{"id":197362,"title":"Goto, filip\u00ednsk\u00e1 r\u00fd\u017eov\u00e1 ka\u0161e s hov\u011bz\u00edm","modified":"2026-10-31T17:18:05+01:00","plain":"Syt\u00e9 filip\u00ednsk\u00e9 congee, kter\u00e9 zah\u0159eje na du\u0161i, dlouze va\u0159en\u00e9 s dr\u0161\u0165kami a v\u00fdvarem provon\u011bn\u00fdm z\u00e1zvorem, pod\u00e1van\u00e9 se sma\u017een\u00fdm \u010desnekem, jarn\u00ed cibulkou a calamansi.\n\n\n\nNad hedv\u00e1bn\u011b jemnou r\u00fd\u017eovou ka\u0161\u00ed ochucenou z\u00e1zvorem stoup\u00e1 p\u00e1ra. Dozlatova osma\u017een\u00fd \u010desnek k\u0159upe pod l\u017e\u00edc\u00ed, jarn\u00ed cibulka dod\u00e1v\u00e1 zelenou barvu a na hladin\u011b vykukuj\u00ed hov\u011bz\u00ed dr\u0161\u0165ky, tuwalya. Calamansi u\u017e jen \u010dek\u00e1 na vyma\u010dk\u00e1n\u00ed; patis je p\u0159ipraven\u00e1 k zak\u00e1pnut\u00ed.\n\n\n\nP\u0159ed v\u00e1mi je goto, podle m\u011b jedno z nejchutn\u011bj\u0161\u00edch congee v Asii, a v tomto \u010dl\u00e1nku v\u00e1m vysv\u011btl\u00edm, jak ho p\u0159ipravit.\n\n\n\nCo je goto?\n\n\n\nV Manile je goto vlastn\u011b lugaw, filip\u00ednsk\u00e1 r\u00fd\u017eov\u00e1 ka\u0161e, s hov\u011bz\u00edmi dr\u0161\u0165kami. Dr\u0161\u0165ky v n\u011bm nesm\u011bj\u00ed chyb\u011bt. Slovo goto poch\u00e1z\u00ed z tagal\u0161tiny, kter\u00e1 si ho vyp\u016fj\u010dila z hokkiensk\u00e9ho g\u00fa\u2011t\u014d (\u725b\u809a), co\u017e znamen\u00e1 \u201ehov\u011bz\u00ed \u017ealudek\u201c, tedy nep\u0159ekvapiv\u011b dr\u0161\u0165ky. Ve star\u00fdch j\u00eddeln\u00edch l\u00edstc\u00edch se objevoval pln\u00fd n\u00e1zev: arroz caldo con goto, kter\u00fd se pozd\u011bji zkr\u00e1til.\n\n\n\nZ\u00e1klad z\u016fst\u00e1v\u00e1 z\u00e1m\u011brn\u011b jednoduch\u00fd a prost\u00fd. Tvo\u0159\u00ed ho r\u00fd\u017ee, \u010dasto malagkit nebo jej\u00ed sm\u011bs s b\u011b\u017enou r\u00fd\u017e\u00ed, velmi pe\u010dliv\u011b o\u010di\u0161t\u011bn\u00e9 a dom\u011bkka uva\u0159en\u00e9 dr\u0161\u0165ky a trojice z\u00e1zvor, \u010desnek a cibule. Patis (ryb\u00ed om\u00e1\u010dka) dod\u00e1v\u00e1 umami a dochucen\u00ed zavr\u0161uje \u010dern\u00fd pep\u0159.\n\n\n\nMiska se zdob\u00ed sma\u017een\u00fdm \u010desnekem a jarn\u00ed cibulkou; velmi \u010dasto se p\u0159id\u00e1v\u00e1 vejce natvrdo a nadrcen\u00fd chicharon (podobn\u011b jako bagnet ). Calamansi a dal\u0161\u00ed patis se pod\u00e1vaj\u00ed zvl\u00e1\u0161\u0165, aby si ka\u017ed\u00fd mohl upravit slanost a kyselost podle sv\u00e9 chuti.