ingredients to a rough paste.

Heat one tablespoon of oil in a wok. Fry the spice paste until it is fragrant. Add the chicken pieces and stir fry, turning them until they are coated in the spices. Add the coconut milk, galangal, lemongrass, cinnamon and lime leaves, and simmer gently, uncovered, until the chicken is cooked and the gravy is thick. Add the tamarind water or fresh lime juice, sugar and salt and stir, but do not return to a boil.

Remove all the whole spices before serving.

Garnish with fried onion flakes.

CHORIZO PILAF INGREDIENTS 1 Chorizo sausage sliced 1 ½ cups of rice 3 cups of chicken stock or any stock (or you can use water if you don’t have stock) 1 cup of frozen peas, thawed 6 shallots 2 cloves of garlic 2 tsps of cumin powder 1 chili chopped ½ cup of chopped mint or any herb Rind of one lemon finely grated PREPARATION Fry the chorizo slices in a heated pan for a couple of minutes both sides until browned.

Place on a napkin. Remove the excess oil from pan and with a small amount of oil fry the shallots for 2 minutes. Add the garlic, cumin and chili and cook for another 2 minutes. Put in the rice and stir until it is shiny and translucent. Add the stock and chorizo and bring to the boil. Add salt and pepper. Turn the heat to low and then cover the pan and cook around 10 – 15 minutes.

After 10 minutes add the thawed peas, stir through and cook for a few more minutes.

It may help to put a sheet of baking paper over the rice to maintain the moisture during the cooking process. Stir through lemon rind and herbs before serving.

Note: You could use any cooked meat in this pilaf or not use meat at all.

COD WITH MASHED SWEET POTATOES INGREDIENTS 4 fillets of desalted cod 500g of sweet potato

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2 tblsps butter Milk 4 tblsps olive oil 2 onions 4 garlic cloves 1 bay leaf Pinch of pepper 4 tblsps of mayonnaise 2 tblsps chopped pickles Black olives Parsley PREPARATION Wash the potatoes and boil in salted water.

When ready pass the potatoes through a food mill and purée. Add the butter and gradually add milk until creamy. Season with pepper and, if you like, a pinch of nutmeg. Boil the cod fillets. Remove the bones and skin and divide each fillet into 3 pieces. Slice the onions and the garlic. In a fry pan heat olive oil and sauté onions and garlic slightly, along with the bay leaf.

Remove from oil and set aside. Coat the cod with flour and fry it in the same oil. Preheat the oven to 200° C. Place the cod in the middle of a baking dish and the onion and garlic on the top. Mix the mayonnaise with pickles and place it on the top of the fish.

Place the purée around it. Put it in the oven ad leave until golden brown. Remove and garnish with chopped parsley and black olives.

COZIDO INGREDIENTS 4 big FehukRoupa (Irish Potatoes) peeled and each cut into 4 pieces.

4 Senhoura (carrots) peeled and each cut into two pieces.

1 heart of Repolyu (Cabbage) cut into 4 pieces.

1 pile of Koto nurak (young green beans

from Maubisse).

1 Ikan Frasku (fish fresh) any size 1 bundle of Liis mean (shallots) 1 Liis bombai (big yellpw onion) finely chopped 2 Derok fuan kik (limes or lemons) 3 tblsps of Azeite (olive Oil) 2 tsps of Pimento (pepper) 2 tsps of Masin (salt) 1 bunch of Liis tahan (spring onion) PREPARATION Clean the vegetables, and cook until ready.

Mix together 2 teaspoons of salt, 2 teaspoons pepper, olive oil, half of large yellow onion, 2 lemons or limes squeezed for juice, one bundle of chopped shallots, some chopped spring onion and olive oil.

After putting all into a heated pan and mixing taste add cooked potato, carrots, fresh beans and fish. Cook fish for 10 minutes or until cooked.

FISH BURGERS INGREDIENTS ½ grated carrot ½ grated zucchini 1 egg – lightly beaten Medium tin of red salmon, pink salmon or tuna Herbs either 2 tblsps of chopped dill or chopped parsley or mint 2 spring onions finely chopped Grated rind of one lemon Fresh breadcrumbs Salt / pepper Oil PREPARATION Mix together, make small patties and then roll in plain flour. Heat 3 tablespoons of oil in a frying pan. Fry until golden on one side and then turn over and fry until golden on the other side. Burgers can be served on a 25

plate with garden salad and potato wedges or in a bread roll with salad greens, tomato and mayonnaise.

