{"id":145387,"title":"Otantik Phat Phet – Yaban Domuzu Sotesi","modified":"2026-06-16T15:25:11+02:00","plain":"K\u0131rm\u0131z\u0131 k\u00f6ri ezmesi par\u0131ldayan ya\u011fa de\u011fdi\u011fi anda, ba\u015f d\u00f6nd\u00fcr\u00fcc\u00fc bir koku bulutu y\u00fckselir. Sokak kenar\u0131nda oturanlar geriye yaslan\u0131r; g\u00f6zleri daha o anda ya\u015farmaya ba\u015flam\u0131\u015ft\u0131r.\n\n\n\nPhat Phet daha ilk lokmada kendini belli eder. Et, \u00f6ylesine g\u00fc\u00e7l\u00fc bir biber ezmesine bulan\u0131r ki Bangkok mahallelerinin gediklileri bile ellerinin alt\u0131nda bir mendil bulundurur.\n\n\n\nAz bilinen bir ba\u015fka Tay yeme\u011fi olan Tay usul\u00fc yenge\u00e7 k\u00f6risini de ke\u015ffedin\n\n\n\nK\u0131rsal avc\u0131lar\u0131n \u201c\u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e1b\u0e48\u0e32\u201d (ahan pa, \u201corman mutfa\u011f\u0131\u201d) gelene\u011finden do\u011fan bu yemek, teneke \u00e7at\u0131l\u0131 lokantalardan avizeli bistrolara ta\u015f\u0131nsa da karakterinden hi\u00e7bir \u015fey kaybetmedi. \u0130\u015fin ustalar\u0131na g\u00f6re \u00f6zg\u00fcnl\u00fck; geli\u015fig\u00fczel bir sebze kar\u0131\u015f\u0131m\u0131nda ya da bolca hindistan cevizi s\u00fct\u00fcnde de\u011fil, \u00fc\u00e7 temel unsurda sakl\u0131d\u0131r : yal\u0131n malzemeler, yak\u0131c\u0131 bir ac\u0131l\u0131k ve taze otlar\u0131n o vah\u015fi orman kokusu.\n\n\n\nTayland\u2019\u0131n orta kesim ormanlar\u0131ndan ortak sofralara\n\n\n\nBiberler, 17. y\u00fczy\u0131lda Portekizli t\u00fcccarlarla birlikte Siyam\u2019a ula\u015ft\u0131 ve yerel k\u00f6ri ezmelerinde adeta bir devrim yaratt\u0131. \n\n\n\nOrta Tayland ormanlar\u0131n\u0131 ar\u015f\u0131nlayan avc\u0131lar, bu yeni ac\u0131 biberleri limon otu, galangal ve karides ezmesiyle d\u00f6vmenin; yaban domuzu, geyik ya da kurba\u011fa etinin bask\u0131n tad\u0131n\u0131 bast\u0131rd\u0131\u011f\u0131n\u0131 k\u0131sa s\u00fcrede fark etti. \n\n\n\nPhat Phet de k\u0131sa s\u00fcrede adeta \u201cav etinin terbiyecisi\u201d olarak \u00f6ne \u00e7\u0131kt\u0131 : ince et dilimlerinin bol pirince lezzet vermesini sa\u011flayan, kuru sote bir k\u00f6riydi. Ac\u0131l\u0131\u011f\u0131 ve ek\u015fili\u011fi \u00f6ne \u00e7\u0131karan tom saap \u00e7orbas\u0131ndan farkl\u0131 olarak, burada ama\u00e7 yo\u011funlu\u011fu ve aromay\u0131 wok i\u00e7inde toparlamakt\u0131.\n\n\n\nY\u00fczy\u0131llar i\u00e7inde bu yemek, roet jat-jat (maksimum lezzet) anlay\u0131\u015f\u0131n\u0131n toplumsal bir g\u00f6stergesine d\u00f6n\u00fc\u015ft\u00fc; \u00e7o\u011fu zaman buz gibi bir bira ve hararetli sohbetler e\u015fli\u011finde, i\u00e7ki yan\u0131na servis edilen bir at\u0131\u015ft\u0131rmal\u0131k (\u0e01\u0e31\u0e1a\u0e41\u0e01\u0e25\u0e49\u0e21) olarak sunuldu. K\u00f6y mutfaklar\u0131nda ekonomik olu\u015fuyla da \u00f6ne \u00e7\u0131kt\u0131 : bir kep\u00e7e yo\u011fun ezme, koca bir wok dolusunu tatland\u0131rmaya yetiyor; aile b\u00fct\u00e7esini zorlamadan lezzetten \u00f6d\u00fcn vermiyordu.