{"id":145533,"title":"Goto – Filipin usul\u00fc s\u0131\u011f\u0131r i\u015fkembeli congee","modified":"2026-06-16T15:28:36+02:00","plain":"Zengin ve i\u00e7 \u0131s\u0131tan bir Filipin congee\u2019si; i\u015fkembe ve zencefille aromaland\u0131r\u0131lm\u0131\u015f et suyunda uzun uzun pi\u015fer, ard\u0131ndan k\u0131zarm\u0131\u015f sar\u0131msak, ye\u015fil so\u011fan ve calamansi ile tamamlan\u0131r.\n\n\n\nBuhar, zencefille lezzetlendirilmi\u015f ipeksi bir pirin\u00e7 lapas\u0131n\u0131n \u00fczerinden y\u00fckselir. \u0130yice k\u0131zarm\u0131\u015f k\u0131zarm\u0131\u015f sar\u0131msak ka\u015f\u0131\u011f\u0131n alt\u0131nda \u00e7\u0131t\u0131rdar, taze so\u011fan yeme\u011fe canl\u0131 bir renk katar ve s\u0131\u011f\u0131r i\u015fkembesi olan tuwalya y\u00fczeyde kendini g\u00f6sterir. Calamansi art\u0131k s\u0131k\u0131lmay\u0131, patis ise \u00fczerine gezdirilmeyi bekler.\n\n\n\n\u00d6n\u00fcn\u00fczde bir Goto var; bana g\u00f6re Asya’n\u0131n en nefis congee’lerinden biri. Bu yaz\u0131da size onu nas\u0131l haz\u0131rlayaca\u011f\u0131n\u0131z\u0131 anlataca\u011f\u0131m.\n\n\n\nGoto nedir?\n\n\n\nManila\u2019da goto, s\u0131\u011f\u0131r i\u015fkembesiyle haz\u0131rlanan Filipin pirin\u00e7 lapas\u0131 lugaw demektir. \u0130\u015fkembe bu yeme\u011fin olmazsa olmaz\u0131d\u0131r. Goto kelimesi Tagalogcadan gelir; Hokkiencedeki g\u00fa\u2011t\u014d (\u725b\u809a) s\u00f6zc\u00fc\u011f\u00fcnden \u00f6d\u00fcn\u00e7lenmi\u015ftir ve \u201cs\u0131\u011f\u0131r midesi\u201d, yani tahmin edilece\u011fi gibi i\u015fkembe anlam\u0131na gelir. Eski men\u00fclerde bu a\u00e7\u0131k\u00e7a yazard\u0131 : arroz caldo con goto; ad\u0131 daha sonra k\u0131salt\u0131lm\u0131\u015ft\u0131r.\n\n\n\nTemeli bilerek sade tutulur. Pirin\u00e7, \u00e7o\u011fu zaman malagkit ya da normal pirin\u00e7le kar\u0131\u015f\u0131m\u0131; b\u00fcy\u00fck \u00f6zenle temizlenip iyice yumu\u015fat\u0131lm\u0131\u015f i\u015fkembe; bir de zencefil, sar\u0131msak ve so\u011fan \u00fc\u00e7l\u00fcs\u00fc bu yeme\u011fin temelini olu\u015fturur. Patis (bal\u0131k sosu) umami katarken karabiber de lezzeti tamamlar.\n\n\n\nK\u00e2se, k\u0131zarm\u0131\u015f sar\u0131msak ve taze so\u011fanla servis edilir; ha\u015flanm\u0131\u015f yumurta ve ezilmi\u015f chicharon (bagnet gibi) da \u00e7ok yayg\u0131n eklemelerdir. Calamansi ve fazladan patis ayr\u0131 sunulur; b\u00f6ylece herkes tuzu ve asiditeyi damak zevkine g\u00f6re ayarlar.\n\n\n\nSamgyetang, congee\u2019yi and\u0131ran bir Kore yeme\u011fi\n\n\n\nEn az bunun kadar \u00f6nemli olan bir ba\u015fka nokta da ne olmad\u0131\u011f\u0131d\u0131r. Sade bir lugaw, et ya da sakatat eklenmemi\u015f bir lapad\u0131r; arroz caldo tavuk a\u011f\u0131rl\u0131kl\u0131d\u0131r ve alt\u0131n sar\u0131s\u0131 renktedir; deniz mahsull\u00fc versiyonlar ise goto de\u011fil, \u00f6zellikle pospas ya da deniz mahsull\u00fc lugaw gibi ba\u015fka lapa t\u00fcrlerine girer. \u201cTavuklu goto\u201d ifadesi teknik olarak yanl\u0131\u015ft\u0131r : tan\u0131m gere\u011fi goto i\u015fkembeli olur.