IKAN TIEN HO TOMATE (FISH WITH TOMATOES) INGREDIENTS 4 fish of any size depending on your preference.

5 tomatoes ½ tsp of pepper 2 onions Oil PREPARATION Wash, gut and scale the fish. Fry the fish in small amount of oil until ready and remove from pan. Cut fish into pieces. Chop the tomatoes. Heat the pan and add oil. When hot add the onions and garlic for a few minutes and then add the tomatoes. Return fish to pan with salt and pepper to taste.

JIGGY JIGGY’S COCONUT LEMONGRASS CRAYFISH Found mainly down the western end of Beach Road. You can normally pickup crayfish in both the morning and early evening for around $5 per Cray.

INGREDIENTS Chicken stock 500ml Lemongrass (2 sticks) Coconut cream can Green chili 4 crayfish PREPARATION Remove the crayfish’s head and discard.

Using a sharp knife split long ways the shell

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of the crayfish’s tail. Cut the lemongrass into cm long pieces.

METHOD Combine chicken stock, coconut cream, lemongrass and green chili in a pot and bring to the boil. Add crayfish tails, ensuring they are completely covered by sauce. Cook for five minutes. Serve with rice.

KALDEIRADA MEAT STEW INGREDIENTS 1 kilo of meat cut into small pieces 1 kilo of potatoes halved 2 tsps of paprika 10 mushrooms 1 tsp of salt ½ glass of white wine 1 tsp ground pepper 1 tsp of turmeric 2 cloves of garlic 1 bundle of shallots peeled and chopped 1 large yellow onion 5 fresh tomatoes chopped 1 small bottle (300mls) of tomato sauce 300mls of water 1 tblsp of butter Olive oil PREPARATION Mix together meat, salt, spices, white wine, onions, garlic. Chop fresh tomato and mix with meat and tomato sauce and water.

Heat butter and oil in pan and add all above to pan. Bring to boil and then simmer for at least one hour and possibly longer depending on meat (Timorese buffalo requires some cooking). After meat is tender, add potatoes and pepper and mushrooms and cook until potatoes are tender.

MATAPA RECIPE

MOREISH FRIED SARDINES

This is a traditional Mozambican recipe for a classic dish of cassava leaves and peanuts with prawns cooked in a chicken stock and coconut milk base. Matapa is the Mozambican version of the cassava leaf stews found throughout sub-Saharan Africa.

You can substitute cassava leaf with kale or collard greens, but reduce the cooking time to about 30 minutes.

You will see these little blighters on the side of the road usually in piles of 12. At the time of publishing a dozen of these little ones costs between $2 and $4. You should be able to tell if the produce is fresh or not. Firstly if their insides are crawling out through a fly ridden hole where the eye used to be then they are not fresh. Also use your nose; expect a little bit of ocean smell but not too much. Lastly, check the gills. After a while you will notice that old fish have drier gills that are not a deep liver colour.

INGREDIENTS 500g cassava leaves 2 coconuts, flesh finely grated 1 onion, finely chopped 2 garlic cloves, finely chopped 250g raw peanuts 4 tbsp olive oil 250ml chicken stock (or vegetable stock) 30 king prawns, peeled Salt and freshly-ground black pepper, to taste PREPARATION Bring a pan of water to a boil, add the peeled prawns and cook for 5 minutes then drain and set aside. Place the coconut flesh in a cloth and wring out to extract as much of their liquid as you can (freeze the spent coconut flesh to make cakes or candies).

Grind the peanuts to a powder in a food processor. Finely chop the cassava leaves then pound to a paste in a mortar. Heat the oil in a pan, add the onion and garlic and fry for 4 minutes. Stir in the cassava leaves and cook for 20 minutes. Now add the chicken or vegetable stock, the ground peanuts and prawns. Bring the mixture to a simmer, cover and cook for 2 hours. Stir in the coconut milk, season to taste with salt and freshly-ground black pepper and cook for a further 30 minutes. Serve hot with boiled rice and roast pork.

