Ingredients with Measurements:
- 1 kg bat meat (Paniki)
- 2 cans of coconut milk
- 2 cups water
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 tbsp ginger, grated
- 2 tbsp vinegar
- 2 tbsp fish sauce
- 1 tsp salt
- 1 tsp black pepper
- 2 pcs bay leaves
- 2 pcs red chili peppers, sliced
- 2 tbsp cooking oil
Special equipment needed: None
Step-by-step instructions:
1. Clean the bat meat thoroughly and cut into serving pieces.
2. In a large pot, heat the cooking oil over medium heat.
3. Sauté the onion, garlic, and ginger until fragrant.
4. Add the bat meat and cook until browned.
5. Pour in the coconut milk and water.
6. Add the vinegar, fish sauce, salt, black pepper, bay leaves, and chili peppers.
7. Bring to a boil and then lower the heat to a simmer.
8. Cover the pot and let it cook for 1 hour or until the meat is tender.
9. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size: 6-8 people
Nutritional information:
Calories: 420
Fat: 36g
Protein: 20g
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Sodium: 780mg
Substitutions for ingredients:
- Bat meat can be substituted with chicken or pork.
- Red chili peppers can be substituted with green chili peppers or chili flakes.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as eggplant, okra, or bok choy.
- Use coconut cream instead of coconut milk for a thicker sauce.
- Add more chili peppers for a spicier dish.
Tips and tricks:
- Make sure to clean the bat meat thoroughly before cooking.
- Browning the meat before adding the liquid will enhance the flavor.
- Adjust the amount of chili peppers according to your preference.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Steamed rice, garlic fried rice, or mashed potatoes.
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer time to thicken.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to clean the bat meat thoroughly before cooking.
- Cook the meat until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Paniki is a traditional dish from the island of Sulawesi in Indonesia. It is made with bat meat and is considered a delicacy in the region.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with steamed rice and a cold beverage.
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Region: Indonesian