{"id":144745,"title":"Canard du M\u00e9kong Usul\u00fc Tavuk Lap","modified":"2026-06-16T14:58:51+02:00","plain":"Bu tarif, alan ad\u0131n\u0131 yenilemedi\u011fi i\u00e7in yay\u0131ndan kalkan \u00ab\u00a0Le canard du mekong\u00a0\u00bb blogundan birebir al\u0131nm\u0131\u015ft\u0131r. Phil’e ula\u015fmaya \u00e7al\u0131\u015ft\u0131m ama ne yaz\u0131k ki ba\u015far\u0131l\u0131 olamad\u0131m… Biraz ara\u015ft\u0131r\u0131nca, kaybolmas\u0131na \u00fcz\u00fclen resm\u00ee grubun \u00fcyelerinden birinin iste\u011fi \u00fczerine burada ar\u015fivlemek i\u00e7in payla\u015ft\u0131\u011f\u0131m tarifi ve foto\u011fraflar\u0131 yeniden bulmay\u0131 ba\u015fard\u0131m. Tariflerinin baz\u0131lar\u0131n\u0131, uzun s\u00fcredir aktif olmasa da, YouTube kanal\u0131nda da bulabilirsiniz. Orijinal metni korudum; yaln\u0131zca farkl\u0131 malzemelerle ilgili al\u0131\u015f\u0131ld\u0131k a\u00e7\u0131klama paragraf\u0131n\u0131 ekledim ve tarifi daha \u00ab\u00a0kompakt\u00a0\u00bb hale getirmek i\u00e7in metni biraz sadele\u015ftirdim. Dolay\u0131s\u0131yla a\u015fa\u011f\u0131daki metin, Canard du M\u00e9kong sitesinde o d\u00f6nemde yer alan i\u00e7eri\u011fin neredeyse tamam\u0131d\u0131r; \u015fimdiden afiyet olsun!\n\n\n\nSo\u011fuk et salatalar\u0131, hava bunalt\u0131c\u0131 derecede \u0131s\u0131nd\u0131\u011f\u0131nda her zaman en sevilen yemekler aras\u0131nda yer al\u0131r. Elbette bu yaz Fransa’da kalanlar\u0131n can\u0131 lap ( buna bazen laap… larb… ya da larp… da denir! ) yerine daha \u00e7ok pot-au-feu \u00e7ekiyordu; oysa bu yemek, daha nadiren bal\u0131kla da haz\u0131rlanan, bolca \u00e7i\u011f sebze ve vazge\u00e7ilmez yap\u0131\u015fkan pirin\u00e7 e\u015fli\u011finde, Kuzey Tayland’da, Kambo\u00e7ya’n\u0131n baz\u0131 b\u00f6lgelerinde ve \u00f6zellikle Laos’ta kutlamalarda ( yani oralarda olduk\u00e7a s\u0131k ;-)) servis edilen bir et yeme\u011fidir.\n\n\n\nMoo Nam Tok adl\u0131 Tay usul\u00fc domuz salatas\u0131 da \u00e7ok sevilir\n\n\n\nBizim de aralar\u0131nda olmad\u0131\u011f\u0131m\u0131z kat\u0131 gelenek\u00e7iler, rahatl\u0131kla Laos’un mill\u00ee yeme\u011fi say\u0131labilecek bu yeme\u011fin, yaln\u0131zca orada bulunan \u00e7ok \u00f6zel bir sosla yap\u0131ld\u0131\u011f\u0131n\u0131 hat\u0131rlat\u0131r… padaek, tatl\u0131 su bal\u0131klar\u0131n\u0131n tuz ve pirin\u00e7 kepe\u011fi i\u00e7inde aylarca, hatta bir y\u0131la kadar fermente edildi\u011fi olduk\u00e7a yo\u011fun bir salamurad\u0131r.