{"id":144192,"title":"Limon otlu tavuk","modified":"2026-06-16T14:48:08+02:00","plain":"Son zamanlarda can\u0131m s\u0131k s\u0131k Vietnam mutfa\u011f\u0131 istiyor; \u00fcstelik Br\u00fcksel’de iyi bir Vietnam restoran\u0131 bulmak ger\u00e7ekten \u00e7ok zor. Limon otlu tavu\u011fa kar\u015f\u0131 ciddi bir zaaf\u0131m oldu\u011funu itiraf etmeliyim. \n\n\n\nTavuk sevmiyorsan\u0131z bu sosu limon otlu dana eti, domuz eti, karides, bal\u0131k, f\u0131r\u0131nlanm\u0131\u015f sebzeler ve daha fazlas\u0131 i\u00e7in de rahatl\u0131kla kullanabilirsiniz.\n\n\n\nK\u0131sacas\u0131, bu tariften sonra her \u015feyi limon otuyla yapmak isteyeceksiniz! \n\n\n\nPratik karamelize domuz eti tarifim, limon otlu tavukla birlikte servis edilebilir\n\n\n\nTaze limon otu; narin, ferah, hafif ek\u015fimsi, limonsu, mentoll\u00fc ve hafif zencefili and\u0131ran aromas\u0131yla bu tarifin y\u0131ld\u0131z\u0131. Basit bir sar\u0131msakl\u0131 hindistan cevizi s\u00fct\u00fc sosunu, bir anda ola\u011fan\u00fcst\u00fc taze ve hafif bir sosa d\u00f6n\u00fc\u015ft\u00fcr\u00fcyor. \n\n\n\nSulu tavukla bir araya geldi\u011finde – s\u00f6z veriyorum – hafif tatl\u0131 ve limonsu bu ikili tam anlam\u0131yla kar\u015f\u0131 konulmaz oluyor.\n\n\n\nLimon otlu tavuk i\u00e7in p\u00fcf noktalar\u0131 \n\n\n\nSoslarda mant\u0131k hep ayn\u0131. \u00c7in usul\u00fc beyaz sos, tatl\u0131-ek\u015fi sos, tatl\u0131-tuzlu sos, General Tao tavu\u011funun sosu, sar\u0131msakl\u0131 ball\u0131 tavuk sosu... Hepsinin ortak bir malzemesi var: m\u0131s\u0131r ni\u015fastas\u0131. G\u00fczel, parlak ve k\u0131vaml\u0131 Asya soslar\u0131n\u0131n s\u0131rr\u0131 budur. Bu tarifte ni\u015fasta marinenin i\u00e7inde yer al\u0131yor ama mant\u0131k ayn\u0131.\n\n\n\nLimon otlu tavuktaki gibi k\u0131vaml\u0131 bir sosun tek dezavantaj\u0131, bu k\u0131vam\u0131n uzun s\u00fcre korunmamas\u0131d\u0131r. \n\n\n\nMuhtemelen siz de daha \u00f6nce \u00c7in yeme\u011fi s\u00f6ylediniz ve ertesi g\u00fcn et par\u00e7alar\u0131n\u0131 sulanm\u0131\u015f, ak\u0131\u015fkan bir sosun i\u00e7inde buldunuz. Bunun nedeni, m\u0131s\u0131r ni\u015fastas\u0131n\u0131n o g\u00fczel dokuyu en fazla yakla\u015f\u0131k bir saat koruyabilmesidir.\n\n\n\nEkspres Kanton pilav\u0131, limon otlu tavukla m\u00fckemmel bir ikili olur\n\n\n\nB\u00f6yle bir durumda ben genelde artanlar\u0131 bir tencereye al\u0131r, malzemeler \u0131s\u0131nd\u0131ktan sonra k\u0131vam\u0131 toparlamak i\u00e7in biraz daha m\u0131s\u0131r ni\u015fastas\u0131 eklerim.\n\n\n\n\u00c7o\u011fu zaman i\u015fe yar\u0131yor ama bu y\u00f6ntemle kurtaramad\u0131\u011f\u0131m yemekler de oldu. Ben buna %80 ba\u015far\u0131, %20 ba\u015far\u0131s\u0131zl\u0131k derim.\n\n\n\nBuna \u00e7ok benzeyen ve benim \u00e7ok sevdi\u011fim bir ba\u015fka tarif de hoisin soslu tavuk. Biraz daha hafif bir tariftir ve sunumda da \u00e7ok \u015f\u0131k durur! \u00d6zellikle ba\u015flang\u0131\u00e7 olarak k\u00fc\u00e7\u00fck marul yapraklar\u0131n\u0131n i\u00e7ine yerle\u015ftirebilirsiniz. Misafirleriniz kendini ger\u00e7ekten restorandaym\u0131\u015f gibi hissedecektir!