{"id":145413,"title":"Otantik Pad Prik Gaeng – K\u0131rm\u0131z\u0131 K\u00f6rili Domuz Sote","modified":"2026-06-16T15:25:29+02:00","plain":"Narenciye ve baharat notalar\u0131 ta\u015f\u0131yan ev yap\u0131m\u0131 k\u0131rm\u0131z\u0131 k\u00f6ri ezmesiyle kaplanan, domuz eti ve diri fasulyeyle haz\u0131rlanan Tay usul\u00fc bir sote.\n\n\n\nAd\u0131 zencefili  \u00e7a\u011fr\u0131\u015ft\u0131r\u0131r (\u00ab khing \u00bb Taycada). Oysa Pad Prik Gaeng\u2019in \u00e7o\u011fu versiyonunda, k\u00f6ksaptan eser yoktur; \u00f6ne \u00e7\u0131kanlar ac\u0131 biber ve kombava yapraklar\u0131n\u0131n ba\u015f d\u00f6nd\u00fcr\u00fcc\u00fc kokusudur. Bu eksiklik hem merakl\u0131lar\u0131 hem de a\u015f\u00e7\u0131lar\u0131 \u015fa\u015f\u0131rt\u0131r. \n\n\n\nZencefil arka planda kal\u0131yorsa, k\u0131rm\u0131z\u0131 k\u00f6ri ile haz\u0131rlanan bu kuru soteyi bu kadar otantik yapan nedir ? Bunu anlamak i\u00e7in, yol az\u0131\u011f\u0131ndan \u015fehir tezg\u00e2hlar\u0131n\u0131n pratik yeme\u011fine uzanan ser\u00fcvenini izleyelim. B\u00f6ylece hindistanceviziyle yumu\u015fat\u0131lm\u0131\u015f benzerleri aras\u0131ndan as\u0131l tarifin hangisi oldu\u011funu kolayca ay\u0131rt edebilirsiniz.\n\n\n\nTay usul\u00fc k\u0131rm\u0131z\u0131 k\u00f6rili eri\u015fte de \u00e7ok lezzetlidir\n\n\n\nYol az\u0131\u011f\u0131ndan Tay klasi\u011fine\n\n\n\nPad Prik Gaeng \u00fcn\u00fcn\u00fc yolculuklarda kazand\u0131. 20. y\u00fczy\u0131l\u0131n ba\u015flar\u0131na ait saray yemek kitaplar\u0131, a\u015f\u00e7\u0131lar\u0131n \u00f6nce domuz ya\u011f\u0131n\u0131 eritti\u011fini anlat\u0131r. \n\n\n\nArd\u0131ndan bu ya\u011fda, y\u00fczeye k\u0131z\u0131l bir ya\u011f \u00e7\u0131kana kadar k\u0131rm\u0131z\u0131 k\u00f6ri ezmesini kavurur; sonra domuz etini ekleyip kar\u0131\u015f\u0131m\u0131 neredeyse tamamen kuruturlard\u0131. Bu kuru yap\u0131 sayesinde yemek, tropik s\u0131ca\u011f\u0131n ortas\u0131ndaki asker ve t\u00fcccarlara rahat\u00e7a e\u015flik edebiliyordu. Sebze yoktu : \u00f6ncelik dayan\u0131kl\u0131l\u0131kt\u0131.\n\n\n\nTarif, kentle\u015fme ve pazarlar\u0131n geli\u015fmesiyle biraz esnedi. Uzun fasulye hafif tatl\u0131 bir \u00e7\u0131t\u0131rl\u0131k katt\u0131, \u00e7\u0131t\u0131r domuz g\u00f6be\u011fi dokuyu zenginle\u015ftirdi ve par\u00e7alanm\u0131\u015f kombava yapraklar\u0131 taze narenciye notalar\u0131 ekledi. \n\n\n\n\u00c7in usul\u00fc \u00e7\u0131t\u0131r domuz eti tarifim\n\n\n\nKullan\u0131lan protein olduk\u00e7a serbesttir : maceraperest bir prensin bir keresinde varan eti bile istedi\u011fi s\u00f6ylenir. Bu da as\u0131l meselenin etten \u00e7ok k\u00f6ri ezmesi ve pi\u015firme tekni\u011fi oldu\u011funu g\u00f6sterir. \u0130lgin\u00e7tir ki Frans\u0131zca internette en s\u0131k tavuklu versiyona rastlan\u0131r.