\n\n\n\nGer\u00e7ek bir goto kremsi olmal\u0131; k\u0131r\u0131k beyazdan a\u00e7\u0131k beje uzanan bir renge sahip olmal\u0131, yumurtay\u0131 ta\u015f\u0131yacak kadar koyu ama rahat\u00e7a akabilecek kadar da ak\u0131\u015fkan kalmal\u0131d\u0131r. Floresan sar\u0131s\u0131 bir renk, Manila\u2019da goto i\u00e7in pek al\u0131\u015f\u0131ld\u0131k olmayan fazla zerde\u00e7al\u0131 ele verir; soya sosunu and\u0131ran kahverengi bir ton ise soya sosunun lapan\u0131n i\u00e7inde pi\u015fti\u011fini d\u00fc\u015f\u00fcnd\u00fcr\u00fcr, bu da ayn\u0131 derecede s\u0131ra d\u0131\u015f\u0131d\u0131r. Soya sosu daha \u00e7ok tokwa\u2019t baboyda oldu\u011fu gibi yan\u0131nda servis edilir; tencerede kaynat\u0131lmaz.\n\n\n\nAkl\u0131n\u0131zda bulunsun: bir ba\u015fka Filipin s\u0131\u011f\u0131r eti klasi\u011fi, beef pares\n\n\n\nBir gotonun otantikli\u011fi; ipeksi doku veren yap\u0131\u015fkan pirin\u00e7te, \u00e7o\u011fu zaman kemikle birlikte uzun s\u00fcre pi\u015firilmi\u015f i\u015fkembeden yap\u0131lan et suyunda, sakatat kokusunu yumu\u015fatan zencefilde ve art\u0131k klasikle\u015fmi\u015f sar\u0131msak-taze so\u011fan dokunu\u015funda kendini belli eder. Uyar\u0131 i\u015faretleri \u015funlard\u0131r : i\u015fkembe yoklu\u011fu, zencefilsizlik, a\u015f\u0131r\u0131 zerde\u00e7al, tencerede kaynat\u0131lm\u0131\u015f soya sosu ve eksik garnit\u00fcrler. Lezzet profili yumu\u015fak ve teselli edici kalmal\u0131; son dengeyi de yeme\u011fi yiyen ki\u015fi, calamansi ve biraz daha patis ekleyerek kurmal\u0131d\u0131r. Tan\u0131m netle\u015fti\u011fine g\u00f6re, \u015fimdi \u00c7in congee\u2019siyle \u0130spanyol adland\u0131rmalar\u0131n\u0131n Manila\u2019da nas\u0131l bulu\u015fup bug\u00fcnk\u00fc gotoyu ortaya \u00e7\u0131kard\u0131\u011f\u0131na bakal\u0131m.\n\n\n\nK\u00f6keni: k\u00f6kleri, evrimi ve yerel kimli\u011fi\n\n\n\nLugaw, Filipin k\u0131y\u0131lar\u0131na ilk Hokkien t\u00fcccarlar\u0131yla gelen \u00c7in congee\u2019sinden t\u00fcremi\u015ftir. Tak\u0131madalar\u0131n kayda ge\u00e7mi\u015f en eski yiyeceklerinden biridir : Peder Pedro de San Buenaventura taraf\u0131ndan 1613\u2019te haz\u0131rlanan bir Filipin s\u00f6zl\u00fc\u011f\u00fc, \u201clogao\u201dyu su, s\u00fct ya da et suyunda pi\u015firilmi\u015f pirin\u00e7 olarak tan\u0131ml\u0131yordu. Y\u00fczy\u0131llar boyunca halk bu basit lapay\u0131 kendi damak tad\u0131na ve imk\u00e2nlar\u0131na g\u00f6re \u015fekillendirdi.