INGREDIENTS 12 sardines Âź cup of plain flour Dash of salt Dash of paprika Dash of pepper Coconut oil for frying PREPARATION Steel yourself and in your best Tetum purchase fresh dozen from side of Beach Road. Gut the sardines by slicing open their stomachs and removing guts (warning guts do smell). Scale sardines and wash them.

Mix dry ingredients together. Apply dry ingredients to sardines. Heat up coconut oil in fry pan. Once the oil is hot then cook sardines for 3 minutes on one side. Flip sardines and cook for another 2 minutes on other side. Serve with a cold beer.

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NAAN KAROU (BUFFALO MEAT)

the flour and salt and pepper. Shallow fry in oil for a couple of minutes each side.

INGREDIENTS 1 kilo of Naan Karou (Buffalo) 5 shallots 5 garlic cloves 1 tsp of ground pepper 300 mls of tomato sauce 10 potatoes Oil Salt to taste PREPARATION Tenderise meat with a mallet and then cut into small squares. Mix the shallots, garlic, pepper and salt in with the meat. Heat oil in pan and cook the meat over a slow heat until tender. Check after one hour – it may require more. Add the tomato sauce.

Remove when the meat is ready. Cut potatoes like chips, fry them and then add to meat.

SUBSTANTIAL OMELETTE

SALMON PATTIES INGREDIENTS 1 tin of red salmon (because we are so rich… you could use pink salmon or tuna) 1 bunch of spring onions finely chopped Herbs finely chopped - mint or basil is good I cup of breadcrumbs I large potato cooked and mashed ½ grated carrot ½ grated zucchini 1 egg Rind of one lemon Salt and pepper Plain flour Oil PREPARATION Mix all ingredients together, except flour.

Make into patties. Put some flour, salt and pepper on a plate and roll patties lightly in 28

INGREDIENTS 4 eggs lightly whisked together 4 rashes of bacon chopped I onion 2 tomatoes thinly sliced 3 potatoes peeled and halved ½ cup of grated cheese ½ cup of herbs basil and / or parsley.

Salt and pepper Olive oil PREPARATION Boil the potatoes in water to partially cook boiling them for about 10 minutes. Remove from hot water, cool and slice. Heat oil and fry bacon pieces until crisp and then remove. Add chopped onion to the pan and fry for a few minutes and then add sliced potatoes. Cook turning constantly until potatoes are cooked and have a little colour.

Return bacon to the pan. Layer sliced tomatoes on the top of the dish and add the eggs, salt and pepper and grated cheese.

Turn heat to low, cover the pan and cook until eggs are ready. Sprinkle herbs on top and serve in pieces.

Note: You can add other vegetables to this omelette such as mushrooms and peas.

STUFA INGREDIENTS 2 kilos of pork cut into 4 pieces Oil 6 shallots 1 yellow onion 8 cloves of garlic

1 tsps of salt 2 tsps of pepper corns crushed 1 small bottle (300mls) of tomato sauce 5 fresh tomatoes washed and chopped

VEGETABLES Locally sourced green beans and kaffir lime leaves can be purchased from the market opposite Lita store.

PREPARATION Cut meat into 4 pieces and add 3 shallots.

Halve the onions cut into large pieces.

Add 4 whole garlic cloves and 1 teaspoon each of salt and pepper corns plus crushed pepper corns. Heat oil in pan, add meat and cook meat until tender.

SAUCE PREPARATION Heat oil and put in 3 cloves of chopped garlic, other half of the onion, finely chopped. Cook for two minutes and then add tomato sauce and fresh tomato and cook until soft. Return meat to sauce and add two spoons of water. Cook until boiled and meat is soft. When ready transfer to serving dish.

CONDIMENTS Fish sauce and oil can be purchased from Kmanek. Palm sugar (from West Timor) is available from Lita or Leader Supermarket.

Local eggs can be purchased from Beachside Cafe.

PREPARATION Scale, gut and wash the fresh fish. Fillet using a sharp knife, ensuring that no small bones have been included in the fillet. Using a similarly sharp knife, roughly mince the fish and set aside. Mix curry paste with fish sauce and sugar. Add minced fish and egg and mix thoroughly such that it is evenly coloured. Knead on a clean surface, rolling into a ball and repeatedly kneading.

