Entree: Timor-Leste – Northern Culinary Region – Batar Da'an (Hearty Timorese stew of corn and mung beans simmered in coconut milk with aromatics and salted fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (450 g) fresh or frozen corn kernels
- 1 cup (200 g) dry mung beans, rinsed and soaked 2–4 hours (or overnight) then drained
- 1 can 13.5 oz (400 ml) coconut milk
- 2 cups (480 ml) water or light stock
- 8 oz (225 g) smoked or salted mackerel, flaked (or 8 oz (225 g) salted dried fish, soaked and flaked)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh turmeric or 1 tsp (2 g) ground turmeric, grated
- 1–2 small red chilies, sliced (adjust to taste)
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lime juice for brightness
- 1 tbsp (12 g) palm sugar or brown sugar
- Salt to taste
- Fresh cilantro or culantro for garnish

Show original ingredient measurements

- 3 cups (450 g) fresh or frozen corn kernels
- 1 cup (200 g) dry mung beans, rinsed and soaked 2–4 hours (or overnight) then drained
- 1 can 13.5 oz (400 ml) coconut milk
- 2 cups (480 ml) water or light stock
- 8 oz (225 g) smoked or salted mackerel, flaked (or 8 oz / 225 g salted dried fish, soaked and flaked)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh turmeric or 1 tsp (2 g) ground turmeric, grated
- 1–2 small red chilies, sliced (adjust to taste)
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lime juice for brightness
- 1 tbsp (12 g) palm sugar or brown sugar
- Salt to taste
- Fresh cilantro or culantro for garnish

Instructions

1. Step 1: Heat 2 tbsp (30 ml) vegetable oil in a large saucepan over medium heat. Sauté the onion until soft and translucent, 4–5 minutes. Add garlic, grated turmeric, and sliced chilies; cook 1–2 minutes until fragrant.
2. Step 2: Add the soaked and drained mung beans, corn kernels, and 2 cups (480 ml) water or light stock. Bring to a gentle boil, then reduce heat and simmer, covered, until mung beans are tender, about 20–30 minutes.
3. Step 3: Stir in the coconut milk and flaked smoked or salted mackerel; simmer uncovered for another 8–10 minutes so flavors meld. If using salted fish, taste before adding salt.
4. Step 4: Season with 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lime juice and 1 tbsp (12 g) palm sugar; adjust salt and heat as needed.
5. Step 5: Simmer 2–3 more minutes to balance flavors. Garnish with fresh cilantro or culantro and serve hot with steamed rice, boiled cassava, or corn flatbread.