\n\n\n\n\u00c7in congee\u2019si\n\n\n\n\u0130spanyol s\u00f6m\u00fcrge d\u00f6neminde, tavukla zenginle\u015ftirilmi\u015f alt\u0131n sar\u0131s\u0131 bir versiyon arroz caldo ad\u0131n\u0131 ald\u0131. Ba\u015flang\u0131\u00e7ta safranla renklendirilen bu yemek, daha sonra \u00e7o\u011funlukla aspir olan kasubha ile renklendirildi. \n\n\n\nBu adland\u0131rma bir model yaratt\u0131 : lugaw sade kalabiliyor ya da \u201c[malzeme] ile arroz caldo\u201dya d\u00f6n\u00fc\u015febiliyordu. Tencereye i\u015fkembe girince men\u00fclerde arroz caldo con goto yaz\u0131yordu. G\u00fcnl\u00fck kullan\u0131mda ise ad\u0131 zamanla sadece gotoya k\u0131sald\u0131; \u00e7\u00fcnk\u00fc lugaw, i\u00e7ine i\u015fkembe eklendi\u011fi anda gotoya d\u00f6n\u00fc\u015f\u00fcyordu.\n\n\n\nBu tarz \u00f6zellikle Luzon\u2019daki Tagalog b\u00f6lgesinde, bilhassa Manila \u00e7evresinde yayg\u0131nla\u015ft\u0131. Lugawan tezg\u00e2hlar\u0131nda b\u00fcy\u00fck tencereler, \u015fafak vakti i\u015fe gidenler, ya\u011fmurlu g\u00fcnlerin m\u00fcdavimleri ve sabah\u0131n d\u00f6rd\u00fcnde gelen m\u00fc\u015fteriler i\u00e7in usul usul kaynar. Uygun fiyatl\u0131 ama lezzetli s\u0131\u011f\u0131r i\u015fkembesi, basit bir pirin\u00e7 lapas\u0131n\u0131 daha doyurucu bir yeme\u011fe d\u00f6n\u00fc\u015ft\u00fcr\u00fcr; Filipin mutfa\u011f\u0131n\u0131n eldeki malzemeyi de\u011ferlendirme mant\u0131\u011f\u0131na sad\u0131k kalarak zencefil ve patis ile derinlik kazan\u0131r.\n\n\n\nNurungji baeksuk, bir ba\u015fka Kore usul\u00fc congee\n\n\n\nBuna kar\u015f\u0131l\u0131k Batangas\u2019ta ba\u015fka bir goto geli\u015fti : k\u00e2senin i\u00e7inde pirin\u00e7 olmadan servis edilen, yan\u0131nda puto, yani pirin\u00e7 keki, ya da sade pilav sunulan, berrak ve biberli bir s\u0131\u011f\u0131r sakatat\u0131 \u00e7orbas\u0131. S\u0131k\u00e7a Gotong Batangas diye an\u0131lan bu gelenek, 1960\u2019lar\u0131n Lipa\u2019s\u0131yla ili\u015fkilendirilir. Ama \u00fclke genelinde goto dendi\u011finde \u00e7o\u011fu ki\u015finin akl\u0131na Manila usul\u00fc i\u015fkembeli congee gelir. Yani \u00c7in tekni\u011fi, \u0130spanyol adland\u0131rmas\u0131 ve Filipin ustal\u0131\u011f\u0131n\u0131n kesi\u015fiminden do\u011fmu\u015f bir yemektir. \u015eimdi malzemelere ve her birinin rol\u00fcne ge\u00e7elim.\n\n\n\nGoto\u2019nun temel malzemeleri\n\n\n\n\n\n\n\nPirin\u00e7, ideal olarak malagkit, dokuyu belirler. \u015ei\u015fip sonra da\u011f\u0131l\u0131rken ni\u015fastas\u0131 et suyunu ba\u011flar ve ka\u015f\u0131\u011f\u0131 kaplayan kadifemsi bir lapa olu\u015fturur. Pek \u00e7ok a\u015f\u00e7\u0131, ipeksi doku i\u00e7in %100 yap\u0131\u015fkan pirinci tercih eder; baz\u0131lar\u0131ysa bunu klasik pirin\u00e7le kar\u0131\u015ft\u0131r\u0131r. \n\n\n\nS\u0131\u011f\u0131r i\u015fkembesi, yani tuwalya, yeme\u011fe karakteristik tad\u0131n\u0131 ve diri dokusunu verir. En s\u0131k petek ya da d\u00fcz i\u015fkembe kullan\u0131l\u0131r. \n\n\n\nZencefil, yani luya, bu yeme\u011fin ana aromas\u0131d\u0131r; hem et suyunda hem de kavrulan ba\u015flang\u0131\u00e7 harc\u0131nda kullan\u0131l\u0131r. Dama\u011f\u0131 \u0131s\u0131t\u0131r, sakatat\u0131n