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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] => ) ) )
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EZ2/LVM - 10 25
SUERTRES - 3 4 4
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