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Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Wednesday, March 14, 2012

Curry meatballs............

Homemade curry meatballs and homemade curry coconut sauce.

My husband thought this was one of my best meatballs I've made. It didn't fall apart. The flavors were amazing. I'm planning to make this again soon.

For the meatballs
1 lb ground chicken
salt and pepper
1 tablespoon mince ginger
2 clove fresh minced garlic
2 shallots, minced
3 tablespoon chopped cilantro
1 stalk chopped green onions
2 tablespoon curry powder
2 tablespoon turmeric powder
2 tablespoon fish sauce
3 tablespoon sugar
2 tablespoon Golden Mountain seasoning sauce

 In a large bowl add ginger, garlic, shallots, cilantro, green onion.
Then add ground chicken and season with salt and pepper, curry powder, turmeric powder, sugar, fish sauce, and seasoning sauce. Mix everything with your hands until slightly combined.

Shape them into meat balls. Make about 16 meatballs

In a large skillet add 1/2 cup vegetable oil on high heat. Cook meatballs about 5 at a time for about 4 minutes. Continue. Place on a paper towel line sheet or a colander to get rid of the excess oil

In a large skillet heat 2 tablespoon oil on high heat add shallots, 1 clove mince garlic, 1 tablespoon minced ginger. Stir well then add 3 tablespoon curry powder and add 1 can coconut milk. Stir well for 3 minutes then add 3 table fish sauce and 2 tablespoon sugar, stir. Add diced tomatoes and chopped bell pepper, stir.

Add curry chicken meatballs and stir everything together and then lower heat. Add coriander and green onions. Cover and simmer for 10 minutes.

Serve with coconut rice.

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