{"id":144728,"title":"Tavuklu Nem Tarifi","modified":"2026-06-16T14:58:38+02:00","plain":"Nem ya da ch\u1ea3 gi\u00f2, son derece pop\u00fcler ve lezzetli bir aperitiftir. E\u011fer Vietnam mutfa\u011f\u0131 restoranlar\u0131nda yemek yiyorsan\u0131z, muhtemelen bu enfes rulolar\u0131 daha \u00f6nce tatm\u0131\u015fs\u0131n\u0131zd\u0131r. Bu yaz\u0131y\u0131 okuduktan sonra onlar\u0131 evde de kolayca yapabileceksiniz!\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. \u0130\u00e7 har\u00e7 geleneksel olarak domuz k\u0131ymas\u0131, sebzeler, siyah mantar ve \u201ccam eri\u015ftesi\u201dnden olu\u015fur. Not: Nemler, bahar rulolar\u0131 ile kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r.\n\n\n\nGenellikle marul yapraklar\u0131na ve \u00e7e\u015fitli taze otlara sar\u0131larak, yan\u0131nda dip sos olarak nuoc cham (\"nem sosu\" olarak da bilinir) ile servis edilir.\n\n\n\n\n\n\n\n\u00d6zellikle nane, Tay fesle\u011feni ve ki\u015fni\u015fi tavsiye ederim; ama farkl\u0131 otlar denemekten de \u00e7ekinmeyin. Bu \u015fekilde servis edildi\u011finde, tuzlu ve k\u0131zarm\u0131\u015f nemlerle ferah, \u00e7\u0131t\u0131r ye\u015fillikler aras\u0131nda ger\u00e7ekten harika bir kontrast olu\u015fur.\n\n\n\nTuzlu, tatl\u0131 ve hafif ek\u015fi nuoc cham da t\u00fcm lezzetleri kusursuzca 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 ipucu: Daha otantik bir tat i\u00e7in nuoc cham sosunuza biraz m\u1ebb ekleyin.\n\n\n\nNemleri servis etmenin bir ba\u015fka yolu da onlar\u0131 lokmal\u0131k par\u00e7alara b\u00f6l\u00fcp, bir Vietnam eri\u015fte salatas\u0131 olan bo bun i\u00e7ine, \u00fczerine nuoc cham sosu gezdirerek eklemektir. Bu, yaz aylar\u0131nda en sevdi\u011fim yemeklerden biridir.\n\n\n\nNefis bir Vietnam usul\u00fc bo bun\n\n\n\nTavuklu nemlerin fark\u0131\n\n\n\nDomuzlu nem tarifime k\u0131yasla, tavuklu nemlerimi ay\u0131ran iki temel nokta var: i\u00e7 harc\u0131 tavuk but etiyle haz\u0131rl\u0131yorum (en sulu sonucu bu verir; tavuk g\u00f6\u011fs\u00fc kullan\u0131rsan\u0131z nemler daha kuru olur) ve lezzeti dengelemek i\u00e7in biraz daha fazla tuz ekliyorum. Buna kar\u015f\u0131l\u0131k, karidesli nemlerimde hi\u00e7 ilave tuz kullanm\u0131yorum.\n\n\n\nEvde nem yaparken i\u015finize yarayacak ipu\u00e7lar\u0131\n\n\n\nNemlerim neden patl\u0131yor?\n\n\n\nBunun birka\u00e7 nedeni olabilir:\n\n\n\n\nPirin\u00e7 k\u00e2\u011f\u0131d\u0131 ya da i\u00e7 har\u00e7 fazla nemli olabilir.\n\n\n\nYa\u011f fazla \u0131s\u0131nm\u0131\u015f ve ani \u0131s\u0131 fark\u0131 olu\u015fmu\u015f olabilir. Dikkat!\n\n\n\nNemleri fazla s\u0131k\u0131 sarm\u0131\u015f olabilirsiniz. Pi\u015firme s\u0131ras\u0131nda malzemeler genle\u015fir; ayr\u0131ca ortaya \u00e7\u0131kan gaz ve buhar da i\u00e7 bas\u0131nc\u0131 art\u0131rabilir.\n\n\n\n\n\n\u00d6te yandan, nemleri yeterince s\u0131k\u0131 sarmad\u0131ysan\u0131z i\u00e7 bas\u0131nca dayanamaz ve a\u00e7\u0131labilirler.