{"id":145392,"title":"Ye\u015fil k\u00f6rili k\u0131zarm\u0131\u015f pilav – Khao Phat Gaeng Kiew Wan","modified":"2026-06-16T15:25:16+02:00","plain":"Yumu\u015fac\u0131k tavuk, mis kokulu hindistan cevizi s\u00fct\u00fc ve taze otlarla haz\u0131rlanan Tay usul\u00fc ye\u015fil k\u00f6rili k\u0131zarm\u0131\u015f pilav; pratik ama son derece lezzetli bir \u00f6\u011f\u00fcn.\n\n\n\nYasemin kokulu buhar y\u00fckselirken, bir wok tava i\u00e7inde hindistan cevizi s\u00fct\u00fcne bulanm\u0131\u015f, Tay usul\u00fc omlet ve ince salatal\u0131k dilimleriyle s\u00fcslenmi\u015f ye\u015fil pilav \u00e7evrilir. \u0130lk lokmada fesle\u011fen ve makrut limonu \u00f6ne \u00e7\u0131kar; ye\u015fil biberler hafif\u00e7e yakar; bal\u0131k sosu tuzlu bir derinlik katar; hafif bir tatl\u0131l\u0131k da t\u00fcm lezzetleri dengeler.\n\n\n\nKhao Phat Gaeng Kiew Wan nedir?\n\n\n\nKhao phat kaeng khiao wan (\u0e02\u0e49\u0e32\u0e27\u0e1c\u0e31\u0e14\u0e41\u0e01\u0e07\u0e40\u0e02\u0e35\u0e22\u0e27\u0e2b\u0e27\u0e32\u0e19) ad\u0131ndan da anla\u015f\u0131laca\u011f\u0131 gibi \u00e7ok net bir yeme\u011fin ad\u0131d\u0131r: khao phat, k\u0131zarm\u0131\u015f pirin\u00e7 demektir; kaeng khiao wan ise kelimenin tam anlam\u0131yla \u201ctatl\u0131 ye\u015fil k\u00f6ri\u201d anlam\u0131na gelir (\u201ckhiao\u201d = ye\u015fil; \u201cwan\u201d = tatl\u0131).\n\n\n\nTemel fikir basittir: bir g\u00fcn \u00f6nceden pi\u015fmi\u015f yasemin pirinci, yo\u011fun bir ye\u015fil k\u00f6ri taban\u0131yla wokta \u00e7evrilir. Bu taban da, aromalar\u0131n\u0131 salana kadar ya\u011fda kavrulmu\u015f k\u00f6ri ezmesine biraz hindistan cevizi s\u00fct\u00fc eklenerek haz\u0131rlan\u0131r; son dokunu\u015f olarak da Tay fesle\u011feni ve k\u0131rm\u0131z\u0131 biber eklenir.\n\n\n\nYaz\u0131yla \u00e7ok ilgili de\u011fil ama \u015fu nefis laksa \u00e7orbas\u0131na bir g\u00f6z at\u0131n\n\n\n\n\u0130deal k\u0131vamda bu pilav\u0131n taneleri tek tek ayr\u0131lm\u0131\u015f, diri ve kuru kalmal\u0131d\u0131r. K\u00f6riyle kaplanmal\u0131 ama suyunu \u00e7ekip yumu\u015famamal\u0131; sulu bir h\u00e2le gelmeden k\u00f6rinin tad\u0131n\u0131 ta\u015f\u0131mal\u0131d\u0131r. Bu tam anlam\u0131yla bir \u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e08\u0e32\u0e19\u0e40\u0e14\u0e35\u0e22\u0e27, yani tek ba\u015f\u0131na doyurucu bir ana yemektir; \u00e7o\u011fu zaman salatal\u0131k, misket limonu ve bir \u00e7e\u015fit yumurtayla servis edilir.\n\n\n\nYeme\u011fin k\u00f6keni\n\n\n\nYe\u015fil k\u00f6ri, 20. y\u00fczy\u0131lda Orta Tayland\u2019da bug\u00fcn bildi\u011fimiz modern formunu al\u0131rken, wokta pi\u015firme tekni\u011fi de Tayland\u2019\u0131n \u015fehir mutfaklar\u0131n\u0131 yeniden \u015fekillendiriyordu.\n\n\n\nKhao phat tekni\u011fi (k\u0131zg\u0131n wok, bir g\u00fcn \u00f6nceden pi\u015fmi\u015f pirin\u00e7, h\u0131zl\u0131 hareketler) zamanla \u00e7ok g\u00fc\u00e7l\u00fc bir ikiliyle bulu\u015ftu: k\u00f6ri ve pirin\u00e7. 