Monday, August 24, 2009

Chicken Ala King


  • 1/4 cup butter
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup green bell pepper, diced
  • 1/3 cup all-purpose flour
  • 1/2 cup chicken stock
  • 1 cup milk
  • 3 cups cooked chicken breast, diced
  • 1/4 cup pimiento, chopped
  • salt and pepper, to taste
  • parsley, chopped, garnish


1. In a medium saucepan, melt butter on medium-high heat and saute onions and celery.

2. Add the mushrooms and cook for about 2 minutes.

3. Add the bell pepper and cook for another minute.

4. Sprinkle flour over the vegetables. then gradually add the chicken stock. Stir well to avoid lumps.

5. Add milk and allow to simmer until thickened, about 10 minutes.

6. Add the cooked chicken and pimiento. Allow to simmer for another 5 minutes,

7. Season with salt and pepper.

8. Serve on toast cups or pastry shells. Garnish with chopped parsley.

Tuesday, August 11, 2009

Buko Pie

Buko is the tagalog term for young coconut. Buko pie is one of the most "must-try" product and specialty of Laguna. It is also one of the very few pastries that the Filipinos enjoy. The photo on your right is the best Buko pie in Laguna I've ever had. :)


  • 3 cups flour
  • 2-1/2 Tbsp sugar
  • 3/4 Tsp salt
  • 3/4 cup vegetable shortening
  • 1/2 cup ice cold water
  • 3 egg yolks
  • 2 cups young coconut, shredded
  • 1/2 cup young coconut juice
  • 1/2 cup condensed milk
  • 2/3 cup 1% milk
  • 4 Tbsp sugar
  • 1/2 Tsp vanilla extract
  • 1/2 cup cornstarch + 1/2 cup cold milk

To make the pastry, combine flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Combine egg yolks and ice cold water and blend into flour mixture until it turns into dough. Add a little more water if dough is still crumbly. Refrigerate for 30 mixtures. With a rolling pin, roll dough thinly, about 1/4 inch thick, on a lightly floured board. Make the pastry.

Bake the piecrust, set aside and cool. Combine pie-filling ingredients except conrstarch mixture in a deep saucepan. Cook over medium heat, stirring constantly. When boiling gently, add cornstarch mixture, stirring fast, until combined mixture has thickened. Pour mixture evenly into prepared piecrust. Let cool, then refrigerate until firm. Top with toasted sweetened coconut flakes just before serving.

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