Ingredients with Measurements:
- 1 kg bat meat (paniki)
- 2 cups coconut milk
- 2 cups water
- 2 tbsp cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 pcs bird's eye chili, chopped
- 2 pcs kaffir lime leaves
- 1 pc lemongrass, pounded
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1 tbsp brown sugar
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Mortar and pestle
Step-by-step instructions:
1. Clean the bat meat by removing the fur and washing it thoroughly. Cut into serving pieces and set aside.
2. In a large pot, heat the cooking oil and sauté the onion, garlic, and ginger until fragrant.
3. Add the bat meat and cook for 5 minutes or until browned.
4. Pour the coconut milk and water into the pot. Add the fish sauce, soy sauce, vinegar, chili, kaffir lime leaves, lemongrass, salt, and black pepper. Stir well.
5. Bring to a boil then lower the heat and let it simmer for 1 hour or until the meat is tender.
6. Add the lime juice and brown sugar. Stir well and let it simmer for another 10 minutes.
7. Serve hot with rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Bat meat can be substituted with chicken or pork.
- Kaffir lime leaves can be substituted with lime zest.
- Bird's eye chili can be substituted with jalapeno or serrano pepper.
Variations:
- Add vegetables such as eggplant, okra, or bok choy.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add more chili for a spicier dish.
Tips and tricks:
- Make sure to clean the bat meat thoroughly to remove any fur or debris.
- If the coconut milk separates, just stir it well before adding to the pot.
- Adjust the seasoning according to your 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 large bowl with rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Steamed rice
- Garlic fried rice
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the meat is tough, cook it longer until it becomes tender.
- If the sauce is too thin, let it simmer for a longer time to thicken.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
Food history:
- Paniki is a traditional dish from the island of Sulawesi in Indonesia. It is made from bat meat and is considered a delicacy in the region.
Flavor profiles:
- Salty, sour, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve hot with rice and a side dish.
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Region: Indonesian