{"id":145541,"title":"Otantik Dana Pares","modified":"2026-06-16T15:28:45+02:00","plain":"Filipin mutfa\u011f\u0131n\u0131n klasiklerinden biri: soya sosu ve y\u0131ld\u0131z anasonla usul usul pi\u015firilmi\u015f, lokum gibi yumu\u015fak dana eti, sar\u0131msakl\u0131 pilavla servis edilir\n\n\n\nManila'da dana pares, sosun ka\u015f\u0131\u011fa hafif\u00e7e tutundu\u011fu ve pilav\u0131n h\u00e2l\u00e2 t\u00fctt\u00fc\u011f\u00fc anda gelir. Et lokum gibidir, y\u0131ld\u0131z anason kendini hemen hissettirir, et suyu da her \u015feyi dengeler. Bir de yan\u0131nda gelen geleneksel sar\u0131msakl\u0131 pilav var ki... Basit, doyurucu ve tam anlam\u0131yla nefis.\n\n\n\nDana pares nedir?\n\n\n\nPares, Tagalogcada \u201c\u00e7ift\u201d anlam\u0131na gelir. Bu ad, daha \u00e7ok tam bir Filipin mutfa\u011f\u0131 men\u00fcs\u00fcn\u00fc ifade eder: a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f dana eti, sar\u0131msakl\u0131 pilav ve berrak bir dana \u00e7orbas\u0131. Bu \u00fc\u00e7 unsur ayr\u0131 ayr\u0131 servis edilir; b\u00f6ylece her lokmada sosu, pilav\u0131 ve et suyunu diledi\u011finiz gibi ayarlayabilirsiniz.\n\n\n\n\u0130yi doyuran bir ba\u015fka Filipin \u00fc\u00e7l\u00fcs\u00fc: tapsilog\n\n\n\nAsado; soya sosu, esmer \u015feker ve y\u0131ld\u0131z anason \u00fczerine kurulur. Lokum gibi pi\u015fen et ya\u011f ve kolajen sa\u011flar, sinangag ise kuru ve aromatik dengeyi kurar; et suyu da s\u0131cakl\u0131k katar. Her \u015fey servis edilmeden \u00f6nce kar\u0131\u015ft\u0131r\u0131l\u0131rsa yeme\u011fin karakteri kaybolur.\n\n\n\nLa Loma'dan gece sonu k\u00e2selerine\n\n\n\nDana paresin k\u00f6keni olduk\u00e7a nettir. 1979'da Quezon City'nin La Loma semtinde Lolita \u201cLolly\u201d Tiu ve Roger Tiu taraf\u0131ndan a\u00e7\u0131lan Jonas adl\u0131 bir carinderia, bu yeme\u011fi \u00fcn\u00fcne kavu\u015fturdu. Tiu ailesi, tatl\u0131-tuzlu karakteriyle char siu'ya yak\u0131n, \u00c7in esintili aile usul\u00fc bir asadodan yola \u00e7\u0131kt\u0131; ard\u0131ndan bunu \u00e7al\u0131\u015fanlar i\u00e7in d\u00fc\u015f\u00fcn\u00fclm\u00fc\u015f, uygun fiyatl\u0131 ve doyurucu bir \u00f6\u011f\u00fcne d\u00f6n\u00fc\u015ft\u00fcrd\u00fc.\n\n\n\nLa Loma'da Pares sa Retiro ile kar\u015f\u0131la\u015ft\u0131rma s\u0131k s\u0131k yap\u0131l\u0131r. Jonas, daha ak\u0131\u015fkan ve daha tuzlu bir sosla an\u0131l\u0131rken; Retiro, daha koyu, daha tatl\u0131, y\u0131ld\u0131z anasonu belirgin ve tendon a\u00e7\u0131s\u0131ndan zengin bir sosu \u00e7a\u011fr\u0131\u015ft\u0131r\u0131r. Sokak versiyonu olan pares kanto ise ya\u011fl\u0131, yap\u0131\u015fkan ve yo\u011fun soya soslu karakteri daha da ileri ta\u015f\u0131r.\n\n\n\nGer\u00e7ek bir Filipin dana et suyu istiyorsan\u0131z, rotay\u0131 bulalo'ya \u00e7evirin\n\n\n\nYine de yeme\u011fin mant\u0131\u011f\u0131 \u00e7ok nettir: a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f dana eti, sar\u0131msakl\u0131 pilav ve yan\u0131nda ayr\u0131 servis edilen bir et suyu. Onu, pilav\u0131n \u00fczerinde sunulan basit bir yahni olmaktan \u00e7\u0131karan da bu \u00fc\u00e7l\u00fcd\u00fcr; Filipin mutfa\u011f\u0131nda adobo tavu\u011fu, sinigang ya da sisig gibi ba\u015fka klasikler bulunsa da.