Continue until the mixture is firmer, sticky and aerated. Mix in torn lime leaves and beans, and shape into small flattened rounds. Heat oil on medium heat and deep fry. Serve hot with cucumber and chili relish, or refrigerate (for later consumption).

THAI FISH CAKES INGREDIENTS 300 g white fish fillet 4 tbsp red curry paste (see recipe in this book) 1 egg, beaten 3 tsp fish sauce 2 tsps palm sugar 6 kaffir lime leaves shredded as finely as possible 2 tblsps finely sliced green beans Neutral oil for deep-frying FISH A good white fish that is often available in Timor-Leste is Parrot Fish, which can regularly be found in Farol (near lighthouse) or anywhere along beach road. Often fish are kept in unfavorable conditions in Timor-Leste. When purchasing fish, ensure that you check the fish’s gills, eyes, belly firmness and odour to determine freshness.

TIMORESE FISH INGREDIENTS 20 – 30 small fresh fish (washed and scaled) 4 small tomatoes 6 birdseye chillies (optional) 6 mild larger chillies 10 shallots Chopped fresh basil or other herb 6 cloves of garlic 2 tblsp of oil PREPARATION Finely chop all ingredients except the fish.

Mix the ingredients together with the oil.

Mix the ingredients carefully through the 29

fish. Layer the fish on a wide based pan on top of one another and cover tightly with alfoil and then a lid. Cook for about 15 – 20 minutes on a medium to low heat. This dish is meant to be quite dry but it is very beautiful.

VIETNAMESE CHICKEN AND PRAWN COLESLAW INGREDIENTS Small roast chicken 6 large king prawns, cooked and peeled 1 carrot, peeled and julienned 200g shredded cabbage 1 small red onion, cut into thin rings 2 cups fresh mixed herbs, including mint, Vietnamese mint, and coriander 1 tbsp garlic oil 1tbsp crisp-fried shallots, plus extra to serve 1½ tbsp crushed, unsalted roasted peanuts, plus extra to serve NUOCCHAM DRESSING 2 fresh red chillies, finely chopped 100ml fish sauce 1 tbsp caster sugar 1 tbsp water 1 tbsp rice wine vinegar 2 limes, juiced PREPARATION To make the nuoccham dressing, crush the chillies using a mortar and pestle. Transfer to a bowl, add all the other dressing ingredients, and allow to stand for 15 minutes. Pull the chicken off the bone and shred into pieces. Cut the prawns in half lengthways. Place chicken and prawn in a bowl with the remaining ingredients (except the extra shallots and peanuts), drizzle over the dressing, and mix well. Sprinkle over extra shallots and peanuts and serve.

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S

BISCUITS, CAKES & DESSERTS BANANA & COCONUT CAKE/BREAD INGREDIENTS 2½ cups self-raising flour 1 cup fresh shredded coconut (available from beachfront markets opposite Lita) 1¼ cups brown sugar ½ tsp bicarbonate of soda 1 cup mashed banana ½ cup vegetable oil ½ cup buttermilk* (Timor style) Butter, to serve PREPARATION *Buttermilk - Add 1 tablespoon of apple cider to ½ cup of milk (UHT fine) or coconut milk and allow to sit for a 5 minutes or until a few bubbles form.

Preheat oven and line any type of baking tin (loaf tin bread, cake tin cake) with baking paper. Place the flour, coconut, sugar and bicarbonate of soda in a large bowl and stir to combine. Make a well in the centre. Whisk the banana, oil and buttermilk together.

Pour into the well in dry mixture. Use a spoon to gently stir until just combined (do not over mix). Spoon into the prepared pan and smooth the surface.

Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes. Serve cut into slices with butter.

