+ Follow ARTY AND DAYDITA Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 341250
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now theres Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 341432
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now theres Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
ARTY AND DAYDITA
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 341250
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now theres Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 341432
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now theres Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest