+ Follow MAMA DIU ENG Tag
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[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
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[1] => Array
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[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
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[AuthorID] => 1500520
[AuthorName] => Marlinda Angbetic Tan
[SectionName] => Freeman Cebu Lifestyle
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[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
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MAMA DIU ENG
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[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
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[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
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[AuthorName] => Marlinda Angbetic Tan
[SectionName] => Freeman Cebu Lifestyle
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[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
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[URL] =>
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abtest
