{"id":195239,"title":"F\u0131r\u0131nda domuz kaburga, Endonezya usul\u00fc sar\u0131msakl\u0131 zencefilli marine","modified":"2026-10-30T21:20:00+01:00","plain":"Sar\u0131msak, zencefil ve sambal ile marine edilen, marine sosunda k\u0131s\u0131k ate\u015fte pi\u015firildikten sonra y\u00fcksek \u0131s\u0131daki f\u0131r\u0131nda veya mangalda k\u0131zart\u0131lan domuz kaburgalar\u0131.\n\n\n\nBu f\u0131r\u0131nda domuz kaburgalar\u0131 sofraya parlak bir sos tabakas\u0131yla kaplanm\u0131\u015f ve nar gibi k\u0131zarm\u0131\u015f olarak gelir; yumu\u015fac\u0131k eti kemikten kolayca ayr\u0131l\u0131r, zencefil, sar\u0131msak ve ac\u0131 biber kokar. Endonezya usul\u00fc marine sosu, soya sosuyla bal\u0131k sosunu hafif bir ek\u015filikle bulu\u015fturur. 2 ki\u015fi i\u00e7in bir gece marinasyon, k\u0131s\u0131k ate\u015fte 45 dakika pi\u015firme ve 240 \u00b0C f\u0131r\u0131nda 7 ila 8 dakika k\u0131zartma s\u00fcresi ay\u0131r\u0131n. D\u00fc\u015f\u00fck karbonhidratl\u0131 se\u00e7ene\u011fiyle bu tarif de ketojenik yemeklerim aras\u0131nda yerini al\u0131yor.\n\n\n\nF\u0131r\u0131nda Domuz Kaburga Nedir ?\n\n\n\nBunlar, domuzun kaburga b\u00f6l\u00fcm\u00fcnden al\u0131nan ve birbirinden ayr\u0131lmam\u0131\u015f kaburga kemikleriyle \u00fczerlerindeki ettir : bu tarifte iki ki\u015fi i\u00e7in yakla\u015f\u0131k 600 g a\u011f\u0131rl\u0131\u011f\u0131nda bir par\u00e7a kullan\u0131l\u0131r; f\u0131r\u0131nda pi\u015firmek i\u00e7in iki b\u00fcy\u00fck par\u00e7a halinde b\u0131rak\u0131l\u0131r, mangal i\u00e7inse iki\u015fer veya \u00fc\u00e7er kaburgal\u0131k porsiyonlara b\u00f6l\u00fcn\u00fcr. Etin daha rahat yenebilmesi i\u00e7in kemikli taraftaki zar, marine etmeden \u00f6nce \u00e7\u0131kar\u0131l\u0131r.\n\n\n\nPi\u015firme iki a\u015famada yap\u0131l\u0131r. Kaburgalar \u00f6nce kendi marine sosunda, kaynama noktas\u0131n\u0131n hemen alt\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015firilir, ard\u0131ndan k\u0131zarmalar\u0131 i\u00e7in y\u00fcksek \u0131s\u0131ya al\u0131n\u0131r. K\u0131s\u0131k ate\u015fte pi\u015firme eti yumu\u015fat\u0131r; f\u0131r\u0131n veya k\u00f6z ise d\u0131\u015f y\u00fczeyini k\u0131zart\u0131p kabuk olu\u015fturur.\n\n\n\nBenzer bir lezzet : Sambal badjak.\n\n\n\nBu Tarifin K\u00f6keni\n\n\n\nMarine sosu Endonezya mutfa\u011f\u0131ndan geliyor : sar\u0131msak, zencefil, sambal ve soya sosuna, lezzete derinlik katmak i\u00e7in bal\u0131k sosu ekleniyor. Sambal oelek, tad\u0131 belirgin ve keskin ac\u0131l\u0131 bir \u00e7i\u011f biber ezmesidir ; aromatik malzemelerle pi\u015firilen sambal badjak ise daha dengeli, bazen de hafif tatl\u0131d\u0131r.\n\n\n\nKaburgalar\u0131 \u0131zgaraya almadan \u00f6nce k\u0131s\u0131k ate\u015fte pi\u015firmek yayg\u0131n bir y\u00f6ntemdir : etin i\u00e7i yava\u015f\u00e7a pi\u015fer, y\u00fcksek \u0131s\u0131ya ise yaln\u0131zca d\u0131\u015f\u0131n\u0131 k\u0131zartmak i\u00e7in ihtiya\u00e7 kal\u0131r.