Easy Jjajangmyeon

Hello everyone!

This week I want to share with you my personal recipe for Jjajangmyeon!

It’s not 100% authentic, I modified the recipe a bit for my personal taste. If you want a recipe that’s closer to the classic recipe, I suggest THIS ONE by Maangchi.

First, what is even Jjajangmyeon?

Jjajangmyeon or 짜장면 is a noodle dish with black bean sauce that is really popular in Korea. The dish, while Chinese by origin, is one of the most popular take-out food in Korea (according to my knowledge gathered from Korean Dramas, if you want to know more about those, go HERE)

This post is coming just in time too as it is common for single people to eat this dish on April 14th (Following Valentine’s Day on Feb 14th – girls give boys chocolate, and White Day on March 14th – Boys give chocolate to girls) which is known as ”Singles Day”.

This blog is now actually informative, What? Yeah, I know!

So long story short, I LOVE Jjajangmyeon, if I go to a Korean restaurant, there’s like a 50% chance that I’ll order it. Fair warning, the black bean paste can be a little bitter depending on what kind you buy, we’ll talk about how to get it not too bitter.

Here we go!

Jjajangmyeon pinterest


So, your first steps will depend on what kind of paste you buy, if you buy Black Bean Paste or Chunjang 춘장, you’re essentially getting crushed black beans. It’s salty and bitter. Your very first step will be to basically deep fry it and then add sugar. Most likely, you will buy Black Bean Sauce or Jjajang 자장, which has already been fried and had sugar added. Just a thing to be mindful of when you buy the ingredients at the Korean Grocery Store (or you know, Sobeys, where I got my Jjajang)




Easy Jjajangmyeon

(Serves 2-3 people)



  • 3 packs of noodles (I like to use Hokkien style stir-fried noodles, but you can use udon noodles or even ramen noodles)
  • 1/2lbs ish of pork (I use any cut that’s on sale really but the best is lean pork belly)
  • 1 zucchini
  • 1 medium onion
  • 3 tbsp of Jjajang (like, heaping spoons, close to 1/4 cup really) 
  • 2 cloves garlic, crushed or minced
  • 1 tsp sesame oil
  • 1 tsp hoisin
  • 1/4- 1/2 cup of water
  • 2 tbsp sugar (or maple syrup if ya fellin’ fancy)


Fork & Fantasy - Jjajangmyeon 4

How to

  1. If you bought Chunjang, you want to start by frying it in a pan with canola oil, don’t cheap out on the oil either, fry that baby up! Then reserve for later.
  2. Start boiling water in a separate pot for the noodles.
  3. Dice the zucchini and onion
  4. Add the sesame oil to a pan and heat up on high heat for 30 sec- 1 minute then add the pork. Lower the heat to medium-high.
  5. Add the diced onion and garlic, sweat for a few seconds, then add the zucchini to the pan.
  6. Add in the fried Chujang or the Jjajang straight from the jar.
  7. Add the hoisin sauce, sugar, and half the water. Adjust consistency of the sauce by adding more water progressively. Lower the heat to medium.
  8. Cook the noodles during this step.
  9. Drain the noodles and separate them in bowls.
  10. Add the Jjajang pork mixture to the bowls.
  11. Mix well

Fork & Fantasy - Jjajangmyeon 6

Voilà! Again, this is not a traditional Jjajangmyeon, classic recipes also include potatoes and Korean radish… as well as a bunch more steps. This is my EASY version for lazy people!

You can modify this recipe as you wish, obviously, your kitchen = your rules!

If you make it, let me know how it turned out and if you loved it as much as I do! If you’re not feeling these, you might want to try my Udon Pork Stir Fry

This is all for this week peeps!


Until next time,





Got ink?

Hey guys,

So I did a thing last Friday. For those of you who follow me on social media, you’ll know that I was at the Fredericton Tattoo Expo all weekend.

Did I get a tattoo there? Sure did!

Did it hurt? Boy did it ever!

Would I do it again? Hell yeah!

I thought I’d make it this week’s post so get ready to dive with me in pictures!

