+ Follow Kinilaw Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 2399366
[Title] => Recipe: Loaded Kilawing Lapu-Lapu
[Summary] => Kilawin is the Filipino version of ceviche, Since it is one of the most popular appetizers in the Philippines, you will find different versions of it in different regions and provinces.
[DatePublished] => 2024-11-24 12:31:00
[ColumnID] => 0
[Focus] => 1
[AuthorID] => 1807666
[AuthorName] => Dolly Dy-Zulueta
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] => https://media.philstar.com/photos/2024/11/11/3_2024-11-11_17-30-16319_thumbnail.jpg
)
[1] => Array
(
[ArticleID] => 1816398
[Title] => Versions of the “Kinilaw”
[Summary] => Filipinos are very much familiar with “kinilaw,” the ever-popular appetizer-cum-main course dish made of slices of fresh raw fish denatured in vinegar, herbs and spices.
[DatePublished] => 2018-05-18 00:00:00
[ColumnID] => 0
[Focus] => 1
[AuthorID] => 1794253
[AuthorName] => Yasunari Ramon Suarez Taguchi
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[2] => Array
(
[ArticleID] => 1333707
[Title] => Chef Myrna Segismundo’s gambit at The Pen
[Summary] => ‘From My Table to The Peninsula’s: A Celebration of Chef Myrna Segismundo Recipes and Culinary Memories In Escolta and The Lobby,’ is one gastronomical experience.
[DatePublished] => 2014-06-12 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1236973
[AuthorName] => Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 1304861
[Title] => Camote-Tops Ensalada
[Summary] => My earlier attempts at perfecting camote tops salad were really awkward. I forgot to blanch the leaves (dear me!), so you can just imagine how stiff and green the leaves had remained despite four tablespoons of vinegar.
[DatePublished] => 2014-03-25 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1489320
[AuthorName] => Maria Eleanor E. Valeros
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[4] => Array
(
[ArticleID] => 1090651
[Title] => PHILIPPINES ON A PLATE: 1,000 years, eight courses
[Summary] => History can actually be savored.
[DatePublished] => 2013-08-15 00:00:00
[ColumnID] => 135221
[Focus] => 0
[AuthorID] => 1391760
[AuthorName] => Joanne Rae M. Ramirez
[SectionName] => Newsmakers
[SectionUrl] => newsmakers
[URL] =>
)
[5] => Array
(
[ArticleID] => 487653
[Title] => Tabon-Tabon Sauce
[Summary] => Roger Ocampo’s quest to make bottled kinilaw sauce started in 2004 with a craving for kinilaw the way it is prepared in his hometown of Dipolog City – with tabon-tabon fruit.
[DatePublished] => 2009-07-19 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1285702
[AuthorName] => Dulce Arguelles-Sanchez
[SectionName] => Agriculture
[SectionUrl] => agriculture
[URL] =>
)
)
)
Kinilaw
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 2399366
[Title] => Recipe: Loaded Kilawing Lapu-Lapu
[Summary] => Kilawin is the Filipino version of ceviche, Since it is one of the most popular appetizers in the Philippines, you will find different versions of it in different regions and provinces.
[DatePublished] => 2024-11-24 12:31:00
[ColumnID] => 0
[Focus] => 1
[AuthorID] => 1807666
[AuthorName] => Dolly Dy-Zulueta
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] => https://media.philstar.com/photos/2024/11/11/3_2024-11-11_17-30-16319_thumbnail.jpg
)
[1] => Array
(
[ArticleID] => 1816398
[Title] => Versions of the “Kinilaw”
[Summary] => Filipinos are very much familiar with “kinilaw,” the ever-popular appetizer-cum-main course dish made of slices of fresh raw fish denatured in vinegar, herbs and spices.
[DatePublished] => 2018-05-18 00:00:00
[ColumnID] => 0
[Focus] => 1
[AuthorID] => 1794253
[AuthorName] => Yasunari Ramon Suarez Taguchi
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[2] => Array
(
[ArticleID] => 1333707
[Title] => Chef Myrna Segismundo’s gambit at The Pen
[Summary] => ‘From My Table to The Peninsula’s: A Celebration of Chef Myrna Segismundo Recipes and Culinary Memories In Escolta and The Lobby,’ is one gastronomical experience.
[DatePublished] => 2014-06-12 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1236973
[AuthorName] => Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 1304861
[Title] => Camote-Tops Ensalada
[Summary] => My earlier attempts at perfecting camote tops salad were really awkward. I forgot to blanch the leaves (dear me!), so you can just imagine how stiff and green the leaves had remained despite four tablespoons of vinegar.
[DatePublished] => 2014-03-25 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1489320
[AuthorName] => Maria Eleanor E. Valeros
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[4] => Array
(
[ArticleID] => 1090651
[Title] => PHILIPPINES ON A PLATE: 1,000 years, eight courses
[Summary] => History can actually be savored.
[DatePublished] => 2013-08-15 00:00:00
[ColumnID] => 135221
[Focus] => 0
[AuthorID] => 1391760
[AuthorName] => Joanne Rae M. Ramirez
[SectionName] => Newsmakers
[SectionUrl] => newsmakers
[URL] =>
)
[5] => Array
(
[ArticleID] => 487653
[Title] => Tabon-Tabon Sauce
[Summary] => Roger Ocampo’s quest to make bottled kinilaw sauce started in 2004 with a craving for kinilaw the way it is prepared in his hometown of Dipolog City – with tabon-tabon fruit.
[DatePublished] => 2009-07-19 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1285702
[AuthorName] => Dulce Arguelles-Sanchez
[SectionName] => Agriculture
[SectionUrl] => agriculture
[URL] =>
)
)
)
abtest
