{"id":145515,"title":"Otantik Okoy – Filipin Usul\u00fc Karides M\u00fccverleri","modified":"2026-06-16T15:28:19+02:00","plain":"Ma\u015f fasulyesi filizleriyle haz\u0131rlanan, ultra \u00e7\u0131t\u0131r karides m\u00fccverleri; sar\u0131msakl\u0131 ve biberli keskin bir sirke sosuyla servis edilir.\n\n\n\nOkoy, ince ve alt\u0131n rengi bir m\u00fccver g\u00f6r\u00fcn\u00fcm\u00fcndedir; kenarlar\u0131 \u00e7\u0131t\u0131r, ortas\u0131 ise biraz daha dolgun olur. \u00dczerinde, iyice k\u0131zarm\u0131\u015f k\u00fc\u00e7\u00fck karidesleri ve geleneksel olarak ay\u0131klanmadan, kabuklar\u0131yla kullan\u0131lan minicik hiponun denizel karakterini dengeleyen kaba\u011f\u0131n hafif tatl\u0131l\u0131\u011f\u0131n\u0131 fark edersiniz. \n\n\n\n\u00d6zellikle, biraz k\u0131zarm\u0131\u015f sar\u0131msak ve sambal oelek ile lezzetlendirilen, gyoza sosu tarz\u0131 canl\u0131 bir sirkeyle birlikte \u00e7ok keyiflidir. Pazarlarda ve sokak tezg\u00e2hlar\u0131nda okoy, Filipin mutfa\u011f\u0131n\u0131n klasik bir merienda at\u0131\u015ft\u0131rmal\u0131\u011f\u0131d\u0131r; t\u0131pk\u0131 sisig, lumpia ya da tavuk adobo gibi. S\u0131cak pilavla agahan olarak da yenir; hatta karidesli sotelenmi\u015f eri\u015ftenin yan\u0131nda bile servis edilir. \n\n\n\nTavuklu lumpia tarifim\n\n\n\nBelirli, tek bir tariften \u00e7ok; okoy birka\u00e7 temel \u00f6zellikle tan\u0131n\u0131r (\u00f6zellikle karidesli versiyonunda): k\u00fc\u00e7\u00fck karidesler ya da ba\u015fka k\u00fc\u00e7\u00fck deniz \u00fcr\u00fcnleri, pirin\u00e7 bazl\u0131 bir hamur (idealde galapong; yani, mango sticky rice\u2019ta kullan\u0131lan yap\u0131\u015fkan pirin\u00e7te oldu\u011fu gibi, \u0131slak \u00f6\u011f\u00fct\u00fclm\u00fc\u015f malagkit), bolca \u00e7ok s\u0131cak ya\u011fda k\u0131zart\u0131lm\u0131\u015f ince bir galette (derin ya\u011fda ya da tavada, gerekirse \u00e7ift k\u0131zartma ile) ve yan\u0131nda mutlaka biraz suka.\n\n\n\nOkoy nedir? (ve ne de\u011fildir?)\n\n\n\nOkoy (ukoy olarak da yaz\u0131l\u0131r) ad\u0131 nedeniyle s\u0131k s\u0131k Hokkiencedeki \u014d-ku\u00e8 \/ \u014d-k\u00f3e (\u828b\u7cbf) ile ili\u015fkilendirilir; kelime anlam\u0131yla \u201ctaro keki\u201d. Mutfak etkile\u015fimleri a\u00e7\u0131s\u0131ndan bu yak\u0131nl\u0131k ilgi \u00e7ekicidir; \u00c7in topluluklar\u0131 uzun zamand\u0131r Filipin mutfak k\u00fclt\u00fcr\u00fcn\u00fc \u015fekillendirmi\u015ftir. Ancak burada s\u00f6z konusu olan, bir tarif modelinden \u00e7ok kelime d\u00fczeyinde bir \u00e7a\u011fr\u0131\u015f\u0131md\u0131r. \n\n\n\nGenel ilke benzerdir: s\u0131cak ya\u011fa b\u0131rak\u0131lan bir galette. Buna kar\u015f\u0131n Filipin usul\u00fc okoy, zamanla bamba\u015fka bir yeme\u011fe d\u00f6n\u00fc\u015fm\u00fc\u015ft\u00fcr: sirkeyle at\u0131\u015ft\u0131rmal\u0131k olarak servis edilen, karidesli ve sebzeli k\u0131zarm\u0131\u015f bir galette; aromatik profili farkl\u0131, sofradaki yeri ayr\u0131 olan bir taro keki de\u011fil.