keskinli\u011fini de yumu\u015fat\u0131r. Sar\u0131msak iki a\u015famada kullan\u0131l\u0131r : \u00f6nce temel harca girer, sonra ayr\u0131 k\u0131zart\u0131l\u0131p her k\u00e2seye koku ve \u00e7\u0131t\u0131rl\u0131k veren alt\u0131n renkli par\u00e7alara d\u00f6n\u00fc\u015f\u00fcr. So\u011fan yumu\u015fay\u0131p hafif\u00e7e tatlan\u0131r ve b\u00fct\u00fcn\u00fcn toparlanmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nEt suyu, i\u015fkembeyi yumu\u015fatan ayn\u0131 tencereden gelir; ideal olarak ilik kemikleri ya da eklemlerle g\u00fc\u00e7lendirilir. Berrak bir et suyu elde etmek i\u00e7in k\u00f6p\u00fc\u011f\u00fcn\u00fc dikkatlice almak gerekir; bir bulyon k\u00fcp\u00fc g\u00fcn\u00fc kurtarabilir ama ger\u00e7ek bir et suyunun yerini tutmaz. \n\n\n\nKasubha ya da bir tutam zerde\u00e7al, yeme\u011fe hafif bir renk ve aroma verebilir; ama floresan tonlar uyar\u0131 i\u015faretidir. Limon otu baz\u0131 modern yorumlarda kar\u015f\u0131m\u0131za \u00e7\u0131kar ama \u015fart de\u011fildir. Son dokunu\u015f klasiktir : k\u0131zarm\u0131\u015f sar\u0131msak ve taze so\u011fan, bazen bir marine yumurta ya da ha\u015flanm\u0131\u015f yumurta ve ezilmi\u015f chicharon. \n\n\n\nCalamansi ve fazladan patis, herkesin asiditeyi ve tuzu kendi damak zevkine g\u00f6re ayarlayabilmesi i\u00e7in el alt\u0131nda tutulur. Kar\u015f\u0131tl\u0131k yaratmak i\u00e7in bir\u00e7ok ki\u015fi, kaynar s\u0131cakl\u0131ktaki bu k\u00e2seyi k\u0131zarm\u0131\u015f tofu ve domuz etinden olu\u015fan tokwa\u2019t baboy ile e\u015fle\u015ftirir; bu e\u015flik\u00e7i genellikle pi\u015firilir, ard\u0131ndan tuzlu-ek\u015fi bir soya sosu-sirke sosuyla kaplan\u0131r ve lapan\u0131n yumu\u015fakl\u0131\u011f\u0131na ho\u015f bir tezat sunar.\n\n\n\nK\u00fclt\u00fcrel yeri ve yeme rit\u00fceli\n\n\n\nGoto, g\u00fcndelik hayat\u0131n tesellisidir : ya\u011fmurlu sabahlar\u0131n kahvalt\u0131s\u0131, hasta g\u00fcnlerinin \u015fefkati ve 24 saat a\u00e7\u0131k lugawanlarda herkesin ula\u015fabilece\u011fi fiyatla sunulan klasik bir gece sonu yeme\u011fi. \n\n\n\nK\u00e2senin ba\u015f\u0131ndaki rit\u00fcel basittir : \u00fczerine bolca k\u0131zarm\u0131\u015f sar\u0131msak ve taze so\u011fan serpin, calamansi s\u0131k\u0131n, patis ile tad\u0131n\u0131 ayarlay\u0131n, isterseniz biraz da karabiber ekleyin. Filipin mutfa\u011f\u0131nda s\u0131k g\u00f6r\u00fclen bu k\u00fc\u00e7\u00fck dokunu\u015flar, k\u00e2seyi tamamen sizin damak zevkinize g\u00f6re dengeler.