\n\n\n\nGeleneksel malzemeler & teknikler \n\n\n\n\n\n\n\nAd\u0131na yak\u0131\u015f\u0131r her Phat Phet, k\u0131rm\u0131z\u0131 bir k\u00f6ri ezmesiyle ba\u015flar. \u00d6zg\u00fcn haliyle \u015fu malzemelerden olu\u015fur:\n\n\n\n\nac\u0131 g\u00fcc\u00fc veren, \u00e7o\u011funlukla spur tipi kurutulmu\u015f k\u0131rm\u0131z\u0131 biberler ;\n\n\n\nnarenciye ferahl\u0131\u011f\u0131 i\u00e7in limon otu, galangal ve makrut kabu\u011fu ;\n\n\n\naromatik bir temel i\u00e7in sar\u0131msak ve arpac\u0131k so\u011fan ;\n\n\n\ns\u0131cakl\u0131\u011f\u0131 derinle\u015ftirmek i\u00e7in ki\u015fni\u015f tohumu ve kimyon ;\n\n\n\nkarabiber taneleri ;\n\n\n\nve son olarak bir ka\u015f\u0131k karides ezmesi.\n\n\n\n\nBu yo\u011fun ezme, ya\u011f ayr\u0131\u015fana ve mutfak ac\u0131 biber kokusuyla dolana kadar k\u0131zart\u0131l\u0131r; asla yaln\u0131zca \u0131s\u0131t\u0131lmaz.\n\n\n\nAncak bundan sonra a\u015f\u00e7\u0131 tek bir et t\u00fcr\u00fc ekler : domuz g\u00f6be\u011fi, belki yaban domuzu; ama asla geli\u015fig\u00fczel bir kara-deniz kar\u0131\u015f\u0131m\u0131 de\u011fil. Sebzeler azd\u0131r ve dikkatle se\u00e7ilir: ince \u015feritler halinde bambu filizleri veya d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f Tay patl\u0131canlar\u0131; nadiren ikisi bir arada kullan\u0131l\u0131r. Yeme\u011fin o orman karakteri ise en son eklenen otlardan gelir: salk\u0131m ye\u015fil karabiber, j\u00fclyen do\u011franm\u0131\u015f krachai rizomu, y\u0131rt\u0131lm\u0131\u015f makrut yapraklar\u0131 ve bir avu\u00e7 Tay fesle\u011feni.\n\n\n\nSon dokunun yerel \u201cnam kluk klik\u201d \u00f6l\u00e7\u00fcs\u00fcn\u00fc tutturmas\u0131 gerekir : et, sosun i\u00e7inde kaybolmamal\u0131; \u00fczeri ince, parlak bir ya\u011f cilas\u0131yla kaplanmal\u0131d\u0131r. Hindistan cevizi s\u00fct\u00fc kullan\u0131ld\u0131\u011f\u0131nda, esas g\u00f6revi ezmenin k\u0131vam\u0131n\u0131 a\u00e7makt\u0131r. Ezme yeterince pi\u015fmezse \u00e7i\u011f bir tat verir ; fazla su eklerseniz lezzet s\u00f6n\u00fckle\u015fir. Yan\u0131k ile sulu aras\u0131ndaki bu dar \u00e7izgide ustala\u015fmak, inand\u0131r\u0131c\u0131 bir Phat Phet haz\u0131rlamak isteyen herkes i\u00e7in adeta bir ge\u00e7i\u015f rit\u00fcelidir.