BANANA, WALNUT & DATE BREAD INGREDIENTS 1½ cups white self-raising flour ½cup wholemeal plain flour 1 tsp ground cinnamon ½cup caster sugar ¼ cup canola oil 2 egg whites 30mls water 2 ripe bananas, mashed ½cup low fat milk ½cup walnuts, chopped ½ cup dates, chopped PREPARATION Pre-heat oven to 180oC. Place flours, cinnamon, sugar, oil, egg whites, water, bananas and milk in a large bowl and beat well. Fold in the walnuts and dates. Lightly grease a rectangle loaf tin. Pour mixture into loaf tin. Bake for 1 hour or until firm and golden. Allow to cool slightly in tin before turning out. Serve warm with Ricotta Whip.

This is great for a snack or even breakfast or brunch!

BRIGHT ORANGE/YELLOW FRUIT PLATTER INGREDIENTS Banana Mango Mandarins Pineapple Pomegranate Cream, Ice Cream or Yoghurt PREPARATION Throw equal quantities of diced mango cubes, banana slices, mandarin wedges and pineapple cubes onto a platter and

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mix them together. Finally, cut open a pomegranate and remove as many of the red fruits as you please, and sprinkle them over the mixture. Serve as is, with cream, ice cream or yoghurt as an optional extra for your guests to add as they please. Add the banana immediately before serving, so that it does not brown. Otherwise, everything can be prepared in advance.

CARROT CAKE INGREDIENTS 1½ tsp vegetable oil 1 cup of plain flour - plus extra for dusting 1 tsp of baking soda ¼ tsp of salt 2 large eggs ¼ tsp of ground cardamom seeds 1 cup of sugar ¼ cup of softened clarified butter – (ghee) 1½ cups of grated carrots Firmly packed 2 tblsps of chopped pistachios 2 tblsps of chopped blanched almonds 2 tblsps of raisins PREPARATION Rub a round cake pan that is 22cm in diameter and 3cm in height with the vegetable oil and then dust it very lightly with flour. Preheat the oven to 350F. Sift 1 cup flour with the baking soda and salt. Beat the eggs well in a large bowl.

Add the cardamom, sugar and clarified butter. Keep beating until all the ingredients are thoroughly mixed. Add the sifted flour mixture to the ingredients in the large bowl and fold it in gently with a spatula. Add the carrots, pistachios, almonds, and raisins.

Fold them in gently. Turn the cake batter into the oiled and floured cake pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden red.

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COCONUT BALLS INGREDIENTS 200g of grated coconut 200g of sugar 3 eggs 1 tblsp of melted butter PREPARATION: Beat the eggs for 10 seconds. Add the sugar and the coconut and mix well. Finally, add the melted butter. Make small balls and place in mini paper cups or small cupcake moulds. Bake in preheated oven at 180°C for 20 minutes (until lightly golden). You can add a candied cherry in the centre before baking. These coconut balls can be made with fresh coconut or dried coconut. If using fresh coconut, make sure you drain it well before use.

CRUNCHY FRUIT BARS INGREDIENTS 40g margarine ¼ cup honey ¾ cup pumpkin seeds ¾ cup sunflower seeds 2 tblsps sesame seeds (optional) 1 Weet-bix™, crushed or ½ cup cereal flakes ½ cup rolled oats ½ cup self-raising flour ¼ cup chopped sultanas ¼ cup chopped apricots (optional, try dates or cranberries for something different) PREPARATION Preheat oven to 170C. Line a 20cm (base measurement) square tin with baking paper, letting the two ends overhang for handles.

Place margarine and honey into a saucepan a melt over a moderate heat (or melt in the microwave). Allow to cool for five minutes.

Add seeds, cereal, flour and fruit. Mix

well until ingredients are well coated and combined. Press mixture evenly into prepared pan using wet hands to press down firmly to ensure ingredients stick well.

Bake for 25 minutes, until set and golden.

Cool completely in pan, lift out onto chopping board and cut into slices. Wrap individually in baking paper, then plastic food wrap. Store in an airtight container for up to 4-5 days.

LEMON CAKE INGREDIENTS 1 tblsp of lemon rind ⅓ cup of lemon juice 1 cup of caster sugar 4 eggs, lightly beaten 1 cup of milk 1 cup of coconut ½ cup of plain flour 125g of melted butter PREPARATION Grease 24cm cake tin. Mix all ingredients in a bowl. Bake at 180 degrees for approximately 50 minutes, until cake is brown.