\n\n\n\nVietnam usul\u00fc banh bot chien de taro ile yap\u0131labilir\n\n\n\nDolay\u0131s\u0131yla okoy, k\u00fc\u00e7\u00fck karidesler ve sebzelerle yap\u0131lan, pirin\u00e7 bazl\u0131 bir hamurla bir arada tutulan ince ve \u00e7\u0131t\u0131r bir galettedir; geleneksel olarak bu hamur galapongtur. Bu, \u0131slak \u00f6\u011f\u00fct\u00fclm\u00fc\u015f yap\u0131\u015fkan pirin\u00e7ten (malagkit) yap\u0131lan bir hamurdur; ger\u00e7i bug\u00fcn bir\u00e7ok a\u015f\u00e7\u0131 pirin\u00e7 unu ya da farkl\u0131 kar\u0131\u015f\u0131mlar kullan\u0131r. Bu pirin\u00e7 bazl\u0131 kar\u0131\u015f\u0131m belirleyicidir: k\u0131zard\u0131\u011f\u0131nda, %100 bu\u011fday unlu bir hamura k\u0131yasla daha hafif ve daha \u00e7\u0131t\u0131r bir doku verir; kal\u0131n, yo\u011fun bir hamur hissinden \u00e7ok net bir k\u0131t\u0131rl\u0131k sa\u011flar. \n\n\n\n\u0130yi bir okoy, d\u00fczensiz g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc korur ve malzemeleri \u00f6ne \u00e7\u0131kar\u0131r: karidesler iyotlu bir derinlik sa\u011flar (yeterince k\u00fc\u00e7\u00fcklerse kabuklar\u0131 sayesinde ekstra k\u0131t\u0131rl\u0131k da verir), sebzeler tatl\u0131l\u0131k ve doku katar, achuete (annatto) ise \u00e7o\u011fu zaman \u201cklasik\u201d okoyla \u00f6zde\u015fle\u015fen turuncumsu rengi verir. Sirke sosunun da belirli bir g\u00f6revi vard\u0131r: k\u0131zartmay\u0131 dengeler, deniz \u00fcr\u00fcnlerini \u00f6ne \u00e7\u0131kar\u0131r ve b\u00fct\u00fcn\u00fcn a\u011f\u0131rla\u015fmas\u0131n\u0131 engeller.\n\n\n\nTerimin kullan\u0131m\u0131 etraf\u0131nda ba\u015fka kar\u0131\u015f\u0131kl\u0131klar da vard\u0131r. Baz\u0131 ailelerde ve daha eski kaynaklarda ukoy\/okoy, sebze m\u00fccverlerini (karidesli ya da karidessiz) ve ba\u011flama g\u00f6re bal kabakl\u0131 ya da tatl\u0131 patatesli omlete yak\u0131n haz\u0131rl\u0131klar\u0131 da ifade edebilir. \n\n\n\nBurada \u201cokoy\u201d derken, yumurtan\u0131n ba\u015fl\u0131ca ba\u011flay\u0131c\u0131 oldu\u011fu tortang hipon ya da tortang kalabasa gibi yumurtas\u0131 bask\u0131n bir omletten ziyade; ince, \u00e7\u0131t\u0131r ve sirkeyle servis edilen klasik karidesli-sebzeli galetteyi kastediyoruz (okoyda yumurta geleneksel olarak \u00e7ok az kullan\u0131l\u0131r). Son olarak okoy, okonomiyaki gibi kal\u0131n ve yumu\u015fak bir pankek de\u011fildir: hamur, karidesleri ve sebzeleri ta\u015f\u0131mal\u0131; kal\u0131nl\u0131\u011f\u0131yla onlar\u0131 \u00f6rt\u00fcp bast\u0131rmamal\u0131d\u0131r.