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Paniki manado.jpg
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] Other than cooked in coconut milk, paniki is also cooked in spicy rica-rica, a mixture of various herbs with chilli pepper.

Paniki in spicy rica-rica green chilli spice, the long bones are the wings (fingers) bones, and the black part is bat thin wing skin

See also[edit]


  1. ^ Rosliana, Valentina (14 April 2008). "Ke Tomohon, Makan Tikus atau Kelelawar?" (in Indonesian). Indonesia: Kompas. Retrieved 2011-01-09. 
  2. ^ Febriane, Sarie; Soelastri Soekirno; Pingkan E. Dundu (30 August 2008). "Panas Membara dari Timur Indonesia" (in Indonesian). Indonesia: Kompas. Retrieved 2011-01-09. 
  3. ^ Dharmastuti, Hestiana (31 January 2008). "Kelelawar Kuah Santan dan Tikus Rica-Rica" (in Indonesian). Indonesia: detikNews. Retrieved 2011-01-09.