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                    [ArticleID] => 1254862
                    [Title] => Pomeranians Liempo and Pritchon reveal the private life of Divine Lee and Victor Basa
                    [Summary] => 
Uber-stylish power couple Divine Lee and Victor Basa is the epitome of the new set of young, fashionable and cool showbiz personalities. They are successful, social media-savvy, manage to cross over industries with ease and more importantly, never take themselves too seriously and always know how to have fun.

                    [DatePublished] => 2013-11-10 00:00:00
                    [ColumnID] => 133415
                    [Focus] => 0
                    [AuthorID] => 1807758
                    [AuthorName] => Stephanie Zubiri
                    [SectionName] => Pet Life
                    [SectionUrl] => pet-life
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 716274
                    [Title] => Susan Enriquez joins Idol sa Kusina
                    [Summary] => 
Susan Enriquez joins Chef Pablo “Boy” Logro as the master chef demonstrates how to prepare three sumptuous meals in Idol sa Kusina on GMA News TV 11.

                    [DatePublished] => 2011-08-14 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Entertainment
                    [SectionUrl] => entertainment
                    [URL] => 
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                    [ArticleID] => 237358
                    [Title] => Pinoy pig meets Peking duck
                    [Summary] => When Charlie Esguerra first broached the idea of the fried whole suckling pig to friends while caught in a traffic gridlock,  everybody laughed at the joke. 


"Why fry the pig when you can roast it? Why reinvent the lechon? That was the initial reaction. And then, some friends began to ask, ‘Why not?’," said Esguerra. "Then my wife, Dina, dreamt of her mother, who told her to serve  our fried lechon  the way Peking duck is served in Chinese restaurants."


                    [DatePublished] => 2004-02-02 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1721099
                    [AuthorName] => Rose G. De La Cruz
                    [SectionName] => Business As Usual
                    [SectionUrl] => business-as-usual
                    [URL] => 
                )

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                    [ArticleID] => 148870
                    [Title] => Pritchon: The ‘pritong biik’
                    [Summary] => Pritchon is the latest fad food enthusiasts have been going crazy about over the last few months. It’s a unique way of preparing and serving our native lechon.


While the lechon is normally roasted, the pritchon is deep fried in a stainless steel tub, then left to stand to drain of excess oil.


                    [DatePublished] => 2002-01-30 00:00:00
                    [ColumnID] => 134170
                    [Focus] => 0
                    [AuthorID] => 1525137
                    [AuthorName] => Millie Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [4] => Array
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                    [ArticleID] => 148553
                    [Title] => Back to Normal
                    [Summary] => That means prices continue to climb. A few days ago at the  S&R in The Fort, our jaws dropped when we saw the nearly four-fold increase in the price of the seasoned cheese we love using for our cream sauces–State brand Wisconsin cheese, Monterey Jack and Jalopeno Pepper  block that  we joyfully got (prior to the holidays)  for P99 each 2-lb. bar. Today it is tagged at  P364!  Eggs which we used to get for P105 a tray of 30 jumbos from our suki, Venessa,  now sell at P110. Watch out then and closely monitor prices.


                    [DatePublished] => 2002-01-27 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

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)

PRITCHON

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                    [ArticleID] => 1254862
                    [Title] => Pomeranians Liempo and Pritchon reveal the private life of Divine Lee and Victor Basa
                    [Summary] => 
Uber-stylish power couple Divine Lee and Victor Basa is the epitome of the new set of young, fashionable and cool showbiz personalities. They are successful, social media-savvy, manage to cross over industries with ease and more importantly, never take themselves too seriously and always know how to have fun.

                    [DatePublished] => 2013-11-10 00:00:00
                    [ColumnID] => 133415
                    [Focus] => 0
                    [AuthorID] => 1807758
                    [AuthorName] => Stephanie Zubiri
                    [SectionName] => Pet Life
                    [SectionUrl] => pet-life
                    [URL] => 
                )

            [1] => Array
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                    [ArticleID] => 716274
                    [Title] => Susan Enriquez joins Idol sa Kusina
                    [Summary] => 
Susan Enriquez joins Chef Pablo “Boy” Logro as the master chef demonstrates how to prepare three sumptuous meals in Idol sa Kusina on GMA News TV 11.