\n\n\n\nB\u00f6lgesel yorumlar\n\n\n\nY\u00fcz kilometre yol al\u0131n, tarif belirgin bi\u00e7imde de\u011fi\u015fir. Orta ovalarda hafif bir hindistan cevizi kremas\u0131 dokunu\u015fu ve bir tutam palmiye \u015fekeri k\u00f6\u015feleri t\u00f6rp\u00fclerken, bambu filizleri ya da misket b\u00fcy\u00fckl\u00fc\u011f\u00fcndeki Tay patl\u0131canlar\u0131 yeme\u011fe ho\u015f bir k\u0131t\u0131rl\u0131k katar. \n\n\n\nLezzet a\u00e7\u0131s\u0131ndan tavuklu ye\u015fil k\u00f6ri daha klasik bir se\u00e7enektir\n\n\n\nDaha g\u00fcneye, Malezya etkisinin hissedildi\u011fi b\u00f6lgelere indi\u011finizde zerde\u00e7al ezmeyi alt\u0131n sar\u0131s\u0131na \u00e7evirir : yumu\u015fakl\u0131k geri \u00e7ekilir, ac\u0131l\u0131k y\u00fckselir ve wok; iri karideslerin ve keskin kokulu sataw fasulyelerinin daha masaya ula\u015fmadan varl\u0131\u011f\u0131n\u0131 duyurdu\u011fu Phat Phet Sataw ile c\u0131z\u0131rdar.\n\n\n\nKuzeydo\u011fuya, \u0130san\u2019a y\u00f6nelin : a\u015f\u00e7\u0131lar fesle\u011fenin yerine biberimsi aromal\u0131 bai yiraa kullan\u0131r, tur\u015fulanm\u0131\u015f bambu ekler ve bazen de bir miktar fermente bal\u0131k (pla ra) katar. \u00dclkenin d\u00f6rt bir yan\u0131nda av etli yorumlar h\u00e2l\u00e2 \u201c\u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e1b\u0e48\u0e32\u201d yol \u00fcst\u00fc restoranlar\u0131nda kar\u015f\u0131n\u0131za \u00e7\u0131kar : bol krachaili yaban domuzu ya da k\u0131rm\u0131z\u0131 ya\u011f\u0131n alt\u0131nda parlayan kurba\u011fa butlar\u0131. Nerede olursan\u0131z olun iki \u015fey de\u011fi\u015fmez : g\u00f6z ya\u015fartan bir ac\u0131l\u0131k ve havaya yay\u0131lan otsu aromalar.\n\n\n\nServis ve e\u015flik\u00e7iler \n\n\n\nPhat Phet\u2019in kor gibi s\u0131cakl\u0131\u011f\u0131na meydan okuman\u0131n \u00f6d\u00fcl\u00fc, her ate\u015fli lokman\u0131n yumu\u015fac\u0131k bir yasemin pirinci yata\u011f\u0131nda, buz gibi bir \u015fi\u015fe bira e\u015fli\u011finde kusursuz bi\u00e7imde dengelenmesidir.\n\n\n\nG\u00fcn\u00fcm\u00fcz \u015fefleri geyik etiyle, hatta bitkisel alternatiflerle denemeler yap\u0131yor; ama kutsal \u00fc\u00e7l\u00fcye sad\u0131k kal\u0131yorlar : biber, taze otlar ve disiplin. Siz de deneyin. Daha ilk lokmada \u015fakaklar\u0131n\u0131zda ter damlalar\u0131 belirir : i\u015fte o anda, tane tane karabiber e\u015fli\u011finde d\u00f6rt y\u00fczy\u0131ll\u0131k Tay mutfak ustal\u0131\u011f\u0131n\u0131 tadars\u0131n\u0131z.\n\n\n\n\n\n\tPhat Phet - Tay usul\u00fc yaban domuzu sotesi\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t150 g yaban domuzu eti (derisi \u00fczerinde, \u00e7ok ince dilimlenmi\u015f; bulamazsan\u0131z domuz d\u00f6\u015f\u00fc kullan\u0131n)1 yemek ka\u015f\u0131\u011f\u0131 Tay sar\u0131msa\u011f\u0131 (soyulmu\u015f ve hafif\u00e7e ezilmi\u015f; normal sar\u0131msak kullanacaksan\u0131z miktar\u0131 yar\u0131ya indirin)1 yemek ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 ve ye\u015fil ku\u015f g\u00f6z\u00fc biber (kar\u0131\u015f\u0131k, kabaca d\u00f6v\u00fclm\u00fc\u015f)3 yemek ka\u015f\u0131\u011f\u0131 bitkisel ya\u011f1 