\n\n\n\nSamgyetang, jak\u00e9si korejsk\u00e9 congee\n\n\n\nStejn\u011b d\u016fle\u017eit\u00e9 je i to, \u010d\u00edm goto nen\u00ed: samotn\u00e9 lugaw je ka\u0161e bez masa \u010di vnit\u0159nost\u00ed; arroz caldo stav\u00ed na ku\u0159eti a m\u00e1 zlato\u017elutou barvu; varianty s mo\u0159sk\u00fdmi plody pat\u0159\u00ed k jin\u00fdm druh\u016fm ka\u0161\u00ed, zejm\u00e9na k pospas nebo lugaw s mo\u0159sk\u00fdmi plody, nikoli ke goto. \u201eKu\u0159ec\u00ed goto\u201c je nep\u0159esn\u00e9 ozna\u010den\u00ed: goto u\u017e ze sv\u00e9 podstaty obsahuje dr\u0161\u0165ky.\n\n\n\nPrav\u00e9 goto m\u00e1 b\u00fdt kr\u00e9mov\u00e9, smetanov\u011b b\u00edl\u00e9 a\u017e sv\u011btle b\u00e9\u017eov\u00e9: dost hust\u00e9, aby na n\u011bm dr\u017eelo vejce, ale dost tekut\u00e9, aby se dalo nal\u00e9vat. Z\u00e1\u0159iv\u011b \u017elut\u00e1 barva prozrazuje p\u0159em\u00edru kurkumy, kter\u00e1 se v Manile do goto b\u011b\u017en\u011b ned\u00e1v\u00e1; hn\u011bd\u00fd odst\u00edn p\u0159ipom\u00ednaj\u00edc\u00ed s\u00f3jovou om\u00e1\u010dku nazna\u010duje, \u017ee se s\u00f3jov\u00e1 om\u00e1\u010dka va\u0159ila p\u0159\u00edmo v ka\u0161i, co\u017e je stejn\u011b neobvykl\u00e9. Pod\u00e1v\u00e1 se sp\u00ed\u0161e zvl\u00e1\u0161\u0165, jako k tokwa\u2019t baboy, m\u00edsto aby se va\u0159ila v hrnci.\n\n\n\nDal\u0161\u00ed filip\u00ednsk\u00e1 miska s hov\u011bz\u00edm, na kterou se vyplat\u00ed pamatovat: hov\u011bz\u00ed pares\n\n\n\nAutentick\u00e9 goto pozn\u00e1te podle lepkav\u00e9 r\u00fd\u017ee, kter\u00e1 mu dod\u00e1v\u00e1 hedv\u00e1bnou konzistenci, v\u00fdvaru z dlouze va\u0159en\u00fdch dr\u0161t\u011bk, \u010dasto i s kostmi, z\u00e1zvoru, kter\u00fd tlum\u00ed pach vnit\u0159nost\u00ed, a klasick\u00e9ho zakon\u010den\u00ed \u010desnekem a jarn\u00ed cibulkou. Varovn\u00e9 sign\u00e1ly: chyb\u011bj\u00edc\u00ed dr\u0161\u0165ky, chyb\u011bj\u00edc\u00ed z\u00e1zvor, p\u0159\u00edli\u0161 mnoho kurkumy, s\u00f3jov\u00e1 om\u00e1\u010dka va\u0159en\u00e1 p\u0159\u00edmo v hrnci, \u017e\u00e1dn\u00e9 posyp\u00e1n\u00ed; chu\u0165 m\u00e1 z\u016fstat jemn\u00e1 a h\u0159ejiv\u00e1 a kone\u010dnou rovnov\u00e1hu si ka\u017ed\u00fd u stolu dolad\u00ed pomoc\u00ed calamansi a je\u0161t\u011b trochy patis. Te\u010f, kdy\u017e v\u00edme, co goto je, pod\u00edvejme se, jak se v Manile setkalo \u010d\u00ednsk\u00e9 congee se \u0161pan\u011blsk\u00fdmi n\u00e1zvy a vzniklo dne\u0161n\u00ed goto.