Ingredients with Measurements:
- 1 lb of bat meat (Paniki)
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of cashews
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp of ginger, minced
- 2 tbsp of soy sauce
- 1 tbsp of brown sugar
- 1 tbsp of vinegar
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 tbsp of oil
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the bat meat and cut it into bite-sized pieces. Set aside.
2. In a large pot, heat the oil over medium heat.
3. Add the chopped onion, minced garlic, and minced ginger to the pot. Cook until the onion is translucent.
4. Add the bat meat to the pot and cook until browned on all sides.
5. Add the soy sauce, brown sugar, vinegar, salt, and black pepper to the pot. Stir to combine.
6. Pour the coconut milk into the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
8. Add the cashews to the pot and let it simmer for an additional 10 minutes.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 402
Fat: 33g
Carbohydrates: 11g
Protein: 18g
Substitutions for ingredients:
- Bat meat can be substituted with chicken or pork.
- Cashews can be substituted with peanuts or almonds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Vinegar can be substituted with lime juice or apple cider vinegar.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the pot.
- Use different types of nuts such as macadamia nuts or pistachios.
- Add spices such as cumin or coriander for extra flavor.
Tips and tricks:
- Rinse the bat meat thoroughly before cooking.
- Use a wooden spoon to stir the mixture to prevent the meat from breaking apart.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the mixture is too thick, add more coconut milk or water to thin it out.
Food safety advice:
Cook the bat meat thoroughly to prevent the risk of disease.
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, sweet, and nutty.
Serving suggestions:
Serve hot with rice or noodles.
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Region: Indonesian