{"id":145395,"title":"Vietnam usul\u00fc muz k\u0131zartmas\u0131 – B\u00e1nh Chu\u1ed1i Chi\u00ean","modified":"2026-06-16T15:25:19+02:00","plain":"Hindistan cevizi s\u00fct\u00fcyle aromaland\u0131r\u0131lm\u0131\u015f, \u00e7ift kat kaplamal\u0131 bu muz k\u0131zartmalar\u0131; yumu\u015fac\u0131k bir i\u00e7 ve ekstra \u00e7\u0131t\u0131r bir kabuk sunar.\n\n\n\nK\u0131zg\u0131n ya\u011f\u0131n c\u0131z\u0131rt\u0131s\u0131, trafi\u011fin g\u00fcr\u00fclt\u00fcs\u00fcn\u00fc bir anl\u0131\u011f\u0131na bast\u0131r\u0131r. Tel bir kep\u00e7e, d\u00fczensiz kenarl\u0131, alt\u0131n sar\u0131s\u0131, \u00e7\u0131t\u0131r ve karamelize olmu\u015f muz k\u0131zartmalar\u0131n\u0131 havaya kald\u0131r\u0131r. Bu narin kabuktan al\u0131nan tek bir \u0131s\u0131r\u0131k bile, i\u00e7teki yumu\u015fac\u0131k muzu ve hindistan cevizi kokusunu ortaya \u00e7\u0131karmaya yeter. \n\n\n\nBu, restoranda tabakta sunulan bir tatl\u0131 de\u011fil; b\u00e1nh cam gibi, elde yenebilen, kald\u0131r\u0131mda ayakta at\u0131\u015ft\u0131r\u0131lan bir sokak lezzetidir. \n\n\n\nVietnam seyahatimde rastlad\u0131\u011f\u0131m (ve tabii ki tatt\u0131\u011f\u0131m) muz k\u0131zartmas\u0131 tezg\u00e2h\u0131\n\n\n\nB\u00e1nh chu\u1ed1i chi\u00ean nedir ?\n\n\n\nAsl\u0131nda b\u00e1nh chu\u1ed1i chi\u00ean, Vietnam usul\u00fc k\u0131zarm\u0131\u015f muz tatl\u0131s\u0131d\u0131r. \u0130yice olgunla\u015fm\u0131\u015f k\u00fc\u00e7\u00fck muzlar yar\u0131l\u0131r, ard\u0131ndan ince ve uzun ovalar h\u00e2line getirilene kadar bast\u0131r\u0131l\u0131r. Daha sonra pirin\u00e7 bazl\u0131 hafif bir hamura bulan\u0131r ve kabar\u0131p iyice \u00e7\u0131t\u0131r, alt\u0131n sar\u0131s\u0131 olana kadar ya\u011fa b\u0131rak\u0131l\u0131r. \n\n\n\nAd\u0131 son derece a\u00e7\u0131klay\u0131c\u0131d\u0131r: b\u00e1nh kek ya da hamur i\u015fi, chu\u1ed1i muz, chi\u00ean ise k\u0131zart\u0131lm\u0131\u015f demektir. Ona \u201cmuz k\u0131zartmas\u0131\u201d demek, onu Frans\u0131z k\u0131zartma hamur i\u015fi gelene\u011fine yakla\u015ft\u0131r\u0131r; ama pirincin bask\u0131n oldu\u011fu kabu\u011fundan, hindistan ceviziyle aromaland\u0131r\u0131lm\u0131\u015f hamuruna kadar kimli\u011fi b\u00fct\u00fcn\u00fcyle Vietnaml\u0131d\u0131r. \n\n\n\nEndonezya usul\u00fc pisang goreng, Tay usul\u00fc kluai khaek ya da Bat\u0131 tarz\u0131 iri muz k\u0131zartmalar\u0131ndan farkl\u0131 olarak bunlar daha ince, daha dantel gibi ve neredeyse k\u0131r\u0131lgand\u0131r; muz ise her lokman\u0131n tam merkezinde kal\u0131r.