{"id":144716,"title":"Karidesli Nemler","modified":"2026-06-16T14:58:22+02:00","plain":"Nemler ya da cha gio, Vietnam mutfa\u011f\u0131n\u0131n son derece pop\u00fcler ve lezzetli aperatiflerinden biridir. Vietnam restoranlar\u0131nda yemek yiyorsan\u0131z, muhtemelen bu nefis rulolar\u0131 daha \u00f6nce tatm\u0131\u015fs\u0131n\u0131zd\u0131r. Bu yaz\u0131y\u0131 okuduktan sonra onlar\u0131 evde de kolayca haz\u0131rlayabileceksiniz!\n\n\n\nNem nedir?\n\n\n\nNemler, i\u00e7 harc\u0131n \u015feffaf pirin\u00e7 k\u00e2\u011f\u0131d\u0131na (b\u00e1nh tr\u00e1ng) sar\u0131l\u0131p ard\u0131ndan k\u0131zart\u0131lmas\u0131yla haz\u0131rlanan \u00e7\u0131t\u0131r rulolard\u0131r. Geleneksel i\u00e7 har\u00e7; k\u0131y\u0131lm\u0131\u015f domuz eti, sebzeler, siyah mantar ve cam eri\u015ftesi ile haz\u0131rlan\u0131r. Not: Nemler, yaz rulolar\u0131 ile kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r.\n\n\n\nGenellikle marul yapraklar\u0131na ve taze otlara sar\u0131larak, yan\u0131nda nuoc cham (ayn\u0131 zamanda nem sosu olarak da bilinir) ile servis edilir.\n\n\n\n\n\n\n\nNane, Tay fesle\u011feni ve ki\u015fni\u015f \u00f6zellikle \u00e7ok yak\u0131\u015f\u0131r; ama farkl\u0131 otlar denemekten \u00e7ekinmeyin. Bu \u015fekilde servis edildi\u011finde, tuzlu ve \u00e7\u0131t\u0131r k\u0131zarm\u0131\u015f nemlerle ferah, gevrek marul ve otlar aras\u0131nda harika bir kontrast olu\u015fur.\n\n\n\nTuzlu, tatl\u0131 ve ek\u015fi nuoc cham da t\u00fcm lezzetleri m\u00fckemmel bi\u00e7imde tamamlar! Bana g\u00f6re b\u00fcy\u00fck bir nem taba\u011f\u0131, Vietnam mutfa\u011f\u0131n\u0131n en g\u00fczel yin-yang deneyimlerinden biridir.\n\n\n\nVietnam usul\u00fc bir ipucu: Daha da otantik bir tat i\u00e7in nuoc cham'\u0131n\u0131za biraz m\u1ebb ekleyin.\n\n\n\nNemleri servis etmenin bir ba\u015fka yolu da onlar\u0131 lokmal\u0131k par\u00e7alara kesip, Vietnam eri\u015fte salatas\u0131 bo bun'un i\u00e7ine eklemek ve \u00fczerine nuoc cham sosu gezdirmektir. Bu, yaz aylar\u0131nda en sevdi\u011fim \u00f6\u011f\u00fcnlerden biridir.\n\n\n\nNefis bir ev yap\u0131m\u0131 bo bun\n\n\n\nKaridesli nemlerin fark\u0131\n\n\n\nKaridesli nemlerimi, domuz etli nemlerimden ve tavuklu nemlerimden ay\u0131ran iki temel nokta var: i\u00e7 har\u00e7 karidesle haz\u0131rlan\u0131r ve bunu dengelemek i\u00e7in daha az tuz kullan\u0131l\u0131r; \u00e7\u00fcnk\u00fc karides, tavuk ya da domuz etine k\u0131yasla daha tuzludur.\n\n\n\nEvde kusursuz nem yapman\u0131n p\u00fcf noktalar\u0131\n\n\n\nNemlerim neden patl\u0131yor?\n\n\n\nBunun birka\u00e7 olas\u0131 nedeni olabilir:\n\n\n\n\nPirin\u00e7 k\u00e2\u011f\u0131tlar\u0131 ya da i\u00e7 har\u00e7 fazla nemlidir.\n\n\n\nAni \u0131s\u0131 fark\u0131 olu\u015fmu\u015ftur; ya\u011f gere\u011finden fazla s\u0131cakt\u0131r. Dikkat!\n\n\n\nNemler fazla s\u0131k\u0131 sar\u0131lm\u0131\u015ft\u0131r. Pi\u015firme s\u0131ras\u0131nda malzemeler genle\u015fir; ayr\u0131ca i\u00e7eride olu\u015fan gaz ve buhar bas\u0131nc\u0131 art\u0131rabilir.\n\n\n\nNemler yeterince s\u0131k\u0131 sar\u0131lmad\u0131ysa, i\u00e7erideki bas\u0131nca dayanamaz ve a\u00e7\u0131labilir. \n\n\n\n\nNemlerimi f\u0131r\u0131nda pi\u015firebilir miyim?\n\n\n\nEvet ve hay\u0131r. En az\u0131ndan ilk k\u0131zartmay\u0131 yapt\u0131ktan sonra, f\u0131r\u0131na vermeden \u00f6nce \u00fczerlerine \u00e7ok az ya\u011f s\u00fcrmenizi \u00f6neririm. Ancak d\u00fcr\u00fcst olmak gerekirse, bu y\u00f6ntem ideal de\u011fildir.