\n\n\n\nKrall\u0131\u011f\u0131n kuzeydo\u011fusunda, Lao k\u00fclt\u00fcr\u00fcn\u00fcn g\u00fc\u00e7l\u00fc bi\u00e7imde hissedildi\u011fi Isarn b\u00f6lgesine ge\u00e7ince… padaek ad\u0131yla bilinen bu sos pla ra ad\u0131n\u0131 al\u0131r. K\u00fc\u00e7\u00fck bir anekdot: yetkililere kar\u015f\u0131 d\u00fczenlenen \u00e7e\u015fitli g\u00f6sterilerde, \u00e7o\u011fu Isarn k\u00f6kenli Bangkok halk\u0131, isyan\u0131 bast\u0131rmaya gelen polisleri geri p\u00fcsk\u00fcrtmek i\u00e7in i\u00e7i pla ra dolu torbalar f\u0131rlat\u0131rd\u0131…! Yenilebilir molotof kokteyli do\u011fmu\u015ftu…\n\n\n\nAnlayaca\u011f\u0131n\u0131z \u00fczere, bu kokulara dayanmak ve burada \u00e7ok sevdi\u011fimiz bu g\u00fc\u00e7l\u00fc, k\u0131rsal karakterli tatlar\u0131 be\u011fenmek i\u00e7in ya Asya kan\u0131 ta\u015f\u0131mak ya da bu k\u0131tayla g\u00fc\u00e7l\u00fc ba\u011flara sahip olmak gerekir…! Ayr\u0131ca bu fermente nehir bal\u0131klar\u0131n\u0131n par\u00e7alar\u0131nda kal\u0131c\u0131 parazitlerin bulunabildi\u011fi ve bunun k\u00fc\u00e7\u00fck de olsa bir sa\u011fl\u0131k riski ta\u015f\u0131d\u0131\u011f\u0131 da s\u00f6ylenir…\n\n\n\nHer h\u00e2l\u00fck\u00e2rda, Fransa’da zanaatk\u00e2r usul\u00fcyle yap\u0131lm\u0131\u015f bir padaek sat\u0131ld\u0131\u011f\u0131n\u0131 hi\u00e7 g\u00f6rmedim… Bu y\u00fczden, i\u00e7inde padaek ya da Kambo\u00e7ya’ya \u00f6zg\u00fc di\u011fer \u00f6zel tatl\u0131 su bal\u0131\u011f\u0131 salamuras\u0131 olan prahok gereken yemeklerde, bunlar\u0131n yerine Fransa’daki Asya marketlerinde kolayca bulunabilen soslar\u0131 kullanma e\u011filimindeyim.\n\n\n\nA\u011flayan Kaplan Bifte\u011fi tarifine de g\u00f6z at\u0131n\n\n\n\nAlternatif olarak, kavanozlar\u0131n \u00fczerindeki Vietnamca adlar\u0131yla mam nem ya da daha yo\u011fun bir se\u00e7enek olan mam ca sac da bulabilirsiniz; bunlar, yan\u0131nda nuoc mam sosunu neredeyse hafif b\u0131rakacak kadar g\u00fc\u00e7l\u00fc \u00e7e\u015fnilerdir… :-)) Ama uzun bir al\u0131\u015fveri\u015f tela\u015f\u0131na girmek istemiyorsan\u0131z, elbette nuoc mam da i\u015finizi gayet g\u00f6r\u00fcr…\n\n\n\n\u00c7\u00fcnk\u00fc asl\u0131nda… bu yeme\u011fin ruhunu olu\u015fturan \u015fey, ba\u015fta taptaze nane olmak \u00fczere aromatik otlar\u0131n ve \u00f6zellikle de lap’\u0131n \u00fczerine serpilen kavrulmu\u015f, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f yap\u0131\u015fkan pirincin e\u015fsiz birlikteli\u011fidir. Biraz galangal ya da burada Korsika’da saks\u0131da \u00e7ok kolay yeti\u015fen limon otuyla son bir narenciye dokunu\u015fu ekleyin… ortaya doyurucu, lezzetli ve haz\u0131rlamas\u0131 son derece kolay bir \u00f6\u011f\u00fcn \u00e7\u0131kar.\n\n\n\nTavuk lap i\u00e7in temel malzemeler\n\n\n\nBal\u0131k sosu: Yukar\u0131da da a\u00e7\u0131kland\u0131\u011f\u0131 gibi, burada padaek’in yerini al\u0131r. Yeme\u011fe nefis bir umami derinli\u011fi ve hafif iyotlu bir karakter katar.