Ai-manas (Timorese Chili and Lime Sauce)
In short: A fiery, sour table sauce pounded from bird's eye chilies, garlic, shallot and lime juice, served with grilled fish, cassava and rice. It takes about 23 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 8 min
- Resting
- 10 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 18 kcal
Ai-manas is the chili sauce that appears beside grilled fish, boiled cassava and rice on Timorese tables. It is made fresh from a few ingredients: small hot chilies, garlic, shallot, salt and plenty of lime juice, pounded in a mortar into a coarse, vivid paste. Some cooks char a tomato first for a softer, smoky edge. Use it sparingly at first, because it is properly hot.
Instructions
- If using the tomato, hold it over a gas flame or under a hot broiler for 6 to 8 minutes, turning, until the skin blackens and splits. Cool, peel off the loose skin and chop.
- Put the chilies, garlic, shallot and salt in a mortar and pound to a coarse paste, about 3 minutes. For a milder sauce, slit the chilies and scrape out the seeds first.
- Crush in the charred tomato, if using, until it forms a rough, juicy mash.
- Stir in the lime juice and, if the sauce is too thick, add a little water. Taste and adjust the salt and sourness.
- Rest for 10 minutes so the flavors blend, then spoon into a small bowl and serve at room temperature.
Tips
- Wear gloves when cutting bird's eye chilies, and wash your hands, the board and the mortar well afterward. Removing the seeds tames the heat without losing the flavor.
- The flavor is sharpest on the day you make it. Keep leftovers in a covered jar in the fridge for up to 3 days.
Questions and answers
How hot is ai-manas?
It is properly hot, because bird's eye chilies are very hot. Cut the heat by removing the seeds, using fewer chilies or adding the charred tomato. Start with a small spoonful per plate.
What do you serve with ai-manas?
Grilled fish and meat, boiled cassava, steamed greens and plain rice. It is especially good with ikan sabuko and beside a bowl of batar da'an.
Can I use a blender instead of a mortar?
Yes. Pulse in short bursts and keep the texture coarse. A smooth puree turns thin and loses the rough, fresh character that makes the sauce good on grilled food.
How long does it take to make Ai-manas (Timorese Chili and Lime Sauce)?
About 23 min in total: 15 min of preparation and 8 min of cooking.
How many calories are in Ai-manas (Timorese Chili and Lime Sauce)?
About 18 kcal per serving, with 1 g of protein, 4 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 18 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 4 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