My artist was Nick Frank from Nova Scotia, you can follow his Instagram:


Disclaimer: Some pics are a little grisly…

* Thanks to my friend Kim and my husband for the pictures and videos! *

Friday, 5:30pm

Stencil is on!

We’re happy with how it looks and the placement, so we’re just waiting for it to dry.

Friday, 6pm ish

Started! No going back, this cat is happening!

Friday, 8pm ish

Outline is all done!

Time for a 10 min break. At this point, the pain was still super bearable and I felt pretty cocky.

Look at me having my first long sitting like a badass!

Friday, 8:30pm ish

We started color! And shading! And everything that you have to tattoo on top of very irritated skin!

At that point, the pain was still bearable but it is more painful.

Friday, 10pm ish

This, is my face when the pain started to be pretty bad…

I could see that we were almost done, and yet still had a lot to do…

Friday, 10:20pm

Break time again before the home stretch.

So very close. I was pretty happy for the break because the pain is making me do faces now…

Friday, 11:10pm ish

Tadaaaa!! All done!

Took about 5h total, turns out, that’s a bit more than I’m comfortable with…

Or maybe I’m just a wimp… either or.

Tuesday Night

As I was healing with Saniderm (Second Skin) I had to keep the bandage on for a few days.

The plasma my body was producing to help healing what is essentially an open wound, was accumulating with the extra ink under the wrap.

Looks kinda gross.

Later Tuesday Night

Time to remove the bandage!

I won’t lie here, removing it hurt. Like, quite a bit. It IS taped on your skin and tattoo so, not pleasant to remove…

This is what it looked like after:

Thursday morning

It’s peeling time!

Also known as “stupidly itchy time”…

And that’s where we’re at now! Follow me on Instagram for updates!

Until next time,


Red Yogurt Chicken

Hi everyone!

What’s up? Is it Spring yet where you are? Here in Canada, it’s starting to feel like it’s going to happen pretty soon, getting a little bit warmer, a little sunnier…

I can’t WAIT for summer guys, it’s been a looong winter and I’m super over it!

Also, I think my cat hurt one of her legs because she’s limping a tiny bit, the fur mama in me is keeping an eagle eye on her and, hopefully, she just pulled something or slept weird… we’ll see. Any cat parent out there has some advice? Let me know!

Ok so now, what exactly is ”Red Yogurt Chicken”? It’s chicken, duh, marinated with yogurt and too many red things to name them all in the name of the recipe! So I just went with ”red” even though the finished product isn’t really red… Misleading? Maybe…

Let’s get to it!

Red Yogurt Chicken Pinterest


So for some reason, on the pictures, my chicken looks kinda dry, but fear not, it’s delicious and – moist – (yeah, I know a lot of people hate that word… I don’t get it…). 

It’s so easy to make too, literally just stick the chicken in a bag or bowl with the marinade around lunchtime, or even in the morning before work, and when you get back home BAM! Awesome chicken!


Red Yogurt Chicken

Serves 4



  • 4 chicken breasts
  • 1 1/2 cup of Greek Yogurt (the fat percentage doesn’t matter so 0% is fine!)
  • 2 tbsp of Sundried Tomato paste (or sundried tomato pesto if you are in a pinch)
  • 1/4 cup of Club House Roasted Garlic and Red Pepper seasoning
  • 1 tbsp Canola oil or Coconut oil


Red Yogurt Chicken 2


How to

  1. Mix all of the marinade ingredients
  2. Add to a bowl or bag with the chicken, making sure all the chicken is covered
  3. Marinate at least 3h (I wouldn’t go more than 8h)
  4. Cook the chicken thoroughly in a pan or skillet, turning 2-3 times for more uniform cooking (internal temperature should be at least 165F or 75C if you care about that stuff) using canola or coconut oil.
  5. I served mine with asparagus that I stuck in the oven in a foil packet with salt, pepper, and olive oil at 375F for about 25min. This would also be great with greek type potatoes or any type of veggies!

Seriously, that simple… It’s almost embarrassing to put on here but it was really good!