COCONUT & LIME RICE-COOKER CAKE INGREDIENTS 125g butter 1 cup sugar 2 tblsp lime rind 2 eggs 1 cup SR flour ¾ cup coconut (You can either buy desiccated coconut from Kmanek supermarket or fresh shredded coconut from Hali Laran market) 1 cup coconut milk

SYRUP INGREDIENTS Juice of three limes 1 tblsp sugar PREPARATION Cream butter and sugar, add rind and eggs, one at a time. Fold in flour and coconut alternating with coconut milk. Pour into greased rice cooker tin. Close lid and press ‘cook’. Setting will automatically change to ‘warm’ so you need to keep flicking it to ‘cook’. Cake will take around 40 minutes to cook. Check regularly with a skewer.

Heat lime juice and sugar in a saucepan until sugar has dissolved. Use a skewer to make holes evenly across the cake. Pour hot syrup over the cake and let it soak in before serving.

Note on rice cooker: you need to have a rice cooker with a good non-stick tin and a sealed lid in order for the cake to cook properly.

LUMBERJACK CAKE INGREDIENTS 2 large green apples 1 cup of chopped dates 1 tsp of bicarb of soda 1 cup of boiling water 125g of butter 1 tsp of vanilla essence 1 cup of sugar 1 egg 1½ cups of plain flour TOPPING INGREDIENTS 60 grams of butter ½ cup of brown sugar ¼ cup of cream ¾ cup of shredded coconut

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PREPARATION Finely chop and combine apples and date.

Mix in bi carb of soda and boiling water.

Cover and let stand. Beat butter, sugar, vanilla till creamy, add egg and beat again.

Use a spoon to alternately blend in the apple and date mixture and the sifted flour.

Pour into a deep lined tin and bake in a moderate oven 50 minutes. Mix all topping ingredients together and spread over the cake, sprinkle with extra coconut. Bake again for 30 minutes. The top should be golden brown and caramelized.

MINTED PINEAPPLE & PAPAYA SALAD INGREDIENTS ½ papaya peeled, deseeded and chopped ½ pineapple peeled and sliced 1 tblsp of white sugar 2 tblsps of mint leaves 1 lime juiced PREPARATION Place papaya and pineapple in a bowl. Using the end of a rolling pin, or a mortar and pestle, crush the sugar and mint together. Sprinkle this over fruit. Drizzle lime juice on top.

ORANGE LOAF INGREDIENTS Canola oil spray 1 cup self-raising flour 1 cup wholemeal self-raising flour ½cup castor sugar ½cup sultanas Rind of 2 oranges, grated ⅔ cup freshly squeezed orange juice 2 eggs ¼ cup low fat milk 1 tblsp margarine, melted 34

PREPARATION Preheat oven to 1800. Sift flours into a bowl, add sugar and sultanas and mix through.

Add wet ingredients to dry, stir gently to combine. Pour into a lightly greased loaf tin.

Bake for 30-40 minutes or until skewer comes out clean. Turn onto a wire cooling rack. Serve warm or cold. Store in fridge for up to 5 days (can be frozen).

PASSION FRUIT MOUSSE INGREDIENTS 1 can sweetened condensed milk 200 ml cream Fresh passion fruit pulp (a measure of the can of condensed milk) 2 gelatine leaves PREPARATION Set aside 2 tablespoons of cream. Put the gelatine leaves in cold water for 5 minutes.

Squeeze the gelatine leaves and add to the two tablespoons of cream. Melt over low heat. Place all the ingredients in a blender.

Blend for 4 minutes at medium speed.

Pour the mousse in a serving bowl and garnish with passion fruit pulp. Refrigerate until serving time (at least 2 hours).

PEANUT BUTTER COOKIES WITH OATS AND DARK CHOCOLATE INGREDIENTS 150g castor sugar 175g brown sugar 80g butter 250g crunchy peanut butter 1 tsp of vanilla extract (or a Dili vanilla bean) 2 eggs 150g of plain flour 1 tsp salt

1 tsp bicarb soda 125g rolled oats, half finely processed, half left whole 60g good quality dark chocolate chopped

J

PREPARATION Beat the castor sugar, brown sugar, butter, peanut butter, vanilla and eggs until creamy. Beat in the flour, salt and bicarb until amalgamated. Fold in the oats and chocolate and chill for 20 minutes. Preheat your oven to 1700. Once the mix has chilled, pick off golf ball-sized balls and place on a lined baking tray (making sure to space them out, as they will spread into flat rounds). Bake for about 20 minutes or until aromatic and coloured on top - they will be soft when warm but will firm up once cooled. Leave to cool on the tray for five minutes before transferring to a wire rack to cool. Store in an airtight container.