yemek ka\u015f\u0131\u011f\u0131 Tay k\u0131rm\u0131z\u0131 k\u00f6ri ezmesi60 ml tavuk suyu1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker2 \u00e7ay ka\u015f\u0131\u011f\u0131 bal\u0131k sosu2 \u00e7ay ka\u015f\u0131\u011f\u0131 istiridye sosu100 g krachai (j\u00fclyen do\u011franm\u0131\u015f; yerine galangal kullanabilirsiniz)2 salk\u0131m taze ye\u015fil karabiber (2 cm uzunlu\u011funda par\u00e7alara kesilmi\u015f)1 k\u00fc\u00e7\u00fck k\u0131rm\u0131z\u0131 Tay biberi (\u00e7apraz do\u011franm\u0131\u015f)1 sar\u0131 Tay biberi (\u00e7apraz do\u011franm\u0131\u015f)5 yaprak kaffir misket limonu yapra\u011f\u0131 (\u00e7ok ince do\u011franm\u0131\u015f)1 avu\u00e7 Tay fesle\u011feni yapraklar\u0131 (ayr\u0131ca \u00fczeri i\u00e7in birka\u00e7 filiz daha)deniz tuzu (eti y\u0131kamak i\u00e7in)buharda pi\u015fmi\u015f pirin\u00e7 (servis i\u00e7in)\t\n\t\n\t\tHaz\u0131rl\u0131kYaban domuzu etini, keskin av kokusunu hafifletmek i\u00e7in tuzla ovun; iyice durulay\u0131p s\u00fcz\u00fcn.Sar\u0131msak ile ku\u015f g\u00f6z\u00fc biberleri birlikte d\u00f6v\u00fcp iri dokulu bir ezme haz\u0131rlay\u0131n.Ya\u011f\u0131 wokta orta ate\u015fte \u0131s\u0131t\u0131n. Yaban domuzu etini ekleyip d\u0131\u015f\u0131 hafif\u00e7e s\u0131k\u0131la\u015fana kadar k\u0131sa s\u00fcre soteleyin; gerekirse sald\u0131\u011f\u0131 fazla ya\u011f\u0131 d\u00f6k\u00fcn.K\u0131rm\u0131z\u0131 k\u00f6ri ezmesini ekleyin ve kokusu \u00e7\u0131kana kadar kavurun.Tavuk suyunu, \u015fekeri, bal\u0131k sosunu ve istiridye sosunu ekleyin; ard\u0131ndan iyice kar\u0131\u015ft\u0131r\u0131n.Krachai ile taze ye\u015fil karabiber salk\u0131mlar\u0131n\u0131 ekleyin. S\u0131v\u0131 neredeyse tamamen \u00e7ekilip ezme ete iyice yap\u0131\u015fana kadar y\u00fcksek ate\u015fte soteleyin.Oca\u011f\u0131 kapat\u0131n. K\u0131rm\u0131z\u0131 biberi, sar\u0131 biberi, kaffir misket limonu yapraklar\u0131n\u0131 ve Tay fesle\u011fenini ekleyin.Yeme\u011fi taba\u011fa al\u0131n, \u00fczerine birka\u00e7 fesle\u011fen filizi serpi\u015ftirin ve buharda pi\u015fmi\u015f pirin\u00e7le s\u0131cak servis edin.\t\n\t\n\t\t\nYaban domuzunu iri taneli, Gu\u00e9rande tipi bir tuzla (sofra tuzu de\u011fil) ovup y\u0131kamak, bask\u0131n kokusunu yumu\u015fatmak i\u00e7in kullan\u0131lan geleneksel bir y\u00f6ntemdir.\nWok'u fazla suland\u0131rmay\u0131n; klasik phat phet soslu de\u011fil, ya\u011fl\u0131 ve etin \u00fczerine iyice yay\u0131lan bir k\u0131vamda olmal\u0131d\u0131r.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145387","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=145387"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145387\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/90354"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}