\n\n\n\nBa\u015fl\u0131ca Malzemeler\n\n\n\nMarine sosu i\u00e7in 3 di\u015f ezilmi\u015f sar\u0131msak, 2 yemek ka\u015f\u0131\u011f\u0131 rendelenmi\u015f taze zencefil, 1 yemek ka\u015f\u0131\u011f\u0131 ev yap\u0131m\u0131 sambal badjak ve 0,5 yemek ka\u015f\u0131\u011f\u0131 sambal oelek bir araya getirilir. Bunlara 2 yemek ka\u015f\u0131\u011f\u0131 soya sosu veya tamari, tercihen ilave \u015fekersiz 2 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu (nuoc-m\u00e2m), limon suyu veya az miktarda beyaz sirke ya da elma sirkesi ve 1 yemek ka\u015f\u0131\u011f\u0131 avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 eklenir.\n\n\n\nBenzer bir ba\u015fka tarif : Domuz past\u0131rmas\u0131 par\u00e7alar\u0131yla tavada patl\u0131can.\n\n\n\nSoya sosu ve bal\u0131k sosu, domuz etinin lezzetini destekleyen tuzu ve umamiyi sa\u011flar. Tatl\u0131 bir soya sosu olan kecap manisi ba\u015fka yemeklere saklay\u0131n : y\u00fcksek \u0131s\u0131da \u00e7ok \u00e7abuk karamelize olur. Demirhindi ezmesi iste\u011fe ba\u011fl\u0131d\u0131r ; sert blok halindeyse \u00f6nce 1 yemek ka\u015f\u0131\u011f\u0131 s\u0131cak suda \u00e7\u00f6z\u00fcn.\n\n\n\nSambal badjak yoksa biraz daha fazla sambal oelek ve 0,5 \u00e7ay ka\u015f\u0131\u011f\u0131 esmer \u015feker kullan\u0131n. \u015eekersiz bir se\u00e7enek i\u00e7in bu \u015fekerin yerine esmer eritritol veya karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131 kullan\u0131labilir ; bu se\u00e7enekle bir porsiyon yakla\u015f\u0131k 1 g net karbonhidrat i\u00e7erir.\n\n\n\nPi\u015firme Teknikleri ve Servis\n\n\n\nPar\u00e7alar\u0131 marine sosuyla kaplay\u0131n, \u00fczerlerini \u00f6rt\u00fcn ve ara s\u0131ra \u00e7evirerek buzdolab\u0131nda en az 1 saat, ideal olarak bir gece bekletin. Pi\u015firmeden bir saat \u00f6nce buzdolab\u0131ndan \u00e7\u0131kar\u0131n, ard\u0131ndan marine sosuyla birlikte bir tencerede yakla\u015f\u0131k 45 dakika k\u0131s\u0131k ate\u015fte, yaln\u0131zca ara s\u0131ra k\u00fc\u00e7\u00fck bir kabarc\u0131k \u00e7\u0131kacak \u015fekilde pi\u015firin. Ma\u015fayla \u00e7\u0131kar\u0131n ve y\u00fczeylerinin kurumas\u0131 i\u00e7in buharlar\u0131n\u0131n \u00e7\u0131kmas\u0131n\u0131 bekleyin.\n\n\n\nBenzer bir tarif : Sayur buncis.\n\n\n\nF\u0131r\u0131nda pi\u015firecekseniz alt y\u00fczleri a\u015fa\u011f\u0131 bakacak \u015fekilde bir f\u0131r\u0131n kab\u0131na, tercihen bir tel \u0131zgara \u00fczerine yerle\u015ftirin ve 240 \u00b0C s\u0131cakl\u0131kta 7 ila 8 dakika k\u0131zart\u0131n. Mangalda ise y\u00fcksek ate\u015fte 10 dakikadan k\u0131sa s\u00fcre yeterlidir; ya\u011f alevlenebilece\u011fi i\u00e7in s\u0131k s\u0131k \u00e7evirin. Et zaten pi\u015fmi\u015f oldu\u011fundan, d\u0131\u015f\u0131n\u0131 karartmadan g\u00fczelce k\u0131zartmay\u0131 hedefleyin. Pi\u015fmi\u015f marine sosunu bir \u00e7orbada kullanmak \u00fczere saklay\u0131n veya so\u011fur so\u011fumaz \u00fczerine tarih yaz\u0131l\u0131 bir etiket yap\u0131\u015ft\u0131rarak dondurun.