\n\n\n\nLimon otu nas\u0131l do\u011fru \u015fekilde haz\u0131rlan\u0131r?\n\n\n\nBunu limon otu hakk\u0131ndaki \u00f6zel yaz\u0131mda daha ayr\u0131nt\u0131l\u0131 anlat\u0131yorum ama k\u0131saca \u015f\u00f6yle: \n\n\n\nLimon otu sap\u0131n\u0131n alt k\u0131sm\u0131ndan 1 cm kesin, ard\u0131ndan ince yaprakl\u0131 \u00fcst b\u00f6l\u00fcm\u00fcn\u00fc \u00e7\u0131kar\u0131n. Sap taze de\u011filse 1-2 d\u0131\u015f katman\u0131, gerekirse daha fazlas\u0131n\u0131 soyun. \u00dczerindeki g\u00f6r\u00fcn\u00fcr kiri suyla temizleyin. Wok yemeklerinde kullanacaksan\u0131z, sert ve lifli bir doku olu\u015fmamas\u0131 i\u00e7in sap\u0131 neredeyse k\u00e2\u011f\u0131t inceli\u011finde, \u00e7ok ince halkalar halinde dilimleyin.\n\n\n\n\n\n\tPratik Vietnam usul\u00fc limon otlu tavuk\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t4 ince do\u011franm\u0131\u015f limon otu sap\u01313 kemiksiz tavuk butlar\u01314 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu3 yemek ka\u015f\u0131\u011f\u0131 esmer \u015feker1 ince dilimlenmi\u015f arpac\u0131k so\u011fan1 ince k\u0131y\u0131lm\u0131\u015f sar\u0131msak6 yemek ka\u015f\u0131\u011f\u0131 Hindistan cevizi s\u00fct\u00fc1 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u0131\t\n\t\n\t\tTavu\u011fu bal\u0131k sosu, limon otu, m\u0131s\u0131r ni\u015fastas\u0131 ve esmer \u015fekerle 10 dakika marine edin.Bir tencerede veya wokta ya\u011f\u0131 orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n.Ya\u011f \u0131s\u0131n\u0131nca sar\u0131msa\u011f\u0131 ve arpac\u0131k so\u011fan\u0131 ekleyin. S\u0131k s\u0131k kar\u0131\u015ft\u0131rarak 3 dakika soteleyin.Tavu\u011fu ekleyin ve 3 dakika hi\u00e7 kar\u0131\u015ft\u0131rmadan pi\u015firin. Ard\u0131ndan kar\u0131\u015ft\u0131r\u0131n ve yine 3 dakika bekleyin. Tavuk iyice k\u0131zarana kadar ayn\u0131 i\u015flemi tekrarlay\u0131n.Hindistan cevizi s\u00fct\u00fcn\u00fc ekleyin ve sosu iyice \u00e7ektirin. Sos koyula\u015f\u0131p turuncuya \u00e7alan bir renk ald\u0131\u011f\u0131nda yemek haz\u0131rd\u0131r.\t\n\t\n\t\tLimon otunu haz\u0131rlamak i\u00e7in\nLimon otu sap\u0131n\u0131n alt k\u0131sm\u0131ndan 1 cm kesin ve ince yaprakl\u0131 \u00fcst b\u00f6l\u00fcm\u00fcn\u00fc \u00e7\u0131kar\u0131n. D\u0131\u015ftaki 1-2 katman\u0131 soyun; sap taze de\u011filse biraz daha soyabilirsiniz. G\u00f6zle g\u00f6r\u00fcl\u00fcr kirleri suyla temizleyin. Sote yemeklerde kullanacaksan\u0131z, sert ve lifli bir doku kalmamas\u0131 i\u00e7in sap\u0131 neredeyse ka\u011f\u0131t inceli\u011finde, \u00e7ok ince halkalar halinde do\u011fray\u0131n.\n\t\n\t\n\t\tVietnamiennecitronnelle, Poulet \u00e0 la citronnelle","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144192"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144192\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/915"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}