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FOOD AVAILABILITY GUIDE CATEGORY ENGLISH NAME

TETUN NAME

LOCATION SEASON

Alcohol/Gobi Palm wine Tua sabu, tua mutin Various All year round Bean Tamarind Tamarindu Lita All year round Bean Mung bean Fore mungo Taibesi All year round Bean Bean, red Fore mean Taibesi All year round Bean Bean, black Fore metan Taibesi All year round Bean Bean, mixed Fore oin oin Taibesi All year round Bean Tofu Tahu All year round Bean Coffee Kafe timor Various Seasonal Bean Tempe Tahu Lita All year round Bean Corn Flour Batar Rahun Lita All year round Bean Soybean Fore Keli Condiment Honey Bani-been Lita All year round Condiment Chili mixture Ai Manas Lita All year round Condiment Orange Marmalade Sabraka Lita All year round Condiment Guava Jam Goiabas Lita Perenial Fruit Papaya Aidila Lita All year round Fruit Banana, medium Hudi Lita All year round Fruit Mango Haas Lita Seasonal Fruit Avocado, various Aguakate Lita All year round Fruit Soursop Ai-iata, boot Lita Seasonal Fruit Custard Apple Ai-iata, kiik Lita Seasonal Fruit Passion fruit, yellow Lita All year round Fruit Watermelon Pateka Lita All year round Fruit Lime Derok, kiik Lita All year round Fruit Lemon, Timorese Derok, boot Lita All year round Fruit Orange, Timorese Sabraka Lita All year round Fruit Pineapple Ai-nanas Lita Seasonal Fruit Crab apple Lita Seasonal Fruit Pomegranite Rumaun Lita Seasonal Fruit Passion fruit, brown Marakuja Lita All year round Fruit Banana, red Hudi mean Lita All year round Fruit Banana, yellow, small Hudi midar Lita All year round Fruit Guava Goiabas Lita Seasonal Fruit Mangosteen Lita Seasonal Fruit Rambutan Street vendors Seasonal Fruit Breadfruit Kulu Fruit Fig Pescador Seasonal Fruit Plum, small, red Abrunyus Street vendors Seasonal Fruit Jackfruit Kulu jaka Lita Seasonal Fungi Mushroom, field Kulat Aileu Market All year round Grain Rice, white Fos, mutin Lita All year round Grain Rice, red Fos, mean Lita All year round Grain Corn Batar Seasonal Grain Bread, timorese Paun Timor Taibesi All year round Herb Mint Hortalan Lita All year round Herb Parsley Salsa Lita All year round

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Herb Herb Herb Leafy green Leafy green Leafy green Leafy green Leafy green Leafy green Leafy green Leafy green Leafy green Leafy green Leafy green Meat Meat Meat Meat Meat Meat Meat Meat Nut Nut Nut Nut Nut Oil Oil Other Other Other Other Other Other Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root

