{"id":157039,"title":"Tay usul\u00fc domuz salatas\u0131: Moo Nam Tok","modified":"2026-07-18T03:02:21+02:00","plain":"Moo Nam Tok ile Tayland mutfa\u011f\u0131n\u0131n \u00f6z\u00fcn\u00fc ke\u015ffedin: domuz eti, taze otlar, kavrulmu\u015f pirin\u00e7 tozu ve bal\u0131k soslu ac\u0131 bir sosla haz\u0131rlanan bu geleneksel Tay salatas\u0131, egzotik lezzetleri sevenler i\u00e7in ka\u00e7\u0131r\u0131lmayacak bir deneyim sunuyor.\n\n\n\nMoo Nam Tok nedir?\n\n\n\nTaycada \u201cNam tok\u201d terimi \u201c\u015felale\u201d anlam\u0131na gelir; ancak bu nefis tarifte, et pi\u015ferken sald\u0131\u011f\u0131 lezzetli suyu ifade eder. Bu y\u00fczden bu egzotik salataya bazen \u201c\u015felale salatas\u0131\u201d dendi\u011fini de g\u00f6rebilirsiniz.\n\n\n\nHarika g\u00f6r\u00fcnm\u00fcyor mu?\n\n\n\nBu salata genellikle \u0131zgara etle haz\u0131rlan\u0131r; s\u0131\u011f\u0131r eti, domuz eti ya da k\u00fcmes hayvanlar\u0131yla yap\u0131labilir. Ben bu versiyonda tarifi evde, tavada pi\u015firmeye uyarlad\u0131m. B\u00f6ylece pi\u015firme s\u00fcresi de belirgin \u015fekilde k\u0131sal\u0131yor.\n\n\n\nTayland\u2019\u0131n Isan b\u00f6lgesinin lezzetlerinden ilham alan bu \u0131zgara domuz salatas\u0131, Lao mutfa\u011f\u0131na ve Kambo\u00e7ya\u2019n\u0131n Khmer yemeklerine yak\u0131n b\u00f6lgesel etkiler ta\u015f\u0131r. Bu mutfakta bolca \u0131zgara et, ac\u0131l\u0131 salata ve hafif \u00e7orbalar kar\u015f\u0131n\u0131za \u00e7\u0131kar.\n\n\n\n\n\n\n\nMoo Nam Tok geleneksel olarak yap\u0131\u015fkan pirin\u00e7le servis edilir. Ancak beyaz pirin\u00e7le de \u00e7ok yak\u0131\u015f\u0131r; isterseniz tek ba\u015f\u0131na da afiyetle yiyebilirsiniz.\n\n\n\nTay domuz salatas\u0131 i\u00e7in domuzun hangi k\u0131sm\u0131 kullan\u0131lmal\u0131?\n\n\n\nDomuzu \u0131zgarada pi\u015firecekseniz (pi\u015firme s\u00fcresi 25 dakikay\u0131 a\u015fabilir), geleneksel olarak boyun k\u0131sm\u0131 kullan\u0131l\u0131r. Ben ise tarifimde, Japon shogayaki tarifimde oldu\u011fu gibi, omza yak\u0131n ve g\u00fczelce ya\u011f damarl\u0131 bir par\u00e7a olan domuz spiringue kullanmay\u0131 seviyorum.\n\n\n\nHer durumda mutlaka ya\u011f damarl\u0131 bir par\u00e7a se\u00e7in; aksi h\u00e2lde et kuru kal\u0131r.\n\n\n\nKhao khua: kavrulmu\u015f yap\u0131\u015fkan pirin\u00e7 tozunun \u00f6nemi\n\n\n\nHi\u00e7 bir Tay yeme\u011fi yerken taba\u011f\u0131n\u0131zdaki o isli, hafif f\u0131nd\u0131ks\u0131 aromaya sahip ilgin\u00e7 dokunun ne oldu\u011funu merak ettiniz mi?\n\n\n\n\u0130\u015fte bu, Tayland\u2019da khao khua olarak da bilinen kavrulmu\u015f pirin\u00e7 tozudur. Bu toz, \u00e7i\u011f yap\u0131\u015fkan pirincin kuru tavada yava\u015f\u00e7a kavrulup ard\u0131ndan iri taneli bir toz h\u00e2line getirilmesiyle elde edilir.