{"id":186554,"title":"Saoto \u00e7orbas\u0131","modified":"2026-10-06T09:09:48+02:00","plain":"Karbonhidrat\u0131 azalt\u0131lm\u0131\u015f bir saoto \u00e7orbas\u0131: aromatik malzemelerle haz\u0131rlanan berrak tavuk suyu, sofrada eklenen garnit\u00fcrler ve lezzetini g\u00fc\u00e7lendiren ketjapl\u0131 ac\u0131 sos.\n\n\n\nLimon otu ve zencefil berrak tavuk suyuna koku verirken, tuzlu domuz \u00e7\u0131t\u0131rlar\u0131 da kuru ve gevrek dokular\u0131yla ona e\u015flik eder. Saoto \u00e7orbas\u0131, son anda eklenen garnit\u00fcrler ve ketjapl\u0131 ac\u0131 sosla servis edilen, yo\u011fun aromal\u0131 bir tavuk suyu \u00e7orbas\u0131d\u0131r. Bu versiyon, malzemelerin ayr\u0131 ayr\u0131 sunulmas\u0131 gelene\u011fini korurken karbonhidrat miktar\u0131n\u0131 azalt\u0131r; porsiyon ba\u015f\u0131na yakla\u015f\u0131k 21 g net karbonhidrat i\u00e7erir. Bu tarif, keto \u00e7orbalar ve salatalar koleksiyonuma kat\u0131l\u0131yor.\n\n\n\nSaoto \u00e7orbas\u0131 nedir?\n\n\n\nSaoto \u00e7orbas\u0131, kemikli tavuk par\u00e7alar\u0131yla haz\u0131rlanan ve garnit\u00fcrleri sofrada eklenen berrak bir tavuk suyu \u00e7orbas\u0131d\u0131r. Havl\u0131can, zencefil, limon otu ve yenibahar \u00e7orban\u0131n aroma temelini olu\u015fturur; makrut limonu yapraklar\u0131 ve daun salam ise kokusunu tamamlar. K\u00e2seye didiklenmi\u015f tavuk, yumurta, ma\u015f fasulyesi filizleri ve yaprak kereviz eklenir.\n\n\n\nBu tarifte \u00e7\u0131t\u0131rl\u0131\u011f\u0131, klasik bol garnit\u00fcrl\u00fc versiyondaki k\u0131zarm\u0131\u015f so\u011fan\u0131n, pirin\u00e7 tel \u015fehriyesinin ve ince patates k\u0131zartmas\u0131n\u0131n yerini alan domuz \u00e7\u0131t\u0131rlar\u0131 sa\u011flar. Yar\u0131m ila bir adet Madame Jeanette biberiyle haz\u0131rlanan ketjap sosu, servis s\u0131ras\u0131nda ac\u0131l\u0131k ve tatl\u0131-tuzlu lezzet dengesini ayarlar.\n\n\n\nBuna da g\u00f6z at\u0131n: K\u00f6zlenmi\u015f biber \u00e7orbas\u0131.\n\n\n\nBu versiyonun \u00e7\u0131k\u0131\u015f noktas\u0131\n\n\n\nSaoto geleneksel olarak malzemeleri ayr\u0131 ayr\u0131 sunularak servis edilir ve bu uyarlama da ayn\u0131 ilkeyi korur. Yo\u011fun aromal\u0131 berrak tavuk suyu, herkesin kendi k\u00e2sesini haz\u0131rlayabilmesi i\u00e7in garnit\u00fcrlerin ve keskin sosun yan\u0131nda sunulur.\n\n\n\nYap\u0131lan iki de\u011fi\u015fiklik de karbonhidrat i\u00e7eri\u011fiyle ilgilidir. Ni\u015fasta i\u00e7ermeyen \u00e7\u0131t\u0131r bir malzeme olan domuz \u00e7\u0131t\u0131rlar\u0131, k\u0131zart\u0131lm\u0131\u015f garnit\u00fcrlerin yerini al\u0131r; \u015fekeri azalt\u0131lm\u0131\u015f ketjap ise tatl\u0131-tuzlu lezzetin dolgunlu\u011funu korur. Sonu\u00e7, daha \u00f6l\u00e7\u00fcl\u00fc bir versiyonda yine doyurucu ve zengin bir \u00e7orbad\u0131r.