\n\n\n\nOkoy’un K\u00f6kenleri\n\n\n\nOkoyun k\u00f6keni genellikle Luzon\u2019un g\u00fcneyindeki Laguna\u2019ya dayand\u0131r\u0131l\u0131r. Bal\u0131k\u00e7\u0131l\u0131k ve pazar mutfa\u011f\u0131yla (palengke) \u015fekillenmi\u015f bu b\u00f6lgede bu yemek basit bir mant\u0131\u011f\u0131n \u00fcr\u00fcn\u00fcd\u00fcr : minicik karidesleri, pirin\u00e7 hamuru ve kalabasa, togue ya da ye\u015fil papaya gibi hesapl\u0131 sebzelerle birle\u015ftirip \u00e7o\u011faltmak; ard\u0131ndan her \u015feyi \u00e7\u0131t\u0131r, doyurucu ve adetle sat\u0131lmas\u0131 kolay bir galetteye d\u00f6n\u00fc\u015ft\u00fcrmek.\n\n\n\nTak\u0131madalar boyunca yay\u0131l\u0131rken okoy, tan\u0131nabilir bi\u00e7imini kaybetmeden yerel \u00fcr\u00fcnlere uyum sa\u011flam\u0131\u015ft\u0131r. Daha eski kaynaklar \u00e7o\u011fu zaman ayn\u0131 temel \u00fczerinde durur: sade bir tatland\u0131rma, pirin\u00e7 bazl\u0131 bir hamur ve kenarlar dantelimsi bir g\u00f6r\u00fcn\u00fcm al\u0131p k\u0131zarana kadar bolca \u00e7ok s\u0131cak ya\u011fda k\u0131zartma. \n\n\n\nZamanla ev mutfaklar\u0131 bazen kolayl\u0131k ad\u0131na form\u00fcl\u00fc uyarlam\u0131\u015ft\u0131r (biraz bu\u011fday unu, az\u0131c\u0131k yumurta, bir tutam kabartma tozu), ancak denge hep ayn\u0131 kal\u0131r: \u00f6nce karidesin ya da ba\u015fka k\u00fc\u00e7\u00fck bir deniz \u00fcr\u00fcn\u00fcn\u00fcn tad\u0131, sonra sebzelerin lezzeti gelir; hamur ise yaln\u0131zca destekleyici unsurdur.\n\n\n\nOkoyun temel malzemeleri\n\n\n\n\n\n\n\n\nK\u00fc\u00e7\u00fck karidesler (\u00e7o\u011fu zaman kabuklar\u0131yla)\u00a0: ana malzemedir; deniz kokusu ve yo\u011fun aroma verirler. Minik kabuklar, tuz biber karideste oldu\u011fu gibi iyice k\u0131zar\u0131p son derece \u00e7\u0131t\u0131r h\u00e2le gelebilir (yaln\u0131z orada b\u00fcy\u00fck karides kullan\u0131l\u0131r, k\u00fc\u00e7\u00fck gri karides de\u011fil)\n\n\n\nGalapong (yap\u0131\u015fkan pirin\u00e7 hamuru) ve\/veya pirin\u00e7 unu\u00a0: geleneksel ba\u011flay\u0131c\u0131d\u0131r; k\u0131zard\u0131\u011f\u0131nda, bu\u011fday unu oran\u0131 y\u00fcksek bir hamura g\u00f6re daha hafif ve daha k\u0131t\u0131r bir doku verir, daha az \u201ckekimsi\u201d olur. M\u0131s\u0131r unu iyi bir alternatiftir\n\n\n\nKalabasa (kabak)\u00a0: tatl\u0131l\u0131k ve renk verir; \u00e7o\u011fu zaman ezilmi\u015f ya da rendelenmi\u015f olarak kullan\u0131l\u0131r, kar\u0131\u015f\u0131m\u0131 kal\u0131nla\u015ft\u0131rmadan toparlamaya da yard\u0131mc\u0131 olur.\n\n\n\nTogue (ma\u015f fasulyesi filizleri)\u00a0: fazla nem vermeden hafif bir \u00e7\u0131t\u0131rl\u0131k sa\u011flar; ayr\u0131ca kenarlar\u0131n dantelimsi olmas\u0131na da katk\u0131da bulunur (\u00e7o\u011fu zaman soya filizi ad\u0131yla sat\u0131l\u0131r).\n\n\n\nAromatikler (sar\u0131msak, so\u011fan, ye\u015fil so\u011fan veya frenk so\u011fan\u0131)\u00a0: karidesin tad\u0131n\u0131 bast\u0131rmadan onu tamamlayan tuzlu bir aromatik taban olu\u015fturur.