\n\n\n\nBenzer bir tarif : Sambal badjak.\n\n\n\nG\u00fcnl\u00fck ketojenik yemekler haz\u0131rlamak i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerimi burada bulabilirsiniz.\n\n\n\n\n\n\tEndonezya Usul\u00fc Marine Edilmi\u015f F\u0131r\u0131nda Domuz Kaburga\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 b\u00fct\u00fcn par\u00e7a domuz kaburga (yakla\u015f\u0131k 600 gram)3 di\u015f sar\u0131msak2 yemek ka\u015f\u0131\u011f\u0131 zencefil (taze, rendelenmi\u015f)2 yemek ka\u015f\u0131\u011f\u0131 soya sosu (veya tamari)2 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu ((nuoc-m\u00e2m), tercihen ilave \u015fekersiz)1 yemek ka\u015f\u0131\u011f\u0131 sambal badjak ((ev yap\u0131m\u0131))0.5 yemek ka\u015f\u0131\u011f\u0131 sambal oelek (tercihen ilave \u015fekersiz)Limon suyuBeyaz sirke (veya elma sirkesi, limon suyu yerine)1 yemek ka\u015f\u0131\u011f\u0131 avokado ya\u011f\u0131 (hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131)Sambal Badjak YerineSambal oelek (biraz daha)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 esmer \u015feker ((\u015fekersiz bir se\u00e7enek i\u00e7in esmer eritritol de kullan\u0131labilir))S\u0131v\u0131 tatland\u0131r\u0131c\u0131 (karamel aromal\u0131, esmer \u015feker yerine)\t\n\t\n\t\tSar\u0131msa\u011f\u0131 ezin, zencefili rendeleyin, kullan\u0131yorsan\u0131z limonun veya misket limonunun suyunu s\u0131k\u0131n.Sar\u0131msa\u011f\u0131, zencefili, iki \u00e7e\u015fit sambal\u0131, kullan\u0131yorsan\u0131z demirhindi ezmesini, soya sosunu ve bal\u0131k sosunu p\u00fcr\u00fczs\u00fcz bir marine sosu elde edene kadar kar\u0131\u015ft\u0131r\u0131n. Sert, blok halinde preslenmi\u015f demirhindi kullan\u0131yorsan\u0131z \u00f6nce bir yemek ka\u015f\u0131\u011f\u0131 s\u0131cak suda \u00e7\u00f6z\u00fcn.Domuz kaburgan\u0131n arka taraf\u0131ndaki zar\u0131 \u00e7\u0131kar\u0131n. Ben genellikle zar\u0131 kald\u0131rmaya ba\u015flamak i\u00e7in b\u00fcy\u00fck, kal\u0131n bir mutfak makas\u0131n\u0131 arka taraftan (iri, yass\u0131 kemiklerin bulundu\u011fu taraftan) zar\u0131n alt\u0131na tamamen sokuyorum. B\u0131\u00e7ak, zar\u0131 rahat\u00e7a kald\u0131rmak i\u00e7in \u00e7o\u011fu zaman fazla ince ve sivri kal\u0131yor. Bir ucunu kald\u0131rd\u0131ktan sonra zar\u0131 genellikle elle bir ya da iki seferde \u00e7ekip \u00e7\u0131karmak m\u00fcmk\u00fcn oluyor.Mangalda pi\u015fireceksem ard\u0131ndan genellikle makasla, her birinde iki veya \u00fc\u00e7 kaburga kemi\u011fi olacak \u015fekilde d\u00f6rt par\u00e7aya ay\u0131r\u0131yorum. F\u0131r\u0131nda pi\u015firmek i\u00e7in iki b\u00fcy\u00fck par\u00e7a da gayet uygun. B\u00f6ylece b\u00fct\u00fcn b\u0131rakmaya g\u00f6re \u00e7evirmesi ve