\n\n\n\nK\u0131rm\u0131z\u0131 k\u00f6rili sotenin malzemeleri, tekni\u011fi ve aromas\u0131\n\n\n\nGeleneksel bir ezmede ac\u0131 i\u00e7in kurutulmu\u015f spur biberi, derinlik i\u00e7in sar\u0131msak ve arpac\u0131k so\u011fan\u0131, canl\u0131l\u0131k i\u00e7in limon otu ile galangal, koku i\u00e7in kombava kabu\u011fu rendesi ve yo\u011funluk i\u00e7in bir miktar karides ezmesi bulunur. \n\n\n\n\n\n\n\nAs\u0131l dikkat \u00e7ekici olan, nelerin olmad\u0131\u011f\u0131d\u0131r : ne hindistancevizi, ne yer f\u0131st\u0131\u011f\u0131, ne de zencefil. Kar\u0131\u015f\u0131m parlak bir k\u0131vam alana kadar havanda d\u00f6v\u00fcl\u00fcr, ard\u0131ndan ya\u011fda \u00ab ya\u011f salana kadar \u00bb kavrulur : k\u0131rm\u0131z\u0131 ya\u011f ayr\u0131\u015f\u0131r ve mutfa\u011f\u0131 nefis bir koku sarar.\n\n\n\nArd\u0131ndan et eklenir (\u00e7o\u011fu zaman domuz g\u00f6be\u011fi ya da omuz eti) ; ya\u011f\u0131, ac\u0131l\u0131 ya\u011fla birle\u015fir. Sonra uzun fasulyeler girer devreye; wok neredeyse t\u00fcm nemi u\u00e7ururken fasulyeler de diri kal\u0131r. Lezzet \u00fc\u00e7 a\u015famada a\u00e7\u0131l\u0131r : \u00f6nce bal\u0131k sosunun tuzlulu\u011fu, sonra biberin net yak\u0131c\u0131l\u0131\u011f\u0131, en sonda ise y\u00fczeyde karamelize olan palmiye \u015fekerinin yumu\u015fak tatl\u0131l\u0131\u011f\u0131.\n\n\n\n \u0130ncecik k\u0131y\u0131lm\u0131\u015f kombava yapra\u011f\u0131 \u015feritleri \u015fartt\u0131r : tavaya de\u011fer de\u011fmez kendine \u00f6zg\u00fc limonsu aromas\u0131n\u0131 salar.\n\n\n\nHavanda s\u00fcren modern tart\u0131\u015fmalar\n\n\n\nZencefil bazen bu yeme\u011fe d\u00e2hil olmal\u0131 m\u0131 ? Orta Taylandl\u0131 puristler \u00ab asla \u00bb der. Buna kar\u015f\u0131l\u0131k Songkhla\u2019da, Kuzey\u2019deki baz\u0131 evlerde ve Samut Songkhram\u2019daki ustura midyeli versiyonda, ezmeye az miktarda kat\u0131l\u0131r. \n\n\n\nKafa kar\u0131\u015f\u0131kl\u0131\u011f\u0131, yurt d\u0131\u015f\u0131nda baz\u0131 men\u00fclerin kremams\u0131 bir panang k\u00f6risini \u00ab prik khing \u00bb diye sunmas\u0131yla daha da artar : hindistancevizi s\u00fct\u00fcn\u00fcn varl\u0131\u011f\u0131, asl\u0131nda bamba\u015fka bir \u015fey yedi\u011finizi hemen ele verir. Vakti k\u0131s\u0131tl\u0131 olanlar bir kavanoz Maesri ezmesi kullanabilir; yeter ki \u00f6nce ya\u011fda kavurup biraz limon otu ya da d\u00f6v\u00fclm\u00fc\u015f sar\u0131msakla canland\u0131rs\u0131nlar : pratik bir \u00e7\u00f6z\u00fcm, \u00f6zensiz g\u00f6r\u00fcnmek zorunda de\u011fildir.