\n\n\n\nBaharatland\u0131rma (tuz, karabiber; bazen bal\u0131k sosu)\u00a0: deniz \u00fcr\u00fcnlerini \u00f6n planda b\u0131rakmak i\u00e7in \u00f6zellikle sade tutulur.\n\n\n\nAchuete\/annatto\u00a0: daha \u00e7ok renk i\u00e7in kullan\u0131l\u0131r; tad\u0131 olduk\u00e7a hafiftir ve \u201cklasik\u201d okoyla \u00f6zde\u015fle\u015fen turuncumsu tonu g\u00fc\u00e7lendirir.\n\n\n\n\u0130ste\u011fe ba\u011fl\u0131 sebzeler (b\u00f6lgeye ya da eve g\u00f6re)\u00a0: hacim ve doku i\u00e7in ye\u015fil papaya; daha tatl\u0131 notalar ve k\u0131t\u0131rl\u0131k i\u00e7in tatl\u0131 patates; renk ve \u00e7\u0131t\u0131rl\u0131k i\u00e7in havu\u00e7.\n\n\n\nK\u0131zartma ya\u011f\u0131\u00a0: pi\u015firmenin temel ta\u015f\u0131d\u0131r; bol miktarda \u00e7ok s\u0131cak ya\u011f (derin ya\u011fda ya da tavada) ince ve \u00e7\u0131t\u0131r bir galette elde etmeyi sa\u011flar.\n\n\n\nBaharatl\u0131 sirkeli sawsawan\u00a0: genellikle sar\u0131msakl\u0131 ve biberli sirke kullan\u0131l\u0131r (bazen karabiber taneleri ya da so\u011fan da eklenir), hatta az\u0131c\u0131k ac\u0131 biber tozu da kat\u0131labilir. Asidite, lokmalar aras\u0131ndaki dengeyi sa\u011flar.\n\n\n\n\nB\u00fct\u00fcn bu malzemeleri bir araya getiren \u015fey tekniktir. Geleneksel bir y\u00f6ntem (\u00f6zellikle Laguna\u2019da) \u00e7o\u011fu zaman \u201ckatmanlar\u201d halinde ilerler: \u00f6nce ince bir hamur tabakas\u0131 ya\u011fa de\u011fdirilir, \u00fczerine karidesler ve sebzeler yerle\u015ftirilir, ard\u0131ndan k\u0131zartma s\u0131ras\u0131nda her \u015feyi bir arada tutmak i\u00e7in \u00fczerlerine ince bir hamur \u00f6rt\u00fcs\u00fc gelir. Bu yakla\u015f\u0131m karidesleri g\u00f6r\u00fcn\u00fcr tutar (y\u00fczeyde k\u00fc\u00e7\u00fck noktalar gibi), k\u0131zartmay\u0131 kal\u0131n ve a\u011f\u0131r bir k\u00fctleye d\u00f6n\u00fc\u015ft\u00fcrmez. \n\n\n\nAmy Besa\u2019n\u0131n Memories of Philippine Kitchens kitab\u0131nda belgelenen baz\u0131 eski k\u0131rsal y\u00f6ntemlerde, k\u0131zartmaya yard\u0131mc\u0131 olmas\u0131 i\u00e7in muz yapra\u011f\u0131, hatta kakao yapra\u011f\u0131 bile kullan\u0131l\u0131r: yaprak, hamurla birlikte ya\u011fa b\u0131rak\u0131lan ge\u00e7ici bir destek g\u00f6revi g\u00f6r\u00fcr; galette \u015fekil al\u0131nca \u00e7\u0131kar\u0131l\u0131r. Bu, narin yap\u0131l\u0131 ve b\u00fct\u00fcn kalan bir okoy elde etmek i\u00e7in olduk\u00e7a pratik bir y\u00f6ntemdir.\n\n\n\nB\u00f6lgesel karakter, servis k\u00fclt\u00fcr\u00fc & g\u00fcn\u00fcm\u00fczde \u00f6zg\u00fcnl\u00fck\n\n\n\nB\u00f6lgesel \u00e7e\u015fitler \n\n\n\n\nLaguna (Tagalog)\u00a0: kabak a\u011f\u0131rl\u0131kl\u0131 bir versiyondur; \u00e7o\u011fu zaman kalabasa ve\/veya achuete sayesinde turuncu bir renk al\u0131r, k\u0131t\u0131rl\u0131k i\u00e7in de togue kullan\u0131l\u0131r. Pirin\u00e7 hamuru ince kal\u0131r; karidesler g\u00f6r\u00fcnmelidir.