\n\n\n\n\n\n\tGoto - Filipin usul\u00fc i\u015fkembeli pirin\u00e7 lapas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tTemizleme ve \u00f6n ha\u015flama1 kg s\u0131\u011f\u0131r i\u015fkembesiiri tuz (i\u015fkembeyi temizlemek i\u00e7in)1 L su (ilk ha\u015flama i\u00e7in)2 yemek ka\u015f\u0131\u011f\u0131 tuzEt suyu3 par\u00e7a s\u0131\u011f\u0131r kemi\u011fi2 L su (ha\u015flamak i\u00e7in)1 adet k\u00fc\u00e7\u00fck so\u011fan (soyulmu\u015f ve d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f)4 di\u015f sar\u0131msak (soyulmu\u015f ve hafif\u00e7e ezilmi\u015f)1 par\u00e7a zencefil (ba\u015fparmak b\u00fcy\u00fckl\u00fc\u011f\u00fcnde, ikiye kesilmi\u015f ve hafif\u00e7e d\u00f6v\u00fclm\u00fc\u015f)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber tanesiPirin\u00e7 lapas\u01311 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f1 adet orta boy so\u011fan (soyulmu\u015f ve do\u011franm\u0131\u015f)5 di\u015f sar\u0131msak (soyulmu\u015f ve do\u011franm\u0131\u015f)1 par\u00e7a zencefil (2 in\u00e7 uzunlu\u011funda, soyulmu\u015f ve j\u00fclyen do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu200 g yap\u0131\u015fkan pirin\u00e71.6 L et suyu (i\u015fkembeyi ha\u015flad\u0131ktan sonra ayr\u0131lm\u0131\u015f)tuz (damak tad\u0131n\u0131za g\u00f6re)Servisk\u0131zarm\u0131\u015f sar\u0131msak par\u00e7alar\u0131 (servis i\u00e7in)taze so\u011fan (do\u011franm\u0131\u015f, servis i\u00e7in)calamansi (d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f, servis i\u00e7in)\t\n\t\n\t\t\u0130\u015fkembeyi temizleme ve \u00f6n ha\u015flama\u0130\u015fkembeyi derin bir kaseye al\u0131n ve \u00fczerini \u00f6rtecek kadar so\u011fuk su ekleyin. Buzdolab\u0131nda bir gece bekletin.Ertesi g\u00fcn i\u015fkembeyi iri tuzla iyice ovun, ard\u0131ndan akan suyun alt\u0131nda g\u00fczelce durulay\u0131n. Bu i\u015flemi 2 ila 3 kez tekrarlay\u0131n.B\u00fcy\u00fck bir tencerede orta ate\u015fte 1 L suyu \u0131s\u0131t\u0131n ve 2 yemek ka\u015f\u0131\u011f\u0131 tuzu ekleyin. Kaynay\u0131nca i\u015fkembeyi ilave edin ve 10 ila 15 dakika ha\u015flay\u0131n. Ard\u0131ndan s\u00fcz\u00fcn.Et suyunu haz\u0131rlamaAyn\u0131 tencereye i\u015fkembeyi, s\u0131\u011f\u0131r kemiklerini ve 2 L suyu koyun. Kaynat\u0131n ve \u00fczerinde biriken k\u00f6p\u00fc\u011f\u00fc d\u00fczenli olarak al\u0131n.Et suyu berrakla\u015f\u0131nca k\u00fc\u00e7\u00fck so\u011fan\u0131, ezilmi\u015f sar\u0131msa\u011f\u0131, d\u00f6v\u00fclm\u00fc\u015f zencefili ve karabiber tanelerini ekleyin. Oca\u011f\u0131n alt\u0131n\u0131 k\u0131s\u0131n, kapa\u011f\u0131n\u0131 kapat\u0131n ve yumu\u015fayana kadar 3 ila 4 saat pi\u015firin. Gerekirse biraz su ekleyin.\u0130\u015fkembeyi tencereden \u00e7\u0131kar\u0131n. Et suyunu s\u00fcz\u00fcn ve 1,6 L'sini ay\u0131r\u0131n. \u0130\u015fkembe biraz so\u011fuyunca \u015feritler halinde do\u011fray\u0131n.Pirin\u00e7 lapas\u0131n\u0131 haz\u0131rlamaOrta ate\u015fte bir tencerede ya\u011f\u0131 \u0131s\u0131t\u0131n. Do\u011franm\u0131\u015f so\u011fan\u0131, do\u011franm\u0131\u015f sar\u0131msa\u011f\u0131 ve j\u00fclyen do\u011franm\u0131\u015f zencefili ekleyin. Malzemeler alt\u0131n rengini alana kadar soteleyin.