Sate kelinci is a traditional dish originating from Java. The dish consists of rabbit meat that's usually marinated, then placed on bamboo skewers and grilled to perfection. The marinade is often made with a combination of shallots, garlic, ginger, coriander, chili peppers, brown sugar, soy sauce, and lemongrass.
Once marinated, the rabbit meat is skewered and grilled, and the dish is then served with soy sauce on the side.
MAIN INGREDIENTS
Traditionally made by the native Minahasan people and hailing from North Sulawesi, this Indonesian dish employs fruit bat as the main ingredient. Though bats are often fried or grilled, the most popular way is to incorporate them into paniki, the traditional soup-like dish.
The usual procedure starts with grilling the bat to remove all the hairs covering its body. The bat is then cleaned, its intestines are removed, and it is cut into smaller chunks and boiled in water. The dish is finished off with the addition of fried onions, garlic, ginger and chili paste, leeks, curry leaves, lemongrass, and coconut milk.
MOST ICONIC Paniki
Chuột đồng quay lu is a traditional dish originating from the Dong Thap province. The base of the dish is a rice field rat (or rice field mouse) that feeds on rice and fresh water. Once caught, during the flood season, the rats are smoked with rice straws, butchered, and the feet and intestines are discarded.
The meat is soaked in a barbecue marinade, and it’s then roasted in vases. While the rats are roasting, they are often drizzled with fat and sauce. The rats are also periodically spun or mixed while roasting. Once done, the skin should be shiny and fully caramelized with an intense aroma emanating from the vase.
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