{"id":145074,"title":"Otantik Khmer usul\u00fc bal\u0131k amok","modified":"2026-06-16T15:04:28+02:00","plain":"Mutfa\u011f\u0131n\u0131zda bu nefis geleneksel tatlar\u0131 yeniden ya\u015fatman\u0131z i\u00e7in otantik bir Kambo\u00e7ya bal\u0131k amok tarifi\n\n\n\nKhmer mutfa\u011f\u0131 Fransa’da yava\u015f yava\u015f pop\u00fclerlik kazan\u0131yor; bunda, k\u00fclt\u00fcrlerini sahiplenip tan\u0131tmak i\u00e7in giderek daha g\u00f6r\u00fcn\u00fcr h\u00e2le gelen Kambo\u00e7ya diasporas\u0131n\u0131n b\u00fcy\u00fck pay\u0131 var.\n\n\n\n\u00c7evrim i\u00e7i varl\u0131\u011f\u0131n\u0131n giderek g\u00fc\u00e7lenmesine ek olarak, \u00e7ok ba\u015far\u0131l\u0131 restoranlar da kap\u0131lar\u0131n\u0131 a\u00e7\u0131yor. B\u00f6ylece Malezya, Tay, Hint ve \u00c7in mutfaklar\u0131n\u0131n kesi\u015fiminde yer alan bu nefis mutfak, Fransa’daki geni\u015f kitlelerle bulu\u015fuyor.\n\n\n\nK\u00f6ri seviyorsan\u0131z, Tay ye\u015fil k\u00f6rili tavu\u011fu deneyin\n\n\n\nBug\u00fcn de en sevdi\u011fim Khmer tariflerinden biri olan bal\u0131k amoku payla\u015fmak istedim.\n\n\n\nBal\u0131k amok nedir?\n\n\n\nBal\u0131k amok ya da amo trey\/trei, Khmer mutfa\u011f\u0131nda \u00f6zel bir yere sahiptir. Teknik olarak amok, genellikle k\u00f6rili bir kar\u0131\u015f\u0131m\u0131n muz yapraklar\u0131nda buharda pi\u015firilmesi y\u00f6ntemini ifade eder. Ancak bal\u0131kl\u0131 versiyon o kadar yayg\u0131nd\u0131r ki, \u00e7o\u011fu zaman Amok dendi\u011finde akla do\u011frudan bal\u0131k amok gelir.\n\n\n\nYine de teoride tavuklu, domuz etli ya da dana etli amoklara da rastlanabilir …\n\n\n\nBu yemek, k\u00f6keni Khmer \u0130mparatorlu\u011fu d\u00f6nemine, yani IX. y\u00fczy\u0131la kadar uzanan geleneksel bir Khmer yeme\u011fidir. Yine de k\u00f6keni konusunda b\u00f6lgesel bir tart\u0131\u015fma vard\u0131r: ger\u00e7ekten Kambo\u00e7ya’ya m\u0131 aittir? Nitekim Tayland’da hor mok, Malezya ve Endonezya’da ise otak otak gibi benzer yemekler bulunur (her ne kadar Endonezya versiyonu bu yemekten biraz daha farkl\u0131 olsa da).\n\n\n\nBuna ra\u011fmen amok, Kambo\u00e7yal\u0131lar i\u00e7in son derece k\u0131ymetli bir yemektir ve \u00e7o\u011fu zaman ulusal yemek olarak g\u00f6r\u00fcl\u00fcr. G\u00fcn\u00fcm\u00fczde daha \u00e7ok \u00f6zel g\u00fcnlerde haz\u0131rlan\u0131r ya da restoranlarda yenir. Ancak turistik b\u00f6lgelerde kar\u015f\u0131n\u0131za \u00e7\u0131kan \u201cbasitle\u015ftirilmi\u015f\u201d versiyonlara dikkat: bu yeme\u011fi \u00f6zel k\u0131lan \u00f6z\u00fc \u00e7o\u011fu zaman kaybederler.\n\n\n\nS\u0131\u011f\u0131r eti sevenler i\u00e7in: nefis panang s\u0131\u011f\u0131r eti k\u00f6risi\n\n\n\nBal\u0131k ana malzeme olsa da amoku as\u0131l \u00f6zel k\u0131lan \u015fey, kroeung k\u00f6ri ezmesinden gelen aromalar\u0131 ve kendine \u00f6zg\u00fc dokusudur. Bazen \u00fczerine sos gezdirilmi\u015f bir bal\u0131k par\u00e7as\u0131 olarak servis edilir; ancak \u00e7o\u011fu zaman t\u00fcm malzemeler \u00e7ekilerek, bal\u0131\u011f\u0131n cinsine g\u00f6re daha p\u00fcr\u00fczl\u00fc ya da daha p\u00fcr\u00fczs\u00fcz olabilen k\u00f6p\u00fcks\u00fc bir kar\u0131\u015f\u0131m elde edilir.\n\n\n\nMuz yapra\u011f\u0131nda buharda pi\u015fti\u011fi i\u00e7in dokusu son derece hafif kal\u0131r. Ben ise bu tarifte ikisinin ortas\u0131n\u0131 tercih ediyorum: hem bal\u0131k ezmesi hem de bal\u0131k par\u00e7alar\u0131 kullan\u0131yorum.\n\n\n\nGeleneksel Kambo\u00e7ya amokunda hangi bal\u0131klar kullan\u0131l\u0131r?