Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1888008
                    [Title] => Oh, My Siomai!
                    [Summary] => Chinese food has always been a favorite of Cebuanos. It’s an old culinary import that has not been completely overtaken by newer “foreign” food fads. It continues to hold itself alongside French fries and hamburgers and spaghetti and... all others.
                    [DatePublished] => 2019-01-25 00:00:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1804940
                    [AuthorName] => Elena Peña
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 1293240
                    [Title] => Here are the current in-demand and favorite street foods amon  Cebuanos:
                    [Summary] => 
1. Kwek-kwek – Considered nowadays as the best-seller among all street foods, kwek-kwek is a deep fried quail egg coated in orange batter. It tastes best with sliced cucumber and special sauce. Startup capital: P1,000-P2,000.

                    [DatePublished] => 2014-02-22 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Freeman Cebu Business
                    [SectionUrl] => cebu-business
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 1237250
                    [Title] => From ‘mano-mano’ to ‘matic: Shifting to success with Meralco
                    [Summary] => 
We can now produce more than half a million dumplings a day with our fully automated factory,” Ernilito Chan, president of MC Master Siomai Hut, Inc. proudly says. Who would think that the founder of Master Siomai, the country’s well-loved dumpling brand, was mixing their signature siomai recipe by hand just a few years ago?

                    [DatePublished] => 2013-09-23 10:46:30
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Business
                    [SectionUrl] => business
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 1164941
                    [Title] => Doc Salcedo batok Lucky 9 sa LABBA finals
                    [Summary] => 
Midaog ang Doc Salcedo team batok sa Siomai ni Edwin Nadal, 84-76 aron moabante sa finals sa  2013 Lagtang Balik Basketball Association (LABBA)  2nd Conference niadtong Domingo didto sa Tabunok Sports Complex, Talisay City.

                    [DatePublished] => 2013-09-03 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1330078
                    [AuthorName] => Gabby G.  Malagar
                    [SectionName] => Banat Palaro
                    [SectionUrl] => palaro
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 962030
                    [Title] => Mr. & Ms. Chinatown on ‘siomai’ and stereotypes
                    [Summary] => 
Ni hao ma! Let’s face it.

                    [DatePublished] => 2013-07-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1214768
                    [AuthorName] => Cate de Leon
                    [SectionName] => Supreme
                    [SectionUrl] => supreme
                    [URL] => 
                )

            [5] => Array
                (
                    [ArticleID] => 950507
                    [Title] => Daily dim sum delights at King Chef
                    [Summary] => 
No authentic Chinese meal is complete without dim sum. Tasty, hearty, and filling, these savory treats have become favorites even here in the Philippines.

                    [DatePublished] => 2013-06-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1104667
                    [AuthorName] => Abby Rebong
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 474753
                    [Title] => Siopao and Siomai through the years
                    [Summary] => 
MANILA,  Philippines – Time was when Ma Mon Luk was the preferred restaurant for siopao, siomai and mami.
                    [DatePublished] => 2009-06-07 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 47366
                    [Title] => Siomai made easy
                    [Summary] => 
 “One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” — Laurie Colwin, Home Cooking
                    [DatePublished] => 2008-02-28 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [8] => Array
                (
                    [ArticleID] => 386637
                    [Title] => 'D' Original Siomai sa Tisa'
                    [Summary] => 



"It's the taste more than anything else that matters."


The delicious hot chilli sauce gives the whets for enjoyable eating, but the history behind the pioneers of the "Original Siomai sa Tisa" makes it more exciting.


It began in June 1, 2001 when the owner of a halo-halo snack house, Jeffrey Quillosa, told his cook to make a delectable partner for his halo-halo. Siopao was served quickly but the cook also introduced the first ever siomai in Tisa , Labangon.