\n\n\n\n\nNemlerimi f\u0131r\u0131nda pi\u015firebilir miyim?\n\n\n\nHem evet hem hay\u0131r. En az\u0131ndan ilk k\u0131zartmay\u0131 ya\u011fda yapman\u0131z\u0131, ard\u0131ndan f\u0131r\u0131na vermeden \u00f6nce \u00fczerlerine \u00e7ok az ya\u011f s\u00fcrmenizi tavsiye ederim. Ama d\u00fcr\u00fcst olmak gerekirse, bu y\u00f6ntem ideal de\u011fil.\n\n\n\nTavuklu nemleri air fryer'da pi\u015firebilir miyim?\n\n\n\nEvet! En iyi sonucu, ilk k\u0131zartmay\u0131 klasik usulde yap\u0131p ikinci k\u0131zartmay\u0131 air fryer'da tamamlayarak al\u0131rs\u0131n\u0131z. Yine de isterseniz her iki k\u0131zartmay\u0131 da air fryer'da yap\u0131p 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\nPi\u015firme s\u0131ras\u0131nda nemler 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 harc\u0131 \u00f6nceden pi\u015firmek gerekir mi?\n\n\n\nHay\u0131r! \u00d6nceden pi\u015firirseniz nemler kuru olur. \u0130\u00e7 har\u00e7 k\u0131zartma s\u0131ras\u0131nda pi\u015fer.\n\n\n\n\n\n\tTavuklu Nem\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t\u0130\u00e7 har\u00e7 i\u00e7in50 g pirin\u00e7 eri\u015ftesi (veya ma\u015f fasulyesi eri\u015ftesi) (kuru a\u011f\u0131rl\u0131k)450 g kemiksiz tavuk but eti (k\u0131y\u0131lm\u0131\u015f)190 g rendelenmi\u015f havu\u00e730 g siyah mantar (ince do\u011franm\u0131\u015f, suda bekletildikten 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 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)Sarmak i\u00e7in250 ml \u0131l\u0131k su2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker20 kurutulmu\u015f pirin\u00e7 yapraklar\u0131 (b\u00e1nh tr\u00e1ng)Servis i\u00e7inmarul, Tay fesle\u011feni ve ki\u015fni\u015fnuoc cham sosu\t\n\t\n\t\t\u0130\u00e7 harc\u0131 haz\u0131rlamaEri\u015fteleri 30 dakika boyunca, tamamen suya batacak \u015fekilde \u0131l\u0131k suda bekletin. \u0130yice s\u00fcz\u00fcn ve 0,5 cm uzunlu\u011funda par\u00e7alara kesin.B\u00fcy\u00fck bir kasede eri\u015fteleri, k\u0131y\u0131lm\u0131\u015f tavuk etini, 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 bitkisel ya\u011f\u0131, tuzu, beyaz biberi ve 1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015fekeri kar\u0131\u015ft\u0131r\u0131n. T\u00fcm malzemeler iyice birle\u015fene kadar kar\u0131\u015ft\u0131rmaya devam edin.Nemleri sarmaGeni\u015f ve s\u0131\u011f bir kapta ya da \u00e7ukur bir tabakta kalan \u015fekeri 1 bardak \u0131l\u0131k suda eritin. \u015eeker iste\u011fe ba\u011fl\u0131d\u0131r; ancak k\u0131zartma s\u0131ras\u0131nda nemlerin daha g\u00fczel k\u0131zarmas\u0131na yard\u0131mc\u0131 olur.Her bir nemi sarmak i\u00e7in bir pirin\u00e7 yapra\u011f\u0131n\u0131 yakla\u015f\u0131k 5-10 saniye \u015fekerli suya bat\u0131r\u0131n; yapra\u011f\u0131n tamamen \u0131sland\u0131\u011f\u0131ndan emin olun. Sudan \u00e7\u0131kar\u0131n. Bu a\u015famada h\u00e2l\u00e2 