CookingTimor-Leste

11. Foti nuu tahan kotuk, lulun
husi leten hasoru mai ita, no
kesi iha okos ba iha parte nuu
tahan klaran ne’ebe konektu:
iha siklu dahuluk leten, siklu
daruak okos, iha datoluk
leten no dahaat okos. Filafali
homan no repete ho nuu
tahan seluk ne’ebe longra:
lulun ba leten no kesi ba
okos atu ba nuu tahan klaran
ne’ebe konektu – iha siklu
dahuluk leten, siklu daruak
okos, iha siklu datoluk leten
no siklu da haat okos. Nuu
tahan tutun ne’ebe mak kore
tenki sai husi lidun rua nuu
tahan ne’ebe konektu. (1.18).
12. Atu aperta homan, hahú
husi nuu tahan tutun ne’ebe
konektu, tuir kada nuu tahan
homan no dada metin ho
neneik (1.19 no 1.20). Repete
ba nuu tahan parte rua to’o
homan ne’e aperta metin, no
sei laiha tan kuak ne’ebe foos
bele fakar sai.
11. Take the back strand, fold
it over the top towards you
and weave it down towards
the connected stalk: over the
first loop, under the second,
over the third and under the
fourth. Turn the weaving
over and repeat with the
other loose strand: fold it
over the top and weave it
down towards the connected
stalk – over the first loop,
under the second, over the
third and under the fourth.
The loose ends should come
out on either side of the
connected stalk (1.18).
12. To tighten the weaving, start
at the connected stalk end,
follow each strand through
the weaving and gradually
pull it tight (1.19 and 1.20).
Repeat for both strands
until the weaving is tight and
there are no holes where
uncooked rice could escape.
1.18
1.19
1.20
13. No ramata/hotu! 13. And it’s finished!
Cooking fish and seafood in Timor - Leste 65