\n\n\n\nP\u016fvod: ko\u0159eny, v\u00fdvoj a m\u00edstn\u00ed tradice\n\n\n\nLugaw poch\u00e1z\u00ed z \u010d\u00ednsk\u00e9ho congee, kter\u00e9 na filip\u00ednsk\u00e9 pob\u0159e\u017e\u00ed p\u0159ivezli prvn\u00ed hokkien\u0161t\u00ed obchodn\u00edci. Pat\u0159\u00ed k nejstar\u0161\u00edm dolo\u017een\u00fdm pokrm\u016fm souostrov\u00ed: filip\u00ednsk\u00fd slovn\u00edk z roku 1613, sepsan\u00fd otcem Pedrem de San Buenaventura, u\u017e tehdy definoval \u201elogao\u201c jako r\u00fd\u017ei va\u0159enou ve vod\u011b, ml\u00e9ce nebo v\u00fdvaru. B\u011bhem stalet\u00ed si obyvatel\u00e9 tuto jednoduchou ka\u0161i p\u0159izp\u016fsobovali sv\u00fdm chut\u00edm i mo\u017enostem.\n\n\n\n\u010c\u00ednsk\u00e9 congee\n\n\n\nZa \u0161pan\u011blsk\u00e9 nadvl\u00e1dy z\u00edskala zlato\u017elut\u00e1 varianta obohacen\u00e1 ku\u0159ec\u00edm masem n\u00e1zev arroz caldo. P\u016fvodn\u011b se barvila \u0161afr\u00e1nem, pozd\u011bji nej\u010dast\u011bji pomoc\u00ed kasubha, sv\u011btlice barv\u00ed\u0159sk\u00e9. \n\n\n\nToto pojmenov\u00e1n\u00ed vytvo\u0159ilo vzor: lugaw mohlo b\u00fdt samotn\u00e9, nebo se prom\u011bnit v \u201earroz caldo s [p\u0159\u00edsadou]\u201c. Kdy\u017e se do hrnce p\u0159idaly dr\u0161\u0165ky, na j\u00eddeln\u00edch l\u00edstc\u00edch st\u00e1lo arroz caldo con goto. V b\u011b\u017en\u00e9 \u0159e\u010di nakonec z\u016fstalo jen goto, proto\u017ee lugaw se \u201est\u00e1v\u00e1\u201c goto v okam\u017eiku, kdy do n\u011bj p\u0159id\u00e1te dr\u0161\u0165ky.\n\n\n\nTato varianta se roz\u0161\u00ed\u0159ila p\u0159edev\u0161\u00edm v tagalsk\u00e9 oblasti na Luzonu, zejm\u00e9na v okol\u00ed Manily. V podnic\u00edch lugawan nech\u00e1vaj\u00ed velk\u00e9 hrnce zvolna probubl\u00e1vat pro ty, kdo za \u00fasvitu doj\u00ed\u017ed\u011bj\u00ed do pr\u00e1ce, pro v\u011brn\u00e9 z\u00e1kazn\u00edky v de\u0161tiv\u00fdch dnech i pro hosty ve 4 hodiny r\u00e1no. Levn\u00e9, ale chu\u0165ov\u011b bohat\u00e9 hov\u011bz\u00ed dr\u0161\u0165ky prom\u011bn\u00ed oby\u010dejnou r\u00fd\u017eovou ka\u0161i ve v\u00fd\u017eivn\u011bj\u0161\u00ed j\u00eddlo, p\u0159esn\u011b v duchu filip\u00ednsk\u00e9ho hospoda\u0159en\u00ed se z\u00e1sobami: vyt\u011b\u017eit co nejv\u00edc z toho, co je po ruce, a dochutit to z\u00e1zvorem a patis.