                    [DatePublished] => 2011-08-14 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Entertainment
                    [SectionUrl] => entertainment
                    [URL] => 
                )

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                    [ArticleID] => 237358
                    [Title] => Pinoy pig meets Peking duck
                    [Summary] => When Charlie Esguerra first broached the idea of the fried whole suckling pig to friends while caught in a traffic gridlock,  everybody laughed at the joke. 


"Why fry the pig when you can roast it? Why reinvent the lechon? That was the initial reaction. And then, some friends began to ask, ‘Why not?’," said Esguerra. "Then my wife, Dina, dreamt of her mother, who told her to serve  our fried lechon  the way Peking duck is served in Chinese restaurants."


                    [DatePublished] => 2004-02-02 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1721099
                    [AuthorName] => Rose G. De La Cruz
                    [SectionName] => Business As Usual
                    [SectionUrl] => business-as-usual
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 148870
                    [Title] => Pritchon: The ‘pritong biik’
                    [Summary] => Pritchon is the latest fad food enthusiasts have been going crazy about over the last few months. It’s a unique way of preparing and serving our native lechon.


While the lechon is normally roasted, the pritchon is deep fried in a stainless steel tub, then left to stand to drain of excess oil.


                    [DatePublished] => 2002-01-30 00:00:00
                    [ColumnID] => 134170
                    [Focus] => 0
                    [AuthorID] => 1525137
                    [AuthorName] => Millie Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 148553
                    [Title] => Back to Normal
                    [Summary] => That means prices continue to climb. A few days ago at the  S&R in The Fort, our jaws dropped when we saw the nearly four-fold increase in the price of the seasoned cheese we love using for our cream sauces–State brand Wisconsin cheese, Monterey Jack and Jalopeno Pepper  block that  we joyfully got (prior to the holidays)  for P99 each 2-lb. bar. Today it is tagged at  P364!  Eggs which we used to get for P105 a tray of 30 jumbos from our suki, Venessa,  now sell at P110. Watch out then and closely monitor prices.


                    [DatePublished] => 2002-01-27 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

        )

)

abtest

Pomeranians Liempo and Pritchon reveal the private life of Divine Lee and Victor Basa

By Stephanie Zubiri | November 10, 2013 - 12:00am

Uber-stylish power couple Divine Lee and Victor Basa is the epitome of the new set of young, fashionable and cool showbiz personalities. They are successful, social media-savvy, manage to cross over industries with...

Pet Life

Susan Enriquez joins Idol sa Kusina

August 14, 2011 - 12:00am

Susan Enriquez joins Chef Pablo “Boy” Logro as the master chef demonstrates how to prepare three sumptuous meals in Idol sa Kusina on GMA News TV 11.

Entertainment

Pinoy pig meets Peking duck

By Rose G. De La Cruz | February 2, 2004 - 12:00am

When Charlie Esguerra first broached the idea of the fried whole suckling pig to friends while caught in a traffic gridlock, everybody laughed at the joke. "Why fry the pig when you can roast it? Why reinvent...

Business As Usual

Pritchon: The ‘pritong biik’

By Millie Reyes | January 30, 2002 - 12:00am

Pritchon is the latest fad food enthusiasts have been going crazy about over the last few months. It’s a unique way of preparing and serving our native lechon. While the lechon is normally roasted, the pritchon...

Food and Leisure

Back to Normal

By Lydia Castillo | January 27, 2002 - 12:00am

That means prices continue to climb. A few days ago at the S&R in The Fort, our jaws dropped when we saw the nearly four-fold increase in the price of the seasoned cheese we love using for our cream sauces–State...

Starweek Magazine