\n\n\n\nVigan (Ilocos)\u00a0: bol karidesli ve \u00f6zellikle dantelimsi kenarl\u0131 bir versiyondur; ezilmi\u015f domates ve k\u0131rm\u0131z\u0131 so\u011fan ya da yerel arpac\u0131k so\u011fan\u0131na dayal\u0131 ay\u0131rt edici bir ba\u011flay\u0131c\u0131 kullan\u0131l\u0131r. Tariflere g\u00f6re bu baz farkl\u0131 \u015fekillerde eklenir (pirin\u00e7 unu ya da bazen bu\u011fday unu ve yumurta), ancak hedeflenen etki benzerdir: iri sebzeler olmadan, minicik karideslere tutunan tuzlu ve hafif ek\u015fimsi bir taban.\n\n\n\nMalabon\/Manila sokaklar\u0131\u00a0: daha b\u00fcy\u00fck ve daha c\u00f6mert galettelerdir; yine de \u00e7\u0131t\u0131rl\u0131k ve belirgin bir pirin\u00e7 dokusu korunur. Yayg\u0131n bir form\u00fcl, karidesi, kaba\u011f\u0131 ve togueyu \u00f6ne \u00e7\u0131kar\u0131r; baz\u0131 sat\u0131c\u0131lar hacim i\u00e7in ye\u015fil papaya ekler ve birka\u00e7 ekstra malzeme (tofu ya da lechon kawali tarz\u0131 k\u00fc\u00e7\u00fck domuz eti par\u00e7alar\u0131 gibi) daha \u00e7ok tezg\u00e2h\u0131n imzas\u0131d\u0131r, bir kural de\u011fil.\n\n\n\nVisayas ve Mindanao\u00a0: bu yakla\u015f\u0131m, okoy mant\u0131\u011f\u0131n\u0131 koruyarak (ince, k\u0131zarm\u0131\u015f, \u00e7\u0131t\u0131r ve sirkeyle servis edilen) ba\u015fka k\u00fc\u00e7\u00fck deniz \u00fcr\u00fcnlerine ve yerel malzemelere de yay\u0131l\u0131r; \u00f6rne\u011fin ukoy nga dilis (hamsi m\u00fccverleri) ya da karides yerine dulong (yavru bal\u0131k benzeri k\u00fc\u00e7\u00fck bal\u0131klar) kullan\u0131lan varyantlar gibi.\n\n\n\n\nNerede yerseniz yiyin, okoy en iyi s\u0131cak s\u0131cak yenir: ya\u011fdan \u00e7\u0131kar\u0131l\u0131r, s\u00fczd\u00fcr\u00fcl\u00fcr ve h\u00e2l\u00e2 c\u0131z\u0131rdarken sat\u0131l\u0131r. Pek \u00e7ok yerde muz yapra\u011f\u0131na ya da sade bir k\u00e2\u011f\u0131da sar\u0131l\u0131r ve elde, ayak\u00fcst\u00fc yenir (paket merienda, kahveyle kahvalt\u0131 ya da pilav pi\u015ferken at\u0131\u015ft\u0131rmal\u0131k olarak). \n\n\n\nSirke, k\u0131zartma kadar \u00f6nemlidir; b\u00f6lgesel tercihler de \u015fi\u015fenin i\u00e7inde okunur: bir\u00e7ok Tagalog b\u00f6lgesinde \u015feker kam\u0131\u015f\u0131 ya da hindistancevizi sirkesi; kuzeyde sukang Iloko; ba\u015fka yerlerde sinamak ya da pinakurat tarzlar\u0131, her birinin kendine \u00f6zg\u00fc sertli\u011fi, ac\u0131l\u0131\u011f\u0131 ve aromas\u0131yla.