Red Yogurt Chicken 1

So yeah, very minimal effort, like… very minimal and yet super tasty (and healthy) chicken breasts!

Here is the seasoning mix by the way



It’s pretty versatile and very tasty, I like it. I also like their Garlic Plus mix and a few others, pretty good stuff!

You can check out the Salmon recipe I made with their Garlic Plus mix —- HERE

So this is it for this week! Hopefully, my cat will feel better, and I’ll get thin from eating so healthy (unlikely)

Until next time,



Pork Udon Stir Fry

Hey everyone!


I am back with a pork recipe! Yeah… I know… Pork and noodles, how very original of me… Well, I like it, and it’s a fast and easy to make recipe so… there.

Now, my love of pork is well documented, but my love for pork belly is fairly new. As a kid, I would not eat any fat on meat and would painstakingly cut out any tiny bit of fat before eating. Boy did that ever change. Pork belly, with its layers of crispy meat and chewy fat, is my latest obsession.

Now to the recipe!

Pork Udon Stir Fry Pinterest

Pork Udon Stir Fry

(Serves 2)


  • 2 packs of ready to eat Udon noodles
  • 1/2lb Pork belly, thick cut
  • 3/4 cup of shredded carrots
  • 1 cup of bean sprouts
  • 3 Green Onions, sliced
  • 2-3 Baby Bok Choy, sliced
  • 1 tbsp Sesame Oil
  • 1/4 cup of light soy sauce
  • 1 tbsp of Hoisin Sauce
  • Sesame seeds (for the look)
  • 1 tsp of red Korean Pepper flakes


Pork Udon Stir Fry 3

How to

  1. Cut and prepare all the veggies
  2. In a wok, heat up the sesame oil on high heat for about 1 min
  3. Drop in the pork belly and sliiightly lower the heat, cook until firm and light brown
  4. Add in all the veggies and saute until half-done
  5. Add in all the sauce ingredients, depending on what soy sauce you use, you might need to add a little bit of water.
  6. Reduce until veggies are almost cooked
  7. Add in the Udon noodles (you will probably need to poke at them with your spoon to help them separate)
  8. Once the noodles are re-heated and soft and coated in sauce you’re pretty much done.
  9. Portion out and dress with sesame seeds and red pepper flakes.

Pork Udon Stir Fry 2


That’s it, less than 20 minutes later you’ve got those fantastic, thick, and chewy noodles all ready to be eaten! The eating part takes even less time in my case…

There you go, if you have any good pork belly recipes, drop them off the in comments!

And don’t forget to like and follow this blog on my social media on the right, yada yada yada, you know the stuff!


Until next week,







Garlic Salmon & Butternut Squash Noodles

Hi everyone!

Man, what a weekend! My mom was in town so we went hard on the food. Nice cheeses, this fantastic pizza place downtown, carbs-a-palooza… It was awesome, but now my body needs vitamins.

So here is my Garlic Salmon with Butternut Squash Noodles! I don’t have a spiralizer, but thankfully, my grocery store caters to my lazy needs! Are the spiralizers even worth it? I mean, technically I could shred my veggies with similar results, right? No? Am I being blind to the wonders of the spiralizer right now?

Anywho, let’s get to it!

Fork and Fantasy- Garlic Salmon and Butternut Squash Noodles

Garlic Salmon & Butternut Squash Noodles

Serves 2 (+ ”noodles” leftovers)


  • Salmon Filets (2)
  • 2 tsp Olive oil
  • 2-4 tsp of Garlic Plus spice mix (Club House)
  • 1 package of Butternut Squash noodles (or 1 medium sized Butternut Squash spiralized)
  • 1 tbsp of Butter
  • 1/4 cup of crushed Hazelnuts
  • 1 clove of Garlic, crushed or minced.
  • 1/2-1 tsp of Parsley
  • 1/2-1 tsp of Thyme
  • 1/4 cup of White Wine

How to:

  1. Preheat your oven to 375F
  2. Place your Salmon filets on a piece of foil, brush with olive oil and Garlic Plus.
  3. Close your foil packet, put in preheated oven and cook for about 20 min (depending on the thickness of your fish, you might want to go a little over or a little under)
  4. While the salmon is in the oven, melt your butter in a pan.
  5. Sauteed the garlic and hazelnuts in the butter until fragrant.
  6. Add in the herbs and the white wine
  7. Let reduce until you have about 3/4 of the amount of liquid left.
  8. Add in the noodles and cook for 5-15 min, depending on the desired level of crunchiness (I go about 10, soft, yet crunchy)
  9. Serve the salmon on the noodles, whole or flaked.