\n\n\n\nBa\u015fl\u0131ca malzemeler\n\n\n\nKaburgalar\u0131n\u0131n bir k\u0131sm\u0131 \u00fczerinde b\u0131rak\u0131lm\u0131\u015f, derisiz iki tavuk budu \u00e7orban\u0131n temelini olu\u015fturur: et sulu kal\u0131r, kemikler tavuk suyuna g\u00f6vde kazand\u0131r\u0131r, derinin \u00e7\u0131kar\u0131lmas\u0131 ise suyun berrak kalmas\u0131n\u0131 sa\u011flar. 1 ila 1,5 litre su aromalar\u0131 a\u00e7\u0131\u011fa \u00e7\u0131kar\u0131r; toz bulyon da tuz miktar\u0131na dikkat edilmek ko\u015fuluyla umami lezzetini g\u00fc\u00e7lendirir.\n\n\n\nBunu da deneyin: Ton bal\u0131kl\u0131 nohut salatas\u0131.\n\n\n\nK\u0131rm\u0131z\u0131 so\u011fan ve sar\u0131msak tatl\u0131l\u0131k ve derinlik katar; biberimsi havl\u0131can, zencefilin canl\u0131 aromas\u0131n\u0131 tamamlar; \u00fczerine kesik at\u0131lan limon otu ise u\u00e7ucu ya\u011flar\u0131n\u0131 salar. Yenibahar, ac\u0131l\u0131k vermeden tar\u00e7\u0131n ve karanfil notalar\u0131; makrut limonu narenciye dokunu\u015fu; daun salam da kendine \u00f6zg\u00fc kokusunu katar. K\u00fc\u00e7\u00fck bir par\u00e7a trassi, yani fermente karides ezmesi, deniz \u00fcr\u00fcnlerine \u00f6zg\u00fc bir lezzet derinli\u011fi ekler ve kabuklu deniz \u00fcr\u00fcn\u00fc i\u00e7erir.\n\n\n\nAc\u0131l\u0131k ve tatl\u0131-tuzlu lezzet sostan gelir. \u015eekeri azalt\u0131lm\u0131\u015f ketjap dengeyi sa\u011flar; bulunamazsa soya sosu veya tamari ile karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131 kar\u0131\u015f\u0131m\u0131 benzer bir lezzet dolgunlu\u011fu verir. Ufalanm\u0131\u015f domuz \u00e7\u0131t\u0131rlar\u0131, yemeden hemen \u00f6nce eklenerek kuru, tuzlu ve gevrek bir dokunu\u015f sa\u011flar.\n\n\n\nBenzer bir tarif: Asya usul\u00fc lahana salatas\u0131.\n\n\n\nP\u00fcf noktalar\u0131 ve servis\n\n\n\nSaotonun keyfi, malzemelerin ayr\u0131 ayr\u0131 sunulmas\u0131nda yatar. Tavuk suyu s\u0131cac\u0131k servis edilir; didiklenmi\u015f tavuk, yumurtalar, filizler, kereviz ve domuz \u00e7\u0131t\u0131rlar\u0131 ayr\u0131 tutulur, ac\u0131 sos ise azar azar eklenir. Herhangi bir \u015fey eklemeden \u00f6nce tavuk suyunun tad\u0131na bak\u0131n: toz bulyon, trassi, soya sosu ve domuz \u00e7\u0131t\u0131rlar\u0131 k\u00e2sedeki tuz miktar\u0131n\u0131 h\u0131zla art\u0131r\u0131r. Domuz \u00e7\u0131t\u0131rlar\u0131n\u0131 son anda ekleyin; aksi h\u00e2lde yumu\u015fay\u0131p \u00e7i\u011fnenmesi zor bir h\u00e2l al\u0131rlar.\n\n\n\nG\u00fcnl\u00fck keto yemekleri haz\u0131rlamak i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerime g\u00f6z atabilirsiniz.