\n\n\n\nNurungji naeksuk, dal\u0161\u00ed korejsk\u00e9 congee\n\n\n\nSoub\u011b\u017en\u011b s t\u00edm vzniklo v Batangasu jin\u00e9 goto: \u010dir\u00e1, pep\u0159ov\u00e1 pol\u00e9vka z hov\u011bz\u00edch vnit\u0159nost\u00ed, pod\u00e1van\u00e1 bez r\u00fd\u017ee v misce, s r\u00fd\u017eov\u00fdm kol\u00e1\u010dkem puto nebo s \u010distou r\u00fd\u017e\u00ed zvl\u00e1\u0161\u0165. Tato tradice, \u010dasto ozna\u010dovan\u00e1 jako Gotong Batangas, se poj\u00ed s m\u011bstem Lipa v 60. letech 20. stolet\u00ed. V celost\u00e1tn\u00edm m\u011b\u0159\u00edtku si ale v\u011bt\u0161ina lid\u00ed pod slovem goto p\u0159edstav\u00ed congee s dr\u0161\u0165kami v manilsk\u00e9m stylu. Je v\u00fdsledkem spojen\u00ed \u010d\u00ednsk\u00e9ho postupu, \u0161pan\u011blsk\u00e9ho n\u00e1zvoslov\u00ed a filip\u00ednsk\u00e9ho kucha\u0159sk\u00e9ho umu. Te\u010f p\u0159ich\u00e1zej\u00ed na \u0159adu suroviny a jejich \u00faloha.\n\n\n\nHlavn\u00ed suroviny na goto\n\n\n\n\n\n\n\nR\u00fd\u017ee, ide\u00e1ln\u011b malagkit, ur\u010duje konzistenci. Jak bobtn\u00e1 a postupn\u011b se rozpad\u00e1, jej\u00ed \u0161krob zahu\u0161\u0165uje v\u00fdvar, a\u017e vznikne sametov\u00e1 ka\u0161e, kter\u00e1 ulp\u00edv\u00e1 na l\u017e\u00edci. Mnoz\u00ed kucha\u0159i s\u00e1zej\u00ed kv\u016fli hedv\u00e1bn\u00e9 konzistenci na 100 % lepkav\u00e9 r\u00fd\u017ee; jin\u00ed ji m\u00edchaj\u00ed s b\u011b\u017enou r\u00fd\u017e\u00ed. \n\n\n\nHov\u011bz\u00ed dr\u0161\u0165ky, tuwalya, dod\u00e1vaj\u00ed charakteristickou chu\u0165 a p\u0159\u00edjemnou pevnost na skus. Nej\u010dast\u011bji se pou\u017e\u00edvaj\u00ed kusy s \u201evo\u0161tinov\u00fdm\u201c vzorem nebo \u201eploch\u00e9\u201c dr\u0161\u0165ky. \n\n\n\nZ\u00e1zvor, luya, je hlavn\u00ed aromatickou slo\u017ekou, najdete ho ve v\u00fdvaru i v orestovan\u00e9m z\u00e1kladu. P\u0159\u00edjemn\u011b zah\u0159\u00edv\u00e1 v \u00fastech a zjem\u0148uje chu\u0165 vnit\u0159nost\u00ed. \u010cesnek p\u0159ich\u00e1z\u00ed na \u0159adu dvakr\u00e1t: nejprve zm\u011bkne v z\u00e1kladu, pot\u00e9 se zvl\u00e1\u0161\u0165 osma\u017e\u00ed na k\u0159upav\u00e9 zlatav\u00e9 kousky, kter\u00e9 provon\u00ed ka\u017edou misku. Cibule zm\u011bkne, lehce zesl\u00e1dne a pom\u016f\u017ee v\u0161echny chut\u011b propojit.\n\n\n\nV\u00fdvar poch\u00e1z\u00ed ze stejn\u00e9ho hrnce, ve kter\u00e9m m\u011bknou dr\u0161\u0165ky, ide\u00e1ln\u011b dopln\u011bn\u00e9 morkov\u00fdmi nebo kloubov\u00fdmi kostmi. P\u011bnu je t\u0159eba pe\u010dliv\u011b sb\u00edrat, aby byl v\u00fdvar \u010dist\u00fd; buj\u00f3nov\u00e1 kostka m\u016f\u017ee v nouzi pomoci, ale skute\u010dn\u00fd v\u00fdvar nenahrad\u00ed. \n\n\n\nDrobn\u00e9 barevn\u00e9 a vonn\u00e9 dopl\u0148ky, jako kasubha nebo \u0161petka kurkumy, mohou dodat jemn\u00fd