This is a repost from the old Pagkain.net blog.
Just an experiment that turned out pretty well.
Coffee Jelly
I love coffee jelly! I’ve tried various versions of coffee jelly here and there. Some are too hard. Some are too chewy. Some are too mushy soft. Some are not strong enough, and some are too sweet. So… I tried to make my own coffee jelly! I can adjust the taste to my own liking.
So far, the best coffee jelly I’ve tasted was in Starbucks HK. It’s soft and it goes through with ordinary straw. The Starbucks Coffee Jelly Frap in the Philippines is tough and chewy but passable. I’ve yet to try UCC’s but I was told it’s really good.
Coffee Jelly Recipe
Steak and Noodles
This is just a piece of Medium Rare (I think) steak on top of a cooked Instant Noodles (this is Indo Mie Beef Rendang Flavor).
Microwave Polvoron Mochi
After I made such fail Mochi last week, I wanted to try it again. It was such a failure. First I used blender grounded sticky rice, and then I used powdered coconut milk, and added milk, and steamed it. It was such a mess and I was surprised other people even ate it.
I probably kept groaning about it about not having proper ingredients, like real sticky/glutinous rice flour, so my father bought me some. I searched some recipes again and… I didn’t know I could do it by microwave! I randomly picked one site from Google Search because I was just browsing on my phone, and I decided on this recipe from VeganYumYum.com. But I didn’t have the particular brand, Mochiko, and I have no idea on where to get it. So I decided to just follow the proportions on the recipe. I also tweaked it a little to my preferences. I didn’t use ordinary white sugar. Instead, I used powdered sugar. The result? It’s soft and chewy and a choking hazard! It’s marvelous!
To give it a Filipino twist, I tried filling it with Polvoron too.
Microwave Mochi Recipe
Mi’s Desk
Kang Kong Noodles with Shrimp
I’ve already mentioned that I love noodles. Sometimes I take an instant noodle pack and do something else with the noodles instead of mixing the flavoring.
A couple of weeks ago, I realized I was eating noodles too much (not really a big surprise there) but I felt that I needed to lay off noodles for a bit…. so I forced myself to on a noodle-fasting. I challenged myself not to eat noodles for a week.
After my 3rd day of not eating noodles, I really started craving for some, but I promised myself I wouldn’t touch noodles… So, I made what I felt was the next best thing.
I treated Kang Kong as noodles! And I used the flavor packets from instant noodles that I didn’t use before. Recycling 
Kang Kong Noodles with Shrimp
Apple Crumble Cups
I love apple pie especially if I get real big chunks of apple in it. Unfortunately, I’ve only eaten one kind of apple like that, which is from UCC. It’s also quite expensive. Inside the apple pie, it has thick chunks and slivers of apples to fill in between the chunks, instead of some kind of other filler.
I don’t have an oven so I make do with what I have. Since I wanted to eat apple pie, and I didn’t have an oven, I made apple crumble instead!
Mi’s Apple Crumble Cups Recipe
Red Beef Curry
I made curry a few days ago but it was unplanned, so when I went to the nearest groceries, there was no Red/Green/Yellow curry paste available. I could only get Filipino curry mix. So the next day, going home from work, I bought some Red Curry paste so that I have some available when I make curry again.
I like curry. I say it stinks, but I really like the smell. Especially when it’s so spicy that it makes my eyes water or with one wrong move I could be coughing myself to death.
Red Thai Beef Curry
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Hello Foodies!
Welcome to Mi’s Kitchen!
This is actually an old food blog I started about 3 years ago but I got lazy busy with work and life and all sorts of other stuff. Lately I’ve got a lot of time on my hands and I realized that I’ve been cooking a lot again.
Again, i will try to keep up with this food blog… We’ll see how long I last this time.
LET’S EXPLORE FOOD TOGETHER!