\n\n\n\nPratikte \u00f6zg\u00fcnl\u00fck, tek bir sebzede \u0131srar etmekten \u00e7ok \u00f6z\u00fc korumakt\u0131r: ince ve d\u00fczensiz bir galette, ger\u00e7ek bir \u00e7\u0131t\u0131rl\u0131k ve geleneksel e\u015flik\u00e7i olarak sirke. Bu t\u00fcr k\u0131zarm\u0131\u015f galetteleri seviyorsan\u0131z, aehobak jeon (kabak) ya da gochu twigim de ho\u015funuza gider. \n\n\n\nKore usul\u00fc gochu twigim\n\n\n\nYaz\u0131l\u0131\u015f\u0131 ve b\u00f6lgesi de\u011fi\u015fse de okoy; inceli\u011fi, k\u0131r\u0131lgan kenarlar\u0131 ve karidesin (ya da ba\u015fka k\u00fc\u00e7\u00fck bir deniz \u00fcr\u00fcn\u00fcn\u00fcn) merkez\u00ee rol\u00fcyle tan\u0131n\u0131r. \u00d6zellikle karidesli okoyda k\u00fc\u00e7\u00fck karidesler (\u00e7o\u011fu zaman kabuklar\u0131yla) imza malzeme olmay\u0131 s\u00fcrd\u00fcr\u00fcr; baz\u0131 b\u00f6lgeler ba\u015fka k\u00fc\u00e7\u00fck deniz \u00fcr\u00fcnleriyle yap\u0131lan \u201cokoy tipi\u201d k\u0131zartmalar, hatta ukoy ad\u0131 verilen \u00e7ok sebzeli versiyonlar sunsa da. \n\n\n\nBenzer bir lezzet i\u00e7in, \u00c7in usul\u00fc karides galetalar\u0131n\u0131 da deneyin\n\n\n\nPek \u00e7ok geleneksel versiyonda yer almasa da, ba\u011flamak i\u00e7in yumurta, hafifletmek i\u00e7in bir tutam kabartma tozu ya da daha kuru ve daha k\u0131t\u0131r bir sonu\u00e7 i\u00e7in pirin\u00e7 unu ile m\u0131s\u0131r ni\u015fastas\u0131 kar\u0131\u015f\u0131m\u0131 gibi modern dokunu\u015flar; sonu\u00e7 d\u00fcz, ince ve dantel kenarl\u0131 kald\u0131\u011f\u0131 s\u00fcrece gayet iyi i\u015fler. \n\n\n\nEn b\u00fcy\u00fck risk nemdir: fazla sulu sebzeler, \u00f6zellikle ye\u015fil papaya, dikkatle s\u00fczd\u00fcr\u00fclmezse ya da daha kuru rendelerle (tatl\u0131 patates, havu\u00e7) dengelenmezse d\u0131\u015f\u0131n\u0131 yumu\u015fatabilir. Baz\u0131 i\u015faretler, bunun art\u0131k okoy olmaktan uzakla\u015ft\u0131\u011f\u0131n\u0131 g\u00f6sterir: yumu\u015fak pankek tarz\u0131 kal\u0131n bir hamur, a\u011f\u0131r bir kaplama, u\u00e7uk eklemeler (\u00f6rne\u011fin peynir) ya da suka yerine ket\u00e7ap veya tatl\u0131-ek\u015fi sos gibi varsay\u0131lan e\u015flik\u00e7iler.\n\n\n\n\n\n\tOtantik Okoy - Filipin Usul\u00fc Karides M\u00fccveri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tM\u00fccver i\u00e7in200 g k\u00fc\u00e7\u00fck karides (ay\u0131klanm\u0131\u015f (taze veya kurutulmu\u015f))140 g m\u0131s\u0131r ni\u015fastas\u013140 g un2 avu\u00e7 ma\u015f fasulyesi filizi0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber (\u00e7ekilmi\u015f)1 yumurta0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu300 ml su (so\u011fuk (tercihen buz gibi))n\u00f6tr ya\u011f (k\u0131zartmak i\u00e7in)Dip sos i\u00e7in120 ml baharatl\u0131 sirke (sinamak veya pinakurat (ya da pirin\u00e7 sirkesi))2 Thai biberi (ince do\u011franm\u0131\u015f)2 di\u015f sar\u0131msak (ince do\u011franm\u0131\u015f)\t\n\t\n\t\tHamuru haz\u0131rlay\u0131nB\u00fcy\u00fck bir kapta m\u0131s\u0131r ni\u015fastas\u0131n\u0131, unu, kabartma