|Place of origin||Indonesia|
|Region or state||Minahasa, North Sulawesi|
|Serving temperature||Hot or room temperature|
|Main ingredients||spiced fruit bat|
Paniki is a dish of Minahasan from North Sulawesi made from fruit bat (Minahasan:paniki). Before being cooked in spices, usually the bats are burned to remove its soft hairs, then cooked in coconut milk, herbs and spices. Other than cooked in coconut milk, paniki is also cooked in spicy rica-rica, a mixture of various herbs with chilli pepper.
- 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.
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