+ Follow BARRIO DAPDAP Tag
Array
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[results] => Array
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[0] => Array
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[ArticleID] => 341250
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now there’s Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 341432
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now there’s Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
BARRIO DAPDAP
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 341250
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now there’s Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 341432
[Title] => Sinantolan atbp.
[Summary] => People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now there’s Sinantolan, a discovery during our recent trip to Laguna and Quezon.
[DatePublished] => 2006-06-11 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
