+ Follow ILOCANO Tag
ILOCANO
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 837333
[Title] => Bringing Ilocano food, delicacies to Metro Manila at affordable prices
[Summary] => The doors of Comida Ilocandia opened as tropical storm “Gener” entered the country, but foodies, business associates, and close friends of fashion designer-turned-chef Danny de la Cuesta and his four partners were undaunted and pushed through with the occasion.
[DatePublished] => 2012-08-12 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[1] => Array
(
[ArticleID] => 830526
[Title] => How Ilocano traditional weaving penetrated showbiz
[Summary] => We had always been drawn to the Ilocano culture, perhaps because of our Ilocano grandma who was born in Magsingal, Ilocos Norte, and because to us the Ilocanos seemed to embody all the good traits of the Filipino, from industriousness to frugality.
[DatePublished] => 2012-07-23 00:00:00
[ColumnID] => 134667
[Focus] => 0
[AuthorID] => 1170012
[AuthorName] => Bibsy M. Carballo
[SectionName] => Entertainment
[SectionUrl] => entertainment
[URL] =>
)
[2] => Array
(
[ArticleID] => 809677
[Title] => No bats, just vats in Paniqui
[Summary] => Not many will be familiar with the town of Paniqui.
[DatePublished] => 2012-05-24 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1507322
[AuthorName] => Mary Ann Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 712683
[Title] => Ilocos: Land of bagnet & so much more
[Summary] => My mom, Imelda Albano Reyes, is a GI. No, not the GI in military parlance but a “genuine Ilocana,” as my Dad was fond of calling her.
[DatePublished] => 2011-08-04 00:00:00
[ColumnID] => 134170
[Focus] => 0
[AuthorID] => 1805395
[AuthorName] => Millie and Karla Reyes
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[4] => Array
(
[ArticleID] => 463240
[Title] => 101 dishes featured in Dinengdeng Festival
[Summary] => AGOO, La Union, Philippines – This pilgrimage town of southern La Union celebrated Thursday afternoon the 5th Dinengdeng Festival with the simultaneous cooking of 101 kinds of dinengdeng (cooked vegetables sauteed with fish sauce and mixed with fried or grilled fish) prepared by local chefs.
[DatePublished] => 2009-05-03 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] =>
[SectionUrl] =>
[URL] => http://img216.imageshack.us/img216/9269/nat6thumb.jpg
)
[5] => Array
(
[ArticleID] => 451581
[Title] => Like Europe without the euros
[Summary] => Remember that American Express credit card tagline “Don’t leave home without it”? I say “Just bring your most comfortable shoes and run away from shops” is a better mantra.
[DatePublished] => 2009-03-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1507249
[AuthorName] => Mary Ann Quioc Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[6] => Array
(
[ArticleID] => 32206
[Title] => For the love of basi
[Summary] => If there’s a singular drink that the Ilocanos cannot do without in their long history as a people, it is basi, a sugarcane-based wine infused with a tree bark called samak. It is as equally indispensable as sukang iloko, also infused with samak.
[DatePublished] => 2007-12-09 00:00:00
[ColumnID] => 135272
[Focus] => 0
[AuthorID] => 1236973
[AuthorName] => Claude Tayag
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[7] => Array
(
[ArticleID] => 382184
[Title] => F. Sionil Jose: Tales of the Ilocos
[Summary] =>
Contemporary life seldom allows us to take a trip down memory lane, defined as it is by forward movement and expansion. It seems as though writers, particularly those who have gone on in years, are among a rare breed who probe the memory to take us back to times and places unknown or otherwise lost.
[DatePublished] => 2007-01-28 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1775459
[AuthorName] => Tonette Martel
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[8] => Array
(
[ArticleID] => 255967
[Title] => THE FRUGAL GOURMETS
[Summary] => 
The Ilocanos’ most popular contributions to Philippine cuisine are undoubtedly pakbet (pronounced as pak-butt); bagnet (bag-nutt) and longganisa, given its strong garlicky flavor, it being a major agricultural product of the Ilocos.
[DatePublished] => 2004-07-01 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[9] => Array
(
[ArticleID] => 180545
[Title] => Learning the Vernacularby
[Summary] => When I won the Palanca Award this year, my Filipino teacher, Mrs. Cayabyab, congratulated me and said: "I wish you could write and win in the Filipino division next year."
[DatePublished] => 2002-10-19 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1306980
[AuthorName] => Enrico Miguel T. Subido of the Philippine Star’s YS
[SectionName] => Young Star
[SectionUrl] => young-star
[URL] =>
)
)
)
abtest
August 12, 2012 - 12:00am
