{"id":144825,"title":"Otantik Endonezya Usul\u00fc Dana Rendang","modified":"2026-06-16T15:00:17+02:00","plain":"Sizi mutfa\u011f\u0131n\u0131zdan Bali’ye g\u00f6t\u00fcrecek nefis bir Endonezya usul\u00fc dana rendang tarifi\n\n\n\nDana rendang nedir?\n\n\n\nDana rendang, Endonezya k\u00f6kenli, Sumatra \u00e7\u0131k\u0131\u015fl\u0131 bir k\u00f6ri yeme\u011fidir ve bir\u00e7ok ki\u015fi taraf\u0131ndan k\u00f6rilerin kral\u0131 olarak kabul edilir! Ona sadece \u00e7ok lezzetli demek bile yetersiz kal\u0131r. D\u00fcnyada, bunun kadar derin ve katmanl\u0131 aromalara sahip \u00e7ok az k\u00f6ri vard\u0131r.\n\n\n\nEndonezya mutfa\u011f\u0131n\u0131n bu \u00f6zel k\u00f6risi; tar\u00e7\u0131n, kakule ve y\u0131ld\u0131z anason gibi aromatik baharatlar\u0131n yan\u0131 s\u0131ra limon otu, sar\u0131msak, zencefil ve galangal gibi taze aromatiklerle haz\u0131rlan\u0131r.\n\n\n\nNasi goreng, lumpialar gibi Endonezya mutfa\u011f\u0131n\u0131n bir ba\u015fka klasi\u011fidir\n\n\n\nBir\u00e7ok k\u00f6rinin aksine, dana rendang kuru k\u00f6ri olarak s\u0131n\u0131fland\u0131r\u0131l\u0131r; yani i\u00e7inde \u00e7ok fazla sos bulunmaz. \n\n\n\nBuna ra\u011fmen et son derece yumu\u015fakt\u0131r ve her par\u00e7an\u0131n \u00fczeri koyu k\u0131vaml\u0131 bir sosla kapl\u0131d\u0131r; et dokununca adeta lif lif ayr\u0131l\u0131p pilava kar\u0131\u015f\u0131r ve onu Tay ye\u015fil k\u00f6risi gibi sulu k\u00f6riler kadar g\u00fczel aromaland\u0131r\u0131r.\n\n\n\nG\u00fcneydo\u011fu Asya k\u00f6rilerini seviyorsan\u0131z, dana rendang hi\u00e7 \u015f\u00fcphesiz en iyilerden biridir!\n\n\n\nHindistan cevizinden gelen gizli malzeme\n\n\n\n\u0130nternetteki tariflerin ya da restoranda yedi\u011finiz rendang\u0131n, Endonezya seyahatinizde tatt\u0131\u011f\u0131n\u0131z kadar iyi olmamas\u0131n\u0131n nedenini hi\u00e7 merak ettiniz mi? Cevap Hindistan cevizinde gizli. \n\n\n\nM\u00fckemmel bir rendang haz\u0131rlamak i\u00e7in gizli malzeme olan kerisik, yani kavrulmu\u015f Hindistan cevizi ezmesi gerekir.\n\n\n\nKerisik, rendelenmi\u015f Hindistan cevizinin \u00f6nce kavrulup ard\u0131ndan blenderdan ge\u00e7irilmesiyle elde edilen koyu k\u0131vaml\u0131 bir ezmedir. Otantik lezzette bir dana rendang yapmak istiyorsan\u0131z vazge\u00e7ilmezdir.\n\n\n\nHavanda haz\u0131rlanm\u0131\u015f Endonezya usul\u00fc kavrulmu\u015f Hindistan cevizi ezmesi\n\n\n\nBekledik\u00e7e g\u00fczelle\u015fen bir yemek\n\n\n\nErtesi g\u00fcn, hatta bir sonraki g\u00fcn, bu Endonezya usul\u00fc dana k\u00f6risinin aromalar\u0131 daha da geli\u015fir ve yo\u011funla\u015f\u0131r. Orta ate\u015fte tencerede yeniden \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda tek kelimeyle muhte\u015fem olur.\n\n\n\nDana rendang i\u00e7in hangi et par\u00e7as\u0131 kullan\u0131lmal\u0131?\n\n\n\nUzun pi\u015firmeye uygun her par\u00e7a kullan\u0131labilir: paleron, ha\u015flamal\u0131k et, bourguignonluk et, carbonnade i\u00e7in kullan\u0131lan et, yahni eti … Bulundu\u011funuz b\u00f6lgeye g\u00f6re isimler de\u011fi\u015febilir; ama et suyu ve a\u011f\u0131r ate\u015fte pi\u015fen yemeklerde kullan\u0131lan bir par\u00e7a ise nefis bir dana rendang haz\u0131rlamak i\u00e7in gayet uygundur.\n\n\n\nDana rendang’\u0131n ana malzemeleri\n\n\n\n\n\n\n\nHindistan cevizi: Kerisik yapmak i\u00e7in kullan\u0131l\u0131r. Taze ya da kuru rendelenmi\u015f Hindistan cevizi tercih edin; kuru kullanacaksan\u0131z blendera biraz Hindistan cevizi ya\u011f\u0131 ekleyin.\n\n\n\nBal\u0131k sosu: \u0130ste\u011fe ba\u011fl\u0131d\u0131r; yeme\u011fe ho\u015f bir tuzluluk ve derinlik katar.\n\n\n\nY\u0131ld\u0131z anason: Badiyan, beklenece\u011fi \u00fczere hafif anasonlu bir aroma verir.