Paniki
|
Paniki in yellow soup | |
| Course | Main |
|---|---|
| Place of origin | Indonesia |
| Region or state | Minahasa, North Sulawesi |
| Serving temperature | Hot or room temperature |
| Main ingredients | spiced fruit bat |
 Cookbook: Paniki  Media: Paniki | |
Paniki is a dish of Minahasan from North Sulawesi made from fruit bat (Minahasan:paniki).[1][2] Before being cooked in spices, usually the bats are burned to remove its soft hairs, then cooked in coconut milk, herbs and spices.[3]
In Minahasan culture, fruit bat is considered as a clean meat since it live on a very healthy diet of tropical fruit. Fruit bat meat is described as having an intriguing almost woody flavor. The bat wings is valued for its unique slighty rubbery texture.[4]
Other than cooked in coconut milk, paniki is also cooked in spicy rica-rica, a mixture of various herbs with chilli pepper.
Paniki dishes can be found in Manado,[5] and outskirt towns of Pamandangan and Tomohon.[4] It also sold in Manado restaurants in Jakarta.[6]
See also
- Bat (food)
- Food portal
References
- ↑ Rosliana, Valentina (14 April 2008). "Ke Tomohon, Makan Tikus atau Kelelawar?" (in Indonesian). Indonesia: Kompas. Retrieved 2011-01-09.
- ↑ Febriane, Sarie; Soelastri Soekirno; Pingkan E. Dundu (30 August 2008). "Panas Membara dari Timur Indonesia" (in Indonesian). Indonesia: Kompas. Retrieved 2011-01-09.
- ↑ Dharmastuti, Hestiana (31 January 2008). "Kelelawar Kuah Santan dan Tikus Rica-Rica" (in Indonesian). Indonesia: detikNews. Retrieved 2011-01-09.
- 1 2 Peter Milne (26 August 2012). "The eccentricities of Minahasan".
- ↑ "Manado offers a cornucopia of tasty delights". The Jakarta Post (Jakarta). 28 July 2004.
- ↑ "From Manado bat `paniki' to `bakwan' Malang in a cart". The Jakarta Post (Jakarta). 1 June 2009.