20. y\u00fczy\u0131l\u0131n ortalar\u0131na do\u011fru hem ev a\u015f\u00e7\u0131lar\u0131 hem de sokak yeme\u011fi tezg\u00e2hlar\u0131, artan ye\u015fil k\u00f6riyi so\u011fuk pirin\u00e7le bir araya getirip pirin\u00e7 taneleri parlakla\u015f\u0131p ye\u015file d\u00f6nene kadar wokta \u00e7eviriyordu.\n\n\n\nBu yemek, klasik bir saray yeme\u011finden \u00e7ok modern ve \u015fehirli bir yarat\u0131m gibi g\u00f6r\u00fcn\u00fcyor. Bangkok\u2019ta ve Tayland\u2019\u0131n orta kesimlerinde olduk\u00e7a pop\u00fclerdir; di\u011fer b\u00f6lgelerdeyse yayg\u0131nl\u0131\u011f\u0131 de\u011fi\u015fiklik g\u00f6sterir. Mant\u0131k \u00e7ok nettir: lezzet i\u00e7in k\u00f6ri, doku i\u00e7in wok ate\u015fi, temel i\u00e7in de pirin\u00e7.\n\n\n\nYe\u015fil k\u00f6rili k\u0131zarm\u0131\u015f pilav\u0131n ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nBir g\u00fcn \u00f6nceden pi\u015fmi\u015f ve iyice so\u011futulmu\u015f yasemin pirinci yeme\u011fin temelini olu\u015fturur. \u00c7i\u00e7eksi aromas\u0131 ye\u015fil k\u00f6riyle m\u00fckemmel uyum sa\u011flar; hafif\u00e7e kurumu\u015f y\u00fczeyi de tanelerin ezilmeden, birbirine yap\u0131\u015fmadan wokta g\u00fczelce k\u0131zarmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nAromatik omurgay\u0131,\u00a0phrik kaeng khiao wan ad\u0131 verilen Tay ye\u015fil k\u00f6ri ezmesi olu\u015fturur. Bu ezmenin i\u00e7inde\u00a0limon otu, galangal, makrut limonu kabu\u011fu (bazen kaffir diye an\u0131l\u0131r; yoksa yapraklar\u0131 kullan\u0131l\u0131r), ki\u015fni\u015f k\u00f6k\u00fc, sar\u0131msak, arpac\u0131k so\u011fan, ye\u015fil biberler ve \u00e7o\u011fu zaman ki\u015fni\u015f tohumu ile kimyon gibi kuru baharatlar, ayr\u0131ca karides ezmesi bulunur. Ezmenin kalitesi belirleyicidir: ister ev yap\u0131m\u0131 olsun ister g\u00fcvenilir bir Tay markas\u0131ndan gelsin, yeme\u011fin karakterini o belirler.\n\n\n\nBir miktar yo\u011fun hindistan cevizi s\u00fct\u00fc (hindistan cevizi kremas\u0131), aromatikleri ta\u015f\u0131yan ya\u011f\u0131 sa\u011flar, k\u00f6ri ezmesinin lezzetini a\u00e7ar ve pirince hafif bir parlakl\u0131k verir. Bazen ya\u011f ayr\u0131\u015fana kadar pi\u015firilir; bu da tad\u0131 daha da yo\u011funla\u015ft\u0131r\u0131r. Baz\u0131 Tay a\u015f\u00e7\u0131lar\u0131 daha kuru, az ya da hi\u00e7 hindistan cevizi s\u00fct\u00fc i\u00e7ermeyen bir tarz\u0131 tercih eder; baz\u0131lar\u0131ysa sadece hafif\u00e7e kremams\u0131 bir doku hedefler. Her durumda pirin\u00e7 kaplanm\u0131\u015f olmal\u0131; asla \u0131slak ya da sulu olmamal\u0131d\u0131r.\n\n\n\nProtein se\u00e7imi klasik ye\u015fil k\u00f6ri \u00e7izgisini izler: tavuk en klasik tercihtir; domuz eti, s\u0131\u011f\u0131r eti, karides ya da sert tofu da s\u0131k kullan\u0131lan alternatiflerdir. Sebzeler de ye\u015fil k\u00f6ride s\u0131k g\u00f6r\u00fclen malzemelerdendir; doku ve hafif burukluk i\u00e7in Tay patl\u0131can\u0131 ile bezelye patl\u0131can\u0131, \u00e7\u0131t\u0131rl\u0131k i\u00e7inse bambu filizleri, bulunabildiklerinde s\u0131k\u00e7a kullan\u0131l\u0131r.