\n\n\n\nDana paresin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nEt, kolajen bak\u0131m\u0131ndan zengin olmal\u0131d\u0131r: d\u00f6\u015f, kar\u0131n, incik veya litid. T\u0131pk\u0131 B\u00f2 kho'da oldu\u011fu gibi, uzun pi\u015firme bu par\u00e7alar\u0131 a\u011f\u0131zda da\u011f\u0131lan lokmalara d\u00f6n\u00fc\u015ft\u00fcr\u00fcr ve sosa g\u00f6vde kazand\u0131r\u0131r. Fazla ya\u011fs\u0131z et, k\u0131sa s\u00fcrede kuru ve s\u00f6n\u00fck bir pares ortaya \u00e7\u0131kar\u0131r.\n\n\n\nSosun temelinde soya sosu, esmer \u015feker, zencefil, sar\u0131msak, so\u011fan ve b\u00fct\u00fcn y\u0131ld\u0131z anason vard\u0131r. Y\u0131ld\u0131z anason, arka planda kalan bir aroma de\u011fil, bu yeme\u011fin temel imzas\u0131d\u0131r. \u0130stiridye sosu umami etkisini g\u00fc\u00e7lendirebilir, ama dana etinin tad\u0131n\u0131 bast\u0131rmamal\u0131d\u0131r.\n\n\n\nAyn\u0131 \u00f6l\u00e7\u00fcde i\u00e7 \u0131s\u0131tan bir ba\u015fka se\u00e7enek de goto'dur\n\n\n\nEt suyu berrak kalmal\u0131; kemik, karabiber, defne yapra\u011f\u0131 ve aromatiklerle haz\u0131rlanmal\u0131d\u0131r. Bir berrak et suyunun ruhunu ta\u015f\u0131r: lezzetlidir ama a\u011f\u0131r de\u011fildir. Pirin\u00e7 ise kuru, aromatik ve sosu \u00e7ekebilen bir sinangag elde etmek i\u00e7in so\u011futulmu\u015f taneler ve k\u0131zarm\u0131\u015f sar\u0131msak ile haz\u0131rlan\u0131r.\n\n\n\n\u0130yi dana pares i\u00e7in p\u00fcf noktalar\u0131\n\n\n\n\u0130yi bir pares, \u00fc\u00e7 ayr\u0131 unsur h\u00e2linde gelir: parlak bir yahni, fazla ya\u011fl\u0131 olmayan bir sar\u0131msakl\u0131 pilav ve berrak bir et suyu. Tendon yar\u0131 saydam ve yumu\u015fak olmal\u0131; sos unlu bir his vermemeli, doku da sak\u0131z gibi olmamal\u0131d\u0131r.\n\n\n\nSofray\u0131 tamamlamak i\u00e7in iyi bir Filipin usul\u00fc sisig her zaman iyi fikirdir\n\n\n\n\u00c7in be\u015f baharat\u0131, i\u00e7indeki karanfil \u00e7ok \u00e7abuk bask\u0131n \u00e7\u0131kt\u0131\u011f\u0131 i\u00e7in y\u0131ld\u0131z anasonun yerini ancak mecbur kal\u0131rsan\u0131z ve \u00e7ok az miktarda alabilir. Ayr\u0131ca Si\u00e7uan biberi, yaln\u0131zca ha\u015flanm\u0131\u015f etler, yap\u0131\u015fkan pilav ve sofraya gelmeden \u00f6nce ac\u0131la\u015ft\u0131r\u0131lm\u0131\u015f versiyonlar konusunda da temkinli olun.\n\n\n\n\n\n\tOtantik Dana Pares\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tEt suyu i\u00e7in1.9 L su900 g dana d\u00f6\u015f (yakla\u015f\u0131k 4 cm'lik k\u00fcpler halinde do\u011franm\u0131\u015f)1.4 L su1 so\u011fan (soyulmu\u015f, d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f)4 di\u015f sar\u0131msak (soyulmu\u015f, ezilmi\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 tane karabiber2 defne yapra\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 tuz (gerektik\u00e7e ilave etmek i\u00e7in)taze so\u011fan (do\u011franm\u0131\u015f, servis i\u00e7in)karabiber (damak tad\u0131na g\u00f6re)Asado dana i\u00e7in1 yemek ka\u015f\u0131\u011f\u0131 kanola ya\u011f\u01311 so\u011fan (soyulmu\u015f, do\u011franm\u0131\u015f)3 di\u015f sar\u0131msak (soyulmu\u015f, ince do\u011franm\u0131\u015f)1 par\u00e7a zencefil (2,5 cm, soyulmu\u015f, j\u00fclyen do\u011franm\u0131\u015f)240 ml et suyu (dana etinin ha\u015flama suyundan ayr\u0131lm\u0131\u015f)60 ml soya sosu55 g esmer \u015feker2 y\u0131ld\u0131z anasontuz (damak tad\u0131na g\u00f6re)karabiber (damak tad\u0131na g\u00f6re)Sar\u0131msakl\u0131 k\u0131zarm\u0131\u015f pilav i\u00e7in740 g pirin\u00e7 (bir g\u00fcn \u00f6nceden pi\u015firilip so\u011futulmu\u015f)60 ml kanola ya\u011f\u01315 di\u015f sar\u0131msak (soyulmu\u015f, ince do\u011franm\u0131\u015f)tuz (damak tad\u0131na g\u00f6re)karabiber (damak tad\u0131na g\u00f6re)\t\n\t\n\t\tEt suyu i\u00e7inOrta ate\u015fte bir tencerede 1,9 L suyu kaynat\u0131n, ard\u0131ndan dana d\u00f6\u015f\u00fc ekleyin.