\n\n\n\nBu temel bile\u015fen, me\u015fhur A\u011flayan Kaplan bifte\u011fi d\u00e2hil pek \u00e7ok Tay ve Lao yeme\u011finde, ayr\u0131ca nam jim gibi soslarda ve \u00e7orbalarda kullan\u0131l\u0131r. Khao khua, malzemeleri bir arada tutar, doku kazand\u0131r\u0131r ve \u00e7orba ya da soslar\u0131 hafif\u00e7e koyula\u015ft\u0131r\u0131r.\n\n\n\n\u00d6\u011f\u00fct\u00fclen kavrulmu\u015f yap\u0131\u015fkan pirin\u00e7\n\n\n\nAsya marketlerinde haz\u0131r kavrulmu\u015f pirin\u00e7 tozu bulabilirsiniz; ama evde haz\u0131rlamas\u0131 da son derece kolayd\u0131r. \u00dcstelik kavrulan yap\u0131\u015fkan pirincin mutfa\u011fa yay\u0131lan kokusu ba\u015fl\u0131 ba\u015f\u0131na i\u015ftah a\u00e7\u0131c\u0131d\u0131r.\n\n\n\nMoo Nam Tok\u2019un temel malzemeleri\n\n\n\nBal\u0131k sosu : Tay mutfa\u011f\u0131n\u0131n vazge\u00e7ilmezlerinden biridir. Hem marinatta hem de sosunda kullan\u0131l\u0131r. \u00d6zellikle sos i\u00e7in kaliteli bir \u00fcr\u00fcn tercih edin.\n\n\n\nMisket limonu : Klasik limona g\u00f6re daha canl\u0131 ve aromatik tad\u0131yla, bal\u0131k soslu salata sosuna m\u00fckemmel uyum sa\u011flar.\n\n\n\nAc\u0131 biber : Ac\u0131l\u0131k seviyesini damak tad\u0131n\u0131za g\u00f6re ayarlay\u0131n. Bu tarifte taze biber yerine kuru biber pullar\u0131 kullan\u0131l\u0131r; b\u00f6ylece ac\u0131l\u0131k sosun i\u00e7ine dengeli bir \u015fekilde yay\u0131l\u0131r.\n\n\n\nPalm \u015fekeri: Elinizde ister esmer \u015feker ister palm \u015fekeri olsun, her ikisi de marinad\u0131 ve sosu dengelemek i\u00e7in uygundur. M\u00fcmk\u00fcnse, kullan\u0131m\u0131 daha pratik olan \u201chindistan cevizi \u015fekeri\u201d formunu tercih edin.\n\n\n\nK\u0131rm\u0131z\u0131 so\u011fan : Ekstra doku ve hafif keskin bir tat i\u00e7in arpac\u0131k so\u011fan\u0131 ya da k\u0131rm\u0131z\u0131 so\u011fan kullanabilirsiniz.\n\n\n\nNane: Salataya ferahl\u0131k ve canl\u0131 bir ye\u015fillik katar.\n\n\n\nKi\u015fni\u015f : Geleneksel olarak, \u00f6zellikle marinatlarda yo\u011fun aromas\u0131 i\u00e7in ki\u015fni\u015f k\u00f6k\u00fc kullan\u0131l\u0131r. Ancak Moo Ping tarifimde oldu\u011fu gibi, ki\u015fni\u015f saplar\u0131 da \u00e7ok iyi bir alternatiftir. Yapraklar\u0131 ise do\u011frudan salataya eklenir.\n\n\n\nYap\u0131\u015fkan pirin\u00e7 : Bu pirin\u00e7, pi\u015fti\u011finde yap\u0131\u015fkan bir doku kazan\u0131r ve yasemin pirincine g\u00f6re daha az yumu\u015fakt\u0131r. Tay tatl\u0131lar\u0131nda s\u0131k\u00e7a kullan\u0131l\u0131r ve Asya marketlerinde kolayca bulunur. Burada yap\u0131\u015fkan pirin\u00e7 pi\u015firme y\u00f6ntemini bulabilirsiniz.\n\n\n\nDomuz eti : Pi\u015firme s\u00fcresini k\u0131saltmak i\u00e7in \u00e7ok kal\u0131n olmayan, g\u00fczelce ya\u011f damarl\u0131 par\u00e7alar se\u00e7in.