Fork and Fantasy- Garlic Salmon and Butternut Squash 1

For my Weight Watchers peeps, you’ll be happy to know that this recipe is only about 10 points per portion (probably even less since I had noodles leftovers)

For my KETO peeps, yes, you can replace the oil and butter by Ghee or Coconut oil, I would recommend ghee to not alter the taste.

Fork and Fantasy- Garlic Salmon and Butternut Squash 4

So here you go for this week, hope you’ll enjoy it!

As always, do let me know if you make this recipe and what you thought of it!

Also, small poll, would any of you guys be interested to have pictures of the actual making of the recipe or are the pictures of the finished product enough? Let me know!


Until next week!



NuPasta Review and Recipe Fail!

Hi everybody!

Get ready for this week’s post because it’s quite the trainwreck!

Actually, first of all, how is everyone’s March Break going? Mine is quite uneventful, my mom is supposed to visit next weekend though so that should be fun!

Alright, back to my biggest fail of 2019 (so far)…


What is NuPasta you ask? What an excellent question! NuPasta is a low calorie, gluten-free, organic, keto, vegan, and high fiber pasta substitute. Say what? Yeah, I know!

So what is it made of? Konjac. You know, the Asian plant that we can make face cleansing sponges with? The very same.

Was it good? By itself, yes. In the recipe that I made, a world of no.

See, the thing is that (no matter what Google says on the matter) NuPasta has a pretty strong taste. Not a bad taste, by any means, but strong. It’s hard to describe but it’s earthy, somewhat a little fishy, and lowkey mushroomy. The sauce I made did NOT work with those flavours… not even a little….


Now, I won’t give you the exact recipe, because it was so very bad.

Just know that I used heavy cream, a pack of Epicure seasoning (totally wasted that btw), chicken, broccoli and a bit of white wine. An excellent combination on regular pasta, yet absolutely horrible on Konjac pasta. Why? I’m not sure. The flavours of the sauce and pasta were completely wrong together, to the point that I went back to the kitchen to make regular pasta to replace the NuPasta with.


Doesn’t it look delicious? It really does eh? Now picture me, in my kitchen at like 9pm, removing the konjac noodles by hand, sliding the sauce off them with my bare fingers to try to salvage that shipwreck of a meal.

Cue to myself adding the sauce to the regular pasta thinking ”Ah yes, this will be much better now!”. Now, close your eyes and imagine the look of pure sadness and desperation when I realized that the sauce was now infused with the taste of the NuPasta.

I am standing in my kitchen, with bits of sauce still stuck under my nails from scraping it off the noodles, looking at my plate in disgust. What a fail. I ate it. Angry bites full of resentment and bitterness, but I did finish the thing. I already wasted the Konjac Noodles, I wasn’t about the waste the whole thing…

Now, I believe that those noodles would be mighty fine with some butter, mushrooms, salt, and pepper. Or maybe even with a bit of Miso paste. But no more creamy sauce for me. Especially not one including parmesan cheese and white wine.

Though I was glad about the wine, if only to drink the rest of the bottle to help me get the pasta down…

If you so happen to have a great recipe with those (one that does not taste like death and misery) PLEASE do let me know!

I did not give up on those and I want to try them again! Let me know if you do!

Until next time,


What to pack for a vacation

Hi everyone!

This week, I am sharing with you a guest post written by Maddy from SpilledPolish! Maddy is a fellow Canadian blogger from Ontario and she writes mostly about beauty and lifestyle.