\n\n\n\nDaha \u00e7ok s\u0131\u011f\u0131r eti seviyorsan\u0131z Panang dana k\u00f6risini deneyin\n\n\n\nTay fesle\u011feni (bai horapha, \u0e42\u0e2b\u0e23\u0e30\u0e1e\u0e32) bu yeme\u011fin kilit aromatiklerinden biridir; hafif anasonlu karakterini korumas\u0131 i\u00e7in ocaktan ald\u0131ktan sonra eklenir. Onu kullanmamak, yeme\u011fi ye\u015fil k\u00f6ri profilinden uzakla\u015ft\u0131r\u0131r. \u0130ncecik do\u011franm\u0131\u015f makrut limonu yapraklar\u0131 (bai makrut, \u0e43\u0e1a\u0e21\u0e30\u0e01\u0e23\u0e39\u0e14) da s\u0131k\u00e7a eklenir ve pirince ferah bir narenciye notas\u0131 yayar; baz\u0131 versiyonlarda yer almasa da varl\u0131klar\u0131 ye\u015fil k\u00f6rinin imzas\u0131n\u0131 g\u00fc\u00e7lendirir.\n\n\n\nHafif ac\u0131 k\u0131rm\u0131z\u0131 biberler (phrik chi fa) renk ve orta \u015fiddette bir ac\u0131l\u0131k katar. Baharatland\u0131rma tipik olarak Tay usul\u00fc ve dengelidir: tuzlu umami i\u00e7in bal\u0131k sosu, lezzetleri yuvarlamak i\u00e7in de bir tutam \u015feker kullan\u0131l\u0131r. Baz\u0131 modern ev a\u015f\u00e7\u0131lar\u0131 bir miktar \u00e7e\u015fni sosu (Maggi tarz\u0131) ya da glutamat ekler; bu g\u00fcnl\u00fck mutfakta yayg\u0131n olsa da \u015fart de\u011fildir.\n\n\n\nY\u00fcksek \u0131s\u0131ya dayan\u0131kl\u0131 n\u00f6tr bir ya\u011f kullan\u0131l\u0131r (\u00f6rne\u011fin pirin\u00e7 kepe\u011fi, soya ya da kanola ya\u011f\u0131) ve masada da birka\u00e7 e\u015flik\u00e7i sunulur: bir dilim misket limonu, salatal\u0131k ve bir k\u00e2se phrik nam pla (taze biberli bal\u0131k sosu). Sahanda yumurta (khai dao) ya da Tay usul\u00fc omlet (khai jiao) yeme\u011fe zenginlik ve ho\u015f bir \u00e7\u0131t\u0131rl\u0131k katar.\n\n\n\nTay usul\u00fc yumurta salatas\u0131\n\n\n\n\u00d6zg\u00fcnl\u00fck ve varyasyonlar\n\n\n\nBu yeme\u011fi tan\u0131mlayan birka\u00e7 temel unsur vard\u0131r: k\u00f6ri tozu de\u011fil, ger\u00e7ek bir ye\u015fil k\u00f6ri ezmesi ve yasemin pirinci. \u00d6zg\u00fcn bir tat yakalamak istiyorsan\u0131z ket\u00e7ap ya da k\u00f6ri tozu kullanmay\u0131n; lezzet mutlaka ger\u00e7ek bir ye\u015fil k\u00f6ri ezmesinden gelmelidir.\n\n\n\nK\u00f6ri tozu kullan\u0131lan bir yemek ar\u0131yorsan\u0131z benim Japon k\u00f6rimi deneyin\n\n\n\nBu \u00e7er\u00e7evenin i\u00e7inde herkes oranlar\u0131 kendi damak tad\u0131na g\u00f6re ayarlar. Pirinci yaln\u0131zca hafif\u00e7e kaplayan bir ba\u011fl\u0131l\u0131k idealdir; ya\u011fl\u0131, \u0131slak ya da \u00e7orba k\u0131vam\u0131nda olmamal\u0131d\u0131r. Baz\u0131 mutfaklarda k\u00f6ri ezmesi, daha zengin bir tat i\u00e7in az miktarda hindistan cevizi kremas\u0131yla kavrulur; baz\u0131lar\u0131ysa daha kuru, wok karakteri daha belirgin bir sonu\u00e7 i\u00e7in bunu kullanmaz.\n\n\n\nTay patl\u0131can\u0131 ya da bambu filizi gibi sebzeler yeme\u011fi ye\u015fil k\u00f6ri ailesinde tutar; brokoli, bezelye ve havu\u00e7 yurt d\u0131\u015f\u0131nda s\u0131k g\u00f6r\u00fclse de Tayland\u2019da pek tipik de\u011fildir. Bu t\u00fcr versiyonlar daha \u00e7ok Tay esintili yorumlar olarak g\u00f6r\u00fcl\u00fcr. Yasemin pirinci do\u011fru koku ve do\u011fru dokuyu sa\u011flar; di\u011fer tah\u0131llar bu profilden uzakla\u015f\u0131r.