\n\n\n\nGenellikle y\u0131lanba\u015f bal\u0131\u011f\u0131 veya yay\u0131n bal\u0131\u011f\u0131 gibi tatl\u0131 su bal\u0131klar\u0131 tercih edilir; ancak bunlar\u0131n yerine morina (bizim mutfaklar\u0131m\u0131z i\u00e7in en iyi alternatif), snapper, barramundi, somon, mezgit ya da tatl\u0131 su levre\u011fi de kullan\u0131labilir.\n\n\n\nBal\u0131k amok i\u00e7in temel malzemeler\n\n\n\n\n\n\n\nBal\u0131k: Daha \u00f6nce de de\u011findi\u011fim gibi, bu tarifte morina kullan\u0131yorum; ancak bunun yerine ba\u015fka bir\u00e7ok bal\u0131k \u00e7e\u015fidi de tercih edebilirsiniz.\n\n\n\nGalanga: Zencefilin kuzeni say\u0131l\u0131r. Aromas\u0131 zencefile benzese de ondan yeterince farkl\u0131d\u0131r; bu y\u00fczden \u00f6zellikle galanga kullanman\u0131z\u0131 tavsiye ederim.\n\n\n\nPrahok bal\u0131k ezmesi: Genellikle Asya marketlerinde bulunur.\n\n\n\nPalm \u015fekeri: Bulamazsan\u0131z yerine kam\u0131\u015f \u015fekeri kullanabilirsiniz.\n\n\n\n\n\n\tOtantik Khmer Usul\u00fc Bal\u0131k Amok\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 ml Hindistan cevizi s\u00fct\u00fc2 yumurta (\u00e7\u0131rp\u0131lm\u0131\u015f)300 g morina ya da ba\u015fka bir beyaz etli bal\u0131k (3 cm'lik k\u00fcpler halinde do\u011franm\u0131\u015f)1 demet taze ki\u015fni\u015f (iri do\u011franm\u0131\u015f)Kroeung k\u00f6ri ezmesi8 cm galangal (soyulmu\u015f, iri do\u011franm\u0131\u015f)6 di\u015f sar\u0131msak (soyulmu\u015f, iri do\u011franm\u0131\u015f)12 yaprak combava (iri do\u011franm\u0131\u015f)2 misket limonu (yaln\u0131zca suyu ve rendelenmi\u015f kabu\u011fu)7 arpac\u0131k so\u011fan (iri do\u011franm\u0131\u015f)2 kurutulmu\u015f k\u0131rm\u0131z\u0131 biber (\u0131l\u0131k suda yumu\u015fat\u0131lm\u0131\u015f)2 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al2 yemek ka\u015f\u0131\u011f\u0131 palmiye \u015fekeri1 yemek ka\u015f\u0131\u011f\u0131 prahok (veya Asya usul\u00fc bal\u0131k ezmesi)1 yemek ka\u015f\u0131\u011f\u0131 n\u00f6tr aromal\u0131 ya\u011f (k\u0131zartmak i\u00e7in)\t\n\t\n\t\tKroeung k\u00f6ri ezmesiYa\u011f d\u0131\u015f\u0131nda t\u00fcm malzemeleri geni\u015f bir havana al\u0131n.P\u00fcr\u00fczs\u00fcz k\u0131vaml\u0131 bir ezme elde edene kadar d\u00f6v\u00fcn.Ya\u011f\u0131 wokta orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n.K\u00f6ri ezmesini, neredeyse s\u00fcrekli kar\u0131\u015ft\u0131rarak 10 dakika ya da rengi koyula\u015fana kadar kavurun.K\u00f6ri ezmesini bir kaseye al\u0131n ve biraz \u0131l\u0131nmaya b\u0131rak\u0131n.AmokHindistan cevizi s\u00fct\u00fcn\u00fc k\u00f6ri ezmesine ekleyip kar\u0131\u015ft\u0131r\u0131n.Yumurtalar\u0131 \u00e7\u0131rp\u0131p k\u00f6ri ezmeli kar\u0131\u015f\u0131ma ekleyin.Bal\u0131\u011f\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n.Ki\u015fni\u015fi nazik\u00e7e kar\u0131\u015f\u0131ma yedirin.Geleneksel kaplar haz\u0131rlamak i\u00e7in muz yapraklar\u0131 kullan\u0131n. \u0130sterseniz amoku \u0131s\u0131ya dayan\u0131kl\u0131 bir kaba da d\u00f6kebilirsiniz.Buharl\u0131 pi\u015firiciye yerle\u015ftirip yakla\u015f\u0131k 10-15 dakika, bal\u0131k pi\u015fene ve amok k\u0131vam alana kadar pi\u015firin.\t\n\t\n\t\tDilerseniz muz yapraklar\u0131n\u0131 ve bal\u0131k ezmesini kullanmayabilirsiniz; biraz lezzet kayb\u0131 olur ama sonu\u00e7 yine de \u00e7ok g\u00fczel olur.\n\t\n\t\n\t\tPlat principalCambodgienne, khm\u00e8re","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145074","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=145074"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145074\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/19743"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}