Paniki Rendang

Ingredients

• 500g (1.1 lb) fruit bat meat, cut into pieces 500g (1.1 lb) fruit bat meat, cut into pieces
• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 200ml (6.8 fl oz) water 200ml (6.8 fl oz) water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the shallots, garlic, and red chilies to the pot and sauté until fragrant.
3. 3.
   Add the fruit bat meat and beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the turmeric powder, ginger powder, coriander powder, and cumin powder, coating the meat evenly.
5. 5.
   Pour in the coconut milk and water, and add the lemongrass stalks, kaffir lime leaves, and cinnamon stick.
6. 6.
   Season with salt to taste and bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Serve the Paniki Rendang hot with steamed rice or lontong.

Treat your ingredients with care...

• Fruit bat meat — Ensure that the fruit bat meat is fresh and properly cleaned before using it in the recipe. If fruit bat meat is not available, you can use chicken or duck meat as a substitute.

Tips & Tricks

• For a spicier version, add more red chilies or include bird's eye chilies.
• Marinating the meat overnight in the spice mixture can enhance the flavors.
• Adjust the cooking time according to the tenderness of the meat. The longer it simmers, the more tender the meat will become.

Serving advice

Serve the Paniki Rendang with steamed rice or lontong to soak up the flavorful sauce. Garnish with fresh cilantro or sliced red chilies for an added touch of color and freshness.

Presentation advice

Present the Paniki Rendang in a deep serving dish, allowing the thick and aromatic sauce to envelop the meat. Sprinkle some fried shallots on top for an appealing crunch.