Paniki

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Paniki
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]

References[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.