                    [DatePublished] => 2007-02-24 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1169165
                    [AuthorName] => Beverly Irene M. Navarra
                    [SectionName] => Freeman Cebu Business
                    [SectionUrl] => cebu-business
                    [URL] => 
                )

        )

)

Siomai

Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1888008
                    [Title] => Oh, My Siomai!
                    [Summary] => Chinese food has always been a favorite of Cebuanos. It’s an old culinary import that has not been completely overtaken by newer “foreign” food fads. It continues to hold itself alongside French fries and hamburgers and spaghetti and... all others.
                    [DatePublished] => 2019-01-25 00:00:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1804940
                    [AuthorName] => Elena Peña
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [1] => Array
                (
                    [ArticleID] => 1293240
                    [Title] => Here are the current in-demand and favorite street foods amon  Cebuanos:
                    [Summary] => 
1. Kwek-kwek – Considered nowadays as the best-seller among all street foods, kwek-kwek is a deep fried quail egg coated in orange batter. It tastes best with sliced cucumber and special sauce. Startup capital: P1,000-P2,000.

                    [DatePublished] => 2014-02-22 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Freeman Cebu Business
                    [SectionUrl] => cebu-business
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 1237250
                    [Title] => From ‘mano-mano’ to ‘matic: Shifting to success with Meralco
                    [Summary] => 
We can now produce more than half a million dumplings a day with our fully automated factory,” Ernilito Chan, president of MC Master Siomai Hut, Inc. proudly says. Who would think that the founder of Master Siomai, the country’s well-loved dumpling brand, was mixing their signature siomai recipe by hand just a few years ago?

                    [DatePublished] => 2013-09-23 10:46:30
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Business
                    [SectionUrl] => business
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 1164941
                    [Title] => Doc Salcedo batok Lucky 9 sa LABBA finals
                    [Summary] => 
Midaog ang Doc Salcedo team batok sa Siomai ni Edwin Nadal, 84-76 aron moabante sa finals sa  2013 Lagtang Balik Basketball Association (LABBA)  2nd Conference niadtong Domingo didto sa Tabunok Sports Complex, Talisay City.

                    [DatePublished] => 2013-09-03 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1330078
                    [AuthorName] => Gabby G.  Malagar
                    [SectionName] => Banat Palaro
                    [SectionUrl] => palaro
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 962030
                    [Title] => Mr. & Ms. Chinatown on ‘siomai’ and stereotypes
                    [Summary] => 
Ni hao ma! Let’s face it.

                    [DatePublished] => 2013-07-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1214768
                    [AuthorName] => Cate de Leon
                    [SectionName] => Supreme
                    [SectionUrl] => supreme
                    [URL] => 
                )

            [5] => Array
                (
                    [ArticleID] => 950507
                    [Title] => Daily dim sum delights at King Chef
                    [Summary] => 
No authentic Chinese meal is complete without dim sum. Tasty, hearty, and filling, these savory treats have become favorites even here in the Philippines.

                    [DatePublished] => 2013-06-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1104667
                    [AuthorName] => Abby Rebong
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 474753
                    [Title] => Siopao and Siomai through the years
                    [Summary] => 
MANILA,  Philippines – Time was when Ma Mon Luk was the preferred restaurant for siopao, siomai and mami.
                    [DatePublished] => 2009-06-07 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 47366
                    [Title] => Siomai made easy
                    [Summary] => 
 “One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” — Laurie Colwin, Home Cooking
                    [DatePublished] => 2008-02-28 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [8] => Array
                (
                    [ArticleID] => 386637
                    [Title] => 'D' Original Siomai sa Tisa'
                    [Summary] => 



"It's the taste more than anything else that matters."


The delicious hot chilli sauce gives the whets for enjoyable eating, but the history behind the pioneers of the "Original Siomai sa Tisa" makes it more exciting.


It began in June 1, 2001 when the owner of a halo-halo snack house, Jeffrey Quillosa, told his cook to make a delectable partner for his halo-halo. Siopao was served quickly but the cook also introduced the first ever siomai in Tisa , Labangon.


                    [DatePublished] => 2007-02-24 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1169165
                    [AuthorName] => Beverly Irene M. Navarra
                    [SectionName] => Freeman Cebu Business
                    [SectionUrl] => cebu-business
                    [URL] => 
                )

        )

)

abtest