She wrote a post about what to pack for a vacation that I’m about to share with you lucky peeps!

Here goes:


Photo by Oleksandr Pidvalnyi from Pexels



Important Things to Pack on Vacation

Whenever I go on vacation, the most important thing for me to do is figure out what I need to bring. I like to write out a list of things I’ll need, and take into account what type of activities I’m doing to make sure I’m well equipped. Yet, somehow I always feel like I missed something while packing.


Before you even start getting your luggage out to pack it, jot down a list of the places you’re going and activities you’ll be doing. You can gauge what types of outfits you’ll need for each activity and see if you can re-wear anything. From there, narrow down your list to what essential items you’ll need (clothing, accessories, shoes, cameras, hygiene products, etc). Depending on what kind of trip you’re taking, everyone’s lists will be different!



Photo by Anete Lūsiņa on Unsplash


The most important things that should be packed are:

  • Clothes (Don’t forget a sweater & pants for the plane ride!)
  • Shoes
  • Hygiene products (tooth brush, deodorant, face wash/face wipes, hair products)
  • Charging cable for your phone
  • Paperwork (passport, boarding passes, itinerary)


Some items that should also be packed, but not greatly important are:

  • Camera
  • Headphones/Earplugs
  • Razor
  • Sunglasses
  • Sunscreen, Bug Spray, & Body Lotion (you can most likely pick this up at your destination)
  • Shampoo/Conditioner (optional –airbnbs/hotels sometimes provide these)
  • Towels (optional – most airbnbs/hotels include these)


Creating a list and checking everything off is great, but until you lay everything out and actually see it, is when you’ll realize if you have too much or too little. It’s very easy to overpack for a vacation (I’m guilty of that), so it really helps me to see everything in front of me at a quick glance vs. having it just written out.

What are the most important items you bring on vacation?



There it is! I hope you find that article helpful! If you liked it, make sure to go check out Maddy’s blog  http://www.spilledpolish.com/

And follow her on Instagram!  @spilledpolish

Oh, and by the way, not loving this weekend posting schedule so I’m going back to posting on Wednesdays!

Have a good weekend guys!



Korean Egg Toast

Hi everyone!

Once again, Korean TV has ruined my regular food for me. Why does everything look so tasty? How?

So my current obsession is the show “Take good care of the refrigerator” (“Chef and my Fridge” on Netflix, “냉장고를 부탁해” in Korean) from JTBC. They make the most interesting food in 15 minutes!

The show is a mix between a cooking show, a talk show, and a competition. It’s amazing. It’s so over the top but in the best possible way!

Every week they bring in 2 celebrities (sometimes 4 if they’re group members) and those celebrities fridges. Then, they have to cook 4 meals with whatever is in the fridge.

It’s hilarious, you should give it a try!

Anywho, this show inspired many a meal from me, including this one.

Technically, Korean Egg Toast, or 길거리 토스트, is more in the realm of street food than home cooking. It was still delicious. Kinda reminds me of a “western sandwich” that you can sometimes find in breakfast restaurants.

Alright, let’s get to it!

Korean Egg Toast

(Serves 2)


– 4 eggs, large

– 2 green onion

– 1/2 carrot

– 1/2 mini bok choy

– Ham

– 2 slices of cheddar cheese

– 4 slices of white bread

– Ketchup

– Japanese mayonnaise

– Salt and Pepper

– Butter

How to

1. Chop the carrot, green onion, and cabbage extremely fine. I julienned mine than diced it to make a “brunoise”.

2. In a bowl, beat the eggs with the veggies.

3. Add salt and pepper to taste. If you’d like, you can also add sugar at this step. Personally, I find that the ketchup brings enough sweetness, but eh, you do you!

4. Butter up a pan and on LOW HEAT cook your veggie omelet. Flip when half done. Reserve.

5. Butter your bread and toast in the pan (or put it in the toaster if you are as lazy as I am)

5. Assemble the sandwich by layering the omelet, ham, and cheese on top on your first slice of bread.

6. Add a generous amount of Japanese mayo and Ketchup. Cover with the second slice of bread.

7. Eat all the sandwiches!


You can, of course, add or remove whatever ingredients. Or use whatever bread you want. Or use regular mayo.