ta\u015f\u0131mas\u0131 biraz daha kolay oluyor, marine sosu da ete daha iyi i\u015fliyor.Par\u00e7alar\u0131n her taraf\u0131na marine sosunu s\u00fcr\u00fcn. \u00dczerini kapat\u0131p buzdolab\u0131na koyun. Ara s\u0131ra \u00e7evirerek sosu tekrar her taraf\u0131na yay\u0131n. En az bir saat, tercihen daha uzun s\u00fcre bekletin; bir gece bekletmek idealdir.Yakla\u015f\u0131k bir saat \u00f6nceden buzdolab\u0131ndan \u00e7\u0131kar\u0131n. Marine sosuyla birlikte bir tencereye al\u0131n. Is\u0131nmas\u0131n\u0131 bekleyin ve k\u0131s\u0131k ate\u015fte, tam kaynamadan veya ara s\u0131ra k\u00fc\u00e7\u00fck bir kabarc\u0131k \u00e7\u0131kacak \u015fekilde yakla\u015f\u0131k 45 dakika pi\u015firin.Par\u00e7alar\u0131 bir ma\u015fayla tencereden \u00e7\u0131kar\u0131n. Biraz buhar\u0131n\u0131n \u00e7\u0131kmas\u0131n\u0131 ve y\u00fczeylerinin kurumas\u0131n\u0131 bekleyin.Y\u00fcksek ate\u015fteki mangala yerle\u015ftirin ve birka\u00e7 kez \u00e7evirin. Alevler olduk\u00e7a y\u00fckselebilir.Ya da alt taraflar\u0131 a\u015fa\u011f\u0131ya bakacak \u015fekilde bir f\u0131r\u0131n kab\u0131na yerle\u015ftirin. Is\u0131n\u0131n kaburgalara alttan da ula\u015fabilmesi i\u00e7in tercihen i\u00e7inde \u0131zgara teli bulunan bir kap kullan\u0131n.Mangalda muhtemelen 10 dakika bile s\u00fcrmeyecektir. F\u0131r\u0131nda ise yakla\u015f\u0131k 7 ila 8 dakika yeterli olacakt\u0131r. Ama\u00e7, yan\u0131p kararm\u0131\u015f de\u011fil, g\u00fczelce k\u0131zarm\u0131\u015f alt\u0131n renkli bir d\u0131\u015f y\u00fczey elde etmek. Kaburgalar zaten pi\u015fmi\u015f oldu\u011fundan i\u00e7lerinin pi\u015fip pi\u015fmedi\u011fini d\u00fc\u015f\u00fcnmenize gerek yok.\t\n\t\n\t\tMarine sosunu atmay\u0131n! Nefis bir \u00e7orba i\u00e7in harika bir temel olur. Hava \u00e7orba i\u00e7mek i\u00e7in h\u00e2l\u00e2 fazla m\u0131 s\u0131cak? Sos so\u011fur so\u011fumaz dondurun. \u00dczerine i\u00e7eri\u011fini ve tarihini yazd\u0131\u011f\u0131n\u0131z bir etiket yap\u0131\u015ft\u0131rmay\u0131 unutmay\u0131n. Yoksa ne oldu\u011funu mutlaka unutursunuz ;-) Kendi ad\u0131ma konu\u015fuyorum ;-)\nGere\u00e7ler: buzdolab\u0131, tencere, mangal veya iyice \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131n (240 derece), rende, sar\u0131msak ezici, f\u0131r\u0131n kullanacaksan\u0131z tercihen i\u00e7inde \u0131zgara teli bulunan bir f\u0131r\u0131n kab\u0131.\n\t\n\t\n\t\tPlat principalindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195239","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=195239"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195239\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/194105"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=195239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=195239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=195239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}