\n\n\n\nB\u00f6lgesel yorumlar \n\n\n\nBangkok\u2019ta sokak tezg\u00e2h\u0131 usul\u00fc versiyon, k\u00fcp k\u00fcp \u00e7\u0131t\u0131r domuz g\u00f6be\u011fini, z\u00fcmr\u00fct renkli fasulyeleri ve incecik kombava \u015feritlerini bir araya getirir. Songkhla\u2019da ise \u00f6\u011f\u00fct\u00fclm\u00fc\u015f yer f\u0131st\u0131\u011f\u0131 eklenir; bu da hafif pralineyi and\u0131ran bir nota ve bazen bir tutam zencefil getirir. \n\n\n\n\u00dcnl\u00fc pad ka pao gibi, bu yemek de her t\u00fcrl\u00fc proteinle haz\u0131rlanabilir\n\n\n\nKuzey\u2019de \u00ab kap moo \u00bb versiyonlar\u0131 g\u00f6bek yerine \u00e7\u0131t\u0131r domuz derisi par\u00e7alar\u0131 kullan\u0131r ve zencefilin s\u0131cakl\u0131\u011f\u0131n\u0131 art\u0131r\u0131r. Samut Songkhram bal\u0131k\u00e7\u0131lar\u0131 ise ezmeye ustura midyesi katar; bu da deniz \u00fcr\u00fcnlerinin bu k\u00f6riyi domuz eti kadar iyi ta\u015f\u0131d\u0131\u011f\u0131n\u0131 g\u00f6sterir. Ortak nokta : kuru, ya\u011fla parlayan pi\u015firme tekni\u011fi ve hindistancevizi s\u00fct\u00fcn\u00fcn tamamen yoklu\u011fu.\n\n\n\nPad Prik Gaeng nas\u0131l yenir?\n\n\n\nTaylandl\u0131lar, k\u00f6rinin ate\u015fini buharda pi\u015fmi\u015f yasemin pirinci ile dengeler; bazen \u00fcst\u00fcne, ak\u0131\u015fkan sar\u0131s\u0131yla ac\u0131y\u0131 yumu\u015fatan, kenarlar\u0131 \u00e7\u0131t\u0131r bir k\u0131zarm\u0131\u015f yumurta da koyarlar. Yan tarafta, a\u011fz\u0131 ferahlatmaya haz\u0131r buz gibi salatal\u0131k \u00e7ubuklar\u0131 bekler. Hatta bu yemek bir deyime de ilham verir\u00a0: \u00ab\u00a0\u0e16\u0e36\u0e07\u0e1e\u0e23\u0e34\u0e01 \u0e16\u0e36\u0e07\u0e02\u0e34\u0e07\u00a0\u00bb, kelimesi kelimesine \u00ab\u00a0tam biber, tam zencefil\u00a0\u00bb; anlam\u0131ysa \u00ab\u00a0kendini sonuna kadar vermek\u00a0\u00bb.\n\n\n\nBir\u00e7ok ki\u015fi i\u00e7in ya\u011fda kavrulan k\u00f6ri ezmesinin kokusu \u00e7ocuklu\u011fu \u00e7a\u011fr\u0131\u015ft\u0131r\u0131r : burnu g\u0131d\u0131klayan keskin biber duman\u0131, c\u0131z\u0131rdayan domuz ya\u011f\u0131 ve taba\u011f\u0131n dibinde kar\u015f\u0131la\u015f\u0131lan birka\u00e7 par\u00e7a \u00e7\u0131t\u0131r deri s\u00fcrprizi.\n\n\n\n\n\n\tOtantik Pad Prik Gaeng - K\u0131rm\u0131z\u0131 k\u00f6riyle sotelenmi\u015f domuz eti\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g domuz eti (ince dilimlenmi\u015f)140 g uzun fasulye (2,5 cm'lik par\u00e7alara kesilmi\u015f)3 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f2 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu1 yemek ka\u015f\u0131\u011f\u0131 palmiye \u015fekeri4 yaprak makrut lime yapra\u011f\u0131 (ince k\u0131y\u0131lm\u0131\u015f, servis i\u00e7in)K\u00f6ri ezmesi6 g kurutulmu\u015f k\u0131rm\u0131z\u0131 biber (yakla\u015f\u0131k 5 adet b\u00fct\u00fcn ya da dilimlenmi\u015f olarak 2 yemek ka\u015f\u0131\u011f\u0131)12 g arpac\u0131k so\u011fan (yakla\u015f\u0131k 5 k\u00fc\u00e7\u00fck adet, do\u011franm\u0131\u015f)12 g sar\u0131msak (yakla\u015f\u0131k 2 di\u015f, do\u011franm\u0131\u015f)3 g galangal5 g limon otu (ince k\u0131y\u0131lm\u0131\u015f)2 g beyaz