Ingredients with Measurements:
- 2 lbs of bat meat (Paniki)
- 1 can of coconut milk (14 oz)
- 1 cup of macadamia nuts
- 2 tbsp of vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp of ginger, grated
- 2 tbsp of soy sauce
- 2 tbsp of brown sugar
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Rinse the bat meat under cold water and pat dry with paper towels. Cut the meat into small pieces and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the bat meat to the pot and cook for 5-7 minutes until browned on all sides.
4. Pour the coconut milk into the pot and stir to combine. Add the soy sauce, brown sugar, salt, and black pepper. Stir to combine.
5. Add the macadamia nuts and water to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
7. After 1 hour, remove the lid and continue to simmer for another 30 minutes until the sauce has thickened and the bat meat is tender.
8. Serve the Paniki with Coconut and Macadamia Nuts hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for cooking the onion, garlic, and ginger
Low heat for simmering the Paniki with Coconut and Macadamia Nuts
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 34g
Saturated fat: 14g
Cholesterol: 65mg
Sodium: 800mg
Total carbohydrate: 18g
Dietary fiber: 4g
Total sugars: 10g
Protein: 22g
Substitutions for ingredients:
- Bat meat can be substituted with chicken or pork.
- Macadamia nuts can be substituted with cashews or peanuts.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use a slow cooker instead of a pot for a hands-off cooking method.
- Add a dash of chili flakes for extra heat.
Tips and tricks:
- Rinse the bat meat thoroughly to remove any excess blood or debris.
- Brown the meat before adding the coconut milk to add extra flavor.
- Stir the pot occasionally to prevent the mixture from sticking to the bottom.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat until heated through.
Presentation ideas:
Serve the Paniki with Coconut and Macadamia Nuts in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions for extra flavor.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Steamed rice, garlic bread, or roasted sweet potatoes.
Troubleshooting advice:
If the sauce is too thin, simmer the mixture for an additional 10-15 minutes until it thickens.
Food safety advice:
Handle the bat meat with care and make sure to cook it thoroughly to prevent any foodborne illnesses.
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, nutty, and creamy.
Serving suggestions:
Serve the Paniki with Coconut and Macadamia Nuts hot with steamed rice and a side of roasted vegetables.
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Region: Indonesian