{"id":197440,"title":"Bulalo, filip\u00ednsk\u00fd hov\u011bz\u00ed v\u00fdvar","modified":"2026-10-31T17:20:11+01:00","plain":"H\u0159ejiv\u00fd a vydatn\u00fd filip\u00ednsk\u00fd v\u00fdvar, kter\u00fd se dlouho t\u00e1hne s hov\u011bz\u00ed kli\u017ekou, kuku\u0159ic\u00ed a pak choi, a\u017e vznikne pol\u00e9vka pln\u00e1 chuti.\n\n\n\nZ \u010dir\u00e9ho zlatav\u00e9ho v\u00fdvaru v misce stoupaj\u00ed obl\u00e1\u010dky p\u00e1ry; v\u00fdrazn\u00e1 v\u016fn\u011b hov\u011bz\u00edho se m\u00eds\u00ed se sladkost\u00ed cibule a jemn\u00fdm aroma cel\u00fdch kuli\u010dek pep\u0159e. Kli\u017eka se rozpad\u00e1 na dlouh\u00e1, kr\u00e1sn\u011b m\u011bkk\u00e1 vl\u00e1kna; hedv\u00e1bn\u00fd morek se rozpou\u0161t\u00ed a prol\u00edn\u00e1 s horkou r\u00fd\u017e\u00ed. \n\n\n\nTrocha patis a calamansi, n\u011bkdy dopln\u011bn\u00e1 sambal oelek, tuhle plnou chu\u0165 okam\u017eit\u011b o\u017eiv\u00ed. V Tagaytay, m\u011bst\u011b na hranici provinci\u00ed Cavite a Batangas, je vychutn\u00e1v\u00e1n\u00ed kou\u0159\u00edc\u00ed misky bulala s v\u00fdhledem na jezero Taal t\u00e9m\u011b\u0159 ritu\u00e1lem. \n\n\n\nLahodn\u00fd sambal\n\n\n\nCo je bulalo?\n\n\n\nV tagal\u0161tin\u011b znamen\u00e1 bulalo \u201ekostn\u00ed d\u0159e\u0148\u201c. V n\u011bkter\u00fdch n\u00e1\u0159e\u010d\u00edch m\u016f\u017ee toto slovo ozna\u010dovat i kolenn\u00ed kost (\u010d\u00e9\u0161ku), co\u017e dob\u0159e vystihuje podstatu pokrmu: pol\u00e9vku z kli\u017eky, v n\u00ed\u017e hraje hlavn\u00ed roli morek. Minimum surovin, spousta \u010dasu.\n\n\n\nP\u0159\u00edprava za\u010d\u00edn\u00e1 v \u010dist\u00e9 vod\u011b. Pl\u00e1tky kli\u017eky s kost\u00ed se pomalu va\u0159\u00ed s minimem dochucovadel: sol\u00ed a\/nebo patis pro slanost a umami, cel\u00fdmi kuli\u010dkami pep\u0159e a cibul\u00ed nakr\u00e1jenou na \u010dtvrtky, kter\u00e1 se nakonec \u00fapln\u011b rozva\u0159\u00ed. C\u00edl: \u010dir\u00fd v\u00fdvar, v n\u011bm\u017e nep\u0159evl\u00e1d\u00e1 \u017e\u00e1dn\u00e9 ko\u0159en\u00ed. M\u00e1 si zachovat \u010distou chu\u0165 hov\u011bz\u00edho a morku a z\u00e1rove\u0148 p\u016fsobit v \u00fastech lehce, p\u0159esto\u017ee je bohat\u00fd na \u017eelatinu.\n\n\n\nV nejtradi\u010dn\u011bj\u0161\u00ed podob\u011b, zejm\u00e9na v Batangas, se do hrnce nep\u0159id\u00e1v\u00e1 \u017e\u00e1dn\u00e1 zelenina: n\u011bkte\u0159\u00ed kucha\u0159i dokonce trvaj\u00ed na tom, \u017ee klasick\u00e1 verze neobsahuje krom\u011b hov\u011bz\u00edho \u017e\u00e1dn\u00e9 dal\u0161\u00ed \u201ep\u0159\u00edsady\u201c. Dnes se ke konci va\u0159en\u00ed \u010dasto p\u0159id\u00e1v\u00e1 b\u00edl\u00e9 zel\u00ed nebo pechay a kuku\u0159i\u010dn\u00e9 klasy nakr\u00e1jen\u00e9 na \u0161pal\u00ed\u010dky, kter\u00e9 p\u0159in\u00e1\u0161ej\u00ed sv\u011b\u017eest, k\u0159upavost a nasl\u00e1dlou chu\u0165 a p\u0159itom nas\u00e1knou v\u00fdvarem. U stolu se pak pol\u00e9vka dochucuje klasickou om\u00e1\u010dkou sawsawan: patis + \u0161\u0165\u00e1va z calamansi + chilli papri\u010dka pta\u010d\u00ed oko, kter\u00e9 dodaj\u00ed slanost, kyselost a jemnou p\u00e1livost.\n\n\n\nSinigang, dal\u0161\u00ed filip\u00ednsk\u00fd v\u00fdvar\n\n\n\n\u010c\u00edm bulalo nen\u00ed: pol\u00e9vkou provon\u011bnou z\u00e1padn\u00edmi bylinkami (\u017e\u00e1dn\u00fd tymi\u00e1n ani rozmar\u00fdn) ani v\u00fdvarem pln\u00fdm ko\u0159en\u00ed. Zkratky (buj\u00f3nov\u00e9 kostky, zv\u00fdraz\u0148ova\u010de chuti) jsou dnes b\u011b\u017en\u00e9, ale vzdaluj\u00ed se nejautenti\u010dt\u011bj\u0161\u00ed podob\u011b zalo\u017een\u00e9 na pomal\u00e9m vyva\u0159ov\u00e1n\u00ed.\n\n\n\nOd pol\u00e9vky sinigang se li\u0161\u00ed chu\u0165ov\u00fdm profilem (u sinigangu p\u0159evl\u00e1d\u00e1 kyselost m\u00edsto pln\u00e9 chuti morku) a obecn\u011bji se mezi hlavn\u00edmi druhy pol\u00e9vek a v\u00fdvar\u016f vyzna\u010duje nezbytn\u00fdm pou\u017eit\u00edm morkov\u00fdch kost\u00ed. V modern\u00edch verz\u00edch se b\u011b\u017en\u011b objevuje kuku\u0159ice, zat\u00edmco nilaga \u010dast\u011bji obsahuje brambory (i kdy\u017e je najdete tak\u00e9 v n\u011bkter\u00fdch verz\u00edch bulala).\n\n\n\nJinou podobu spojen\u00ed hov\u011bz\u00edho a v\u00fdvaru p\u0159edstavuje hov\u011bz\u00ed pares, kter\u00e9 se pod\u00e1v\u00e1 s \u010desnekovou r\u00fd\u017e\u00ed\n\n\n\nP\u016fvod bulala\n\n\n\nPol\u00e9vka vznikla na jihu Luzonu, p\u0159edev\u0161\u00edm v provinci\u00edch Batangas a Cavite, v oblasti chovu skotu (jedn\u00edm z jej\u00edch vyhl\u00e1\u0161en\u00fdch center je Tagaytay s chladn\u011bj\u0161\u00edm podneb\u00edm). Vych\u00e1z\u00ed tak\u00e9 ze star\u00e9ho zp\u016fsobu p\u0159\u00edpravy: va\u0159en\u00ed masa ve vod\u011b, kter\u00e9 m\u00edstn\u00ed tradice spojuje s dobou p\u0159ed \u0161pan\u011blskou kolonizac\u00ed a kter\u00e9 najdeme i u pokrm\u016f nilaga (\u201eva\u0159en\u00e1 masa\u201c). \n\n\n\nD\u0159\u00edve se velk\u00e9 kotle stav\u011bly nad ohe\u0148 ze d\u0159eva nebo d\u0159ev\u011bn\u00e9ho uhl\u00ed a jejich obsah se nech\u00e1val cel\u00e9 hodiny m\u00edrn\u011b probubl\u00e1vat. Kolagen se m\u011bn\u00ed na \u017eelatinu, \u0161lachy m\u011bknou, morek se uvol\u0148uje a v\u00fdvar z\u00edsk\u00e1v\u00e1 barvu i chu\u0165.