tozunu, tuzu ve karabiberi kar\u0131\u015ft\u0131r\u0131n.Yumurtay\u0131 kaba k\u0131r\u0131n, ard\u0131ndan so\u011fuk suyu ekleyin.P\u00fcr\u00fczs\u00fcz ve topaks\u0131z bir hamur elde edene kadar kar\u0131\u015ft\u0131r\u0131n.K\u00fc\u00e7\u00fck karidesleri ve ma\u015f fasulyesi filizlerini ekleyin. Malzemeler e\u015fit \u015fekilde da\u011f\u0131lana kadar nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.Ukoylar\u0131 k\u0131zart\u0131nYa\u011f\u0131 derin bir tencereye al\u0131n ve orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n.S\u0131cakl\u0131\u011f\u0131 kontrol etmek i\u00e7in hamurdan k\u00fc\u00e7\u00fck bir par\u00e7a ya\u011fa b\u0131rak\u0131n: hemen c\u0131z\u0131rdamal\u0131 ve y\u00fczeye \u00e7\u0131kmal\u0131d\u0131r.Kar\u0131\u015f\u0131mdan 2 ila 3 yemek ka\u015f\u0131\u011f\u0131 al\u0131n, dikkatlice k\u0131zg\u0131n ya\u011fa b\u0131rak\u0131n ve ince bir m\u00fccver \u015fekli vermek i\u00e7in hafif\u00e7e yay\u0131n.Her iki taraf\u0131n\u0131 da alt\u0131n rengi alana kadar 2 ila 3 dakika k\u0131zart\u0131n; tencereyi fazla doldurmay\u0131n (ayn\u0131 anda 2 ila 3 adet k\u0131zart\u0131n).Kevgirle \u00e7\u0131kar\u0131n ve fazla ya\u011f\u0131n\u0131 s\u00fczd\u00fcrmek i\u00e7in k\u00e2\u011f\u0131t havlu \u00fczerine al\u0131n.Sosu haz\u0131rlay\u0131n ve servis edinBaharatl\u0131 sirkeyi Thai biberleri ve sar\u0131msakla kar\u0131\u015ft\u0131r\u0131n. M\u00fccverleri s\u0131cakken, \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r bu dip sosla birlikte hemen servis edin.Saklama ve yeniden \u0131s\u0131tmaArtan m\u00fccverleri, hava ge\u00e7irmez bir kaba almadan \u00f6nce tamamen so\u011fumaya b\u0131rak\u0131n.Yeniden \u00e7\u0131t\u0131r olmalar\u0131 i\u00e7in f\u0131r\u0131nda veya air fryer'da 180\u00b0C'de 3 ila 5 dakika \u0131s\u0131t\u0131n.\t\n\t\n\t\t\nDaha \u00e7\u0131t\u0131r bir sonu\u00e7 i\u00e7in hamurda buz gibi su kullan\u0131n.\nM\u00fccverlerin sertle\u015fmemesi i\u00e7in hamuru fazla kar\u0131\u015ft\u0131rmay\u0131n.\nFazla nemi \u00f6nlemek i\u00e7in karidesleri ve filizleri eklemeden \u00f6nce iyice kurulay\u0131n.\nE\u015fit pi\u015firme i\u00e7in ya\u011f\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 sabit tutun.\nEn y\u00fcksek \u00e7\u0131t\u0131rl\u0131k i\u00e7in m\u00fccverleri ince haz\u0131rlay\u0131n.\nTemiz ya\u011f kullanmak, daha \u00e7\u0131t\u0131r m\u00fccverler elde etmenizi sa\u011flar.\n\n\t\n\t\n\t\tPrato principalFilipina","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145515","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=145515"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145515\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/114743"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}