odst\u00edn, z\u00e1\u0159iv\u00e9 barvy jsou ale varov\u00e1n\u00edm. V n\u011bkter\u00fdch modern\u00edch kuchyn\u00edch se objevuje citronov\u00e1 tr\u00e1va, nen\u00ed v\u0161ak pravidlem. Z\u00e1v\u011bre\u010dn\u00e9 zdoben\u00ed je klasick\u00e9: sma\u017een\u00fd \u010desnek a jarn\u00ed cibulka, n\u011bkdy marinovan\u00e9 vejce nebo vejce natvrdo a nadrcen\u00fd chicharon. \n\n\n\nCalamansi a dal\u0161\u00ed patis z\u016fst\u00e1vaj\u00ed po ruce, aby si ka\u017ed\u00fd mohl upravit kyselost a slanost. Pro chu\u0165ov\u00fd kontrast si mnoz\u00ed k hork\u00e9 misce dop\u0159\u00e1vaj\u00ed tokwa\u2019t baboy, sma\u017een\u00e9 tofu a vep\u0159ov\u00e9 maso, kter\u00e9 se \u010dasto nejprve uva\u0159\u00ed a pak p\u0159elije slanokyselou om\u00e1\u010dkou ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa, jej\u00ed\u017e chu\u0165 kontrastuje s jemnost\u00ed ka\u0161e.\n\n\n\nKulturn\u00ed v\u00fdznam a ritu\u00e1l u stolu\n\n\n\nGoto p\u0159in\u00e1\u0161\u00ed ka\u017edodenn\u00ed \u00fat\u011bchu: je sn\u00eddan\u00ed za de\u0161tiv\u00fdch r\u00e1n, jemn\u00fdm j\u00eddlem ve dnech nemoci i klasikou na sklonku noci v podnic\u00edch lugawan otev\u0159en\u00fdch 24 hodin denn\u011b, a to za cenu dostupnou v\u0161em. \n\n\n\nNad miskou je ritu\u00e1l jednoduch\u00fd: \u0161t\u011bd\u0159e posypat sma\u017een\u00fdm \u010desnekem a jarn\u00ed cibulkou, vyma\u010dkat calamansi, dochutit patis, p\u0159\u00edpadn\u011b p\u0159idat pep\u0159, jak je ve filip\u00ednsk\u00e9 kuchyni b\u011b\u017en\u00e9, dokud chu\u0165ov\u00e1 rovnov\u00e1ha nebude p\u0159esn\u011b podle v\u00e1s.\n\n\n\n\n\n\tGoto - Filip\u00ednsk\u00e9 hov\u011bz\u00ed congee\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\u010ci\u0161t\u011bn\u00ed & p\u0159edva\u0159en\u00ed1 kg hov\u011bz\u00edch dr\u0161t\u011bkhrubozrnn\u00e1 s\u016fl (na o\u010di\u0161t\u011bn\u00ed dr\u0161t\u011bk)1 l vody (na p\u0159edva\u0159en\u00ed)2 l\u017e\u00edce soliV\u00fdvar3 kusy hov\u011bz\u00edch kost\u00ed2 l vody (na va\u0159en\u00ed)1 mal\u00e1 cibule (oloupan\u00e1 a nakr\u00e1jen\u00e1 na \u010dtvrtky)4 strou\u017eky \u010desneku (oloupan\u00e9 a rozm\u00e1\u010dknut\u00e9)1 kus z\u00e1zvoru (velikosti palce, rozp\u016flen\u00fd a roztlu\u010den\u00fd)0.5 l\u017ei\u010dky cel\u00e9ho pep\u0159eCongee1 l\u017e\u00edce oleje1 cibule st\u0159edn\u00ed velikosti (oloupan\u00e1 a nasekan\u00e1)5 strou\u017ek\u016f \u010desneku (oloupan\u00fdch a nasekan\u00fdch)1 kus z\u00e1zvoru (dlouh\u00fd 