east-timor Is My Kitchen
EAST-TIMOR Breakfast Appetizers Soups and salads
EAST-TIMOR Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
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Timor-Leste's traditional cuisine is a rich blend of local ingredients and influences from Portuguese and Indonesian culinary traditions, featuring dishes like Batar Daan, Ikan Sabuko, and Feijoada.
Some of the common ingredients are pork, fish, rice, corn, legumes, tamarind, basil, and tropical fruits.
Here are some examples of traditional dishes from East Timor:
Batar da’an: A vegetarian dish of mung beans, squash, and corn cooked with garlic and onions.
Ikan pepes: A fish dish wrapped in banana leaves with a spicy paste of turmeric, tomatoes, shrimp paste, lemon basil, and other herbs.
Bibingka: A grilled and layered coconut cake, often served as a dessert or snack.
Pudim de leite: A Portuguese-style custard pudding, flavored with vanilla and caramel.
If you are feeling adventurous, you can also try ai-manas, a very hot chili sauce made with bird’s eye chilies, garlic, lime, and salt. It is usually served with rice and meat dishes, but be careful, it is not for the faint-hearted!
Some of the common ingredients are pork, fish, rice, corn, legumes, tamarind, basil, and tropical fruits.
Here are some examples of traditional dishes from East Timor:
Batar da’an: A vegetarian dish of mung beans, squash, and corn cooked with garlic and onions.
Ikan pepes: A fish dish wrapped in banana leaves with a spicy paste of turmeric, tomatoes, shrimp paste, lemon basil, and other herbs.
Bibingka: A grilled and layered coconut cake, often served as a dessert or snack.
Pudim de leite: A Portuguese-style custard pudding, flavored with vanilla and caramel.
If you are feeling adventurous, you can also try ai-manas, a very hot chili sauce made with bird’s eye chilies, garlic, lime, and salt. It is usually served with rice and meat dishes, but be careful, it is not for the faint-hearted!
Main Batar da'an 
Pumpkin, Corn and mung beans dish
Serves: 6
2 tbsp Olive oil
½ Onion chopped
1 tsp Garlic
2 cups frozen corn
1 ½ cups cooked Mung beans can
Salt and pepper to taste
½ tsp onion powder optional
½ tsp garlic powder optional
½ tsp ground coriander optional
Serves: 6
Preparation time:30 minutes
Cooking time:40 minutes
1/2 Butternut squash 2 tbsp Olive oil
½ Onion chopped
1 tsp Garlic
2 cups frozen corn
1 ½ cups cooked Mung beans can
Salt and pepper to taste
½ tsp onion powder optional
½ tsp garlic powder optional
½ tsp ground coriander optional
Preheat the oven to 425 degrees Fahrenheit.
Peel the butternut squash, then cut it into ½” cubes.
Drizzle the cubes with 1 tbsp olive oil, kosher salt and ground black pepper to taste.
Bake the butternut squash for about 30 minutes, mixing occasionally, until cooked through.
Place a large pan on the stove over medium-high heat. Add another drizzle of olive oil to the pan, then add the onion and garlic. Saute until the onions are cooked and turn translucent.
Add the peas or mung beans, corn, and cooked butternut squash. Season with salt and pepper, add optional spices.
Continue stirring until everything is warmed through. Serve with rice
Peel the butternut squash, then cut it into ½” cubes.
Drizzle the cubes with 1 tbsp olive oil, kosher salt and ground black pepper to taste.
Bake the butternut squash for about 30 minutes, mixing occasionally, until cooked through.
Place a large pan on the stove over medium-high heat. Add another drizzle of olive oil to the pan, then add the onion and garlic. Saute until the onions are cooked and turn translucent.
Add the peas or mung beans, corn, and cooked butternut squash. Season with salt and pepper, add optional spices.
Continue stirring until everything is warmed through. Serve with rice
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
EAST-TIMOR
"May every sunrise hold more promise, and every sunset hold more peace."
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