\n\n\n\nVietnam usul\u00fc k\u0131zarm\u0131\u015f muzlar\u0131n k\u00f6keni\n\n\n\nB\u00e1nh chu\u1ed1i chi\u00ean, muz ve hindistan cevizinin bolca yeti\u015fti\u011fi mi\u1ec1n T\u00e2y'nin bereketli nehir topraklar\u0131, yani g\u00fcney Mekong Deltas\u0131'nda do\u011fdu. Evde de sokakta da eli tutumlu a\u015f\u00e7\u0131lar, taze sat\u0131lamayacak kadar yumu\u015fam\u0131\u015f \u00e7ok olgun muzlar\u0131 hamura bulay\u0131p k\u0131zg\u0131n ya\u011f dolu bir wok'a b\u0131rakarak, okul \u00e7ocuklar\u0131 ve her ya\u015ftan yoldan ge\u00e7enler i\u00e7in doyurucu bir at\u0131\u015ft\u0131rmal\u0131\u011fa d\u00f6n\u00fc\u015ft\u00fcrd\u00fc. \n\n\n\nTipik sahne \u015fudur: yol kenar\u0131nda k\u00fc\u00e7\u00fck bir seyyar araba, k\u0131sa ve g\u00fc\u00e7l\u00fc bir ocak, kararm\u0131\u015f bir wok, hamurla parlayan ezilmi\u015f muz tepsileri. Sat\u0131c\u0131, k\u0131zartmalar\u0131 tam k\u0131vam\u0131nda k\u0131zars\u0131n diye onlar\u0131 durmadan \u00e7evirir.\n\n\n\nAyr\u0131ca B\u00e1nh b\u00f2 n\u01b0\u1edbng'u da ke\u015ffedin\n\n\n\nDelta'dan sonra bu lezzet Saigon'a kadar ula\u015ft\u0131, \u015fehrin son derece canl\u0131 sokak yeme\u011fi k\u00fclt\u00fcr\u00fcne kar\u0131\u015ft\u0131; duman\u0131 t\u00fcten b\u00e1nh x\u00e8o'lardan \u00e7\u0131t\u0131r muz k\u0131zartmalar\u0131na uzanan bu d\u00fcnyada, g\u00fcn\u00fcn her saatinde ve y\u0131l boyunca at\u0131\u015ft\u0131r\u0131lan bir keyfe d\u00f6n\u00fc\u015ft\u00fc. \n\n\n\nDaha kuzeyde, havan\u0131n serin oldu\u011fu yerlerde, k\u0131zarm\u0131\u015f muz en \u00e7ok k\u0131\u015f \u00f6\u011fleden sonralar\u0131nda can \u00e7ektirir; k\u00e2\u011f\u0131da sar\u0131l\u0131 bu s\u0131cak k\u0131zartmalar\u0131n de\u011feri, tatl\u0131l\u0131klar\u0131 kadar b\u00fcy\u00fckt\u00fcr. Son y\u0131llarda, neredeyse bir el uzunlu\u011fundaki par\u00e7alar\u0131yla kabarmas\u0131 ve \u00e7\u0131t\u0131rl\u0131\u011f\u0131 zirveye ta\u015f\u0131yan g\u00fcney tarz\u0131 \u201c chu\u1ed1i chi\u00ean S\u00e0i G\u00f2n \u201d, Hanoi'de her k\u0131\u015f, t\u0131pk\u0131 iyi bir kald\u0131r\u0131m b\u00fan ch\u1ea3 i\u00e7in oldu\u011fu gibi uzun kuyruklar olu\u015fturuyor. \n\n\n\nBiraz da malzemelerden s\u00f6z edelim\n\n\n\nOtantiklik muzla ba\u015flar. Sat\u0131c\u0131lar, \u015fekillerini koruyacak kadar ni\u015fastal\u0131, re\u00e7ele d\u00f6n\u00fc\u015fmeden karamelize olacak kadar da \u015fekerli olan chu\u1ed1i s\u1ee9 ya da chu\u1ed1i xi\u00eam gibi k\u00fc\u00e7\u00fck, olgun muzlar\u0131 se\u00e7er; bunlar \u201cplantain tipi muz\u201d \u00e7e\u015fitleridir. Tatlar\u0131 bay\u0131c\u0131 de\u011fil, yumu\u015fak ve dengelidir; b\u00f6ylece k\u0131zartma \u015fekerleme gibi de\u011fil, ger\u00e7ekten kavrulmu\u015f muz gibi tadar.