{"id":187672,"title":"Sambal badjak","modified":"2026-10-06T12:53:49+02:00","plain":"D\u00fc\u015f\u00fck karbonhidratl\u0131 ev yap\u0131m\u0131 ketjap ile tad\u0131 yumu\u015fat\u0131lm\u0131\u015f, koyu k\u0131rm\u0131z\u0131 ve parlak, pi\u015firilerek haz\u0131rlanan bir Endonezya ac\u0131 biber ezmesi.\n\n\n\nTek bir ka\u015f\u0131k yeter: koyu k\u0131rm\u0131z\u0131 ve parlak bu ezme, biberin yak\u0131c\u0131 lezzeti, limon otu ve umami notalar\u0131yla \u0131zgaralara canl\u0131l\u0131k katar. Sambal badjak; tavuk, bal\u0131k, tofu, yumurta ve sotelenmi\u015f sebzelere lezzet derinli\u011fi kazand\u0131ran, pi\u015firilerek haz\u0131rlanan bir ac\u0131 biber ezmesidir. Yakla\u015f\u0131k 200 g alan k\u00fc\u00e7\u00fck bir kavanoz i\u00e7in 15 dakika haz\u0131rl\u0131k ve 30 dakika pi\u015firme s\u00fcresi ay\u0131r\u0131n. Bu tarif de keto soslar\u0131m ve dip soslar\u0131m aras\u0131na kat\u0131l\u0131yor.\n\n\n\nSambal badjak nedir?\n\n\n\nSambal badjak, Endonezya mutfa\u011f\u0131n\u0131n pi\u015firilerek haz\u0131rlanan samballar\u0131ndan biridir. Haz\u0131rl\u0131k, k\u0131rm\u0131z\u0131 ac\u0131 biber, k\u0131rm\u0131z\u0131 so\u011fan, sar\u0131msak, zencefil ve havl\u0131can\u0131n ince bir ezme h\u00e2line getirilmesiyle elde edilen boemboe adl\u0131 tabanla ba\u015flar. Bu taban iyice k\u0131zd\u0131r\u0131lm\u0131\u015f Hindistan cevizi ya\u011f\u0131nda kavrulur, ard\u0131ndan k\u0131s\u0131k ate\u015fte pi\u015firilir: lezzetler yo\u011funla\u015f\u0131r, ac\u0131l\u0131k yumu\u015far ve k\u0131vam koyu ve yumu\u015fak bir h\u00e2l al\u0131r.\n\n\n\nPi\u015firmeden \u00f6nce ezilen limon otu sambala aroma verir ancak lifli yap\u0131s\u0131n\u0131 korur; bu nedenle servis s\u0131ras\u0131nda \u00e7\u0131kar\u0131l\u0131r.\n\n\n\nAyn\u0131 konuda: Nomato sosu.\n\n\n\nPi\u015firilerek haz\u0131rlanan tatl\u0131-tuzlu bir sambal\n\n\n\nBu versiyon, uzun ve aromatik pi\u015firme y\u00f6ntemini k\u00fc\u00e7\u00fck bir de\u011fi\u015fiklikle koruyor: tatl\u0131l\u0131k, d\u00fc\u015f\u00fck karbonhidratl\u0131 ev yap\u0131m\u0131 ketjaptan geliyor. Bunun yerine esmer eritritol veya karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131 eklenmi\u015f soya sosu ya da tamari de kullan\u0131labilir. Ama\u00e7, klasik kecap manis sosundaki \u015feker olmadan belirgin bir tatl\u0131-tuzlu lezzet yakalamak.\n\n\n\nTemel malzemeler\n\n\n\nEzmenin temelinde renk ve ac\u0131l\u0131k i\u00e7in 15 k\u0131rm\u0131z\u0131 ac\u0131 biber, hacim ve dengeli bir lezzet i\u00e7in 2 k\u0131rm\u0131z\u0131 so\u011fan, 4 di\u015f sar\u0131msak, odunsu ve limonsu notalar i\u00e7in 1 cm taze havl\u0131can, taze zencefil ve ezilmi\u015f 1 sap limon otu bulunur. Karbonhidratlar\u0131n kayda de\u011fer bir b\u00f6l\u00fcm\u00fc k\u0131rm\u0131z\u0131 so\u011fanlardan gelir.\n\n\n\nTatl\u0131l\u0131k ve umami, 4 yemek ka\u015f\u0131\u011f\u0131 d\u00fc\u015f\u00fck karbonhidratl\u0131 ev yap\u0131m\u0131 ketjaptan veya esmer eritritol eklenmi\u015f soya sosu ya da tamariden gelir. Kabuklu deniz \u00fcr\u00fcn\u00fc i\u00e7eren fermente karides ezmesi trassiden iki \u00e7ay ka\u015f\u0131\u011f\u0131 ve 1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015fekersiz bal\u0131k sosu, tuzlu lezzeti derinle\u015ftirir. Kavrulmu\u015f be\u015f kemiri cevizi ezmeyi ba\u011flar ve f\u0131nd\u0131ks\u0131 bir kremams\u0131l\u0131k katar; bu cevizler pi\u015firilerek t\u00fcketilir.