Ingredients with Measurements:
- 1 lb. bat meat (paniki), cleaned and cut into bite-sized pieces
- 2 cups coconut milk
- 1 cup diced papaya
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 tbsp. vinegar
- 1 tbsp. fish sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. cooking oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and the garlic is fragrant.
3. Add the bat meat (paniki) to the pot and cook until browned on all sides.
4. Pour in the coconut milk, vinegar, and fish sauce. Stir to combine.
5. Add the diced papaya to the pot and season with salt and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the meat is tender.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 380
- Fat: 29g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Bat meat (paniki) can be substituted with chicken or pork.
- Papaya can be substituted with green bell pepper or zucchini.
Variations:
- Add sliced chili peppers for a spicier version.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add sliced carrots or sweet potatoes for a more colorful dish.
Tips and tricks:
- Clean the bat meat thoroughly and remove any excess fat or skin before cooking.
- Marinate the meat in vinegar and salt for 30 minutes before cooking to remove any gamey taste.
- Use fresh coconut milk for a more authentic taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Steamed broccoli or bok choy
- Stir-fried green beans or snap peas
Troubleshooting advice:
- If the meat is tough, let it simmer for a longer time until it becomes tender.
- If the dish is too salty, add more coconut milk to balance the flavors.
Food safety advice:
- Make sure to cook the bat meat (paniki) thoroughly to prevent any foodborne illnesses.
Food history:
- Paniki is a traditional dish from the island of Sulawesi in Indonesia, where bat meat is considered a delicacy.
Flavor profiles:
- Savory, creamy, and slightly sweet with a hint of tanginess from the vinegar.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian