If you are like me, you have never heard of Timor Leste, or East Timor.  This small island nation located between Indonesia and Australia is a relatively new nation, gaining independence from Portugal in 1975 before being taken over by Indonesia and eventually becoming a sovreign state in 2002.  I stumbled across it when I was doing research on countries that are participating in the 2018 Winter Olympics and was somewhat intrigued since I had never even heard the name before.  You can read a bit more about Timor Leste here.

Timor Leste has one alpine skier competing in the games this year.  This is somewhat ironic in that the official language of Timor, Tetum, does not have a word for skiing.  Yohan Goncalves Goutt's first slalom run will take place in two days, on Thursday, Feb. 22nd.

Our menu for Timor Leste was Batar Da’an and rujak. The recipe for Batar Da'an came from the 196 Flavor blog and the Rujak recipe came from the International Cuisine site. The kids and I thought the Batar Da'an was tasty and while we weren't overly fond of the dressing, we enjoyed the combination of flavors in the rujak(fruit salad). Chip didn't like either one. I will say that while it was initially filling, I was hungry again within an hour.

Batar Da'an


1 lb fresh or frozen corn
½ lb dried mung beans
2 lb squash butternut squash, peeled and diced
4 cups water
2 onions, diced
8 garlic cloves, minced
3 TBSP olive oil
Salt and pepper to taste


Prior to cooking, soak the mung beans in water for at least 10 hours, overnight is best.

Drain the mung beans, then boil them for 10 to 15 minutes in a large amount of water.
Meanwhile, sauté onion and garlic in olive oil over medium heat for 6-8 minutes in a dutch oven or large pot. Add water, squash, beans and corn to the onion and garlic and increase heat to high. Bring to a boil, then reduce heat to medium and cook, stirring occasionally, until squash is tender, about 15 to 20 minutes. Season with salt and pepper to taste.



1 orange sliced
1 mango, diced
2 cups watermelon diced
2 bananas, sliced
1 pear, diced
1 cup grapes
Whipped cream
½ cup toasted nuts

For the dressing: 2 green chillis (dice into very small pieces) 1 TBSP brown sugar 2 TBSP lemon or lime juice 2 TBSP fish sauce


Mix all the fruit ingredients together.  Set aside.  Mix up the dressing and pour over the top. Add whipped cream and nuts.
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