\u00dczerinde olu\u015fan k\u00f6p\u00fc\u011f\u00fc alarak 8 ila 10 dakika kaynat\u0131n. Eti s\u00fcz\u00fcn, suyu d\u00f6k\u00fcn; eti ve tencereyi iyice durulay\u0131n.Eti temizlenmi\u015f tencereye al\u0131n, 1,4 L so\u011fuk su ekleyin. Kaynama noktas\u0131na getirin ve su berrakla\u015fana kadar \u00fczerinde olu\u015fan k\u00f6p\u00fc\u011f\u00fc al\u0131n.So\u011fan\u0131, sar\u0131msa\u011f\u0131, tane karabiberi, defne yapraklar\u0131n\u0131 ve 1 yemek ka\u015f\u0131\u011f\u0131 tuzu ekleyin.Ate\u015fi k\u0131s\u0131n, kapa\u011f\u0131n\u0131 kapat\u0131n ve et yumu\u015fayana kadar 2 ila 2 saat 30 dakika k\u0131s\u0131k ate\u015fte pi\u015firin. Eti kevgirle \u00e7\u0131kar\u0131n ve et suyunu k\u0131s\u0131k ate\u015fte s\u0131cak tutun (asado i\u00e7in 240 ml ay\u0131r\u0131n).Asado dana i\u00e7inOrta ate\u015fte bir tavada ya\u011f\u0131 \u0131s\u0131t\u0131n. So\u011fan\u0131, sar\u0131msa\u011f\u0131 ve zencefili yumu\u015fayana kadar soteleyin.Dana etini ekleyin ve hafif\u00e7e renk alana kadar 2 ila 3 dakika pi\u015firin.Ay\u0131rd\u0131\u011f\u0131n\u0131z et suyunu soya sosu ve esmer \u015fekerle, \u015feker eriyene kadar kar\u0131\u015ft\u0131r\u0131n; ard\u0131ndan tavaya d\u00f6k\u00fcn. Y\u0131ld\u0131z anasonu ekleyin.Kar\u0131\u015ft\u0131rarak hafif\u00e7e kaynat\u0131n ve eti sosa bulay\u0131n. Sos koyula\u015f\u0131p azalana kadar 8 ila 10 dakika pi\u015firin. Tuz ve karabiberi damak tad\u0131n\u0131za g\u00f6re ayarlay\u0131n.Sar\u0131msakl\u0131 k\u0131zarm\u0131\u015f pilav i\u00e7inSo\u011fuk pirinci bir kasede tane tane ay\u0131r\u0131n.B\u00fcy\u00fck bir tavada ya\u011f\u0131 k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n, sar\u0131msa\u011f\u0131 ekleyin ve alt\u0131n rengini alana kadar kar\u0131\u015ft\u0131rarak pi\u015firin. Sar\u0131msa\u011f\u0131 kevgirle \u00e7\u0131kar\u0131p k\u00e2\u011f\u0131t havlu \u00fczerinde s\u00fczd\u00fcr\u00fcn.Fazla ya\u011f\u0131 al\u0131p tavada yakla\u015f\u0131k 1 ila 2 yemek ka\u015f\u0131\u011f\u0131 b\u0131rak\u0131n. Ate\u015fi y\u00fckseltin, pirinci ekleyin ve k\u0131sa aral\u0131klarla soteleyin (yakla\u015f\u0131k 45 saniye d\u00fcz bir tabaka halinde b\u0131rak\u0131p sonra kar\u0131\u015ft\u0131r\u0131n) ta ki iyice \u0131s\u0131nana kadar. Tuz ve karabiberi damak tad\u0131n\u0131za g\u00f6re ayarlay\u0131n.Servis i\u00e7inEt suyunu kaselere payla\u015ft\u0131r\u0131n ve \u00fczerine taze so\u011fan serpin. Sar\u0131msakl\u0131 k\u0131zarm\u0131\u015f pilav\u0131 ve asado danay\u0131, et suyuyla birlikte s\u0131cak servis edin.\t\n\t\n\t\t\nEti \u00f6n ha\u015flama ad\u0131m\u0131n\u0131 atlamay\u0131n; bu sayede tortusuz ve berrak bir et suyu elde edersiniz.\nYeme\u011fi hafif hafif kaynatarak pi\u015firin; g\u00fc\u00e7l\u00fc kaynama ya\u011f\u0131 em\u00fclsifiye eder ve et suyunu buland\u0131r\u0131r.\n\n\t\n\t\n\t\tHauptgerichtAsiatische K\u00fcche","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145541","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=145541"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/128364"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}