Ultimately, it’s your sandwich and I’m not the boss of you! That being said, this seems to be the classic combination of ingredients for Korean Egg toast!

Now go forth and eat! And binge-watch “Chef and my Fridge” on Netflix!

Side note: Are we liking Sunday posting instead of Wednesday or no? It seemed to be a better time to post so I figured I’d try! Let me know what you think!

Until next week,


Korean Dramas. What? How?

Hello everyone!

So sorry for missing last week’s post, I was away all week for a conference and didn’t bring my laptop… because I’m a genius who wanted to travel for a full week with only a carry on bag… Never again!

For this week, I thought I’d talk to you guys about Korean Dramas. What are those? They are South Korean TV series. When I say series, I mean that there’s a lot of different ones, because most of them are only one season long, which I love and hate at the same time!



So, what’s great about Korean Dramas, well, as I mentioned before, they are almost always 1 season. Which means that you don’t need to wait 6 seasons to know how it’ll end. I like that. On the other hand, sometimes you’re not ready to say goodbye to the characters yet (no? just me?)  The episodes are slightly longer than what we are typically used to in the west, usually between 60 and 85 minutes.

You could compare them to telenovelas, they have ALL the drama… and the fighting… and the romance… and the supernatural… They have everything. Obviously, there are sub-genres, not everything is 100% drama all the time. There’s comedies, supernatural/horror, romance, etc.

The picture above shows some of my personal favorites,


My love from another star (2013-2014)


Starring Kim Soo Hyun and Gianna Jun, this drama is about an Alien that arrived on Earth 400 years ago, Do Min Joon. He lived through a lot but nothing could prepare him for what would happen after Cheon Song Yi, a huge Hallyu star moved next to him.

It’s hilarious, it’ll make you cry, it’s just a masterpiece. Fun Fact: the lipstick used by Gianna Jun in the Drama was so popular after she was seen using it that it caused a worldwide shortage, it was the YSL #42.


Descendants of the Sun (2016)


Starring Song Joong Ki and Song Hye Kyo, this drama follows a unit of Special Forces, as well as the Doctors of a hospital. It has been one of the most popular dramas of the last few years and with good reason! The storyline is veryyy compelling and the characters are very multidimensional.

Fun fact: DotS received quite the backlash for featuring too many product placements. It was explained, however, that those were needed financially since the drama was unusually filmed in its entirety before the release. Korean Dramas are usually filmed on a weekly-ish basis.


Age of Youth/ Hello my Twenties (2016)


This drama follows the stories of 5 girls living in the same share-house in Seoul. Each of them has a different story, different struggles and a different opinion on the other girls. This a somewhat light-hearted drama that I love to re-watch often, if only as a background while I do other stuff.

Fun Fact: This is one of the few dramas that got a season 2. After the launch on Netflix, people liked it so much that Netflix partnered with JTBC for the production of a second season that aired in 2017!


Memories of the Alhambra (2019)


My most recent obsession! This drama ended on January 20th so it really is quite recent. It starred Park Shin Hye and Hyun Bin and gathered some of the highest ratings ever. They filmed both in Korea, as well as in Spain and Granada. Therefore, they also got a bit of backlash for product placements. However, the storyline worked them in so it didn’t seem quite as bad.

The storyline is about a new AR (Augmented Reality) game that one can play wearing special contact lenses (Warcross anyone? Yeah, I know! That’s partly why I loved it!). Obviously, stuff happens within the game as well as outside of it. This drama has everything, romance, combat, technology, corporate drama, all of it!


It was aired simultaneously on TvN and Netflix, so people are already signing petitions for a season 2, hoping that Netflix will be all over it. They should because it was an amazing drama and a lot more material could easily come from this universe.

Not to mention, the romance was adorable and squeal-inducing!



So now that I’ve got you interested, how do you go about watching those shows?