\n\n\n\nKaridesli nemleri air fryer'da pi\u015firebilir miyim?\n\n\n\nEvet! En iyi sonucu, ilk k\u0131zartmay\u0131 klasik y\u00f6ntemle yap\u0131p ikinci k\u0131zartmay\u0131 air fryer'da tamamlayarak al\u0131rs\u0131n\u0131z. Ama dilerseniz her iki k\u0131zartmay\u0131 da air fryer'da yaparak da gayet iyi sonu\u00e7 elde edebilirsiniz.\n\n\n\n\n\n\n\nTavuklu nemlerim pi\u015ferken birbirine yap\u0131\u015f\u0131yor\n\n\n\nNemler pi\u015ferken birbirine yap\u0131\u015f\u0131rsa, sak\u0131n ay\u0131rmaya ya da dokunmaya \u00e7al\u0131\u015fmay\u0131n; k\u0131sa s\u00fcre sonra kendili\u011finden ayr\u0131l\u0131rlar.\n\n\n\n\u0130\u00e7 har\u00e7 \u00f6nceden pi\u015firilmeli mi?\n\n\n\nHay\u0131r! Aksi halde nemler kuru olur. \u0130\u00e7 har\u00e7, k\u0131zartma s\u0131ras\u0131nda zaten pi\u015fer.\n\n\n\n\n\n\tKaridesli Nemler\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tNemler i\u00e7in50 g pirin\u00e7 eri\u015ftesi (veya ma\u015f fasulyesi eri\u015ftesi) (kuru a\u011f\u0131rl\u0131k)450 g karides (ay\u0131klanm\u0131\u015f ve ince do\u011franm\u0131\u015f)190 g havu\u00e7 (rendelenmi\u015f)30 g siyah mantar (ince dilimlenmi\u015f, \u0131slat\u0131ld\u0131ktan sonraki a\u011f\u0131rl\u0131k)30 g arpac\u0131k so\u011fan (ince do\u011franm\u0131\u015f)1 di\u015f sar\u0131msak (ince do\u011franm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (rendelenmi\u015f)1 yumurta ak\u01311 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu1 yemek ka\u015f\u0131\u011f\u0131 n\u00f6tr aromal\u0131 bitkisel ya\u011f1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 tutam beyaz biber1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015fekerK\u0131zartmak i\u00e7in1 L bitkisel ya\u011f (k\u0131zartmak i\u00e7in)Nemleri sarmak i\u00e7in250 ml su (\u0131l\u0131k)2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker20 kurutulmu\u015f pirin\u00e7 k\u00e2\u011f\u0131d\u0131 (b\u00e1nh tr\u00e1ng)Servis i\u00e7inmarul, tay fesle\u011feni, ki\u015fni\u015fnuoc cham sosu\t\n\t\n\t\t\u0130\u00e7 har\u00e7Pirin\u00e7 eri\u015ftelerini tamamen \u0131l\u0131k suya bat\u0131r\u0131p 30 dakika bekletin. \u0130yice s\u00fcz\u00fcn ve 0,5 cm uzunlu\u011funda par\u00e7alara kesin.Geni\u015f bir kapta pirin\u00e7 eri\u015ftesini, do\u011franm\u0131\u015f karidesi, rendelenmi\u015f havucu, siyah mantar\u0131, arpac\u0131k so\u011fan\u0131, sar\u0131msa\u011f\u0131, yumurta ak\u0131n\u0131, zencefili, bal\u0131k sosunu, n\u00f6tr aromal\u0131 bitkisel ya\u011f\u0131, tuzu, beyaz biberi ve 1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015fekeri kar\u0131\u015ft\u0131r\u0131n. Kar\u0131\u015f\u0131m iyice \u00f6zde\u015fle\u015fene kadar harmanlay\u0131n.Nemleri sarmakGeni\u015f ve s\u0131\u011f bir kapta ya da \u00e7ukur bir tabakta 2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015fekeri 1 bardak \u0131l\u0131k suda eritin. Bu ad\u0131m iste\u011fe ba\u011fl\u0131d\u0131r, ancak \u015feker nemlerin k\u0131zar\u0131rken daha g\u00fczel renk almas\u0131na yard\u0131mc\u0131 olur.Her nemi sarmak i\u00e7in bir pirin\u00e7 k\u00e2\u011f\u0131d\u0131n\u0131 yakla\u015f\u0131k 5 ila 10 saniye boyunca \u015fekerli suya tamamen bat\u0131r\u0131n. H\u0131zla \u00e7\u0131kar\u0131n; ilk anda h\u00e2l\u00e2 sert g\u00f6r\u00fcnebilir, ancak \u00e7ok k\u0131sa s\u00fcrede yumu\u015fayacakt\u0131r.Yakla\u015f\u0131k 