biber tanesi (yakla\u015f\u0131k 5 adet)2 g ki\u015fni\u015f k\u00f6k\u00fc (yakla\u015f\u0131k 1 k\u00f6k; yerine yapraks\u0131z sap\u0131 kullan\u0131labilir)1 \u00e7ay ka\u015f\u0131\u011f\u0131 makrut lime kabu\u011fu rendesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131 karides ezmesi\t\n\t\n\t\tK\u00f6ri ezmesinin haz\u0131rlan\u0131\u015f\u0131K\u00f6ri ezmesi i\u00e7in t\u00fcm malzemeleri havanda, p\u00fcr\u00fczs\u00fcz ve yo\u011fun aromal\u0131 bir kar\u0131\u015f\u0131m elde edene kadar d\u00f6v\u00fcn.Pi\u015firmeWokta ya\u011f\u0131 orta ate\u015fte \u0131s\u0131t\u0131n. K\u00f6ri ezmesini ekleyip kokusu iyice \u00e7\u0131kana ve k\u0131rm\u0131z\u0131 ya\u011f\u0131 ayr\u0131\u015fana kadar kavurun.Domuz etini ekleyin ve dilimler neredeyse tamamen pi\u015fene kadar soteleyin.Uzun fasulyeleri ekleyin. Bal\u0131k sosu ve palmiye \u015fekeriyle tatland\u0131r\u0131n. Fasulyeler canl\u0131 ye\u015fil rengini koruyup k\u00f6ri neredeyse kuruyana kadar kar\u0131\u015ft\u0131rarak pi\u015firin. Son olarak makrut lime yapraklar\u0131n\u0131 ekleyin ve hemen servis edin.\t\n\t\n\t\t\nPad prik khing, hindistan cevizi s\u00fct\u00fc kullan\u0131lmadan yap\u0131lan \u201ckuru\u201d bir k\u00f6ridir; k\u0131rm\u0131z\u0131 rengini ve yo\u011fun aromas\u0131n\u0131 ortaya \u00e7\u0131karmak i\u00e7in ezmeyi iyice kavurmaya \u00f6zen g\u00f6sterin.\nBelirgin narenciye aromas\u0131n\u0131 korumak i\u00e7in makrut lime yapraklar\u0131n\u0131 pi\u015firmenin en sonunda ekleyin.\nK\u0131sa s\u00fcreli pi\u015firme, fasulyelerin diri kalmas\u0131n\u0131 ve parlak k\u0131rm\u0131z\u0131-turuncu rengin korunmas\u0131n\u0131 sa\u011flar.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\nPad phrik khing \u2013 Vikipedi (Tayca)\n\n\n\nKaridesli pad prik khing \u2013 Tay k\u00f6risi, B\u00f6l\u00fcm XII \u2013 The High Heel Gourmet (\u0130ngilizce)\n\n\n\nGai pad prik gaeng tarifi (ac\u0131l\u0131 k\u00f6rili tavuk sote nas\u0131l yap\u0131l\u0131r?) \u2013 Eating Thai Food (\u0130ngilizce)\n\n\n\nPad prik khing \u2013 Reddit (\u0130ngilizce)\n\n\n\nPanang ve prik khing k\u00f6ri kar\u015f\u0131la\u015ft\u0131rmas\u0131 \u2013 Reddit (\u0130ngilizce)\n\n\n\n\u00ab Pad prik khing \u00bb, \u00ab biberli-zencefilli sote \u00bb de\u011fil mi? \u2013 WAY Magazine (Tayca)\n\n\n\nPayla\u015facak ba\u015fka Tay yeme\u011fi adlar\u0131 olan var m\u0131? \u2013 Facebook (Tayca)\n\n\n\nEn sevdi\u011fim Tay yeme\u011fi i\u00e7in ezme almak: pad prik khing \u2013 Reddit (\u0130ngilizce)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145413","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=145413"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145413\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/87457"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}