Well, you have a few options:

  • Netflix: They are coming up with more and more every month, they recently solo produced the horror drama ”Kingdom” which I have yet to watch.
  • VIKI: You can watch most Kdramas on there for free with ads. You can also get a premium pass to watch exclusive content and everything without ads.
  • OnDemandKorea: They have the best selection, however, not all titles have subtitles, which is a problem for me. What they do have with subtitles though is great, and they have a great selection of variety shows as well.


So there you go, now go forth and binge-watch! And if you happen to know of any great dramas or TV Shows, let me know in the comments! I’m always looking for new things to watch!


Until next week,





Thai Coconut Pork

Hi everyone!!

This week I decided to go back to a recipe so here comes the Thai Coconut Pork!

I’m not a huge meat eater, and I feel like a lot of people who don’t eat all that much meat are all about chicken. Don’t get me wrong, I do like meat (chicken included) but it’s expensive and I do just as well without it… When I do eat meat, I’m all about pork. It’s just more savory and flavourful… I don’t know, pork is my favorite!

So on Tuesday night, I whipped this recipe up. As usual, I tried my best for the measurements but you might need to adjust them a bit according to your taste. I was inspired by the Coconut Curry Meatballs that came in the GoodFood box a few weeks ago, but I obviously switched it up a bit.

You’ll also notice that the recipe includes broccoli, which is not very Thai, but it was a case of  ”we-need-to-eat-those-today-because-I-don’t-want-to-throw-them-out”. Which happens quite a lot in my house, mostly because I am the absolute worst at meal-planning…

Here goes:

thai coconut pork

Thai Coconut Pork

(Serves 2)



  • 1lbs of Pork (I used tenderloin because that’s what I had, but you can use other cuts)
  • 2-3 Green Onions
  • 2 cups of broccoli florets
  • 1 can of Coconut Cream
  • 3 Tbsp of Thai Mild Yellow Curry Paste
  • Juice of 2 limes (or about 4 Tbsp of lime juice)
  • 1-2 Tbsp of Peanut Butter
  • 1-2 Tsp of Fish Sauce
  • 1/2 of a Thai Chili (or a whole one if you can handle more heat than me…)
  • Sesame Oil
  • Salt and Pepper


How to:

  1. Cut the green onions to the desired size (I chop mine pretty thin since my husband is not the biggest fan)
  2. Cut the broccoli in florets
  3. Heat up the sesame oil in a pan on Medium-High heat. Once hot, add the pork and brown on all sides.
  4. Season with Salt and Pepper
  5. Add in the curry paste, cook for about 30 sec- 1 min
  6. Add in half of the lime juice and scrape the curry that stuck to your pan
  7. Add in the green onions and broccoli and mix it around for about 30 sec
  8. Add the can of Coconut Cream (at this point you’ll need to help it break down as it is much thicker than Coconut Milk)
  9. Once the Coconut Cream is dissolved properly and warm, add in the peanut butter, fish sauce, and Thai chili.
  10. Let simmer on medium heat for about 15 min or until the sauce has reached the desired thickness.
  11. Taste and add the remaining lime juice if needed. You can also add in more salt and Pepper and/or Fish Sauce.
  12. Serve immediately by itself or with rice/ rice vermicelli. (I used Jasmine Rice)



  • If you are allergic to peanuts, feel free to replace by other nut butter or omit it entirely, it’s still gonna be delicious.
  • You can replace the Coconut Cream by Coconut Milk, to adjust the texture, use a little bit of Corn Starch in cold water (slurry)
  • Feel free to use more Thai Chilis, I am, once again, a spice wimp so I just want the tiniest of spicy kick.


photoeditor_20190123_095906182 (1)


You’ll notice that the sauce might separate a bit towards the end, it’s normal, just the oil from the Coconut Cream and the Peanut Butter that wants to live on its own. I personally just mix it all in my rice anyway so it doesn’t bother me.

That’s it for this week guys, I’ll see you next Wednesday.

Until then, follow me on Instagram for daily food and pets (mostly)  @annegvall or click on the Instagram button on the right side!

Have a good week!