\n\n\n\nGalangal: Zencefilin yak\u0131n akrabas\u0131d\u0131r; yerine zencefil kullanabilirsiniz, ancak biraz lezzet kaybedersiniz.\n\n\n\nLimon otu: Limon otunu nas\u0131l temizleyece\u011finize dair talimatlar\u0131m\u0131 dikkatlice okuyun.\n\n\n\nKaffir yapraklar\u0131: Olduk\u00e7a aromatiktir; narenciyemsi bir koku ve hafif bir ac\u0131l\u0131k verir.\n\n\n\n\n\n\tOtantik Endonezya Usul\u00fc Dana Rendang\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g dana eti (yahnilik (paleron, bouilli, bourguignonluk dana eti, carbonnade))500 ml hindistan cevizi s\u00fct\u00fc2 yemek ka\u015f\u0131\u011f\u0131 demirhindi konsantresi1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz100 g rendelenmi\u015f hindistan cevizi (kerisik i\u00e7in)6 yaprak kaffir limonu (iri par\u00e7alara ayr\u0131lm\u0131\u015f)bal\u0131k sosu (lezzeti dengelemek i\u00e7in, iste\u011fe ba\u011fl\u0131)Rendang ezmesi10 g ac\u0131 biber (kurutulmu\u015f)6 di\u015f sar\u0131msak4 \u015falot (ince do\u011franm\u0131\u015f)1 sap limon otu (ince k\u0131y\u0131lm\u0131\u015f)5 cm galangal (do\u011franm\u0131\u015f)5 cm zencefil (do\u011franm\u0131\u015f)8 karanfil5 di\u015f ye\u015fil kakule2 \u00e7ay ka\u015f\u0131\u011f\u0131 toz tar\u00e7\u0131n1 y\u0131ld\u0131z anason\t\n\t\n\t\tKerisik i\u00e7inHindistan cevizini, ya\u011f eklemeden, orta ate\u015fte bir tavada s\u00fcrekli kar\u0131\u015ft\u0131rarak koyu kahverengi olana kadar kavurun.Kavrulmu\u015f hindistan cevizini havanda d\u00f6verek ya da blenderdan ge\u00e7irerek ya\u011f\u0131n\u0131 sal\u0131p macun k\u0131vam\u0131 alana kadar ezin. Gerekirse biraz hindistan cevizi ya\u011f\u0131 ekleyin.Rendang ezmesi i\u00e7inKurutulmu\u015f biberleri ve baharatlar\u0131 blenderda incecik olana kadar \u00e7ekin.Galangal\u0131, zencefili, limon otunu, \u015falotlar\u0131 ve sar\u0131msa\u011f\u0131 ekleyin.Gerekirse azar azar su ekleyerek p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar \u00e7ekin.K\u00f6ri i\u00e7inHindistan cevizi s\u00fct\u00fcn\u00fc b\u00fcy\u00fck bir tencerede kaynama noktas\u0131na getirin.Rendang ezmesini ekleyin; ezme koyula\u015f\u0131p hindistan cevizi ya\u011f\u0131 kar\u0131\u015f\u0131mdan ayr\u0131lmaya ba\u015flayana kadar orta ate\u015fte s\u00fcrekli kar\u0131\u015ft\u0131rarak pi\u015firin.Dana etini ekleyin ve ezmeyle iyice harmanlay\u0131n.Kalan hindistan cevizi s\u00fct\u00fcn\u00fc ekleyin ve tencerenin dibine yap\u0131\u015fm\u0131\u015f olabilecek k\u00f6ri ezmesini kaz\u0131y\u0131n.Kerisik, demirhindi konsantresi ve tuzu ekleyip kar\u0131\u015ft\u0131r\u0131n.Bir ta\u015f\u0131m kaynat\u0131n, ard\u0131ndan ate\u015fi k\u0131s\u0131p \u00fczeri kapal\u0131 olarak 2 ila 3 saat, ara s\u0131ra kar\u0131\u015ft\u0131rarak, dana eti yumu\u015fay\u0131p sos koyula\u015fana kadar pi\u015firin.Kaffir limonu yapraklar\u0131n\u0131 ekleyin ve 10 dakika daha k\u0131s\u0131k ate\u015fte pi\u015firin.Tad\u0131na bak\u0131n; gerekirse tuz, karabiber ve bal\u0131k sosuyla lezzetini dengeleyin.Beyaz pirin\u00e7 ya da yap\u0131\u015fkan pirin\u00e7le servis edin.\t\n\t\n\t\tBu Endonezya usul\u00fc dana k\u00f6risi, ertesi g\u00fcn hatta bir sonraki g\u00fcn \u00e7ok daha lezzetli h\u00e2le gelir. Orta ate\u015fte tencerede yeniden \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda ise tek kelimeyle nefis olur.\n\t\n\t\n\t\tPlat principalindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144825","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=144825"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144825\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/14840"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}