40 g i\u00e7 harc\u0131, pirin\u00e7 k\u00e2\u011f\u0131d\u0131n\u0131n bir kenar\u0131na ince bir rulo \u015feklinde yerle\u015ftirin. Pirin\u00e7 k\u00e2\u011f\u0131d\u0131n\u0131, hava kabarc\u0131\u011f\u0131 b\u0131rakmadan harc\u0131n \u00fczerine s\u0131k\u0131ca kapat\u0131n ve nemi bir tam tur ileriye do\u011fru sar\u0131n. Yapra\u011f\u0131 d\u00fczle\u015ftirmek ve harc\u0131 toparlamak i\u00e7in iki ucuna hafif\u00e7e bast\u0131r\u0131n.Pirin\u00e7 k\u00e2\u011f\u0131d\u0131n\u0131n bir taraf\u0131n\u0131 nemin ortas\u0131na katlay\u0131n, ard\u0131ndan di\u011fer taraf\u0131 da ayn\u0131 \u015fekilde kapat\u0131n. Hava cebi olu\u015fmamas\u0131 i\u00e7in nemi s\u0131k\u0131ca ileri do\u011fru sarmaya devam edin. Pirin\u00e7 k\u00e2\u011f\u0131d\u0131, ba\u015fka bir malzemeye gerek kalmadan kendili\u011finden m\u00fch\u00fcrlenecektir.DinlendirmeNemleri sard\u0131ktan sonra buzdolab\u0131na al\u0131n ve kuruyup s\u0131k\u0131la\u015fmalar\u0131 i\u00e7in en az 1 saat dinlendirin. Bu ad\u0131m, k\u0131zartma s\u0131ras\u0131nda pirin\u00e7 k\u00e2\u011f\u0131d\u0131n\u0131n kabar\u0131p baloncuklanma riskini azalt\u0131r.K\u0131zartmadan 15 dakika \u00f6nce buzdolab\u0131ndan \u00e7\u0131kar\u0131n.K\u0131zartmaOrta boy bir tencerede yakla\u015f\u0131k 1 L ya\u011f\u0131 170 \u00b0C'ye \u0131s\u0131t\u0131n; ya\u011f seviyesi tencerenin yar\u0131s\u0131ndan biraz fazla olmal\u0131d\u0131r. Nemleri k\u00fc\u00e7\u00fck partiler h\u00e2linde, bir seferde yakla\u015f\u0131k 3 adet olacak \u015fekilde k\u0131zart\u0131n. D\u0131\u015flar\u0131 kabuk ba\u011flayana kadar birbirlerine de\u011fmemelerine dikkat edin; aksi h\u00e2lde yap\u0131\u015fabilirler.Nemleri ya\u011fdan almak i\u00e7in metal bir kevgir kullan\u0131n. Tel \u0131zgara \u00fczerine \u00e7\u0131kar\u0131p s\u00fczd\u00fcr\u00fcn ve ya\u011f\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 sabit tutarak kalanlar\u0131n\u0131 pi\u015firmeye devam edin.Servisten hemen \u00f6nce nemleri 175 \u00b0C'de 1,5 ila 2 dakika ikinci kez k\u0131zart\u0131n; b\u00f6ylece alt\u0131n rengini al\u0131p iyice \u00e7\u0131t\u0131r olacaklard\u0131r. \u00c7ift k\u0131zartma bu tarifin p\u00fcf noktas\u0131d\u0131r!Nemleri taze marul, ki\u015fni\u015f, tay fesle\u011feni ve yan\u0131nda bat\u0131rmak i\u00e7in nuoc cham sosuyla servis edin.\t\n\t\n\t\tBu tariften 20 adet nem \u00e7\u0131kar; bu da ki\u015fi ba\u015f\u0131na yakla\u015f\u0131k 2 nem demektir. Toplamda yakla\u015f\u0131k 800 g i\u00e7 har\u00e7 elde edersiniz; yani her bir nem yakla\u015f\u0131k 40 g i\u00e7 har\u00e7 i\u00e7erir.\nNemler k\u0131zar\u0131rken birbirine yap\u0131\u015f\u0131rsa, onlar\u0131 elinizle ay\u0131rmaya \u00e7al\u0131\u015fmay\u0131n; pi\u015ftik\u00e7e kendili\u011finden ayr\u0131l\u0131rlar.\nNemleri son derece h\u0131zl\u0131 sarma tekni\u011fini g\u00f6steren video i\u00e7in, sitenin resm\u00ee Facebook grubunun \u00fcyesi Andre Souppaya'ya te\u015fekk\u00fcr ederiz.\n\t\n\t\n\t\tEntr\u00e9e, Plat principalVietnamiennecuisine vietnamienne, nems, nems aux crevettes, rouleaux de printemps frits","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144716","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=144716"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144716\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/10446"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}