\n\n\n\n\n\n\tTay usul\u00fc domuz salatas\u0131 (Moo Nam Tok)\n\t\t\n\t\t\t\n\t\n\t\tWokmortier\t\n\t\n\t\tDomuz eti i\u00e7in malzemeler400 g domuz bifte\u011fiMarine sosu1 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu1 yemek ka\u015f\u0131\u011f\u0131 palmiye \u015fekerisap ki\u015fni\u015f0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 beyaz biberSalata i\u00e7in malzemeler1 yemek ka\u015f\u0131\u011f\u0131 \u00e7i\u011f yap\u0131\u015fkan pirin\u00e70.5 k\u0131rm\u0131z\u0131 so\u011fan1 avu\u00e7 nane yapra\u011f\u013140 g ki\u015fni\u015f (Yaln\u0131zca yapraklar\u0131n\u0131 kullan\u0131n. Saplar\u0131n\u0131 marine sosu i\u00e7in ay\u0131r\u0131n)2 sap taze so\u011fanSos i\u00e7in malzemeler3 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu1 yemek ka\u015f\u0131\u011f\u0131 palmiye \u015fekeri1 \u00e7ay ka\u015f\u0131\u011f\u0131 pul biber2 \u00e7ay ka\u015f\u0131\u011f\u0131 misket limonu suyu\t\n\t\n\t\tDomuz eti i\u00e7in haz\u0131rl\u0131kMarine sosu malzemelerini bir kapta kar\u0131\u015ft\u0131r\u0131nEti 20 dakika marine edinTavay\u0131 biraz ya\u011f ekleyerek orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131nDomuz etini her iki taraf\u0131 da iyice pi\u015fip hafif\u00e7e karamelize olana kadar pi\u015firin. Her bir taraf\u0131n\u0131 yakla\u015f\u0131k 5 dakika pi\u015firinDilimlemeden \u00f6nce eti dinlendirinSalata i\u00e7in haz\u0131rl\u0131k\u00c7i\u011f yap\u0131\u015fkan pirinci kuru bir tavada alt\u0131n rengi alana kadar kavurunKavrulmu\u015f yap\u0131\u015fkan pirinci tavadan al\u0131n ve havanda d\u00f6verek \u00f6\u011f\u00fct\u00fcnK\u0131rm\u0131z\u0131 so\u011fan\u0131 ince yar\u0131m aylar halinde dilimleyinNane ve ki\u015fni\u015f yapraklar\u0131n\u0131 y\u0131kay\u0131p iri iri do\u011fray\u0131nTaze so\u011fanlar\u0131 ince ince do\u011fray\u0131nSos i\u00e7in haz\u0131rl\u0131kT\u00fcm malzemeleri bir kapta kar\u0131\u015ft\u0131r\u0131nTad\u0131n\u0131 damak zevkinize g\u00f6re ayarlay\u0131nSalatan\u0131n bir araya getirilmesiGeni\u015f bir kapta t\u00fcm malzemeleri ki\u015fni\u015f, nane, taze so\u011fan ve k\u0131rm\u0131z\u0131 so\u011fanla birlikte kar\u0131\u015ft\u0131r\u0131nGeni\u015f bir servis taba\u011f\u0131na al\u0131n ve servis edin\t\n\t\n\t\t\u0130ri \u00e7ekilmi\u015f yer f\u0131st\u0131\u011f\u0131 bu yeme\u011fe \u00e7ok yak\u0131\u015f\u0131r\nBu tarifi tavuk ya da dana eti gibi farkl\u0131 etlerle de haz\u0131rlayabilirsiniz\u00a0\n\t\n\t\n\t\tSaladeTha\u00eflandaisemoo nam tok, Salade de porc","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/157039","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=157039"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/157039\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/9247"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=157039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=157039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=157039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}