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                    [ArticleID] => 2286780
                    [Title] => Recipe: Mushroom and Chicken Bites for merienda
                    [Summary] => For days when you truly crave for a chicken pie or chicken empanada but cannot find one, here’s a recipe of Mushroom and Chicken Bites.
                    [DatePublished] => 2023-10-21 14:50:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1807666
                    [AuthorName] => Dolly Dy-Zulueta
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2023/08/06/5_2023-08-06_22-09-46535_thumbnail.jpg
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            [1] => Array
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                    [ArticleID] => 2082877
                    [Title] => Warning: This pastry can be habit-forming
                    [Summary] => Move over, dream cake. It’s time for crack pies. Unlike the latter, which is ubiquitously light and airy, the crack pie is a dense, buttery pastry that rests on an oatmeal crust and it is all set to satisfy any sweet-tooth craving.
                    [DatePublished] => 2021-02-25 00:00:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1807035
                    [AuthorName] => Mark Parlade
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2021/03/08/2-1_2021-03-08_16-15-13766_thumbnail.jpg
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                    [ArticleID] => 324446
                    [Title] => Los Baños buko pie soon to be exported
                    [Summary] => The delectable, internationally famous buko pie of Los Baños is ready for the export market.


Making this possible is a technology developed by the Department of Science and Technology (DOST) through its Small Enterprises Technology Upgrading Program (SETUP).


the program has introduced a technology called blast-freezing, which blows freezing air into the pies for about two hours in minus 30-40 degrees Celsius temperature.


                    [DatePublished] => 2006-03-05 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
                    [URL] => 
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                    [ArticleID] => 222441
                    [Title] => An export winner in the making
                    [Summary] => Leticia Ocampo-Belarmino  began making young coconut or buco pies in 1976 as a hobby. 


"At that time, my children were all going to school and I had time on my hands," she said. "I decided to experiment with the buco pie, which was then popularized by the Pahid family in tandem with the wives of some American professors based in UP Los Baños."


                    [DatePublished] => 2003-09-29 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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pies

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                    [ArticleID] => 2286780
                    [Title] => Recipe: Mushroom and Chicken Bites for merienda
                    [Summary] => For days when you truly crave for a chicken pie or chicken empanada but cannot find one, here’s a recipe of Mushroom and Chicken Bites.
                    [DatePublished] => 2023-10-21 14:50:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1807666
                    [AuthorName] => Dolly Dy-Zulueta
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2023/08/06/5_2023-08-06_22-09-46535_thumbnail.jpg
                )

            [1] => Array
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                    [ArticleID] => 2082877
                    [Title] => Warning: This pastry can be habit-forming
                    [Summary] => Move over, dream cake. It’s time for crack pies. Unlike the latter, which is ubiquitously light and airy, the crack pie is a dense, buttery pastry that rests on an oatmeal crust and it is all set to satisfy any sweet-tooth craving.
                    [DatePublished] => 2021-02-25 00:00:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1807035
                    [AuthorName] => Mark Parlade
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2021/03/08/2-1_2021-03-08_16-15-13766_thumbnail.jpg
                )

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                    [ArticleID] => 324446
                    [Title] => Los Baños buko pie soon to be exported
                    [Summary] => The delectable, internationally famous buko pie of Los Baños is ready for the export market.


Making this possible is a technology developed by the Department of Science and Technology (DOST) through its Small Enterprises Technology Upgrading Program (SETUP).


the program has introduced a technology called blast-freezing, which blows freezing air into the pies for about two hours in minus 30-40 degrees Celsius temperature.


                    [DatePublished] => 2006-03-05 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
                    [URL] => 
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                (
                    [ArticleID] => 222441
                    [Title] => An export winner in the making
                    [Summary] => Leticia Ocampo-Belarmino  began making young coconut or buco pies in 1976 as a hobby. 


"At that time, my children were all going to school and I had time on my hands," she said. "I decided to experiment with the buco pie, which was then popularized by the Pahid family in tandem with the wives of some American professors based in UP Los Baños."


                    [DatePublished] => 2003-09-29 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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abtest

Recipe: Mushroom and Chicken Bites for merienda

By Dolly Dy-Zulueta | October 21, 2023 - 2:50pm

For days when you truly crave for a chicken pie or chicken empanada but cannot find one, here’s a recipe of Mushroom...

Food and Leisure

Warning: This pastry can be habit-forming

By Mark Parlade | February 25, 2021 - 12:00am

Move over, dream cake. It’s time for crack pies. Unlike the latter, which is ubiquitously light and airy, the crack...

Food and Leisure

Los Baños buko pie soon to be exported

March 5, 2006 - 12:00am

The delectable, internationally famous buko pie of Los Baños is ready for the export market. Making this possible is a technology developed by the Department of Science and Technology (DOST) through its Small...

Agriculture

An export winner in the making

By Rose G. De La Cruz | September 29, 2003 - 12:00am

Leticia Ocampo-Belarmino began making young coconut or buco pies in 1976 as a hobby. "At that time, my children were all going to school and I had time on my hands," she said. "I decided to experiment...

Business As Usual