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Recipe: Fish baked in bamboo<br />
This recipe for ikan tukir (fish baked<br />
in bamboo over a fire) comes from<br />
Adarai in Viqueque. Under the<br />
guidance of Januario, a fisher and<br />
expert tukir maker, the group of men<br />
and women showed us how to mix<br />
the ingredients, prepare the fire,<br />
fill the bamboo sections and bake<br />
them slowly over the fire. Small-tomedium-size<br />
fish like small mackerels<br />
(Rastrelliger spp.) work best for this<br />
recipe – just make sure they can fit<br />
whole inside the bamboo.<br />
Cooking tukir does take time and<br />
effort, so enjoy the process with a<br />
group of friends and make it for a<br />
special occasion.<br />
Makes 6 tukir (enough to serve 9)<br />
Ingredients<br />
36 small–medium (approx.<br />
45–65 g each)<br />
4 finger-length pieces<br />
(approx. 24 cm)<br />
fish (such as mackerel<br />
scad, Rastrelliger spp.)<br />
ginger<br />
12 small chillies (hot)<br />
2 bundles (approx.<br />
12 bulbs)<br />
garlic (small variety)<br />
12 red shallots<br />
2 handfuls kata leaves (or<br />
substitute leaves<br />
from the ambarella<br />
tree)<br />
2 handfuls sea purslane<br />
leaves (Sesuvium<br />
portulacastrum)<br />
2 handfuls basil leaves<br />
2 teaspoons peppercorns<br />
1½ tablespoons<br />
salt<br />
1 tablespoon cooking oil<br />
1–2 banana leaves<br />
(whole)<br />
6 sections (each around<br />
50–60 cm long, with one<br />
end open and one end<br />
blocked at a natural stop)<br />
bamboo (large<br />
variety, with approx.<br />
diameter of 7 cm)<br />
110<br />
Te’in ikan no hahán tasi iha Timor - <strong>Leste</strong>
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