Ingredients with Measurements:
- 1 kg bat meat (paniki), cleaned and cut into bite-sized pieces
- 1 can (400 ml) coconut milk
- 1 cup pineapple chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onion, minced garlic, sliced chili peppers, and grated ginger. Sauté for 2-3 minutes until fragrant.
3. Add the bat meat (paniki) and cook for 5-7 minutes until browned on all sides.
4. Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the paniki is tender.
6. Add the pineapple chunks and cook for an additional 5-10 minutes until heated through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Bat meat (paniki) can be substituted with chicken or pork.
- Pineapple chunks can be substituted with mango or papaya.
- Red chili peppers can be substituted with green chili peppers or jalapeños.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for a more colorful dish.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Be sure to clean the bat meat (paniki) thoroughly before cooking.
- If the paniki is too tough, you can pressure cook it for 15-20 minutes before adding it to the pot.
- Adjust the amount of chili peppers according to your preference for spiciness.
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 large bowl with steamed rice on the side.
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the paniki is too tough, you can pressure cook it for 15-20 minutes before adding it to the pot.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to clean the bat meat (paniki) thoroughly before cooking.
- Cook the paniki until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Paniki is a traditional dish from the island of Sulawesi in Indonesia, where bats are a common source of protein.
Flavor profiles:
- This dish has a rich and creamy coconut flavor with a hint of sweetness from the pineapple and a spicy kick from the chili peppers.
Serving suggestions:
- Serve in a large bowl with steamed rice on the side.
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Region: Indonesian