\n\n\n\nPokud m\u00e1te r\u00e1di j\u00eddla bohat\u00e1 na kolagen, vyzkou\u0161ejte hong shao rou\n\n\n\nV Tagaytay je bulalo sou\u010d\u00e1st\u00ed pevn\u011b zako\u0159en\u011bn\u00e9ho zvyku: pomalu bublaj\u00edc\u00ed hrnec a kou\u0159\u00edc\u00ed misky sd\u00edlen\u00e9 s v\u00fdhledem na jezero Taal. Doma i v j\u00eddeln\u00e1ch specializovan\u00fdch na bulalo u silnice je pohostinnost patrn\u00e1 uprost\u0159ed stolu: velk\u00e1 m\u00edsa pro v\u0161echny, r\u00fd\u017ee na dosah a mal\u00e9 misti\u010dky s om\u00e1\u010dkou sawsawan, p\u0159ipraven\u00e9 dochutit ka\u017ed\u00e9 sousto podle vlastn\u00ed chuti. Morek se vychutn\u00e1v\u00e1 p\u0159\u00edmo z kosti a kousky k\u0159ehk\u00e9ho masa putuj\u00ed z ruky do ruky.\n\n\n\nM\u00edstn\u00ed postupy kladou d\u016fraz na \u010dirost. P\u011bna se pe\u010dliv\u011b sb\u00edr\u00e1 a v\u00fdvar se udr\u017euje jen na m\u00edrn\u00e9m varu, bez prudk\u00e9ho bubl\u00e1n\u00ed. N\u011bkte\u0159\u00ed p\u0159ed dlouh\u00fdm va\u0159en\u00edm kli\u017eku tak\u00e9 kr\u00e1tce p\u0159edva\u0159\u00ed, aby byl v\u00fdvar dokonale \u010dist\u00fd. V Tagaytay pol\u00e9vka \u010dasto z\u016fst\u00e1v\u00e1 na velmi slab\u00e9m plameni, aby tuk (po vychladnut\u00ed a ztuhnut\u00ed naz\u00fdvan\u00fd l\u016fj) v chladu netuhl. Jin\u00ed kucha\u0159i ve snaze z\u00edskat co nej\u010dist\u0161\u00ed hov\u011bz\u00ed chu\u0165 va\u0159\u00ed maso a zeleninu zvl\u00e1\u0161\u0165. P\u0159ejd\u011bme nyn\u00ed k p\u0159ehledu surovin a k tomu, jakou roli ka\u017ed\u00e1 z nich hraje v tradi\u010dn\u00edm bulalu.\n\n\n\nHlavn\u00ed suroviny\u202fna bulalo\n\n\n\n\n\n\n\nZ\u00e1kladem je hov\u011bz\u00ed kli\u017eka nakr\u00e1jen\u00e1 na pl\u00e1tky s kost\u00ed a morkem, zn\u00e1m\u00fd \u201e\u0159ez na bulalo\u201c. Maso kr\u00e1sn\u011b zm\u011bkne a z kost\u00ed se uvol\u0148uje morek a kolagen.\n\n\n\nKli\u017eku a morkov\u00e9 kosti najdete i v m\u00e9 pol\u00e9vce s kade\u0159\u00e1vkem a hov\u011bz\u00ed kli\u017ekou.\n\n\n\nNejp\u0159\u00edsn\u011bj\u0161\u00ed tradice zeleninu vynech\u00e1v\u00e1; dnes se v\u0161ak b\u011b\u017en\u011b p\u0159id\u00e1v\u00e1 b\u00edl\u00e9 zel\u00ed nebo pechay pro sv\u011b\u017eest a k\u0159upavost, a to a\u017e ke konci va\u0159en\u00ed, aby v\u00fdvar z\u016fstal \u010dir\u00fd. \n\n\n\nKuku\u0159ice nakr\u00e1jen\u00e1 na \u0161pal\u00ed\u010dky p\u0159in\u00e1\u0161\u00ed \u0161\u0165avnatou sladkost a nas\u00e1kne v\u00fdvarem; n\u011bkte\u0159\u00ed ji va\u0159\u00ed zvl\u00e1\u0161\u0165, aby hlavn\u00ed v\u00fdvar p\u0159\u00edli\u0161 nezesl\u00e1dl. Brambory, typi\u010dt\u011bj\u0161\u00ed pro \u201enilaga\u201c, mohou v\u00fdvar zahustit a zakalit; \u010dajot je leh\u010d\u00ed a chu\u0165ov\u011b nen\u00e1padn\u011bj\u0161\u00ed alternativou. Mrkev a zelen\u00e9 fazolky pat\u0159\u00ed do modern\u00edch verz\u00ed, nikoli do tradi\u010dn\u00edho pojet\u00ed z Batangas.