Ingredients with Measurements:
- 1 lb. of bat meat (paniki)
- 1 mango, peeled and diced
- 1 can of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the vegetable oil, onion, and garlic to the skillet and sauté until the onion is translucent.
3. Add the bat meat to the skillet and cook until browned on all sides.
4. Add the fish sauce, soy sauce, brown sugar, ground cumin, and ground coriander to the skillet and stir to combine.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce the heat to low and let the paniki simmer for 30-40 minutes, or until the meat is tender.
7. Add the diced mango to the skillet and stir to combine.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
Preparation time is 15 minutes, and cooking time is 40 minutes.
5. Temperature: Medium-high heat for sautéing and simmering.
Serving size: This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 27g
- Carbohydrates: 22g
- Protein: 25g
- Sodium: 610mg
- Sugar: 16g
Substitutions for ingredients:
- Bat meat can be substituted with chicken or pork.
- Mango can be substituted with pineapple or papaya.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add diced bell peppers or carrots for extra flavor and texture.
- Use coconut cream instead of coconut milk for a richer sauce.
- Add a tablespoon of red curry paste for a spicier dish.
Tips and tricks:
- Bat meat can be tough, so be sure to cook it low and slow to ensure tenderness.
- If the sauce is too thin, add a tablespoon of cornstarch mixed with water to thicken it up.
- Taste the dish before adding salt, as fish sauce and soy sauce are already salty.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl with a side of rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro, sliced green onions, or a squeeze of lime juice.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice, garlic noodles, or stir-fried vegetables.
Troubleshooting advice:
- If the meat is tough, cook it for longer until it becomes tender.
- If the sauce is too thin, add a tablespoon of cornstarch mixed with water to thicken it up.
Food safety advice:
- Make sure the bat meat is cooked to 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, made with bat meat.
Flavor profiles:
- This dish has a sweet and savory flavor with a creamy coconut sauce and tender meat.
Serving suggestions:
- Serve hot with a side of rice and steamed vegetables for a complete meal.
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Region: Indonesian