\n\n\n\nMa\u015f fasulyesi filizlerini \u00e7ok s\u0131cak suyla durulamak \u00e7\u0131t\u0131rl\u0131klar\u0131n\u0131 korur; ancak hamilelerin, ba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131 bask\u0131lanm\u0131\u015f ki\u015filerin veya sindirim hassasiyeti olanlar\u0131n filizleri tamamen pi\u015firmeyi tercih etmesi daha uygundur. Tavuk suyunu ve tavu\u011fu h\u0131zla so\u011futun; yumurtalar\u0131, filizleri, kerevizi, sosu ve domuz \u00e7\u0131t\u0131rlar\u0131n\u0131 ayr\u0131 ayr\u0131 saklay\u0131n, domuz \u00e7\u0131t\u0131rlar\u0131n\u0131 kuru tutun. Fransa'da havl\u0131can, limon otu ve makrut limonu Asya marketlerinde, bazen dondurulmu\u015f \u00fcr\u00fcn reyonunda bulunur; daun salam ve trassi Endonezya \u00fcr\u00fcnleri satan d\u00fckk\u00e2nlarda, Madame Jeanette biberi ise Surinam veya Karayip marketlerinde bulunabilir.\n\n\n\n\n\n\tSaoto \u00e7orbas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tTavuk suyu2 kaburgas\u0131n\u0131n bir k\u0131sm\u0131 \u00fczerinde tavuk budu (derisiz)1 ila 1.5 l sutoz bulyon2 ila 3 k\u0131rm\u0131z\u0131 so\u011fan4 di\u015f sar\u0131msak1 b\u00fcy\u00fck par\u00e7a taze havl\u0131can1 b\u00fcy\u00fck par\u00e7a taze zencefil (djah\u00e9)2 sap taze limon otu1 yemek ka\u015f\u0131\u011f\u0131 tane yenibahar4 makrut limonu yapra\u011f\u0131 (djeroek poeroet)4 Endonezya defnesi yapra\u011f\u0131 (daun salaam)1 k\u00fc\u00e7\u00fck par\u00e7a trassiGarnit\u00fcr4 yumurta200 g domuz k\u0131k\u0131rda\u011f\u01314 avu\u00e7 ma\u015f fasulyesi filizi4 avu\u00e7 taze yaprak kereviziSos0.5 ila 1 Madame Jeanette ac\u0131 biberi4 di\u015f sar\u0131msak1 k\u00fc\u00e7\u00fck par\u00e7a taze havl\u0131can1 k\u00fc\u00e7\u00fck par\u00e7a taze zencefil6 yemek ka\u015f\u0131\u011f\u0131 ketjap (d\u00fc\u015f\u00fck karbonhidratl\u0131 (ev yap\u0131m\u0131) veya 4 \u00e7ay ka\u015f\u0131\u011f\u0131 soya sosu ya da tamari ile 4 yemek ka\u015f\u0131\u011f\u0131 karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131)\t\n\t\n\t\tTavuk suyuKaburgas\u0131n\u0131n bir k\u0131sm\u0131 \u00fczerinde olan 2 b\u00fcy\u00fck tavuk budunu 1 ila 1,5 litre suya koyun. Bence en iyi se\u00e7enek tavuk budu; kemiklerinden de g\u00fczel bir tavuk suyu elde ediliyor. Tavuk budunun derisini \u00e7ok severim. Ancak \u00e7orbada ho\u015f olmayan bir ya\u011fl\u0131l\u0131k yarat\u0131yor. Bu y\u00fczden derisini \u00e7\u0131kar\u0131n.2 ila 3 yemek ka\u015f\u0131\u011f\u0131 toz bulyon ekleyin.So\u011fan\u0131, sar\u0131msa\u011f\u0131, zencefili, havl\u0131can\u0131, limon otunu ve tane yenibahar\u0131 ekleyin. Dilerseniz hepsini iri par\u00e7alar halinde ekleyebilirsiniz (yine de so\u011fan\u0131 ve sar\u0131msa\u011f\u0131 soyun). Limon otuna uzunlamas\u0131na bir kesik at\u0131n veya k\u0131r\u0131p ezin.Tavuk