\n\n\n\nK nen\u00e1padn\u00fdm chu\u0165ov\u00fdm dopl\u0148k\u016fm pat\u0159\u00ed: trocha sma\u017een\u00e9ho \u010desneku pro hlub\u0161\u00ed chu\u0165, z\u00e1zvor pro sv\u011b\u017eest vyva\u017euj\u00edc\u00ed hutnost a ob\u010das bobkov\u00fd list; jde o modern\u011bj\u0161\u00ed p\u0159\u00edsady, pro tradi\u010dn\u00ed styl z Batangas m\u00e1lo typick\u00e9. \n\n\n\nV Batangas n\u011bkte\u0159\u00ed kucha\u0159i ob\u010das p\u0159id\u00e1vaj\u00ed mal\u00fd s\u00e1\u010dek sibot (su\u0161en\u00fdch \u010d\u00ednsk\u00fdch bylin) pro hlub\u0161\u00ed bylinnou chu\u0165: je to voliteln\u00e9 a mimo tuto oblast vz\u00e1cn\u00e9. Zv\u00fdraz\u0148ova\u010de chuti (glutaman sodn\u00fd, vetsin, buj\u00f3nov\u00e9 kostky) p\u0159edstavuj\u00ed b\u011b\u017en\u00e9 sou\u010dasn\u00e9 zkratky: pou\u017e\u00edvejte je st\u0159\u00eddm\u011b, proto\u017ee nejautenti\u010dt\u011bj\u0161\u00ed chu\u0165ov\u00e1 rovnov\u00e1ha stoj\u00ed na pomal\u00e9m vyva\u0159ov\u00e1n\u00ed, nikoli na um\u011bl\u00e9m dochucov\u00e1n\u00ed. \n\n\n\nChcete-li dos\u00e1hnout charakteristick\u00e9 \u017eelatinov\u00e9 konzistence, plat\u00ed jedno nepostradateln\u00e9 pravidlo: morkov\u00e9 kosti nesm\u011bj\u00ed chyb\u011bt. K pod\u00e1v\u00e1n\u00ed m\u011bjte p\u0159ipraven\u00fd sawsawan (patis + calamansi + chilli) a b\u00edlou r\u00fd\u017ei va\u0159enou v p\u00e1\u0159e jako p\u0159\u00edlohu k v\u00fdvaru a morku.\n\n\n\nPod\u00e1v\u00e1n\u00ed a dochucovadla \n\n\n\nPod\u00e1vejte opravdu hork\u00e9 a rozd\u011blte se: m\u00edsa pat\u0159\u00ed doprost\u0159ed stolu, morek rozd\u011blte spravedliv\u011b a p\u0159\u00edpadn\u011b p\u0159idejte \u0161\u00e1lky v\u00fdvaru k pop\u00edjen\u00ed mezi sousty. U stolu si ka\u017ed\u00fd dochut\u00ed svou porci pomoc\u00ed patis, calamansi a chilli; v n\u011bkter\u00fdch oblastech se nab\u00edz\u00ed i alternativa s\u00f3jov\u00e1 om\u00e1\u010dka\u202f\u2013\u202fcalamansi (toyo-mansi). \n\n\n\nAutentick\u00e9 bulalo pozn\u00e1te podle n\u011bkolika znak\u016f: \u010dir\u00fd, siln\u00fd, ale jen lehce ko\u0159en\u011bn\u00fd v\u00fdvar; kli\u017eka s dob\u0159e viditeln\u00fdmi morkov\u00fdmi kostmi; zelenina v nen\u00e1padn\u00e9m