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                    [DatePublished] => 2018-05-18 00:00:00
                    [ColumnID] => 0
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                    [AuthorID] => 1794253
                    [AuthorName] => Yasunari Ramon Suarez Taguchi
                    [SectionName] => Freeman Cebu Lifestyle
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                    [Title] => Chef Myrna Segismundo’s gambit at The Pen
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‘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.

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                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
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                    [Title] => Camote-Tops Ensalada
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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
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                    [AuthorName] => Maria Eleanor E. Valeros
                    [SectionName] => Freeman Cebu Lifestyle
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                    [Title] => PHILIPPINES ON A PLATE: 1,000 years, eight courses
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History can actually be savored.

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                    [AuthorName] => Joanne Rae M. Ramirez
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                    [Title] => Tabon-Tabon Sauce
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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.
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                    [AuthorName] => Dulce Arguelles-Sanchez
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Kinilaw

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                    [DatePublished] => 2018-05-18 00:00:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1794253
                    [AuthorName] => Yasunari Ramon Suarez Taguchi
                    [SectionName] => Freeman Cebu Lifestyle
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                    [URL] => 
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                    [Title] => Chef Myrna Segismundo’s gambit at The Pen
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‘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.

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                    [Focus] => 0
                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [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
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                    [AuthorName] => Maria Eleanor E. Valeros
                    [SectionName] => Freeman Cebu Lifestyle
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                    [URL] => 
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                    [Title] => PHILIPPINES ON A PLATE: 1,000 years, eight courses
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History can actually be savored.

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                    [ColumnID] => 135221
                    [Focus] => 0
                    [AuthorID] => 1391760
                    [AuthorName] => Joanne Rae M. Ramirez
                    [SectionName] => Newsmakers
                    [SectionUrl] => newsmakers
                    [URL] => 
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                    [Title] => Tabon-Tabon Sauce
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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
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abtest

Versions of the “Kinilaw”

By Yasunari Ramon Suarez Taguchi | May 18, 2018 - 12:00am

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.

Freeman Cebu Lifestyle

Chef Myrna Segismundo’s gambit at The Pen

By Claude Tayag | June 12, 2014 - 12:00am

‘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.

Food and Leisure

Camote-Tops Ensalada

By Maria Eleanor E. Valeros | March 25, 2014 - 12:00am

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...

Freeman Cebu Lifestyle

PHILIPPINES ON A PLATE: 1,000 years, eight courses

By Joanne Rae M. Ramirez | August 15, 2013 - 12:00am

History can actually be savored.

Newsmakers

Tabon-Tabon Sauce

By Dulce Arguelles-Sanchez | July 19, 2009 - 12:00am

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.

Agriculture