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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.

Saturday, March 24, 2012

My wonton Soup

I was craving wonton soup for a while and I have made this before. When I don't have the time I would buy ready made from an Asian restaurant. Mine came out delicious and I spiced it up a bit to get the flavor I wanted.

1 1/2 pound ground pork, 
salt and pepper to your taste
1 tablespoon paste
1/2 teaspoon chili flakes
seasoning salt to your taste 
 2 clove minced garlic
1 tablespoon grated ginger
2 tablespoons chopped coriander
1 tablespoon chopped green onions
1 tablespoon rice vine vinegar
 2 tablespoons low sodium soy sauce (Gold Mountain Seasoning) 
1 tablespoon oyster sauce. 

Combine and mix all ingredients well.

I used this brand for my wonton. You can find this in your supermarket or Asian market freezing section.

Start out with 1 wonton pastry. Lay flat on the plate.

Placed pork mixture on the center of the pastry.

Brush the side and corner with egg wash.

Pressed one corner to the other making a triangle shape. Secure well on the corner and side.

I made about 30 of these. I also made them into round shapes too.

 When steaming dumplings. I used a bamboo steamer. I place a layer of parchment paper on the bottom of my bamboo steamer so it won't stick. Then I put my bamboo steamer into a pan that had just enough water in the bottom to cover the bottom level of the steamer. The water shouldn't touch the food of the steamer at any time. On medium high heat I steamed them for about 6 minutes.

Ready steamed dumplings.

I also used a ladle and placed my dumplings into my homemade wonton soup and cooked in medium/low heat for about 3-4 minutes. Until the pork meat has cooked and then placed the dumplings into a bowl and poured broth over it with.

I added cooked egg noodles to my wonton broth with bok choy, dumplings and topped with chopped Chinese parsley, chopped coriander, chopped green onion, 1/2 tablespoon fried garlic, fried slice wonton pastry. Drizzle little hot sauce. 

For the broth
1 or 2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
1 shallots, minced 
Homemade chicken stock about 8 cups. So I used 4-6 cups.
4-6 baby bok choy
1 stalk green onion, chopped
chopped coriander
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
salt and pepper for taste
1 1/2 tablespoons yellow miso paste

55 grams cooked egg noodles

Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and shallots. Cook, stirring frequently until fragrant about 2 minutes.

Whisk in 4-6 cups of chicken broth. Bring to a boil. 

Reduce heat and simmer for 10 minutes. Add in bok choy, green onions, and coriander, seasoned with soy sauce, fish sauce, salt and pepper. Stir in yellow miso paste until well combined, about 3 minutes.

If you want add in steamed pork wontons to the soup, heat for 3 minutes or in a bowl add steamed pork wonton, cooked egg noodles, ladle soup over the wontons and noodle, add bok choy, and other toppings; drizzle of sriaccha hot sauce, shrimp flakes, chopped green onions, chopped corriander, or fried crispy strips wonton

Serve immediately. 

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