mno\u017estv\u00ed, nebo v\u016fbec \u017e\u00e1dn\u00e1, jako v Batangas; a dlouh\u00e9, m\u00edrn\u00e9 va\u0159en\u00ed, kter\u00e9mu je t\u0159eba d\u00e1t p\u0159ednost p\u0159ed modern\u00edmi pom\u016fckami (buj\u00f3nov\u00fdmi kostkami, zv\u00fdraz\u0148ova\u010di chuti), pokud usilujete o nejtradi\u010dn\u011bj\u0161\u00ed podobu. \n\n\n\nUdr\u017eujte pol\u00e9vku na m\u00edrn\u00e9m varu, aby l\u016fj netuhl: bulalo chutn\u00e1 nejl\u00e9pe hork\u00e9 a v dobr\u00e9 spole\u010dnosti.\n\n\n\n\n\n\tPrav\u00e9 bulalo - Filip\u00ednsk\u00fd hov\u011bz\u00ed v\u00fdvar\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg hov\u011bz\u00ed kli\u017eky (s kost\u00ed)voda (v dostate\u010dn\u00e9m mno\u017estv\u00ed (na zalit\u00ed masa a pot\u00e9 na va\u0159en\u00ed))1 b\u00edl\u00e1 cibule2.5 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky2 l\u017ei\u010dky pep\u0159e (cel\u00e9ho)1 pak choi (rozd\u011blen\u00fd na listy a pot\u00e9 nakr\u00e1jen\u00fd na kousky)2 kuku\u0159i\u010dn\u00e9 klasy (ka\u017ed\u00fd rozkr\u00e1jen\u00fd na 3 kusy)1 stonek jarn\u00ed cibulky (nasekan\u00fd)s\u016fl (podle chuti)\u010dern\u00fd pep\u0159 (mlet\u00fd, podle chuti)kalamansi (voliteln\u011b, p\u0159\u00edpadn\u011b limetka (k pod\u00e1v\u00e1n\u00ed))\t\n\t\n\t\tBlan\u0161\u00edrov\u00e1n\u00ed masaVlo\u017ete hov\u011bz\u00ed kli\u017eku do velk\u00e9ho hrnce, zalijte vodou tak, aby byla pono\u0159en\u00e1, p\u0159ive\u010fte k varu a va\u0159te p\u0159ibli\u017en\u011b 10 minut.Seberte p\u011bnu a tuk, kter\u00fd vyplave na povrch, pot\u00e9 vyjm\u011bte maso a vodu z va\u0159en\u00ed vylijte.P\u0159\u00edprava zeleninyOloupejte cibuli a nakr\u00e1jejte ji na \u010dtvrtiny.P\u0159ipravte kuku\u0159ici (v p\u0159\u00edpad\u011b pot\u0159eby odstra\u0148te obalov\u00e9 listy) a ka\u017ed\u00fd klas rozkr\u00e1jejte na t\u0159i kusy.Nakr\u00e1jejte pak choi na kousky a nasekejte jarn\u00ed cibulku. Zeleninu dejte stranou.Va\u0159en\u00ed v\u00fdvaruVra\u0165te maso do hrnce, p\u0159ilijte vodu a p\u0159ive\u010fte k varu. Sb\u00edrejte ne\u010distoty z povrchu, dokud nebude v\u00fdvar \u010dir\u00fd.P\u0159idejte cel\u00fd pep\u0159, cibuli a ryb\u00ed om\u00e1\u010dku, pot\u00e9 st\u00e1hn\u011bte plamen a nechte m\u00edrn\u011b probubl\u00e1vat a\u017e 3 hodiny, nebo dokud maso nezm\u011bkne (v tlakov\u00e9m hrnci: 45 minut a\u017e 1 hodinu).P\u0159idejte kuku\u0159ici a va\u0159te 15 a\u017e 20 minut, dokud nezm\u011bkne. Osolte.P\u0159idejte pak choi, va\u0159te 2 a\u017e 3 minuty a pot\u00e9 vypn\u011bte spor\u00e1k.Pod\u00e1v\u00e1n\u00edPod\u00e1vejte hork\u00e9, p\u0159\u00edpadn\u011b s dal\u0161\u00ed ryb\u00ed om\u00e1\u010dkou a\/nebo kalamansi (\u010di limetkou), kter\u00e9 vyma\u010dk\u00e1te do pol\u00e9vky t\u011bsn\u011b p\u0159ed j\u00eddlem. Opep\u0159ete podle chuti.\t\n\t\n\t\tTip pro \u010dir\u00fd v\u00fdvar: blan\u0161\u00edrov\u00e1n\u00ed masa a vylit\u00ed prvn\u00ed vody z va\u0159en\u00ed pom\u016f\u017ee z\u00edskat \u010dist\u0161\u00ed a m\u00e9n\u011b tu\u010dn\u00fd v\u00fdvar.\nDoba va\u0159en\u00ed: v b\u011b\u017en\u00e9m hrnci po\u010d\u00edtejte a\u017e se 3 h m\u00edrn\u00e9ho varu; v tlakov\u00e9m hrnci se 45 min a\u017e 1 h, pot\u00e9 pokra\u010dujte bez poklice a uva\u0159te kuku\u0159ici a zeleninu.\nPod\u00e1v\u00e1n\u00ed: dosolte a\u017e na konci va\u0159en\u00ed (ryb\u00ed om\u00e1\u010dka u\u017e je slan\u00e1) a kalamansi\/limetku p\u0159idejte t\u011bsn\u011b p\u0159ed j\u00eddlem.\n\t\n\t\n\t\tSoupes et bouillonsPhilippine\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Bulalo: vydatn\u00e1 pol\u00e9vka pro filip\u00ednskou du\u0161i \u2013 SBS Filipino (anglicky)\u2022 Bulalo \u2013 Wikipedie (anglicky)\u2022 P\u016fvod a varianty filip\u00ednsk\u00e9ho bulala \u2013 KOLLECTIVE HUSTLE (anglicky)\u2022 Bulalo \u2013 tradi\u010dn\u00ed recept na filip\u00ednskou pol\u00e9vku \u2013 196 flavors (anglicky)\u2022 Bulal\u00f4 \u2013 Reddit (anglicky)\u2022 Bulalo \u2013 Ang Sarap (anglicky)\u2022 Objevte p\u016fvodn\u00ed p\u0159\u00edpravu bulala v Batangas \u2013 GMA Network (filip\u00ednsky)\u2022 Recept na bulalo z Batangas \u2013 Panlasang Pinoy (anglicky)\u2022 V\u0161e, co pot\u0159ebujete v\u011bd\u011bt o bulalu \u2013 Yummy.ph (anglicky)\u2022 Bulalo \u2013 Kawaling Pinoy (anglicky)\u2022 Je to pravda: prav\u00e9 bulalo je to, kter\u00e9 se \u201evys\u00e1v\u00e1\u201c, ne to\u2026 \u2013 Facebook (filip\u00ednsky)\u2022 Jak va\u0159\u00edte bulalo? Je b\u011b\u017en\u00e9 do n\u011bj d\u00e1vat brambory? \u2013 Reddit (anglicky)\u2022 Filip\u00ednsk\u00fd recept na hov\u011bz\u00ed bulalo \u2013 Lahat Sarap (anglicky)\u2022 Moje prvn\u00ed bulalo. Lahoda!!! \u2013 Reddit (anglicky)\u2022 Kulin\u00e1\u0159sk\u00fd v\u00fdlet do Tagaytay \u2013 Reddit (anglicky)\u2022 Jak odli\u0161it bulalo od nilagang baka? \u2013 Reddit (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197440","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=197440"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197440\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/115838"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}