Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 2399366
                    [Title] => Recipe: Loaded Kilawing Lapu-Lapu
                    [Summary] => Kilawin is the Filipino version of ceviche, Since it is one of the most popular appetizers in the Philippines, you will find different versions of it in different regions and provinces.
                    [DatePublished] => 2024-11-24 12:31:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1807666
                    [AuthorName] => Dolly Dy-Zulueta
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2024/11/11/3_2024-11-11_17-30-16319_thumbnail.jpg
                )

            [1] => 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] => 
                )

            [2] => 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] => 
                )

            [3] => 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] => 
                )

            [4] => 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] => 
                )

            [5] => 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] => 2399366
                    [Title] => Recipe: Loaded Kilawing Lapu-Lapu
                    [Summary] => Kilawin is the Filipino version of ceviche, Since it is one of the most popular appetizers in the Philippines, you will find different versions of it in different regions and provinces.
                    [DatePublished] => 2024-11-24 12:31:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1807666
                    [AuthorName] => Dolly Dy-Zulueta
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2024/11/11/3_2024-11-11_17-30-16319_thumbnail.jpg
                )

            [1] => 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] => 
                )

            [2] => 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] => 
                )

            [3] => 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] => 
                )

            [4] => 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] => 
                )

            [5] => 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

Recipe: Loaded Kilawing Lapu-Lapu

By Dolly Dy-Zulueta | 6 hours ago

Kilawin is the Filipino version of ceviche, Since it is one of the most popular appetizers in the Philippines, you will...

Food and Leisure

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