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FIL-CHINESE BAKING FAIR
Array ( [results] => Array ( [0] => Array ( [ArticleID] => 383430 [Title] => Shared recipes [Summary] => An unannounced brief stop at a siblings house yielded a recipe for tulingan which she shared with us. Thing is, this fish is not always available in the markets. She got hers, fresh from Batangas, in Libertad. Anyway, the fish was cooked more like paksiw but coconut cream is added for a richer, tastier sauce. Slices of finger chili make it spicy, adding much flavor and zing to the dish.
[DatePublished] => 2007-02-04 00:00:00 [ColumnID] => 133209 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
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By Lydia Castillo | February 4, 2007 - 12:00am
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