\n\n\n\nHamurun temeli, k\u0131zart\u0131ld\u0131\u011f\u0131nda kal\u0131n ve ekmeksi bir kaplamaya de\u011fil, ince ve gevrek bir kabu\u011fa d\u00f6n\u00fc\u015fen pirin\u00e7 unudur (b\u1ed9t g\u1ea1o). Bu dokuyu ayarlamak i\u00e7in ba\u015fka bir un ya da ni\u015fasta eklenir: az miktarda bu\u011fday unu yap\u0131 ve hafiflik katarken, tapyoka ni\u015fastas\u0131 Vietnaml\u0131 a\u015f\u00e7\u0131lar\u0131n arad\u0131\u011f\u0131 o hafif esnek \u00e7\u0131t\u0131rl\u0131\u011f\u0131 verir; ancak so\u011fuduk\u00e7a yumu\u015famaya meyillidir. \u015eeker, hatta bazen \u015fekerli yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, hamuru hafif\u00e7e tatland\u0131r\u0131r ve renginin g\u00fczelle\u015fmesine yard\u0131mc\u0131 olur; biraz hindistan cevizi s\u00fct\u00fc ise hem ya\u011fl\u0131l\u0131k hem de aroma katar, kabu\u011fa yumu\u015fak bir tropikal nota i\u015fler.\n\n\n\nCh\u00e8 Chu\u1ed1i de Vietnam mutfa\u011f\u0131n\u0131n bir ba\u015fka nefis tatl\u0131s\u0131d\u0131r\n\n\n\nBir tutam tuz, tatl\u0131l\u0131\u011f\u0131 dengeler. Zerde\u00e7al ve muhallebi tozu (b\u1ed9t s\u01b0 t\u1eed) ise daha \u00e7ok alt\u0131n sar\u0131s\u0131 tonu g\u00fc\u00e7lendirmeye yarar. Siyah susam taneleri, ilk ve ikinci k\u0131zartma aras\u0131nda serpilince y\u00fczeyde kavrulur ve her lokmaya kuruyemi\u015fsi bir aroma katar. B\u00fct\u00fcn bunlar\u0131n temelinde ise do\u011fru s\u0131cakl\u0131kta tutulan temiz, n\u00f6tr bir ya\u011f vard\u0131r: hamuru gevrek dalgalar h\u00e2linde m\u00fch\u00fcrleyecek kadar s\u0131cak, ama muzun i\u00e7ini yakacak kadar de\u011fil... ya da onu \u00e7i\u011f b\u0131rakacak kadar d\u00fc\u015f\u00fck de de\u011fil.\n\n\n\nB\u00f6lgesel stiller ve muz k\u0131zartmas\u0131n\u0131n farkl\u0131 versiyonlar\u0131\n\n\n\nG\u00fcneydeki arketip, \u201c chu\u1ed1i chi\u00ean ph\u1ed3ng \u201d denen, yass\u0131 ama kabar\u0131k ve neredeyse avucun tamam\u0131na yay\u0131lan k\u0131zartmad\u0131r. Elde yenebilen bu tatl\u0131lar, iki a\u015famal\u0131 k\u0131zartma sayesinde \u00e7\u0131t\u0131r \u00e7\u0131k\u0131nt\u0131larla kapl\u0131 g\u00f6steri\u015fli bir kabu\u011fa sahip olur. Burada hindistan cevizi s\u00fct\u00fc hamurda neredeyse vazge\u00e7ilmezdir; Saigon'daki bir\u00e7ok sat\u0131c\u0131 da \u00e7i\u00e7eksi bir tatl\u0131l\u0131k ve daha koyu bir renk i\u00e7in bir ka\u015f\u0131k bal ekler. Sonu\u00e7 c\u00f6mert ve g\u00f6steri\u015flidir: iri, \u00e7ok \u00e7\u0131t\u0131r ve yo\u011fun aromal\u0131.\n\n\n\nDaha kuzeydeyse, g\u00fcnl\u00fck hayatta uzun zamand\u0131r bilinen stil \u201c chu\u1ed1i r\u00e1n \u201d, yani daha sade bir k\u0131zarm\u0131\u015f muzdur. K\u00fc\u00e7\u00fck b\u00fct\u00fcn muzlar ya da iri dilimler basit bir hamura bat\u0131r\u0131l\u0131r, ard\u0131ndan hafif \u00e7\u0131t\u0131r bir kabuk olu\u015fana kadar yaln\u0131zca bir kez k\u0131zart\u0131l\u0131r; ortaya \u00e7\u0131kan sonu\u00e7, kabar\u0131k k\u0131zartmadan \u00e7ok Japon tempuras\u0131na yak\u0131nd\u0131r. Hanoi'de bunlar \u00e7o\u011fu zaman tatl\u0131 patates ve m\u0131s\u0131r k\u0131zartmalar\u0131yla ayn\u0131 tepsiyi payla\u015f\u0131r; hepsi de basit kald\u0131r\u0131m tezg\u00e2hlar\u0131nda sat\u0131lan, k\u0131\u015f g\u00fcnlerinde i\u00e7 \u0131s\u0131tan at\u0131\u015ft\u0131rmal\u0131klard\u0131r ve duman\u0131 t\u00fcten bir b\u00fan b\u00f2 Hu\u1ebf k\u00e2sesi kadar teselli edicidir.\n\n\n\n\u00dcnl\u00fc b\u00fan b\u00f2 Hu\u1ebf\n\n\n\nBu geleneklerin i\u00e7inde, muzun yan\u0131na tatl\u0131 patates ve bazen de taro dilimlerinin eklendi\u011fi b\u00e1nh chu\u1ed1i khoai gibi b\u00fct\u00fcn\u00fcyle otantik varyasyonlar da vard\u0131r. Kimi sat\u0131c\u0131lar kokuyu g\u00fc\u00e7lendirmek i\u00e7in rendelenmi\u015f hindistan cevizini do\u011frudan meyvenin \u00fczerine bast\u0131r\u0131r ya da hamura kar\u0131\u015ft\u0131r\u0131r. Modern yorumlar da eksik de\u011fildir: bahar rulolar\u0131 i\u00e7in kullan\u0131lan yapraklara sar\u0131lm\u0131\u015f muzlar, panko ile pane edilmi\u015f versiyonlar ya da baz\u0131 kafelerde \u00e7ikolata sosu ve dondurman\u0131n alt\u0131nda kaybolan sunumlar. \n\n\n\nS\u0131cak havayla pi\u015firilen \u201c daha sa\u011fl\u0131kl\u0131 \u201d versiyonlar (hava frit\u00f6z\u00fc'nde, \u00f6rne\u011fin bir Vietnam usul\u00fc rosto tavuk i\u00e7in oldu\u011fu gibi) ya\u011f\u0131n bir k\u0131sm\u0131n\u0131 pratiklikle de\u011fi\u015f toku\u015f eder; ancak o net bi\u00e7imde k\u0131r\u0131lan kabu\u011fun bir b\u00f6l\u00fcm\u00fcn\u00fc de ka\u00e7\u0131n\u0131lmaz olarak kaybeder. Bazen ne kadar lezzetli olsalar da, Vietnaml\u0131 gurmelerin \u00e7o\u011fu bunlar\u0131 bi\u1ebfn t\u1ea5u, yani yarat\u0131c\u0131 varyasyonlar kategorisine koyar; kolektif haf\u0131zada yer eden sokak b\u00e1nh chu\u1ed1i chi\u00ean'i olarak de\u011fil.\n\n\n\nGer\u00e7ek bir b\u00e1nh chu\u1ed1i chi\u00ean nas\u0131l yenir?\n\n\n\nVietnam'\u0131n her yerinde k\u0131zarm\u0131\u015f muz, yaln\u0131zca bir tat de\u011fil, ayn\u0131 zamanda bir sahnedir: okul \u00e7\u0131k\u0131\u015f\u0131nda k\u00fc\u00e7\u00fck bir seyyar araban\u0131n etraf\u0131nda toplanan \u00e7ocuklar, parmak u\u00e7lar\u0131nda dengeledikleri k\u0131zg\u0131n k\u0131zartmalar; bir k\u00e2se b\u00f2 b\u00fan ya da bir Vietnam usul\u00fc ph\u1edf i\u00e7in durur gibi, h\u0131zl\u0131 ve uygun fiyatl\u0131 bir lokma almak \u00fczere kald\u0131r\u0131mda birka\u00e7 dakika oyalanan ofis \u00e7al\u0131\u015fanlar\u0131; ve hava serinledi\u011finde ak\u015fam y\u00fcr\u00fcy\u00fc\u015f\u00fcnde k\u00fc\u00e7\u00fck bir po\u015feti payla\u015fan aileler.