\n\n\n\nBir de\u011fi\u015fiklik i\u00e7in: Ye\u015fil zeytin tapenad\u0131.\n\n\n\nBir limonun suyu tatl\u0131l\u0131\u011f\u0131 dengeler ve biberin lezzetini belirginle\u015ftirir, b\u00fcy\u00fck bir bardak s\u0131cak su k\u0131vam\u0131 ayarlar; 3 yemek ka\u015f\u0131\u011f\u0131 Hindistan cevizi ya\u011f\u0131 ise hem pi\u015firme ya\u011f\u0131 olarak kullan\u0131l\u0131r hem de aromatik malzemelerin kokular\u0131n\u0131 a\u00e7\u0131\u011fa \u00e7\u0131karmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nTeknik p\u00fcf noktalar\u0131 ve servis\n\n\n\n\u0130yi bir sonu\u00e7 i\u00e7in ba\u015flang\u0131\u00e7ta p\u00fcr\u00fczs\u00fcz bir ezme elde etmek \u00f6nemlidir; b\u00f6ylece biber, so\u011fan, sar\u0131msak, zencefil ve havl\u0131can e\u015fit \u015fekilde pi\u015fer. \u00d6nce kemiri cevizlerini ya\u011fs\u0131z tavada kavurun, ard\u0131ndan boemboeyi iyice k\u0131zd\u0131r\u0131lm\u0131\u015f Hindistan cevizi ya\u011f\u0131nda kavurun; cevizleri, suyu, limon suyunu ve tatl\u0131-tuzlu \u00e7e\u015fniyi, son olarak da trassi, bal\u0131k sosu ve limon otunu ekleyin. Ac\u0131 biberin buhar\u0131 g\u00f6zleri tahri\u015f etti\u011fi i\u00e7in mutfa\u011f\u0131 en ba\u015ftan havaland\u0131r\u0131n; trassi, bal\u0131k sosu ve soya sosu ya da tamari zaten tuz i\u00e7erdi\u011finden tuz miktar\u0131na dikkat edin. K\u0131vam koyu ama yumu\u015fak kalmal\u0131d\u0131r; dibe tutmaya ba\u015flarsa biraz s\u0131cak su ekleyerek a\u00e7\u0131n.\n\n\n\n\u015eunu da ke\u015ffedin: Karnabahar humusu.\n\n\n\nSambal badjak, yeme\u011fin yan\u0131nda ayr\u0131 olarak az miktarda servis edilir. \u015ei\u015flerin, limon otlu tavu\u011fun, bal\u0131\u011f\u0131n, tofunun, tempehin, sotelenmi\u015f sebzelerin ve yumurtan\u0131n yan\u0131na yak\u0131\u015f\u0131r; d\u00fc\u015f\u00fck karbonhidratl\u0131 bir tabak i\u00e7in ni\u015fastas\u0131z sebzelerle birlikte sunabilirsiniz; yakla\u015f\u0131k 200 g olan kavanozun tamam\u0131 35 g net karbonhidrat i\u00e7erir. S\u0131cakken temiz bir kavanoza aktar\u0131n, buzdolab\u0131na koymadan \u00f6nce so\u011fumaya b\u0131rak\u0131n veya daha uzun s\u00fcre saklamak i\u00e7in k\u00fc\u00e7\u00fck porsiyonlar h\u00e2linde dondurun. Havl\u0131can, limon otu, ac\u0131 biberler, trassi ve kemiri cevizleri \u00e7o\u011funlukla Asya marketlerinde veya internetten bulunabilir.\n\n\n\nDaha sade bir temel \u00e7e\u015fni i\u00e7in i\u015fte sambal oelek tarifim.\n\n\n\nG\u00fcnl\u00fck keto yemekler haz\u0131rlamak i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim burada.\n\n\n\n\n\n\tSambal badjak\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 k\u0131rm\u0131z\u0131 ac\u0131 biber (chili veya \u0130spanyol biberi) (daha ac\u0131 olmas\u0131 i\u00e7in: rawit veya Madame Jeanette)2 k\u0131rm\u0131z\u0131 so\u011fan ((orta d\u00fczeyde karbonhidrat i\u00e7erir))4 di\u015f sar\u0131msak1 cm taze havl\u0131cancm taze zencefil1 sap taze limon otu4 yemek ka\u015f\u0131\u011f\u0131 d\u00fc\u015f\u00fck karbonhidratl\u0131 ketjap (ev yap\u0131m\u0131)2 \u00e7ay ka\u015f\u0131\u011f\u0131 trassi1 \u00e7ay ka\u015f\u0131\u011f\u0131 bal\u0131k sosu (\u015fekersiz)5 kemiri cevizi1 limonun suyu1 b\u00fcy\u00fck bardak