+ Follow Kinilaw Tag
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[results] => Array
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[0] => 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] =>
)
[1] => 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] =>
)
[2] => 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] =>
)
[3] => 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] =>
)
[4] => 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] => 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] =>
)
[1] => 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] =>
)
[2] => 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] =>
)
[3] => 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] =>
)
[4] => 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
