You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Method<br />
1. Construct a simple frame across an<br />
outdoor fireplace to support the tukir while<br />
cooking. (Use a recently cut slender tree<br />
trunk or other material that will not burn<br />
quickly.) Start a fire to create hot coals.<br />
2. Scale, gut and wash the fish.<br />
3. Peel/wash the ginger, chillies, garlic,<br />
shallots, kata leaves, sea purslane leaves<br />
and basil leaves. Crush the ginger, chillies,<br />
garlic and peppercorns, and finely slice the<br />
onions.<br />
4. Mix the seasoning ingredients (ginger<br />
mixture, onion, all the leaves) and salt<br />
in a large bowl, add oil and massage<br />
thoroughly.<br />
5. Cut a rectangular section of clean banana<br />
leaf (based on bamboo size) and curl inside<br />
each bamboo section (as an inner lining).<br />
6. Fill the bamboo: add a handful of<br />
seasoning mixture, followed by 1 fish. Use<br />
a long thin stick or skewer to gently push<br />
the fish down towards the base. Repeat<br />
the process until each bamboo section<br />
contains 6 fish. Finish with a handful of<br />
seasoning to loosely plug the top.<br />
7. Lean the filled bamboo (tukir) upright in the<br />
fireplace, against the support frame and<br />
pile up the hot coals underneath one side.<br />
8. Allow to cook for around 15 minutes,<br />
then turn the bamboo so that the other<br />
side faces the hot coals for another<br />
15 minutes.<br />
9. Continue to turn the bamboo every<br />
5–10 minutes until steam is no longer<br />
rising from the top. Use a thin skewer<br />
to test if the fish are cooked.<br />
10. Remove the tukir from the fire and<br />
allow to cool slightly. Carefully split the<br />
bamboo lengthways (using a machete<br />
or cane knife) and gently push the fish<br />
out onto a plate to serve.<br />
A delicious accompaniment to ikan<br />
tukir is bamboo-cooked black rice.<br />
This is prepared following a similar<br />
process to the fish. First, curl a clean<br />
banana leaf section into a length of<br />
bamboo. Fill approximately half the<br />
bamboo with uncooked rice. Then fill<br />
with water, leaving a gap of 1–2 cm<br />
at the top. Place the tukir in the fire<br />
and turn occasionally. Ensure it is<br />
positioned so that the water inside<br />
is boiling. Test the rice with a long<br />
skewer – it should be cooked once all<br />
water has evaporated. Remove from<br />
the fire, allow to cool slightly, split<br />
open and serve.<br />
Hahán kompleta Porsi 1: ikan ulun 4 + etu **<br />
Main meal 1 portion: 4 fish + rice **<br />
*<br />
Kuantidade<br />
Quantity<br />
% konsumi<br />
loroloron<br />
% daily intake<br />
Enerjia<br />
Energy<br />
Proteína<br />
Protein<br />
Bokur<br />
Fat<br />
Karbohidratu<br />
Carbohydrate<br />
Fibra dietétika<br />
Dietary fibre<br />
Kalsium<br />
Calcium<br />
Ferru<br />
Iron<br />
Zinku<br />
Zinc<br />
Vitamina A<br />
Vitamin A<br />
2481 kJ 40 g 10 g 81 g 7 g 126 mg 4 mg 3 mg 205 μg<br />
29 80 14 26 23 16 34 23 27<br />
*ho etu/with rice<br />
**Informasaun nutrisaun nian la inklui kata tahan ou mera tahan./Nutritional information does not include kata leaves or<br />
sea purslane leaves.<br />
Cooking fish and seafood in Timor - <strong>Leste</strong> 111
Change language