biraz sert olacakt\u0131r, ama \u00e7ok h\u0131zl\u0131 yumu\u015far.Pirin\u00e7 yapra\u011f\u0131n\u0131n bir kenar\u0131na, k\u00fct\u00fck \u015feklinde yakla\u015f\u0131k 40 g i\u00e7 har\u00e7 yerle\u015ftirin. Yapra\u011f\u0131 harc\u0131n \u00fczerine s\u0131k\u0131ca kapat\u0131n ve hava kabarc\u0131\u011f\u0131 kalmamas\u0131na dikkat ederek nemi bir tur ileri do\u011fru sar\u0131n. Pirin\u00e7 yapra\u011f\u0131n\u0131 d\u00fczle\u015ftirip hava kabarc\u0131klar\u0131n\u0131 \u00e7\u0131karmak i\u00e7in iki ucuna hafif\u00e7e bast\u0131r\u0131n.Yapra\u011f\u0131n bir yan\u0131n\u0131 nemin ortas\u0131na do\u011fru katlay\u0131n. Di\u011fer yan\u0131 da ayn\u0131 \u015fekilde katlay\u0131n. Hava bo\u015flu\u011fu kalmamas\u0131 i\u00e7in nemi hafif\u00e7e s\u0131k\u0131\u015ft\u0131rarak ileri do\u011fru sarmaya devam edin. Pirin\u00e7 yapra\u011f\u0131 kendili\u011finden yap\u0131\u015facakt\u0131r; ayr\u0131ca kapatmak i\u00e7in ba\u015fka bir malzeme kullanman\u0131za gerek yoktur.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 yapra\u011f\u0131n\u0131n fazla kabarmas\u0131n\u0131 \u00f6nlemeye yard\u0131mc\u0131 olur.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 yukar\u0131da olmal\u0131). Nemleri k\u00fc\u00e7\u00fck partiler h\u00e2linde, her seferinde 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 metal bir kevgirle \u00e7\u0131kar\u0131n. Tel \u0131zgara \u00fczerinde s\u00fczd\u00fcr\u00fcn ve ya\u011f\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 koruyarak kalan nemleri de ayn\u0131 \u015fekilde k\u0131zart\u0131n.Servis etmeden hemen \u00f6nce nemleri \u2014evet, iki kez k\u0131zart\u0131lmalar\u0131 gerekir\u2014 175 \u00b0C'de 1,5-2 dakika, alt\u0131n rengini al\u0131p \u00e7\u0131t\u0131rla\u015fana kadar yeniden k\u0131zart\u0131n. \u00c7ift k\u0131zartma bu tarifte \u00e7ok \u00f6nemlidir.Nemleri taze marul, ki\u015fni\u015f, Tay fesle\u011feni ve yan\u0131nda bat\u0131rmal\u0131k nuoc cham sosuyla servis edin.\t\n\t\n\t\tBu tariften 20 adet nem \u00e7\u0131kar; ki\u015fi ba\u015f\u0131 yakla\u015f\u0131k 2 adet hesaplayabilirsiniz. Toplamda yakla\u015f\u0131k 800 g i\u00e7 har\u00e7 elde edersiniz, yani 20 nemin her birinde yakla\u015f\u0131k 40 g i\u00e7 har\u00e7 bulunur.\nK\u0131zartma s\u0131ras\u0131nda nemler birbirine yap\u0131\u015f\u0131rsa, onlar\u0131 elle ay\u0131rmaya \u00e7al\u0131\u015fmay\u0131n; pi\u015ferken kendili\u011finden ayr\u0131lacaklard\u0131r.\nNemleri son derece h\u0131zl\u0131 sarmay\u0131 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, rouleaux de printemps frits","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144728","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=144728"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144728\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/10382"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}