\n\n\n\nYap\u0131\u015fkan pirin\u00e7: Bu yeme\u011fin yan\u0131nda m\u00fckemmel gider; ayr\u0131ca kavrulup \u00f6\u011f\u00fct\u00fcld\u00fc\u011f\u00fcnde tarife o kendine has dokunu\u015fu kazand\u0131r\u0131r.\n\n\n\n\n\n\tTavuk Lap - Mekong Usul\u00fc\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 tavuk butlar\u01312 ince k\u0131y\u0131lm\u0131\u015f arpac\u0131k so\u011fan\u01311 sap limon otu3 ince k\u0131y\u0131lm\u0131\u015f k\u00fc\u00e7\u00fck ac\u0131 biber3 yemek ka\u015f\u0131\u011f\u0131 \u00e7i\u011f yap\u0131\u015fkan pirin\u00e73 yemek ka\u015f\u0131\u011f\u0131 tavuk suyu0.5 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu4 yemek ka\u015f\u0131\u011f\u0131 misket limonu suyu1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzGarnit\u00fcr ve servis i\u00e7in2.5 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu1\/3 salatal\u0131kbirka\u00e7 marul yapra\u011f\u013180 g ma\u015f fasulyesibirka\u00e7 nane yapra\u011f\u0131250 g \u00e7i\u011f yap\u0131\u015fkan pirin\u00e7\t\n\t\n\t\t250 g yap\u0131\u015fkan pirinci iyice y\u0131kay\u0131n, \u00fczerini ge\u00e7ecek kadar su ekleyin ve 4 saat bekletin.Yap\u0131\u015fkan pirinci 20-25 dakika buharda pi\u015firin; pi\u015firme s\u0131ras\u0131nda bir kez ters \u00e7evirin.Tavuk butlar\u0131n\u0131n kemiklerini ay\u0131r\u0131n ve etini ince ince k\u0131y\u0131n. Deri ve kemikleri \u00fczerini \u00f6rtecek kadar suyla orta ate\u015fte 1 saat pi\u015firerek tavuk suyu haz\u0131rlay\u0131n. S\u00fcz\u00fcn, 4 yemek ka\u015f\u0131\u011f\u0131n\u0131 ay\u0131r\u0131n. Kalan\u0131n\u0131 dondurun.\u00c7i\u011f yap\u0131\u015fkan pirinci wokta kavurun, ard\u0131ndan incecik \u00f6\u011f\u00fct\u00fcn. Limon otunu, biberleri, otlar\u0131 ve arpac\u0131k so\u011fan\u0131n\u0131 ince ince do\u011fray\u0131n.K\u0131y\u0131lm\u0131\u015f tavu\u011fu bal\u0131k sosu ve tavuk suyuyla 5-7 dakika soteleyin. Ard\u0131ndan arpac\u0131k so\u011fan\u0131n\u0131 ekleyin.Geni\u015f bir kasede otlar\u0131, limon otunu, biberleri, kalan bal\u0131k sosunu, misket limonu suyunu ve kavrulmu\u015f yap\u0131\u015fkan pirinci kar\u0131\u015ft\u0131r\u0131n. Salatal\u0131k, lahana ve ma\u015f fasulyesiyle servis edin. Yan\u0131nda pi\u015fmi\u015f yap\u0131\u015fkan pirin\u00e7 sunun.\t\n\t\n\t\t\t\n\t\n\t\tPlat principalindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144745","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=144745"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144745\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/10980"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}