suyunu yakla\u015f\u0131k bir saat pi\u015firin.Tavu\u011fu tencereden \u00e7\u0131kar\u0131n. Eti kemiklerinden ay\u0131r\u0131p bir s\u00fcre kenara al\u0131n. \u00c7orbay\u0131 servis edene kadar ge\u00e7ecek s\u00fcreye ba\u011fl\u0131 olarak eti \u00fczeri kapal\u0131 \u015fekilde oda s\u0131cakl\u0131\u011f\u0131nda veya buzdolab\u0131nda saklay\u0131n.Kemikleri tekrar tencereye koyun ve diledi\u011finiz kadar, tercihen gece boyunca, \u00f6z\u00fcn\u00fc suya b\u0131rakmas\u0131 i\u00e7in pi\u015firin. Kaburgas\u0131n\u0131n bir k\u0131sm\u0131 \u00fczerinde olan tavuk butlar\u0131 kullanarak kemiklerden ve sakatattan daha fazla yararl\u0131 maddenin suya ge\u00e7mesini sa\u011flayabilirsiniz.SosBir Madame Jeanette ac\u0131 biberini havanda d\u00f6v\u00fcn veya \u00f6\u011f\u00fct\u00fcn.Damak zevkinize g\u00f6re sar\u0131msak, zencefil ve havl\u0131can ekleyip biberle birlikte d\u00f6v\u00fcn. Ancak \u00f6nce sar\u0131msa\u011f\u0131 eziciden ge\u00e7irin, zencefili ve havl\u0131can\u0131 rendeleyin.Az miktarda hafif aromal\u0131 zeytinya\u011f\u0131nda veya Hindistan cevizi ya\u011f\u0131nda k\u0131sa s\u00fcre soteleyin.Ketjap ekleyin. Ev yap\u0131m\u0131 ketjap yoksa soya sosu ve tatland\u0131r\u0131c\u0131l\u0131 \u015furup kullan\u0131n.Garnit\u00fcr4 yumurtay\u0131 ha\u015flay\u0131n (8 dk) ve kabuklar\u0131n\u0131 soyun.Ma\u015f fasulyesi filizlerini s\u0131cak su alt\u0131nda durulay\u0131n veya k\u0131sa s\u00fcreli\u011fine bir kase s\u0131cak suya dald\u0131r\u0131n. S\u00fcz\u00fclmeye b\u0131rak\u0131n.Domuz k\u0131k\u0131rdaklar\u0131n\u0131 mutfak robotunda ufalay\u0131n. Kereviz yapraklar\u0131n\u0131 b\u0131\u00e7akla veya makasla do\u011fray\u0131n. \u00d6nceden kemiklerinden ay\u0131rd\u0131\u011f\u0131n\u0131z tavuk eti dahil t\u00fcm malzemeleri ayr\u0131 k\u00fc\u00e7\u00fck kaselere koyun.\t\n\t\n\t\tUfalanm\u0131\u015f domuz k\u0131k\u0131rdaklar\u0131n\u0131 yaln\u0131zca son anda ekleyin. \u00c7orbada \u00e7ok uzun s\u00fcre kal\u0131rlarsa yumu\u015far ve \u00e7i\u011fnenmesi zor bir k\u0131vam al\u0131rlar.\nGere\u00e7ler: \u00e7orba tenceresi, rende (\u00e7ok y\u00fczl\u00fc), makas, sar\u0131msak ezici, kase, ka\u015f\u0131k.\n\t\n\t\n\t\tSoupes et bouillonsindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186554","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=186554"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186554\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184680"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=186554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=186554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=186554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}