Foodiesbuffetonboardcuisine

Foodiesbuffetonboardcuisine A foodie & short order cook's workspace for contributing and giving feedback from start-up participants and small-business owners. (All Rights Reserved)

07/03/2026

How is it that agriculture industries in the Philippines should join up and organize as mangrove swamp growers to protect this unique habitat in brackish water and harvest the bounty in their midst for export product: gabi and taro with its unique texture and taste together with purple yam and sticky rice to fashion sweets and other delicacies well-known in S. Korea for export there! Negros Island is a good spot to pick for this farmed plantation enterprise. Giving a shout out to (translates to Leaf Art King)! And do subscribe soon there!

07/02/2026

Two stories caught my attention at the same time of a Filipino guy and a Filipino boy, one living in 'luxuriant' surroundings including on shoreline with mangrove swamp lands and the other who was 'caught' in action selling gabi root crops for his Mom on the way to market.
I'm tempted to match them up encouraging the latter to apply for jobs and his mates in such an under developed farm plantation in Negros Island of the Philippine archipelago to raise such valuable commodities such as gabi, taro root crop and nato fruit grown for Philippine desserts- parfaits by reference as comfort food from pudding (and even flan) and iced creations for the decadent connaisseurs in all of us.
If the owner gets his act together he can start a small industry of growers in the Philippines caring for conserved swamp lands that are also fished for seafood in brackish water and selling them to process and export them outside the Provinces.
As an author in this space I promise to add more recipes for parfaits as they arise on my foodies work book website:

05/15/2026

Well, greetings from this member participant to her group on FB.com. again on the promised "Adobo-soy" condiment if you choose to open your own restaurant, at the table for the waiter to give back while you savour the fried chicken, fried porc ribs, fried porc chops, fried lamb chops and fried rice... and then the whole retinue of breakfast items the Pinoy way.

Adobo-soy Sauce (R):

Ingredients makes 4 c. for x4 squeeze bottles; double for x8 squeeze bottles

1 1/3 c balsamic vinegar

1 c pineapple juice

2 c light soya sauce

4 med. garlic head

8 tblsp honey

16 pcs bay leaf

8 tsp crush whole blk pepper

12 tblsp oil

8 tsp salt

For thickener: 4 tsp starch and slurry before drizzling it in 8 tsp H2O and add into sauce before simmering by whisking it vigorously.

Preparation Instructions:

- Use starch as the thickener/extenderizer.

- Prepare a portion as directed above and deposit dry and wet ingredients and bring to a simmer for 30-35 mins, set aside, cool to room temp., and remove bay leaf.

HAPPY COOKING AND OF COURSE HAPPY EATING... !

05/15/2026

Happy to say, I just joined the Fatima R. Uchi group and happy to be on board. And keep those notifications coming. I like interacting with your posts and its terrific! So here's the thing I wanted to tell you. Don't forget the post of my foodie suggestion of this restaurant sauce condiment (cf. ketchup, oil&vinegar, chilli, mustard, relish, hoisin, salt&pepper) called the "Adobo-soy" for only the best of friends in fried foods, viz. roast chicken, porc ribs, porc chops, fried rice or simply for breakfast eggs, tapa, breakfast sausages, and even deep-fried milkfish (in fillet) previously marinated (cf. manulsog). See later: Foodiesbuffetonboardcuisine on Wix.com (Danny Agustin Flores, Owner/Principal).

03/31/2026

Refresh your meeting break with a Pina Colada twist — a guide to pairing tropical juices (peach, pineapple, strawberry, mango, lychee) with cream of coconut and white rum for a crowd-pleasing cocktail. Perfect for company events or summer gatherings. Read more:

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