200 Degrees


My "danske mor" has introduced this recipe to me and I have improved it afterwards. It is similar to what they call Asian chicken (ingredients).





Serving: 4-5


450 grams "nakke fillet" / pork sliced thinly *bite size

2 or more leeks "porre" (I do not include the leafy part. You may do so, but add it a bit later)

1 can of coconut milk *low-fat

1 big white onion *sliced thinly but not minced

4 cloves garlic *finely minced

50-80 grams ginger *sliced thinly but not minced

2 bell peppers *cut thinly and long

300 grams carrots *cut in small cubes for faster cooking time

1 piece vegetable / pork broth cubes

1-2 tablespoons cornstarch *to thickened the sauce

Half liter water.


whole ground black peppers to taste

rock salt to taste

a little chili powder 


Preparation time: 20 minutes

Cooking time: 40 minutes


Follow the steps.

1. Boil the sliced pork in 1 and a half liter of water. Put a teaspoon of whole black peppers and salt when almost tender. Done in 10-15 minutes. Good meat cooks easier. 

2. Drain and set aside the broth (broth for suppe/sauce). I remove the whole ground peppers here. You can throw them away after. You don't want to bite whole peppers.

3.Sauté ginger, garlic and onions until brown.

4. Put the meat and brown it a  little bit *turn the heat down.

5. Add the coconut milk, carrots and the broth *water from boiling the meat earlier. Cook in medium heat.

6. Add the leaks. 

7. Add the bell pepppers

8. Salt and pepper to taste.

9. Add cornstarch to thicken the sauce, but make sure not to make too thick. *blend a half glass of water with 2 tablespoons of cornstarch and pour it in)

10. Add a little chili powder or jalapeno. The chili taste gives your coconut dish a kick. 


The dish is perfect with jasmine rice and a glass of red wine. :)



I have used "økologisk" coconut milk in this recipe.
Number of times I cooked this recipe: 3x



Being in Denmark for almost three years now, made me realized that good food connects people together and it is not a dangerous thing to talk about. In every corner, there are restaurants, coffee shops, take-away Chinese chow-fan boxes, Thai restaurants, shawarma - Kebab -Durum places, Italian Pizzaria, middle-eastern restaurants and countless Danish bakery - yes, they are quite expert in baking and making desserts with all the cream and berries.

I have been thinking about sharing my discovered, learned and improved recipes for a long time. Now, having the right time and confidence, you can be sure that I have tried developing the recipes on a healthier way with the help of a few advice' from friends who loves to cook as well.

Let us start with the basics.

Everyday, we look forward to a great day and new experiences, and at the end of the day we think about coming home to a healthy and delicious warm meal served on our tables. I have also learned that dinner time is the most important part of the day, where we sit down, eat, talk and connect to our families, friends and loved ones. 

Ecological "Økologisk" coffee in the morning. 

You may be one of those who (thinks) cannot function well without a cup of good coffee each morning. Well, it doesn't matter if you are a coffee drinker or not. Your guests would surely love this anyway. :p

Jacob roasts his own "økologisk" coffee since 2015. The moment I tried his home-roasted coffee, I became very particular of the quality of a cup of cafe latte everytime I visit a coffee shop. Aside from the ambience, the good coffee taste counts more.

Production of ecological products in Denmark is widely available and according to statistics, 8 out of 10 people have the capacity to buy it without having to pay a high amount of money per kilogram compare to many countries. 

Ecological is sustainability and points to biodiversity. Read my previous blog about ecological food here.


Rye bread "Rugbrød".

At first, it tastes a little sour and foreign to me. Now, with good practice, "rugbrød" is something I crave for in some days, especially when I do not have the time to cook. Roasting it on a bread toaster contributes to making it crunchy plus topping it "pålæg" meaning on top/toppings. It could be your own chicken breast fillet recipe, good ham, salami or dried and air-dried spanish meat. For a vegetarian, mackerel, tuna spread and fruity sweet marmalades. Here in Denmark, they put butter in everything, I mean they use butter as part of achieving a good taste in food, cakes, sauces and many others. 

For some, grounded and spiced livermeat "leverpostej" top with pickled beetroot slices or beetroot salad and roasted onions is perfect for lunch "frokost". See the photo.