Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1289052
                    [Title] => Romancing the Stomach
                    [Summary] => 
The Chinese has, over centuries, fine tuned the art of dining.

                    [DatePublished] => 2014-02-11 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1500520
                    [AuthorName] => Marlinda Angbetic Tan
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 1245528
                    [Title] => Chinese cooking
                    [Summary] => 
Even if I had a Filipina mother, I grew up eating Chinese dishes as my mother received cooking instructions from the lotus-footed aunts of my father. Then, having married into a pure Chinese family, I had a deeper exposure to an authentic Chinese kitchen through my mother-in-law, Lu Diu Eng, who was a great cook. She would putter around the kitchen, preparing the important dishes of a family meal, while endlessly talking to me in pure Chinese. (That was how I honed my Chinese!) I would ask why that thing must go into the concoction, and she would explain its specific “role” in the dish.

                    [DatePublished] => 2013-10-15 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1500520
                    [AuthorName] => Marlinda Angbetic Tan
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 791184
                    [Title] => A humba tale
                    [Summary] => 
Ever since I could remember, “hoong bah” (stewed pork hock in soy sauce) – Filipinized as “humba” -- was a staple dish at our dinner table, like the “adobo seco” (braised pork cubes with soy sauce and garlic) and crispy fried chicken.
                    [DatePublished] => 2012-03-27 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1500520
                    [AuthorName] => Marlinda Angbetic Tan
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

        )

)

MAMA DIU ENG

Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1289052
                    [Title] => Romancing the Stomach
                    [Summary] => 
The Chinese has, over centuries, fine tuned the art of dining.

                    [DatePublished] => 2014-02-11 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1500520
                    [AuthorName] => Marlinda Angbetic Tan
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 1245528
                    [Title] => Chinese cooking
                    [Summary] => 
Even if I had a Filipina mother, I grew up eating Chinese dishes as my mother received cooking instructions from the lotus-footed aunts of my father. Then, having married into a pure Chinese family, I had a deeper exposure to an authentic Chinese kitchen through my mother-in-law, Lu Diu Eng, who was a great cook. She would putter around the kitchen, preparing the important dishes of a family meal, while endlessly talking to me in pure Chinese. (That was how I honed my Chinese!) I would ask why that thing must go into the concoction, and she would explain its specific “role” in the dish.

                    [DatePublished] => 2013-10-15 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1500520
                    [AuthorName] => Marlinda Angbetic Tan
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 791184
                    [Title] => A humba tale
                    [Summary] => 
Ever since I could remember, “hoong bah” (stewed pork hock in soy sauce) – Filipinized as “humba” -- was a staple dish at our dinner table, like the “adobo seco” (braised pork cubes with soy sauce and garlic) and crispy fried chicken.
                    [DatePublished] => 2012-03-27 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1500520
                    [AuthorName] => Marlinda Angbetic Tan
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

        )

)

abtest

Romancing the Stomach

By Marlinda Angbetic Tan | February 11, 2014 - 12:00am

The Chinese has, over centuries, fine tuned the art of dining.

Freeman Cebu Lifestyle

Chinese cooking

By Marlinda Angbetic Tan | October 15, 2013 - 12:00am

Even if I had a Filipina mother, I grew up eating Chinese dishes as my mother received cooking instructions from the lotus-footed aunts of my father. Then, having married into a pure Chinese family, I had a deeper...

Freeman Cebu Lifestyle

A humba tale

By Marlinda Angbetic Tan | March 27, 2012 - 12:00am

Ever since I could remember, “hoong bah” (stewed pork hock in soy sauce) – Filipinized as “humba” -- was a staple dish at our dinner table, like the “adobo seco” (braised...

Freeman Cebu Lifestyle