2 palce, oloupan\u00fd a nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky)1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky200 g lepkav\u00e9 r\u00fd\u017ee1.6 l v\u00fdvaru (odlo\u017een\u00e9ho z va\u0159en\u00ed dr\u0161t\u011bk)s\u016fl (podle chuti)Pod\u00e1v\u00e1n\u00edsma\u017een\u00e9 kousky \u010desneku (k pod\u00e1v\u00e1n\u00ed)jarn\u00ed cibulka (nasekan\u00e1, k pod\u00e1v\u00e1n\u00ed)kalamansi (nakr\u00e1jen\u00e9 na \u010dtvrtky, k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tO\u010di\u0161t\u011bn\u00ed a p\u0159edva\u0159en\u00ed dr\u0161t\u011bkDr\u0161\u0165ky vlo\u017ete do m\u00edsy a zalijte dostate\u010dn\u00fdm mno\u017estv\u00edm studen\u00e9 vody, aby byly pono\u0159en\u00e9. Nechte je p\u0159es noc namo\u010den\u00e9 v lednici.Druh\u00fd den dr\u0161\u0165ky d\u016fkladn\u011b vydrhn\u011bte hrubozrnnou sol\u00ed a dob\u0159e opl\u00e1chn\u011bte pod tekouc\u00ed vodou. Opakujte 2 a\u017e 3kr\u00e1t.Do velk\u00e9ho hrnce nalijte 1 l vody, p\u0159idejte 2 l\u017e\u00edce soli a zah\u0159\u00edvejte na st\u0159edn\u00edm plameni. P\u0159ive\u010fte k varu, p\u0159idejte dr\u0161\u0165ky a va\u0159te 10 a\u017e 15 minut. Sce\u010fte.Va\u0159en\u00ed v\u00fdvaruDo stejn\u00e9ho hrnce vlo\u017ete dr\u0161\u0165ky, hov\u011bz\u00ed kosti a nalijte 2 l vody. P\u0159ive\u010fte k varu a pravideln\u011b sb\u00edrejte p\u011bnu.Jakmile je v\u00fdvar \u010dir\u00fd, p\u0159idejte malou cibuli, rozm\u00e1\u010dknut\u00fd \u010desnek, roztlu\u010den\u00fd z\u00e1zvor a cel\u00fd pep\u0159. Ztlumte plamen, p\u0159iklopte a va\u0159te 3 a\u017e 4 hodiny dom\u011bkka. Podle pot\u0159eby dolijte trochu vody.Vyjm\u011bte dr\u0161\u0165ky. V\u00fdvar p\u0159ece\u010fte a odlo\u017ete si 1,6 l tekutiny. Dr\u0161\u0165ky nechte vychladnout a pot\u00e9 je nakr\u00e1jejte na prou\u017eky.P\u0159\u00edprava congeeV kastrolu rozeh\u0159ejte na st\u0159edn\u00edm plameni olej. P\u0159idejte nasekanou cibuli, nasekan\u00fd \u010desnek a z\u00e1zvor nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky a restujte dozlatova.P\u0159idejte dr\u0161\u0165ky a za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte 3 a\u017e 5 minut. P\u0159idejte ryb\u00ed om\u00e1\u010dku a va\u0159te dal\u0161\u00ed 2 a\u017e 3 minuty.P\u0159idejte lepkavou r\u00fd\u017ei a za pravideln\u00e9ho m\u00edch\u00e1n\u00ed restujte 2 a\u017e 3 minuty. P\u0159ilijte odlo\u017een\u00fd v\u00fdvar, p\u0159ive\u010fte k varu a pot\u00e9 zvolna va\u0159te 15 a\u017e 20 minut, dokud r\u00fd\u017ee nezm\u011bkne a ka\u0161e nez\u00edsk\u00e1 p\u011bkn\u011b lepkavou konzistenci. Osolte podle chuti.Pod\u00e1v\u00e1n\u00edKa\u0161i rozd\u011blte do misek. Ozdobte jarn\u00ed cibulkou a sma\u017een\u00fdmi kousky \u010desneku a pod\u00e1vejte horkou se \u010dtvrtkami kalamansi.