\n\n\n\nDoku a\u00e7\u0131s\u0131ndan ama\u00e7, tane tane, diri ve kuru kalm\u0131\u015f bir pilavd\u0131r (khao ruan bpen met, yani ayr\u0131k ve bozulmam\u0131\u015f taneler). As\u0131l \u00f6nemli olan ise \u00f6nce fesle\u011fen ile makrut limonunun b\u0131rakt\u0131\u011f\u0131 ilk izlenim, ard\u0131ndan da wok i\u00e7in uyarlanm\u0131\u015f ye\u015fil k\u00f6riyi hi\u00e7 teredd\u00fcts\u00fcz hat\u0131rlatan o lokmad\u0131r.\n\n\n\n\n\n\tYe\u015fil k\u00f6rili k\u0131zarm\u0131\u015f pilav - Khao Phat Gaeng Kiew Wan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g tavuk g\u00f6\u011f\u00fcs eti (dilimlenmi\u015f)750 g pi\u015fmi\u015f yasemin pirinci (bir g\u00fcn \u00f6nceden pi\u015firilmi\u015f, pi\u015fmi\u015f haldeki a\u011f\u0131rl\u0131k)200 g ye\u015fil k\u00f6ri ezmesi300 g hindistan cevizi s\u00fct\u00fc (yo\u011fun k\u0131vaml\u0131)100 g pirin\u00e7 kepe\u011fi ya\u011f\u0131 (veya bitkisel ya\u011f)100 g bal\u0131k sosu140 g hindistan cevizi \u015fekeri (yar\u0131 ak\u0131\u015fkan; yoksa palmiye \u015fekeri ya da esmer \u015feker)3 yaprak kaffir lime yapra\u011f\u0131 (\u00e7ok ince k\u0131y\u0131lm\u0131\u015f)30 g tay fesle\u011feni yapraklar\u0131 (yakla\u015f\u0131k 1 b\u00fcy\u00fck, \u00e7ok s\u0131k\u0131\u015ft\u0131r\u0131lmam\u0131\u015f avu\u00e7)2 k\u00fc\u00e7\u00fck k\u0131rm\u0131z\u0131 tay biberi (ince dilimlenmi\u015f)\t\n\t\n\t\tYap\u0131l\u0131\u015f\u0131Wok tavay\u0131 orta ate\u015fte \u0131s\u0131t\u0131n. Hindistan cevizi s\u00fct\u00fcn\u00fc ve ye\u015fil k\u00f6ri ezmesini ekleyin. Kar\u0131\u015f\u0131m mis gibi kokup ya\u011f s\u00fctten ayr\u0131lana kadar soteleyin.Tavuk g\u00f6\u011f\u00fcs etini ekleyin ve tamamen pi\u015fip sosa iyice bulanana kadar soteleyin.Bal\u0131k sosunu ve hindistan cevizi \u015fekerini ekleyin. Tad\u0131na bak\u0131p tuzlu-tatl\u0131 dengesini ayarlay\u0131n, ard\u0131ndan wok'u ocaktan al\u0131n.So\u011fuk yasemin pirincini ekleyin; taneleri k\u0131rmadan ve her yan\u0131n\u0131 e\u015fit \u015fekilde ye\u015file bulayarak nazik\u00e7e alttan \u00fcste kar\u0131\u015ft\u0131r\u0131n.Wok'u tekrar orta-y\u00fcksek ate\u015fe al\u0131n. Ya\u011f\u0131 wok'un kenarlar\u0131ndan ince ince gezdirin ve pirin\u00e7 parlak bir g\u00f6r\u00fcn\u00fcm al\u0131p iyice aroma kazanana kadar sotelemeyi s\u00fcrd\u00fcr\u00fcn.Kaffir lime yapraklar\u0131n\u0131, tay fesle\u011fenini ve biberleri ekleyin. Otlar hafif\u00e7e s\u00f6nene kadar k\u0131sa s\u00fcre kar\u0131\u015ft\u0131r\u0131n ve hemen servis edin.\t\n\t\n\t\tBu k\u0131zarm\u0131\u015f pilav\u0131, otlar\u0131n tazeli\u011fini en iyi \u015fekilde hissetmek i\u00e7in bekletmeden servis edin. Biber miktar\u0131n\u0131 damak zevkinize ve ac\u0131 tolerans\u0131n\u0131za g\u00f6re ayarlay\u0131n.\n\t\n\t\n\t\tHauptgerichtthail\u00e4ndisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145392","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=145392"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145392\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/113318"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}