su (s\u0131cak)3 yemek ka\u015f\u0131\u011f\u0131 Hindistan cevizi ya\u011f\u0131Ketjap haz\u0131rlamadan yapmak i\u00e7in4 yemek ka\u015f\u0131\u011f\u0131 soya sosu (veya tamari, 1 yemek ka\u015f\u0131\u011f\u0131 esmer eritritol ya da karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131 ile)\t\n\t\n\t\tAc\u0131 biberleri, so\u011fanlar\u0131 ve sar\u0131msaklar\u0131 mutfak robotuna koyun.Zencefil ve havl\u0131can\u0131 soyun (ince kabuklar\u0131n tamam\u0131n\u0131 soyman\u0131z gerekmez, kabuklar\u0131yla da robota koyabilirsiniz). Par\u00e7alara kesip ekleyin.P\u00fcr\u00fczs\u00fcz bir kar\u0131\u015f\u0131m elde edene kadar \u00e7ekin. Art\u0131k boemboe'niz haz\u0131r.Kemiri cevizlerini havanda d\u00f6v\u00fcn (veya k\u00fc\u00e7\u00fck par\u00e7alara do\u011fray\u0131n).Davlumbaz\u0131 en y\u00fcksek ayarda \u00e7al\u0131\u015ft\u0131r\u0131n ve m\u00fcmk\u00fcnse bir pencere a\u00e7\u0131n.Tavay\u0131 orta-y\u00fcksek ate\u015fe koyun. D\u00f6v\u00fclm\u00fc\u015f kemiri cevizlerini kavurup kar\u0131\u015f\u0131ma ekleyin.Tavay\u0131 y\u00fcksek ate\u015fe koyup ya\u011f\u0131 ekleyin. \u0130yice \u0131s\u0131nmas\u0131n\u0131 bekleyin.Boemboe'yi (kar\u0131\u015f\u0131m\u0131) ekleyin. Y\u00fcksek ate\u015fte birka\u00e7 dakika kar\u0131\u015ft\u0131r\u0131n.Ard\u0131ndan ate\u015fi orta-y\u00fcksek seviyeye d\u00fc\u015f\u00fcr\u00fcp biraz su ekleyin.Limonu s\u0131k\u0131p suyunu ekleyin. Kar\u0131\u015f\u0131m\u0131 hafif\u00e7e kaynatarak iyice pi\u015firin.D\u00fc\u015f\u00fck karbonhidratl\u0131 ketjap ekleyin. Ya da esmer eritritol veya karamel aromal\u0131 tatland\u0131r\u0131c\u0131yla birlikte tamari ekleyin.Trassiyi ufalay\u0131n, gerekirse havanda ezin ve ekleyin. Bu a\u015famada bal\u0131k sosunu da ekleyin.Limon otunu ekleyin (hafif\u00e7e ezin, katlay\u0131p b\u00fck\u00fcn) ve di\u011fer malzemelerle birlikte hafif\u00e7e kaynatarak pi\u015firin.Yar\u0131m saat daha hafif\u00e7e kaynatarak pi\u015firin ve gerekirse su ekleyin.Sambal\u0131 hen\u00fcz s\u0131cakken kapakl\u0131, temiz, k\u00fc\u00e7\u00fck bir cam kavanoza (veya \u00f6rne\u011fin k\u00fc\u00e7\u00fck bir saklama kavanozuna) doldurun. Hava kabarc\u0131klar\u0131n\u0131 \u00f6nlemek i\u00e7in ka\u015f\u0131kla iyice kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan kapa\u011f\u0131n\u0131 hemen kapat\u0131n.So\u011fuduktan sonra buzdolab\u0131na koyun.\t\n\t\n\t\tBelirtilen kalori miktar\u0131, \u015feker, kemiri cevizi, trassi ve bal\u0131k sosu i\u00e7ermeyen k\u00fc\u00e7\u00fck bir kavanozun tamam\u0131 i\u00e7indir.\nEkipman: PFAS i\u00e7ermeyen b\u00fcy\u00fck tava, (k\u00fc\u00e7\u00fck) mutfak robotu, havan, rende, temiz k\u00fc\u00e7\u00fck kavanoz, k\u00fc\u00e7\u00fck (sapl\u0131) tencere (iste\u011fe ba\u011fl\u0131, \u015feker kullan\u0131l\u0131yorsa).\n\t\n\t\n\t\tCondimentindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/187672","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=187672"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/187672\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184821"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=187672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=187672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=187672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}