\n\n\n\nSokakta bu tatl\u0131lar neredeyse her zaman sade servis edilir; sat\u0131c\u0131 \u00e7o\u011fu kez \u201c C\u1ea9n th\u1eadn n\u00f3ng ! \u201d (\u201c Dikkat, \u00e7ok s\u0131cak ! \u201d) diye seslenirken, h\u00e2l\u00e2 ya\u011fdan hafif\u00e7e yar\u0131 saydamla\u015fm\u0131\u015f bir k\u00e2\u011f\u0131t kesenin i\u00e7ine kayd\u0131r\u0131l\u0131rlar. Evde bazen \u00fczerlerine hafif bir tatl\u0131 hindistan cevizi sosu gezdirilir ya da ince bir \u015feker tabakas\u0131 serpilir; ama t\u0131pk\u0131 \u0131l\u0131k servis edilen bir b\u00e1nh b\u00f2 n\u01b0\u1edbng gibi, s\u00fcslemeler \u00f6l\u00e7\u00fcl\u00fcd\u00fcr. Bir tanesini yemek i\u00e7in en g\u00fczel an ise asl\u0131nda \u00e7ok basittir: insan\u0131n hemen biraz teselliye ihtiya\u00e7 duydu\u011fu an. Mesela \u00f6\u011fleden sonra bast\u0131ran bir yorgunlukta ya da hafta sonu nostaljik bir at\u0131\u015ft\u0131rmal\u0131k istenirken.\n\n\n\n\n\n\tVietnam usul\u00fc muz k\u0131zartmas\u0131 - B\u00e1nh Chu\u1ed1i Chi\u00ean\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tMuz k\u0131zartmas\u01316 k\u00fc\u00e7\u00fck boy muz (iyice olgun (veya uzunlamas\u0131na ikiye kesilmi\u015f 3 adet normal boy muz))100 g bu\u011fday unu200 g pirin\u00e7 unu250 ml hindistan cevizi s\u00fct\u00fc0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131 limon suyu30 g \u015feker170 ml su (kaynat\u0131l\u0131p so\u011futulmu\u015f)n\u00f6tr ya\u011f (k\u0131zartmak i\u00e7in (ay\u00e7i\u00e7ek ya\u011f\u0131 vb.))\t\n\t\n\t\t\u0130yice olgun muzlar\u0131 se\u00e7in, soyun ve uzunlamas\u0131na ikiye kesin.Her bir yar\u0131m muzu temiz bir plastik po\u015fete koyun; bir b\u0131\u00e7a\u011f\u0131n d\u00fcz k\u0131sm\u0131 ya da bir kesme tahtas\u0131yla nazik\u00e7e bast\u0131rarak yass\u0131la\u015ft\u0131r\u0131n.B\u00fcy\u00fck bir kaseye bu\u011fday unu, hindistan cevizi s\u00fct\u00fc, pirin\u00e7 unu, su, tuz, \u015feker ve limon suyunu ekleyin.\u015eeker ve tuz tamamen eriyene kadar kar\u0131\u015ft\u0131r\u0131n. Muzlar\u0131 kaplayacak p\u00fcr\u00fczs\u00fcz, orta k\u0131vaml\u0131 bir hamur elde edin.Derin bir tencerede bol miktarda ya\u011f\u0131 iyice k\u0131zd\u0131r\u0131n.Her muz par\u00e7as\u0131n\u0131 hamura bat\u0131r\u0131p her taraf\u0131n\u0131 e\u015fit \u015fekilde kaplay\u0131n, ard\u0131ndan k\u0131zg\u0131n ya\u011fa b\u0131rak\u0131n.Kaplama a\u00e7\u0131k alt\u0131n rengi alana kadar k\u0131zart\u0131n; sonra \u00e7\u0131kar\u0131p k\u0131sa s\u00fcre s\u00fczd\u00fcr\u00fcn.K\u0131zarm\u0131\u015f muzlar\u0131 ikinci kat i\u00e7in yeniden hamura bat\u0131r\u0131n, ard\u0131ndan tekrar ya\u011fa b\u0131rak\u0131n.