EARTHQUAKE CHEESE LOAF

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                    [ArticleID] => 485542
                    [Title] => The new staple?
                    [Summary] => 
We are a country of rice eaters. Bread used to be eaten only for breakfast, though Filipinos often prefer sinangag, tuyo and eggs or longganiza and tocino for their morning meal. 
                    [DatePublished] => 2009-07-12 00:00:00
                    [ColumnID] => 134410
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 255540
                    [Title] => We’ll start baking
                    [Summary] => And making kakanins and native sweets. These have never been in our regular culinary chores, since baking cakes entails precise measurement of ingredients, something we developed a rather negative attitude to. Well, we just received strong incentive to try our hand at baking with the recently published cookbook by a lady who, in her senior years, is still active with her oven, flour, eggs, etc. In fact, Mama Els, as she is fondly called, still works as a consultant in three establishments. 


                    [DatePublished] => 2004-06-27 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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The new staple?

By Lydia Castillo | July 12, 2009 - 12:00am

We are a country of rice eaters. Bread used to be eaten only for breakfast, though Filipinos often prefer sinangag, tuyo and eggs or longganiza and tocino for their morning meal.

Starweek Magazine

We’ll start baking

By Lydia Castillo | June 27, 2004 - 12:00am

And making kakanins and native sweets. These have never been in our regular culinary chores, since baking cakes entails precise measurement of ingredients, something we developed a rather negative attitude to. Well,...

Starweek Magazine