Basil, Thai Ruku Lita All year round Basil genovese Ruku malae Kmanek Seasonal Coriander Kmanek Seasonal Watercress Agraun Lita All year round Kang kung Kan kun Lita All year round Lettuce, green Lita All year round Cabbage, red Repolhu mean Lita All year round Cabbage, green Repolhu Lita All year round Mustard Green Mostarda Lita All year round Casava leaves Ai-farina tahan Lita All year round Amaranth Bayaun Lita All year round Pumpkin leaves Lita All year round Buk Choy Mostarda xina Lita All year round Rocket Kmanek All year round Lamb Bibi-malae Butcher EDS All year round Buffalo Naan-karau Timor Taibesi All year round Beef Naan-karau malae Taibesi All year round Goat Naan-bibi Cesar All year round Pig Naan-fahi All year round Chicken Naan-manu All year round Possum Meda Natabora Seasonal Duck/game birds Manu fuik Coconut, whole Nuu All year round Coconut, shavings Nuu laran Taibesi All year round Peanut, fresh Fore midar Lita All year round Candle Nut Lita Peanut, processed Fore midar Lita All year round Coconut oil refined Mina nuu, mutin Coconut oil, unrefined Minu nuu Papaya flower Ai-dilla fuan Lita All year round Salt Masin Likisa Sugar, paml Masin Midar Eggs, chicken Mantolun Banana Leaf Hudi tahan Beach road All year round Betel leaf Lita All year round Potato, brown Fehuk Lita All year round Sweet potato, white Fehuk midar, mutin Lita All year round Sweet potato, purple Fehuk midar Lita All year round Sweet potato, orange Fehuk, kinur Lita All year round Taro, long Talis Lita All year round Taro, round Lita All year round Casava Aifarina Lita All year round Tumeric Lita Seasonal Galangal Lita Seasonal Onion, red, medium Liis mean Lita All year round Onion, red, small Liis mean, kiik Lita All year round Garlic, small Liis mutin Lita All year round Garlic, chinese Lita All year round Onion, brown Liis bombai Lita All year round Ginger, small Ai-lia timor Lita All year round Ginger, large Ai-lia, boot Lita All year round

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Root Carrot Senoura Lita All year round Root Radish, red Kmanek All year round Root Daikon Kmanek Seasonal Root Flour, casava Ai-farina rahun Taibesi All year round Root Lemongrass Doot morin Seafood Seaweed, green Buri Tasi Taibesi All year round Seafood Crab Kadiu ACDI-VOCA Seasonal Seafood Lobster Boek Beach road Seasonal Seafood Octopus Gurita Beach road Seasonal Seafood Squid Suntu Beach road Seasonal Seafood Garfish Ikan naruk Beach road All year round Seafood Snapper Ikan Beach road All year round Seafood Mackeral Ikan Beach road All year round Seafood Garfish Ikan Beach road All year round Seafood Tuna Ikan tuna Beach road All year round Seafood Sardines Ikan kiik Beach road All year round Seafood Bream Ikan Beach road All year round Seafood Parrot fish Ikan Beach road All year round Seafood Leather jacket Ikan Beach road All year round Seafood Bonito (Katsuo) Ikan Beach road All year round Seafood Shrimp, manta Boek Kristu Rei Seasonal Seafood Sea Turtle Lenuk tasi Beach road Seasonal Seafood Yellowtail Ikan Beach road All year round Seafood Fish, dried Taibesi Spice Pepper, black Pimenta Hafoti Spice Cinnamon Sinema Spice Cloves Cenka Hafoti Vegetable Tomato, large Tomati, boot Lita All year round Vegetable Tomato, medium Tomati, boot Lita All year round Vegetable Tomato, small Tomati, kiik Lita All year round Vegetable Eggplant, purple Bringella Lita All year round Vegetable Eggplant, green Bringella, verde Lita All year round Vegetable Capsicum, green Lita All year round Vegetable Cucumber, white Pepino, mutin Lita All year round Vegetable Cucumber, Japanese Pepino, Japaun Lita All year round Vegetable Chilli, red, small Ai Manas kiik mean Lita All year round Vegetable Chilli, red, large, mild Ai Manas, boot, mean Lita All year round Vegetable Chilli, green, large, mild Ai Manas, boot, verde Lita All year round Vegetable Pumpkin Lakeru Lita All year round Vegetable Choko Lakeru mutin Lita All year round Vegetable Zucchini Kmanek All year round Vegetable Melon, long Lita All year round Vegetable Capsicum, red ai manas boot Lita All year round Vegetable Cauliflower Repolhu Funan Kmanek Seasonal Vegetable Broccolli Repolhu Funan Kmanek Seasonal Vegetable Beans, long Lita All year round Vegetable Peas, sweet Lita All year round Vegetable Beetroot Kmanek All year round Vegetable Bitter gourd Lita All year round Vegetable Cabbage, Chinese Lita All year round Vegetable Shallots Liis, naruk Lita All year round Vegetable Chives Lita All year round 38

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