\u0130\u015fkembeyi ekleyin ve ara s\u0131ra kar\u0131\u015ft\u0131rarak 3 ila 5 dakika pi\u015firin. Bal\u0131k sosunu ilave edin ve 2 ila 3 dakika daha pi\u015firmeye devam edin.Yap\u0131\u015fkan pirinci ekleyin ve d\u00fczenli olarak kar\u0131\u015ft\u0131rarak 2 ila 3 dakika kavurun. Ay\u0131rd\u0131\u011f\u0131n\u0131z et suyunu ilave edin, kaynat\u0131n ve ard\u0131ndan pirin\u00e7 yumu\u015fay\u0131p k\u0131vam iyice koyula\u015fana kadar 15 ila 20 dakika k\u0131s\u0131k ate\u015fte pi\u015firin. Tuzunu damak tad\u0131n\u0131za g\u00f6re ayarlay\u0131n.ServisLapay\u0131 kaselere payla\u015ft\u0131r\u0131n. \u00dczerine taze so\u011fan ve k\u0131zarm\u0131\u015f sar\u0131msak par\u00e7alar\u0131 serpi\u015ftirip calamansi dilimleriyle s\u0131cak servis edin.\t\n\t\n\t\t\nZamandan kazanmak i\u00e7in i\u015fkembeyi bir g\u00fcn \u00f6nceden temizleyip \u00f6n ha\u015flayabilir, uzun s\u00fcreli et suyu pi\u015firme a\u015famas\u0131n\u0131 ertesi g\u00fcne b\u0131rakabilirsiniz.\nPirin\u00e7 lapas\u0131 fazla koyula\u015f\u0131rsa, pi\u015firmenin sonunda biraz daha et suyu veya su ekleyerek k\u0131vam\u0131n\u0131 a\u00e7abilirsiniz.\n\n\t\n\t\n\t\tBeilage, Hauptgerichtphilippinisch\t\n\n\n\n\n\nKaynaklar\n\n\n\n\u2022 Lugaw, congee, goto ve arroz caldo: farklar\u0131 neler? \u2013 SBS Filipino (\u0130ngilizce)\u2022 Adobo, \u201cpaksiw\u201d mudur? Filipin mutfak tarihinden ba\u015fka terimler (\u0130ngilizce)\u2022 Lugaw, congee, goto ve arroz caldo nas\u0131l ay\u0131rt edilir? \u2013 Yummy (\u0130ngilizce)\u2022 [K\u00dcLT\u00dcR: yemek] Batangas\u2019ta bir k\u00e2se goto neden \u015fa\u015f\u0131rt\u0131r? (\u0130ngilizce)\u2022 Doreen\u2019le oru\u00e7 bozmak \u2013 Philstar.com (\u0130ngilizce)\u2022 Goto tarifi (s\u0131\u011f\u0131r i\u015fkembeli pirin\u00e7 lapas\u0131) \u2013 Foxy Folksy (\u0130ngilizce)\u2022 Goto (s\u0131\u011f\u0131r i\u015fkembeli Filipin pirin\u00e7 lapas\u0131) \u2013 Kawaling Pinoy (\u0130ngilizce)\u2022 \u00d6zel goto tarifi \u2013 Panlasang Pinoy (\u0130ngilizce)\u2022 GOTO (Filipin usul\u00fc s\u0131\u011f\u0131r pirin\u00e7 lapas\u0131) \u2013 BUSOG! SARAP! (\u0130ngilizce)\u2022 Lugaw mu, goto mu? \u2013 Reddit (Filipince)\u2022 Hakk\u0131nda: Goto (yemek) \u2013 DBpedia (\u0130ngilizce)\u2022 Dosya: Goto sa agahan.jpg \u2013 Wikimedia Commons (\u0130ngilizce)\u2022 Goto, so\u011fuk havalarda en b\u00fcy\u00fck teselli yeme\u011fidir. Yap\u0131\u015fkan pirin\u00e7le haz\u0131rlan\u0131r… \u2013 Facebook (\u0130ngilizce)\u2022 Bir ba\u015fka \u201cgoto\u201d k\u00e2sesi (YOUNG BLOOD) \u2013 Tumblr (\u0130ngilizce)\u2022 Bu haz bollu\u011funu kucaklamak \u2013 Doreen G. Fernandez (\u0130ngilizce)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145533","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=145533"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145533\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/115883"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}