\u0130yice alt\u0131n rengi al\u0131p \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r olana kadar k\u0131zart\u0131n, ard\u0131ndan k\u00e2\u011f\u0131t havlu \u00fczerinde s\u00fczd\u00fcr\u00fcn.Muz k\u0131zartmalar\u0131n\u0131 taba\u011fa al\u0131n ve s\u0131cak servis edin.\t\n\t\n\t\t\n\u00c7ift kat kaplama, daha kal\u0131n ve daha \u00e7\u0131t\u0131r bir d\u0131\u015f y\u00fczey sa\u011flar.\nMuzun i\u00e7i yumu\u015fac\u0131k kal\u0131r ve yo\u011fun bir aroma kazan\u0131r.\nHafta sonlar\u0131nda ya da ya\u011fmurlu g\u00fcnlerde ailece payla\u015fmak i\u00e7in harika bir at\u0131\u015ft\u0131rmal\u0131kt\u0131r.\n\n\t\n\t\n\t\tDessertVietnamienne\t\n\n\n\n\n\nKaynaklar\n\n\n\n\u2022 K\u0131zarm\u0131\u015f muz (Chu\u1ed1i chi\u00ean) \u2013 Vikipedi (Vietnamca) (vi.wikipedia.org)\u2022 An\u0131lar\u0131 canland\u0131ran k\u0131zarm\u0131\u015f muzlar \u2013 \u1ee6y ban Nh\u00e0 n\u01b0\u1edbc v\u1ec1 ng\u01b0\u1eddi Vi\u1ec7t Nam \u1edf n\u01b0\u1edbc ngo\u00e0i (Vietnamca) (scov.gov.vn)\u2022 D\u0131\u015far\u0131da sat\u0131lanlar gibi nefis kokulu, \u00e7\u0131t\u0131r ve kabar\u0131k muz k\u0131zartmalar\u0131 yapman\u0131n p\u00fcf noktalar\u0131 \u2013 Beemart (Vietnamca) (beemart.vn)\u2022 Vietnam usul\u00fc i\u00e7 \u0131s\u0131tan lezzet: k\u0131zarm\u0131\u015f muz (b\u00e1nh chu\u1ed1i chi\u00ean) \u2013 Vietnamese Soul Food (\u0130ngilizce) (kimpham5.blogspot.com)\u2022 Quyen Nguyen'den Vietnam usul\u00fc k\u0131zarm\u0131\u015f muz tarifi (b\u00e1nh chu\u1ed1i chi\u00ean) \u2013 Cookpad (\u0130ngilizce) (Cookpad)\u2022 K\u0131zarm\u0131\u015f muz (chu\u1ed1i chi\u00ean \/ b\u00e1nh chu\u1ed1i chi\u00ean) \u2013 Helen\u2019s Recipes (\u0130ngilizce) (helenrecipes.com)\u2022 Saigon'un k\u0131zarm\u0131\u015f muzlar\u0131 Hanoi'ye \u201cgeldi\u201d; her biri neredeyse bir el uzunlu\u011funda \u2013 VnExpress (Vietnamca) (vnexpress.net)\u2022 K\u0131zarm\u0131\u015f muz tatl\u0131s\u0131 (b\u00e1nh chu\u1ed1i chi\u00ean) \u2013 VietnameseFood (\u0130ngilizce) (vietnamesefood.com.vn)\u2022 Muzlu kek (b\u00e1nh chu\u1ed1i) \u2013 Vikipedi (\u0130ngilizce) (Vikipedi)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145395","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=145395"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145395\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/113603"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}