\t\n\t\n\t\t\nChcete-li u\u0161et\u0159it \u010das, m\u016f\u017eete dr\u0161\u0165ky o\u010distit a p\u0159edva\u0159it den p\u0159edem a do dlouh\u00e9ho va\u0159en\u00ed v\u00fdvaru se pustit a\u017e n\u00e1sleduj\u00edc\u00ed den.\nPokud congee p\u0159\u00edli\u0161 zhoustne, upravte na konci va\u0159en\u00ed konzistenci p\u0159id\u00e1n\u00edm trochy v\u00fdvaru nebo vody.\n\n\t\n\t\n\t\tBeilage, Hauptgerichtphilippinisch\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Lugaw, congee, goto a arroz caldo: jak\u00e9 jsou mezi nimi rozd\u00edly? \u2013 SBS Filipino (anglicky)\u2022 Adobo je \u201epaksiw\u201c a dal\u0161\u00ed pojmy z filip\u00ednsk\u00e9 kulin\u00e1\u0159sk\u00e9 historie (anglicky)\u2022 Jak rozli\u0161it lugaw, congee, goto a arroz caldo \u2013 Yummy (anglicky)\u2022 [KULTURA: stravov\u00e1n\u00ed] Jak m\u016f\u017ee p\u0159ekvapit miska goto v Batangasu (anglicky)\u2022 P\u0159eru\u0161it p\u016fst pro Doreen \u2013 Philstar.com (anglicky)\u2022 Recept na goto (r\u00fd\u017eov\u00e1 ka\u0161e s hov\u011bz\u00edmi dr\u0161\u0165kami) \u2013 Foxy Folksy (anglicky)\u2022 Goto (filip\u00ednsk\u00e1 r\u00fd\u017eov\u00e1 ka\u0161e s hov\u011bz\u00edmi dr\u0161\u0165kami) \u2013 Kawaling Pinoy (anglicky)\u2022 Speci\u00e1ln\u00ed recept na goto \u2013 Panlasang Pinoy (anglicky)\u2022 GOTO (filip\u00ednsk\u00e1 r\u00fd\u017eov\u00e1 ka\u0161e s hov\u011bz\u00edm) \u2013 BUSOG! SARAP! (anglicky)\u2022 Lugaw, nebo goto? \u2013 Reddit (filip\u00ednsky)\u2022 O t\u00e9matu: Goto (pokrm) \u2013 DBpedia (anglicky)\u2022 Soubor: Goto sa agahan.jpg \u2013 Wikimedia Commons (anglicky)\u2022 Goto je dokonal\u00fdm pohlazen\u00edm v chladn\u00e9m po\u010das\u00ed. P\u0159ipravuje se z lepkav\u00e9 r\u00fd\u017ee… \u2013 Facebook (anglicky)\u2022 Dal\u0161\u00ed miska \u201egoto\u201c (MLAD\u00c1 KREV) \u2013 Tumblr (anglicky)\u2022 Vychutnat si tuto hojnost po\u017eitk\u016f \u2013 Doreen G. Fernandez (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197362"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197362\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/115883"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}